Tamar Adler has had more of an impact on the way I eat than anyone but my mother. Her essays and books—first An Everlasting Meal, now Something Old, Something New—are all about taking pleasure in the fact of food. She can make celery root sound luxurious, kale stems seem fancy. She can make you long for stale bread, or, in Something Old, Something New, for Salisbury steak and lettuce soup. Her genius is re-framing, whether it’s turning stale bread into garlicky crumbs or a strange ‘50s clam recipe into perfect, modern clams casino. She’s a pleasure to read, and her recipes (and un-recipes) are a pleasure to cook. I cannot recommend her enough.