Review by Booklist Review
Miller tackles the perennially challenging chore of cooking worthwhile, balanced meals for the single diner. While it might seem that cooking for oneself ought to be easy since there is only one mouth to please, most recipes gleaned from cookbooks or Internet sources churn out enough for four or six people, leaving the home cook to confront larger quantities of leftovers than can possibly maintain the palate's interest across many repetitions. Miller demonstrates how not to overdo. Recipes for salads provide variety when one feels the need for some self-indulgence, she suggests a lobster pasta salad. Miller realizes that eating must often be a social event, so she encourages the single cook to invite a friend or two over, and presents recipes for three or four to share a simple, yet welcoming, pasta, stew, or inventively garnished pizza. There are even pancakes and potatoes designed for a morning-after breakfast for a special overnight guest. This would be a good addition to most cookbook collections.--Knoblauch, Mark Copyright 2016 Booklist
From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Library Journal Review
Le Cordon Bleu Paris-trained chef Miller's debut is a single person's guide to cooking without compromise. Noting that more people live alone now than ever, the author presents single-serving recipes for breakfasts (sunny-side-up taco), lunches (smoked duck breast salad), mains (spicy pork burger with coconut), and desserts (ginger-peach crisp). She also includes more generous recipes for making ahead and freezing or entertaining friends. Miller favors indulgent foods and urges readers to stock ingredients such as grapeseed oil, pink Himalayan salt, quinoa flour, white truffle oil, and sushi-grade tuna. She offers some budget-friendly dishes, though, including cozy lentil stew with six vegetables, panzanella, and pasta with tuna. VERDICT This cookbook reframes cooking, which can seem like a chore, as a form of self-care. Solo diners looking to revive the pleasure of cooking for one will enjoy this, as well as Deborah Madison and Patrick McFarlin's What We Eat When We Eat Alone. © Copyright 2016. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
