"As long as you taste curiously, and watch and feel and listen, and prick your way toward food you like, you will find that you become someone about whom people will say that cooking seems to come naturally, like walking. They will say it and it will be true."
Adler was an editor at Harper's before she ever stepped foot in a professional kitchen. But a stint at Prune (with chef-cum-writer Gabrielle Hamilton) and then at other restaurants turned Adler into an accomplished cook. Thankfully, following in the footsteps of M.F.K. Fisher, she has written about it both at Salon and in this her first book. I'm only a few chapters into it because I read a bit and then muse upon it. And cook! Yesterday, between chapters, I made black bean soup for my lunch and broccoli noodle soup for our dinner. And I'm ready to be back in the kitchen for dinner again today. Where I'll be cooking a meal based on Adler's dictum to use what you have between reading such enticing sections as "How to Make Peace," "How to Weather a Storm," and "How to Drink to Saints."