Adler gives credit to MFK Fisher's How To Cook A Wolf from 1942. I somehow missed telling you about Fisher's book back when I read it in the fall. It's fabulous - stories, advice, recipes, and all written in prose I wish I could emulate (and that hair - I would like to wear my braids on top of my head like MFK Fisher). Her full name, as I'm sure you want to know, is Mary Frances Kennedy Fisher.
I just read the chapter in Tamar Adler's book where she advocates eating cooked vegetables at room temperature. She has interesting ideas for vegetables and roundly dismisses the idea that vegetables are best steamed just before the meal and then eaten plain and hot. She has also convinced me to revisit poached eggs, which I normally don't like.
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