Cooking for One or Two
Cooking For One
Mark Erickson
Great tasting meals needn't be relegated to entertaining guests; since when has it been a crime to cook good food for yourself? Nourish your soul with easy recipes that don't require any scaling down. Brought to you by the chef of the Culinary Institute of America, you can be sure to expect classic American flavors in a new and self-gratifying jacket. Softcover, 151 pp. $24.95.
 The Pleasures of Cooking for One
Judith Jones
The legendary editor of some of the culinary world’s great writers - Julia Child, James Beard, Marcella Hazan - Judith Jones (The Tenth Muse, $29.95) proves once and for all that eating a0lone need never be viewed as a punishment. From eggs benedict to panna cotta with maple syrup, the recipes are truly enticing. Beyond that, she shows how to use leftovers creatively, and shares the wisdom garnered from her authors. Colour photos. Hardcover, 273 pp, $34.00.
 Cooking for One
Christina Kemp
Hints, tips, and recipes for those who find themselves eating alone and who want the sophistication of larger recipes without the leftovers. Also great for those who just need some new ideas to add to their repetoire. There are a variety of recipes for different tastes, including fish in coconut mustard sauce, puff pastry with vegetables, and chanterelle risotto. Colour photos. Softcover, 64 pp. $9.95.
 Cooking for Two
Cornelia Adam
A slim little book full of recipes and tips on cooking for two. Perfect for those couples tired of always having leftovers here is a book with dishes portioned for two but without sacrificing the appeal and taste of recipes designed for 4 or 6. For example, arugula-crusted rabbit fillet or duck breast fillets with Chinese cabbage. Softcover, 62 pp. $9.95.
 Eating
Well Serves Two
Jim Romanoff and the Test Kitchens of EatingWell
There are few small quantity cookbooks; fewer still that are exceptional. This
one from the editors of EatingWell represents great value for
money with advice for planning(including seasonal menus), shopping for, and cooking
nutrient-rich meals in under 45 minutes. Nutritional breakdown and colour photos.
Hardcover, 256 pp. $31.00.
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