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Solo Suppers
Joyce Eserky Goldstein
0811836207
Sept 2003
Bargain - Paperback
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From Publishers Weekly
For many single folks, dinner options often are limited to ordering in or fixing some scrambled eggs and toast. And when the urge to cook a full meal does strike, soloists are habitually left with loads of leftovers. Enter Goldstein, a chef, author and teacher who cooks for herself a few nights a week. She presents this good-looking collection of recipes for "when you are alone and want a satisfying home-cooked meal." Goldstein (The Mediterranean Kitchen) explains how to go food shopping for one (a "challenging" task, she admits), how to transform leftovers into appealing new dishes (e.g., put leftover chicken in a salad, soup or risotto), how to stock a basic pantry, and how to keep wine (buy half bottles or use wine preservative spray). The author follows these clever tips with a slew of terrific recipes from...


Microwave Cooking for One
Marie T. Smith
0882894560
December 1985
Paperback
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From Publishers Weekly
Smith's 300-plus recipes rarely take more than a half hour to prepare, and often less than that. Advanced models of microwaves can now brown, saute and roast, as well as boil and steam, for a range of recipes that experienced cooks will appreciate. Neophytes will be helped by the thorough instructions on such basics as soft-boiling eggs. Smith's practical bent is further evidenced by her tips for using leftover raw ingredientsthere's an entire chapter on preserves, relishes and sauces. Her thoroughness fails though when she presents a long list of kitchen utensils that are identified by brand name rather than general description so that one doesn't know whether conventional pots and pans can be substituted. NovemberCopyright 1985 Reed Business Information, Inc.

From the...


Mexican Everyday (Recipes Featured on Season 4 of the PBS-TV series "Mexico One Plate at a Time")
Rick Bayless, Deann Groen Bayless
039306154X
November 7, 2005
Hardcover
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From Publishers Weekly
Bayless, popular Chicago chef and author (Rick Bayless's Mexican Kitchen, etc.), jumps on the "everyday food" wagon with this lively collection of recipes designed to take no more than 30 minutes to prepare. Known for his painstaking approach to recreating the classics of Mexican cuisine, Bayless moves in a new direction here, substituting easy-to-find ingredients for exotic ones, streamlining complex sauces into a few steps and emphasizing nutrition. Purists may balk when they encounter more boneless chicken breasts than lard—not to mention a cheerful reliance on canned beans and peppers and, in a pinch, prepared salsas—but any time-pressed home cook will welcome this pragmatic approach to the complexities of Mexican food. Bayless's confident, step-by-step recipes lead even the novice through a...


Mastering the Art of French Cooking, Volume One
Julia Child, et al
0375413405
October 16, 2001
Hardcover
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Review
"Has it really been 40 years since Julia Child rescued Americans from dreary casseroles? This reissue, clad in a handsome red jacket, is what a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'"
- Entertainment Weekly

Review
"Has it really been 40 years since Julia Child rescued Americans from dreary casseroles? This reissue, clad in a handsome red jacket, is what a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'"
-...


Rachael Ray 365: No Repeats: A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook)
Rachael Ray
1400082544
November 2005
Paperback
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From Publishers Weekly
Food Network darling Ray wants home cooks to become more "instinctual," and this assortment of quick meals is expansive enough to encourage even novices to wing it. The author hopes readers cook their way through the entire book; to that end, she organizes the recipes not by course or main ingredient (though there are indexes), but by number. The organization takes some getting used to. Helpful but occasionally jarring "tidbits" pop up everywhere, and many "recipes" make more than one dish, so cooking just one requires a fair amount of reading. For example, number 16 encompasses "Oregon-Style Pork Chops with Pinot Noir and Cranberries; Oregon Hash with Wild Mushrooms, Greens, Beets, Hazelnuts, and Blue Cheese; [and] Charred Whole-Grain Bread with Butter and Chives." Readers making just the hash must read around the instructions...


