LEADER 00000cam  2200445Ii 4500 
001    ocn952647903 
003    OCoLC 
005    20180411074426.3 
008    160630s2018    nyua          001 0 eng d 
020    147679961X 
020    9781476799612 
035    (OCoLC)952647903 
040    YDXCP|beng|cYDXCP|dBTCTA|dBDX|dOCLCQ|dGO9|dJSE|dOCO|dILC
       |dIGA|dQQ3 
049    CKEA 
050 14 TX715|b.A2424 2018 
082 04 641.5|223 
100 1  Adler, Tamar,|eauthor. 
245 10 Something old, something new :|bclassic recipes revised /
       |cTamar Adler. 
250    First Scribner hardcover edition. 
264  1 New York :|bScribner,|c2018. 
300    xix, 267 pages :|billustrations ;|c22 cm 
336    text|2rdacontent 
337    unmediated|2rdamedia 
338    volume|2rdacarrier 
500    Includes index. 
505 0  Foreword / by Mini Sheraton -- Introduction -- When you 
       are famished (hors d'Œuvres) -- La bonne soupe (soups) -- 
       A growing love (salads) -- In vegetable veritas 
       (vegetables) -- To rise like rice (starches and eggs) -- A
       good effect (meat) -- On poverty and oysters (seafood) -- 
       Crying for cream (desserts) -- Alcoholic appendix (a few 
       drinks) 
520    Many dishes that once excited our palates have disappeared
       from our tables-- perhaps even our memories. Adler has 
       collected recipes from old cookbooks and menus, updated 
       and simplified them, and now presents them for our modern 
       lives. Ready for some Oysters Rockefeller? Perhaps Chicken
       à la Montmorency? She includes culinary advice, and 
       encourages readers to create their own further 
       modifications to the recipes. 
650  0 Cooking. 
650  7 COOKING / Entertaining.|2bisacsh 
650  7 COOKING / Methods / Gourmet.|2bisacsh 
650  7 COOKING / Regional & Ethnic / American.|2bisacsh 
655  7 Cookbooks.|2lcgft 
914    MID.b25741925 
914    FARM251676 
994    92|bCKE