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The Pleasure Is All Mine: Selfish Food for Modern Life Hardcover – March 10, 2009

4.0 out of 5 stars 30 customer reviews

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Editorial Reviews

Review

“I couldn’t put this book down! Everyone will be begging to be a guest or even a dishwasher in Suzanne Pirret’s kitchen after reading and cooking from The Pleasure Is All Mine. She’s infectious!” (Bobby Flay)

“A saucy, snarky take on cooking for one, with ‘simple (yet not stupid) recipes’ accompanied by wine and cocktail pairings, and roguish, funny stories from her experiences living in New York, Los Angeles, Paris and London.” (Publishers Weekly)

“A collection of 100 excellent recipes-for-one…. [Suzanne Pirret] displays a disarming blend of naked egotism, self-deprecating humor and, most important, a keen understanding of good cooking. While many of Ms. Pirret’s recipes are sophisticated, they can all be produced in real-world kitchen conditions.” (Wall Street Journal)

“The type of book one can curl up with and read as well as take to the kitchen and actually use.... Refreshingly casual and conversational.... I’m inspired to get back to the kitchen and treat myself to more home-cooked meals.” (Epicurious.com)

“Back away from the frozen pizza. Suzanne Pirret’s cheeky new book offers elegant, decadent dishes for one.” (Metro)

“A wickedly funny manifesto for the hungry single girl that makes solo dining effortless as well as fabulous, with musings on the catering industries of New York, LA, Paris and London, where Pirret was a chef at Jamie Oliver’s restaurant, Fifteen.” (Marie Claire (UK))

“Intoxicatingly indulgent… Cooking for yourself doesn’t need to be about self-deprivation or about you’re-not-worth-anything-better recipes… Pirret’s hilarious recipe headnotes, fictional interludes and essays are worth the price of the book even if you don’t make a single one of the dishes.” (Washington Post)

About the Author

Suzanne Pirret is a Harvard-trained actor, an award-winning voiceover artist, and a graduate of the Cordon Bleu in both Paris and London. For more than a decade, she has worked in the restaurant and catering industries in New York and London, notably as Jamie Oliver's pastry chef in London at the critically acclaimed nonprofit restaurant Fifteen. She lives in London.

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Product Details

  • Hardcover: 256 pages
  • Publisher: William Morrow Cookbooks (March 10, 2009)
  • Language: English
  • ISBN-10: 006168712X
  • ISBN-13: 978-0061687129
  • Product Dimensions: 6 x 0.9 x 8 inches
  • Shipping Weight: 12.8 ounces (View shipping rates and policies)
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (30 customer reviews)
  • Amazon Best Sellers Rank: #1,344,355 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Lawrence W. Meegan on March 22, 2009
Format: Hardcover
Suzanne's book was a fun read. It's filled with lots of quirky anecdotes and food recipes for one.
The personal stories range from the seven guests who turned down her dinner invitation (the morons, but the story sounds vaguely familiar, like the New Testament incident in the gospels) to work-life in professional kitchens to an interesting ingredient in her "take-out" food chapter.
Ah, and the recipes. They range from the exotic to simple pleasures, like blueberry pancakes. Try the pancake recipe. I messed it up the first time (I confess, I deviated from the recipe) but the second time I saw the light and repented. They were the best - tall and fluffy. Great!
I can't wait to dip into the pool of dessert recipes.
Take it from an overweight guy who enjoys eating - buy the book!
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Format: Hardcover Verified Purchase
While my lifestyle is not comparable, I did find many of Suzanne Pirret's recipes fun to read and even better to cook. They are easy to double when you do have company and the instructions are clear. I have already referred the book to others who have also purchased it.
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Format: Hardcover
Toss that can of Soup-For-One! At last someone is celebrating the delight of preparing a wonderful meal to savor alone. Suzanne's take is refreshing, blithe, snarky at times and always entertaining. What a breath of fresh air and a relief from the exhausting earnestness that can overtake food writing. Prepare her Steak Au Poivre with Frites, pour yourself a glass of Cabernet Franc (from the Collio hills in Friuli!)sit down and start reading!
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Format: Kindle Edition Verified Purchase
I do a lot of cooking. My wife demands we split household chores down the middle so I do half the cooking and buy half the groceries. I read many cookbooks as well. I originally thought, based on the cover, that this book would be like the Jill St John cookbookThe Jill St. John Cookbook: Jill St. Johnwith photos and recipes. I was wrong there. However, this has to be the most entertaining cook book on the market. Suzanne has a keen sense of humor that adds life to each recipe. And I have cooked a few meals from this book for my wife and I by doubling the amounts. Easy and fun. (Kindle version)
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Format: Hardcover
This is simply a fantastic cook for any level of cook or chef, because these recipes are a combination of minimal and decadent and delicious. I'm not much of a cook but the general tsoa's recipe has turned into comfort food for me, I make it regularly when I have a night in for myself or for other friends (single guys, this is definitely a winner, trust me), blueberry pancakes and turkey sausage for loungey sunday mornings, pad thai, just to name a few. The next step for me is trying out all the delicious uber-healthy fish recipes for a pescatarian friend. Ultimately this is about enjoying the process of cooking for yourself, and sharing meals because you love to do it!! It's inspiring, and not to mention completely hysterical..
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Format: Hardcover
Loved this book. The format leads for a quick read with lots of good recipes, and many funny stories. I particularly enjoyed the classic haute cuisine references,being classically trained myself. The pizza dough and pastry recipes are just the best. She also uses metric and American units for ease of use! I have also doubled and quadrupled recipes with perfect success. A must buy for anyone interested in improving their skill set or looking for a humorous and quirky read.
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Format: Hardcover
What's the third best thing about food? We know the best thing about food is eating it, the next best thing is making it, so the third best thing about food has to be the stories. Not only is Chef Pirret's book arranged in a clever format and filled with recipes that are spot on, each new section is accompanied by very interesting, humorous, personal stories from the chef herself, which quite cleverly gives you something to do while you experiment with her recipes. Let's be honest, isn't it the stories that really make us remember a particular food item, and not just the great food. Make no mistake, these recipes are first class, as a chef myself, I've had the pleasure of eating some of the greatest dishes from top chefs around the world, I've also managed to bang out a few myself, so believe me when I tell you, you are going to love these plates, and the best part, they're just for you. Now how spot on is that.
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Format: Hardcover Verified Purchase
While I'm still a little squimish about trying some of the recipes (sea urchin risotto, escalope of foie gras with wild mushrooms and aged balsamic, grilled sardine panzanelle), every recipe I have made so far has been excellent. The desserts are especially wonderful. If you lack will power around decadent food (as I do) it's very helpful to have the smaller portions that Suzanne has in this book.
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