Healthy Cooking for Two (or Just You)
Frances Price
0875964486
Jan 1997
Paperback
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Review
"At last...a cookbook for us! Plenty of reliable, effortless main dishes."--Catherine Houck, Dieter's Notebook columnist, Cosmopolitan magazine

"An especially good book for beginning cooks, empty-nesters and health-oriented small families. This is the book to buy."--Colleen Pierre, R.D., Nutrition columnist, Baltimore Sun

"Frances Price's down-to-earth style makes her one of the best recipe developers I know. I would prepare any recipe the first time for company and be confident it would be a success."--Ginger Johnston, FOODday Editor, The Oregonian


Everyday Italian: 125 Simple and Delicious Recipes
Giada de Laurentiis
1400052580
February 2005
Hardcover
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From Publishers Weekly
With its cover image of the fetching de Laurentiis wearing a low-cut top and its promise of easy, tasty Italian recipes, this cookbook is sure to draw in home cooks who don't know how to make a basic marinara sauce and want to be introduced them to the beauty and simplicity of Italian cuisine. Which is, of course, a good thing, but a shame, too, since this work lacks depth or meaning. Readers seeking a true introduction to the building blocks of Italian cooking would be worlds better off with one of Marcella Hazan's or Lidia Bastianich's early primers. What those who are lured in by the good looks and charm of de Laurentiis (granddaughter of film producer Dino and star of Food Network's Everyday Italian) will get is an unsophisticated but decent selection of Italian-American classics, from antipasto to pasta, meat dishes to...


Cooking with My Sisters
Adriana Trigiani
0812974824
Oct 2005
Paperback
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From Publishers Weekly
Trigiani, author of the Big Stone Gap trilogy, Queen of the Big Time and other novels, offers a scrapbook of homey recipes and reminiscences. While it'll undoubtedly please her family, friends and biggest fans, readers outside that circle may tire of endless photographs of Trigiani family parties and tales of mothers who wanted their children to eat plenty of greens and grandmothers who were loath to share recipes. There are many parallels between the author's family and her fictional characters, and the anecdotes Trigiani shares sometimes resemble incidents from her books. Handwritten notes from Trigiani's grandmother ("Congratulations on your engagement.... the Prince of Wales wouldn't be good enough for my granddaughters") and memories of Trigiani's mother's "warm, inviting, creative" kitchen are sweet, but...


Fresh from the Vegetarian Slow Cooker : 200 Recipes for Healthy and Hearty One-Pot Meals that Are Ready When You are
Robin Robertson
1558322566
January 2004
Paperback
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From Publishers Weekly
Vegetarian cooking instructor Robertson (Vegan Planet) turns her attention to the growing number of slow cooker owners. Starting with Slow Cooker Basics, she takes the user through the ins and outs of the appliance from the size of machine suitable for good results to cooking times and 10 quick tips for cooking success. She also devotes a small section to those vegetarian ingredients, such as seitan, that nonvegetarians may not be familiar with. Branching out from the traditional casseroles and stews so popular in the early days of the slow cooker, she tackles appetizers, soups and desserts as well, using the appliance with great effect to produce vegetable stocks as well as flavorful offerings like the Indian-inspired Curried Cauliflower Soup with Chutney and Cashews as well as Asian-influenced Hot and Sour...


Raw Food Made Easy For 1 or 2 People
Jennifer Cornbleet
1570671753
August 31, 2005
Paperback
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Book Description
Getting 5 servings of fruits and vegetables a day has never been so delicious and easy. Jennifer Cornbleet, the well-known Chicago-based cooking instructor, shares her favorite no-cook recipes, in smaller quantities ideal for one or two. While full of gourmet flavor, these recipes are surprisingly simple to make, calling for common equipment and ingredients found in any well-stocked grocery store. Essential time-saving tips and techniques, along with Jennifer's clear instructions, prove you don't have to toil in the kitchen in order to enjoy nutritious, delicious raw food.

