Longtime Knopf editor and executive Jones follows up her recent food memoir with this civilized, unfussy guide to cooking—and cooking well—for solitary diners, for those… who want to roll up [their] sleeves and enjoy, from day to day, one of the great satisfactions of life. Forming and revising cooking strategy is a cornerstone of her digressive, folksy approach, so she provides lists of equipment deemed essential, suggestions for dealing with packaging that coerces individuals into buying—and then wasting—more than necessary, and tips for storing spoilage-prone foods.
Her other key to enjoying cooking—while reducing the costs of eating—is flexibility. She shares her personal credo about culinary language and exactness, and with many protein-based dishes includes ideas for variations and second and third rounds, as she refers to leftovers.
She doesn’t skip desserts, entertaining or self-indulgence, and best of all, her whole book benefits from the diverse and cumulative gleanings of work with many of the great cooks and cookbook writers of the latter half of the 20th century.
Judith Jones is truly “having a moment,” which is a wonderful thing. This new book is sort of an offshoot of her earlier memoir, which had a short but terrific recipe section. It is a sublime book–thoughtfully designed, detailed but not pedantic, practical, accessible, utterly personal, and completely charming. The title says it all–cooking for one should be every bit as pleasurable as cooking for others–maybe better, as the gaffes become your little secrets.
Related Books:
- How to Cook Everything (Completely Revised 10th Anniversary Edition): 2,000 Simple Recipes for Great Food – By Mark Bittman
- The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution – By Alice Waters
