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Serves One: Simple Meals to Savor When You're on Your Own Paperback – October 24, 2005
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Anyone facing an occasional dinner for one, making solo brown-bag lunches, or living alone will find Toni Lydecker's Serves One invaluable. She shows you how to make tabbouleh and ratatouille in modest amounts so you don't have to eat them for days. She even gives a recipe for pizza dough you can turn into perfect, single-size pies. Who needs soggy take-out when you can make your own potato and pesto pizza, or luxuriate on Sunday with a creamy Smoked Salmon Pizza? (You bake the dough, then add the topping; it's much better than a bagel!)
Lydecker tells how to make Mini Meatloaf and Oven-Barbecued Pork Ribs, just the right amount of Chicken Fingers, even your very own Shellfish Steamer, a kind of clambake. Many recipes cook in 5 to 20 minutes. When stews and soups take longer, they don't need tending. If any cookbook will ever wean you off frozen entrees and instant mixes so you eat as well on your own as with family or friends, Serves One can do it. --Dana Jacobi --This text refers to an out of print or unavailable edition of this title.
From Library Journal
Lydecker, a food writer and editor, teaches classes on cooking for one, but her cookbook is directed at anyone who eats alone at least sometime, not just "full-time" solo cooks like recent college grads, the newly divorced, and others suddenly on their own. However, much of the information she includes will be most helpful to novices in the kitchen. The recipes are fine but somewhat ordinary. Jane Doerfer's excellent Going Solo in the Kitchen (LJ 4/15/95), with almost twice as many recipes and a readable text filled with kitchen strategies and useful suggestions, is the first choice here; larger collections should consider adding Lydecker's book as well.
Copyright 1998 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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Top Customer Reviews
If you don't already cook some Chinese or have an Asian market nearby, you may find some recipes a little unfamiliar since they call for fresh ginger and garlic, soy sauce, Asian noodles or even miso or tofu. One rice recipe is seasoned with the Indian spice garam masala. I make some Indian curries or Chinese stir fry from time to time and typically have these things on hand anyway so this is not a problem for me. Most would be available at a good grocery store with an international section and they are worth getting to know if you don't use them already.
There are also some useful explanations and general tips on the ingredients and suggestions to expand on or improvise with the recipes. One slight negative is that there are only a few photos of the prepared dishes and they are all grouped together in one section of the book rather than being with the recipes. Another for some will be the requirement in some recipes for ingredients or seasonings only used in Indian or Chinese cooking. As for me, there are several recipes in this book which I enjoy and will return to so I am not at all sorry I bought it.