About the Author
Jennifer Cornbleet is a graduate of Living Light Culinary Arts Institute, and is a nationally recognized raw food chef and instructor. Through her company, Raw-Food Cuisine, she offers...


The Omnivore's Dilemma: A Natural History of Four Meals
Michael Pollan
1594200823
April 2006
Hardcover
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From Publishers Weekly
[Signature]Reviewed by Pamela KaufmanPollan (The Botany of Desire) examines what he calls "our national eating disorder" (the Atkins craze, the precipitous rise in obesity) in this remarkably clearheaded book. It's a fascinating journey up and down the food chain, one that might change the way you read the label on a frozen dinner, dig into a steak or decide whether to buy organic eggs. You'll certainly never look at a Chicken McNugget the same way again.Pollan approaches his mission not as an activist but as a naturalist: "The way we eat represents our most profound engagement with the natural world." All food, he points out, originates with plants, animals and fungi. "[E]ven the deathless Twinkie is constructed out of... well, precisely what I don't know offhand, but ultimately some sort of formerly living...


Cooking for Two
Mary Williams
0696213443
Mar 2002
Hardcover
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Book Description
More than 70 main entree recipes including simple salad combinations, quick-toss pasta, and easy desserts.

Variety of comfort foods—ethnic, low-fat, and quick.

Roasting charts for smaller cuts of meat.

Menu-planning tips and storage guidelines.

Inside Flap Copy

Two for dinner? Better Homes and Gardens (R) Cooking For Two promises more than 70 enticing two-serving recipes for palate-pleasing meals without waste or endless leftovers. Whether you’re looking for healthful entrées, fast-to-the table dinners, or old-fashioned favorites, you will find plenty of ideas for great tasting dinnertime solutions.

Here’s a taste of what’s inside:
More than 70 recipes including breakfast and dinner entrées, quick-toss pasta ideas, simple...



Small-Batch Baking
Debby Maugans Nakos
0761130357
November 15, 2004
Paperback
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From Publishers Weekly
Even the most enthusiastic home bakers may admit there are times when they really only need a few muffins for breakfast or a couple of cream puffs for a dinner party—not a dozen or more of each. When standard recipes won't reduce neatly (how do you halve an egg, for example?), frustration ensues. Nakos, a Shape, Southern Living and Cooking Light contributor, takes more than 250 classic cakes, pies, cookies, cobblers, puddings and breads and downsizes their proportions to yield just the right number of goodies for small families, singles, newlyweds, empty-nesters or the leftovers-averse (do such people exist?). Nakos certainly is creative: she uses tin cans to bake two-layer coconut cakes and chocolate cakes, jumbo muffin tins for Peach Pie and Pineapple Upside-Down Cake, and small loaf pans for Moist Fudgy...


The Pressured Cook: Over 75 One-Pot Meals In Minutes, Made In Today's 100% Safe Pressure Cookers
Lorna J. Sass
0688158285
March 1999
Hardcover
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From Publishers Weekly
No one else works wonders with a pressure cooker as does Sass (Cooking Under Pressure). In this collection of expert recipes for one-dish meals, she turns away from her vegetarian-specific recipes to create an appealing overview of the world's cuisines. Not only are today's pressure cookers not the sputtering, sometimes explosive devices of the past, but Sass's recipes are not the usual monochromatic, single-flavored one-dish meals. Beef Stewed in Coconut Milk with Rice Noodles and Green Beans is colorful and spicy; meatballs and tiny pasta bob along in Italian Wedding Soup. Although the ingredients are cooked together in a single pot, they are sometimes separated after cooking for greater variety in texture. For example, the recipe for Short Ribs in Pasta Sauce with Olives and Parmesan Potatoes calls for...


