What We Eat When We Eat Alone: Stories and 100 Recipes

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ReadHowYouWant.com, Jul 28, 2011 - 380 pages
WHAT WE EAT WHEN WE EAT ALONE Stories and Recipes RENOWNED VEGETARIAN COOKBOOK AUTHOR Deborah Madison set out to learn what people chew on when there isn't anyone else around. The responses are surprising-and we aren't just talking take-out or leftovers. This is food-gone-wild in its most elemental form. In a conversational tone, What We Eat When We Eat Alone explores the joys and sorrows of eating solo and gives a glimpse into the lives of everyday people and their relationships with food.The book is illustrated with the delightful art of Patrick McFarlin, and each chapter ends with recipes for those who dine alone.

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LibraryThing Review

User Review  - St.CroixSue - LibraryThing

Entertaining at times when the author was describing quirky 'eat alone' food habits and background on what gave rise to them. Some good recipes, but nothing earth shattering. Read full review

LibraryThing Review

User Review  - SqueakyChu - LibraryThing

This book looks beautiful. Its layout, the bright white dust jacket, the recipes (printed on pale green paper), and the comical illustrations by Patrick McFarlin are a feast for the eyes. The ... Read full review


What We Eat When We Eat Alone
The Gestalt of Eating
Foods for Me and Me Alone
Getting the Body Fed with Rough and Ready Foods
Saved by Sardines Rescued by Pasta
Men and Their Meat
Alone at Last
Alone Every
What Every Boy and Girl Should Learn to Cook Before

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About the author (2011)

Deborah Madison grew up in Davis, California and later attended the University of California. Madison worked in the kitchen at the Zen Center in San Francisco then left to cook at Chez Panisse in Berkeley. Later, she returned to Zen Center to become the first chef at The Greens in Fort Mason. Madison has contributed articles to Saveur, Fine Cooking, Gourmet, Eating Well, and the Time-Life Cookbook Series. She has written "The Greens Cookbook" and "The Savory Way," which won the Cookbook of the Year Award from the International Association of Culinary Professionals. Madison has also received the M. F. K. Fisher Mid-Career Award.

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