Adler’s book, subtitled “Cooking with Economy and Grace,” is absolutely lovely, and reading it is likely to change how you cook and how you think about food—for the better. (It did for me.) “Cooking is both simpler and more necessary than we can imagine,” writes Adler. She encourages us to cook with instinct and shows us how to make the most of the ingredients we buy. Some recipes are included, but mostly this is a beautiful testament to the value of cooking. Fans of M.F.K. Fisher (who was a big influence on Adler), Michael Pollan, and Alice Waters (who contributed the foreword) will likely love this book as much as I do.