Cross Creek Cookery
Marjorie Kinnan Rawlings
0684818787
Mar 1996
Paperback
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Book Description
The Classic Book on Southern CookingFirst published in 1942, Cross Creek Cookery was compiled by Pulitzer Prize-winning author Marjorie Kinnan Rawlings at the request of readers who wanted to recreate the luscious meals described in Cross Creek -- her famous memoir of life in a Florida hamlet.Lovers of old-fashioned, down-home cooking will treasure the recipes for Grits, Hush-Puppies, Florida Fried Fish, Orange Fluff, and Utterly Deadly Southern Pecan Pie. For more adventuresome palates, there are such unusual dishes as Minorcan Gopher Stew, Coot Surprise, Alligator-Tail Steak, Mayhaw Jelly, and Chef Huston's Cream of Peanut Soup.Spiced with delightful anecdotes and lore, Cross Creek Cookery guides the reader through the rich culinary heritage of the deep tidal South with a loving regard for the rituals of cooking and...


Cooking for 1 or 2
Barbara Kanerva Kyte
1558670890
September 1993
Paperback
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Book Description
More than 275 recipes and ideas make it easy to cook for the small household. Each recipe gives ingredients for 1 and 2 servings. The authors offer tips on shopping, equipping the kitchen and food storage.


Cooking Outside the Pizza Box
Jean Patterson
0764124951
Mar 2004
Paperback
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Review
“Anyone living on his or her own for the first time will benefit from using this wonderful book. … This would make a perfect purchase for any high school graduate!”


—KLIATT, September 2004
From the reviews: "Many of these recipes are a lot better for you and cheaper than Domino's on auto dial. ...easy recipes for budget minded students."


—Constance Kurtz, USA Weekend, July 30 - August 1, 2004

"Rather than sentence your kid to two bleak semesters of dorm room food, consider bestowing the gift of an age-appropriate cookbook that could save them from delivery pizza and Ramen noodles. ... [a] friendly useful guide to building a kitchen, mastering cooking basics and putting together some dishes that the modern teen would actually be interested in eating. ... best...


Puerto Rican Cookery
Carmen Aboy Valldejuli
0882894110
May 1984
Hardcover
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Paula Deen and Friends: Living It Up, Southern Style
Paula H. Deen
0743267222
March 2005
Hardcover
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From Publishers Weekly
Deen, the popular Food Network personality and proprietor of the Savannah restaurant The Lady & Sons, shares 24 party menus, featuring recipes culled from her friends and family. Of course, things are skewed Southern, but Deen's quick to point out that "the love and appreciation for our Deep South cookin' knows no geographic boundaries" (nor does it know any dietary restrictions). Working with Savannah magazine's Nesbit, Deen covers festive but low-key events such as a Bridge Club Supper and a Georgia Bulldawg Parking Lot Tailgate, as well as a few holidays, including a New Year's Day Soup Lunch. The authors and their friends—there's a preschool teacher, a scoutmaster, "Martha's husband Gary's cousin" and others—are bent on making their brunches, lunches and dinners colorful but casual. Among...


Cooking Around the World All-In-One for Dummies
Jack Bishop
0764555022
Mar 2003
Paperback
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Book Description
Ever have food fantasies in a truly international vein—an appetizer of feta cheese and roasted pepper spread, an entrée of spinach ravioli and steaming coq au vin, with a side of bulghur wheat and parsley salad, topped, finally, with a dish of cool gelato di crema (vanilla ice cream) and chocolate souffle for dessert. Well, fulfilling food fantasies that read like the menu in the UN cafeteria is now entirely possible. With Cooking All Around the World All-in-One For Dummies, you’ll be introduced to the cooking styles and recipes from eight of the world’s most respected cuisines, experiencing, in the comfort of your own kitchen, the fabulous variety of foods, flavors, and cultures that have made the world go round for centuries.

With a roster of cooking pros and all-star chefs,...



