Solo Suppers: Simple Delicious Meals to Cook for Yourself

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Chronicle Books, 2003 - Cooking - 156 pages
2 Reviews
Most recipes serve four to six people, leaving the solo cook in a predicament. Enter acclaimed cookbook author Joyce Goldstein and her stellar repertoire of meals that are fun for one. From hearty recipes like Spicy Tortilla and Lime Soup and Tuscan Style Rib-Eye Steak with Rosemary and Garlic, to dressed-up salads and seasonal fruit gratins, each dish is designed to serve one in style. Essential tips and techniques offer valuable advice on smart shopping for one and stocking the pantry. Numerous recipe variations take advantage of seasonal ingredients, while an array of sauces can turn that salmon fillet or lamb steak into a gourmet feast. When the good company is your own, Solo Suppers is the way to go.

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User Review  - DawnFinley - LibraryThing

I have been on a long quest for adequate cookbooks with recipes for the single chef, who isn't consistently cooking for "four to six" people. This one is imaginative, and full of strategies for how ... Read full review

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This is my favorite cookbook. The recipes are amazing (especially the mac and cheese) and everything I have cooked from here is delicious. In fact, I've become famous for "my" mac and cheese. I also love that the author includes lots of suggestions and variations so that you can continue to use any left overs. Potential buyers should note that this is not a "30 min. or less" book for weekday cooking, nor is it focused on "lite" meals. As pointed out in the introduction, it is intended for people who cook for 1-2, and want to occasionally make themselves delicious and luxurious food. Some recipes are simple. Some are not. All are delicious.
I'm single, in my 20's and a fairly good cook in that I have some technical skills, but not an extensive knowledge of recipes that I can make on my own. To relax, I occasionally like to turn on some music, pour myself a glass of wine and spend up to an hour making something delicious. On those nights, this is my go-to cookbook.
 

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About the author (2003)

Joyce Goldstein, chef, author, and teacher, is an acknowledged expert on both Jewish and Mediterranean cooking, as revealed in such books as Enoteca (0-8118-2825-5) and her unprecedented exploration of Jewish cuisine from the diaspora begun in Cucina Ebraica (0-8118-1969-8) and Sephardic Flavors (0-8118-2662-7). She lives in San Francisco.

Judi Swinks is a San Francisco-based photographer specializing in food and flowers.

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