Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.

  • List Price: $29.95
  • Save: $11.23 (37%)
FREE Shipping on orders with at least $25 of books.
In Stock.
Ships from and sold by Amazon.com. Gift-wrap available.
The Pleasures of Cooking ... has been added to your Cart
FREE Shipping on orders over $25.
Condition: Used: Very Good
Comment: Item is Fulfilled by AMAZON - Eligible for FREE Super Saver/Prime Shipping. Amazon Customer Service with Delivery Tracking. Receive your item in 3-5 Days!
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

The Pleasures of Cooking for One Hardcover – September 29, 2009

4.3 out of 5 stars 163 customer reviews

See all 3 formats and editions Hide other formats and editions
New from Used from
"Please retry"
"Please retry"
$9.94 $0.74

Thug Kitchen 101: Fast as F*ck by Thug Kitchen
"Thug Kitchen 101: Fast as F*ck" by Thug Kitchen
Explore more than 100 easy and accessible recipes to give you a solid start toward a better diet. Learn more
$18.72 FREE Shipping on orders with at least $25 of books. In Stock. Ships from and sold by Amazon.com. Gift-wrap available.
click to open popover

Frequently Bought Together

  • The Pleasures of Cooking for One
  • +
  • Going Solo in the Kitchen: A Practical and Persuasive Cookbook for Anyone Living Alone-with More Than 350 Easy, Delicious Recipes and Strategies for Food Shopping, Storing, and Recycling
  • +
  • Cooking for One: A Seasonal Guide to the Pleasure of Preparing Delicious Meals for Yourself
Total price: $48.98
Buy the selected items together

Editorial Reviews

Amazon.com Review

From The Pleasures of Cooking for One: Boeuf Bourguignon

Make this rich stew on a leisurely weekend. You’ll probably get a good three meals out of it, if you follow some of the suggestions below. When buying stew meat at a supermarket, you don’t always know what you are getting, so ask the butcher. If it’s a lean meat, it will need less time cooking (in fact, it will be ruined if you cook it too long), but the fattier cuts can benefit from at least another half hour. --Judith Jones


  • 2 ounces bacon, cut into small pieces, preferably a chunk cut into little dice
  • About 1 1/4 pounds beef stew meat, cut into 1- to 1 1/2-inch pieces
  • 1 tablespoon light olive oil
  • 1 medium onion, diced
  • 1/3 carrot, thick end, peeled and diced
  • 2 teaspoons all-purpose flour
  • Salt
  • 1 cup red wine
  • 1 cup beef broth
  • Herb packet of 1/2 bay leaf; a fat garlic clove, smashed; a small handful of parsley stems; 1/4 teaspoon dried thyme; 4 or 5 peppercorns 

For Vegetable Garnish

  • 3 or 4 baby onions, or four 1-inch pieces of leek
  • 3 or 4 baby carrots, or the thin ends of larger ones, peeled
  • 2 or 3 small new potatoes
  • Directions

    Brown the bacon in a heavy pot, fairly deep but not too large. When it has released its fat and is lightly browned, remove it to a dish, leaving the fat in the pan. Pat the pieces of beef dry with a paper towel. Pour the oil into the pot, and when it is hot, brown half the pieces of beef on all sides. Remove to the plate with the bacon, and brown the remaining pieces. Now sauté the onion and the carrot until they are lightly browned. Return the meats to the pot, sprinkle on the flour and some salt, and pour the wine and beef stock in. Tuck the herb packet into the pot, and bring to a boil; then reduce the heat, cover, and cook at a lively simmer for about 1 hour or more, depending on the cut of the meat. Bite into a piece to determine if it is almost done (it will get another 20 minutes or so of cooking with the vegetables).

    When the time is right, add all the vegetables, cover, and cook at a lively simmer again for 20–25 minutes--pierce the veggies to see if they are tender. Serve yourself four or five chunks of meat, with all the vegetables, and a good French bread to mop up the sauce.

    Second Round

    Use three or four pieces and some of the remaining sauce to make a quick Beef and Kidney Pie (page 34 of The Pleasures of Cooking for One) later in the week. The recipe follows Veal Kidneys in Mustard Sauce because you want to use the leftover kidneys to put this dish together.

    Third Round

    Use what remains to make a meaty pasta sauce for one, breaking up the meat and adding three or four squeezed San Marzano plum tomatoes. Simmer the sauce as the pasta cooks.

    (Judith Jones photo © Christopher Hirsheimer)

From Publishers Weekly

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 (including Julia Child, of course) of the latter half of the 20th century. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

New York Times best sellers
Browse the New York Times best sellers in popular categories like Fiction, Nonfiction, Picture Books and more. See more

Product Details

  • Hardcover: 288 pages
  • Publisher: Knopf; Fourth Printing edition (September 29, 2009)
  • Language: English
  • ISBN-10: 0307270726
  • ISBN-13: 978-0307270726
  • Product Dimensions: 6.5 x 0.8 x 8.6 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (163 customer reviews)
  • Amazon Best Sellers Rank: #25,928 in Books (See Top 100 in Books)

Important Information

Example Ingredients

Example Directions

Customer Reviews

Top Customer Reviews

on October 4, 2009
Format: Hardcover|Verified Purchase
0Comment| 216 people found this helpful. Was this review helpful to you?YesNoReport abuse
on October 23, 2009
Format: Hardcover|Verified Purchase
0Comment| 114 people found this helpful. Was this review helpful to you?YesNoReport abuse
on October 1, 2009
Format: Hardcover|Verified Purchase
0Comment| 182 people found this helpful. Was this review helpful to you?YesNoReport abuse
on December 6, 2009
Format: Hardcover|Verified Purchase
11 comment| 62 people found this helpful. Was this review helpful to you?YesNoReport abuse

Most Recent Customer Reviews

Set up an Amazon Giveaway

The Pleasures of Cooking for One
Amazon Giveaway allows you to run promotional giveaways in order to create buzz, reward your audience, and attract new followers and customers. Learn more about Amazon Giveaway
This item: The Pleasures of Cooking for One