The Redneck Grill: The Most Fun You Can Have With Fire, Charcoal, and a Dead Animal
Jeff Foxworthy
0641698925

Board Book
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American Heart Association One-Dish Meals : Over 200 All-New, All-in-One Recipes
American Heart Association
0609610856
November 4, 2003
Hardcover
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From Publishers Weekly
The subject of this volume-easy, healthful cooking-may not be original, but the recipes within prove to be surprisingly so. Recipes are divided into four chapters: Seafood, Poultry, Meats and Vegetarian. Luckily, the recipes are more exciting than the mundane section monikers. Salmon and Snow Peas with Ginger-Lime Rice, Chicken and Mushroom Cacciatore with Gnocchi, Spicy Spaghetti and Meatballs and Butternut Squash Risotto with Pistachios are among the tempting entries. Each recipe is accompanied by nutritional analysis (calories, fat, cholesterol, sodium, carbohydrates, fiber, sugar, and protein), but friendly commentary keeps this volume from feeling too clinical. Food is clearly the focus of the book, but appendices on Eating for a Healthy Heart, Meal Planning, Shopping and Risk Factors for Heart Disease make...


Slow Cooker
Catherine Atkinson
0754815935
Aug 2005
Hardcover
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Book Description
The essential guide to using a slow cooker and creating tempting one pot meals, with over 300 delicious recipes.


Cover & Bake (A Best Recipe Classics)
Editors of Cook's Illustrated magazine (Editor)
0936184809
September 30, 2004
Hardcover
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The New York Times, December 8, 2004
". . . .makes one-dish dinners a reality for average cooks, with honest ingredients and detailed make-ahead instructions."

Book Description
With Cover & Bake, the editors at Cook’s Illustrated set out to revive the venerable casserole. From Turkey Tetrazzini and Chicken Divan to Crab Imperial and Hoppin’ John, casserole cooking represents the ingenuity and practicality of the American cook. In Cover & Bake, the editors set out to investigate the old standards and in the process have re-imagined the art of the one-dish meal to meet the demands of today’s cook. Here you will find classic assemble and bake casseroles like Macaroni and Cheese and Creamy Chicken and Rice as well as more inventive dishes like Mediterranean Chicken Bake and Polenta...


Pressure Cooking the Easy Way: Healthy One-Pot Meals Everyone Will Love
Maureen B. Keane
0761512853
December 1997
Paperback
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Review
Cook without fat or oil!

Review
Cook without fat or oil!

See all Editorial Reviews


Little Cafe Cakes
Julie Le Clerc
0141004142
Nov 2003
Paperback
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Book Description
There is something very appealing about a small, individual cake. Enticing and charming, the versatility of the little cake means it can double as the perfect dessert. It's not suprising that smart little cakes are featured on café menus all around the world. And it is not suprising that Julie Le Clerc is the creative genius behind these fabulous recipes with seriously good flavours.

About the Author
Julie Le Clerc is a chef, food writer, stylist, teacher and consultant, and the author of four best-selling cookbooks.


The Can Opener Gourmet : More Than 200 Quick and Delicious Recipes Using Ingredients Already in Your Pantry
Laura Karr
0786887494
September 4, 2002
Plastic Comb
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From Publishers Weekly
The Can Opener Gourmet relies on a simple premise: canned food is convenient, cheap and underutilized. Who knew that a credible beef stroganoff could be made with little more than the contents of three cans? Or that a decent ginger-carrot soup could be concocted without whole carrots? The stroganoff uses canned roast beef, and the soup relies on-no kidding-four jars of carrot baby food. While her recipes are inarguably quick and easy, Karr's reliance on powdered spices, tinned meats and bottled juices can become a little unnerving. Really, how hard is it to slice a piece of chicken? Fresh ingredients are often almost as convenient as canned, and their taste is incomparably better. Karr's prose is chatty and generous, and her use of shortcuts is ingenuous, but in the end her bookmight remind readers of a slightly...

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