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The Pleasures of Cooking for One by Judith…
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The Pleasures of Cooking for One

by Judith Jones

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» See also 3 mentions

Showing 5 of 5
Even after subtracting all the veal and lamb dishes (I don't eat either) there were a lot of great recipes! Judith Jones clearly learned a lot from the authors she published (Julia Child, James Beard, etc) and her techniques are sound. Plus it's just nice to see recipes that don't feed 8- us single people don't want to eat leftovers 7 days in a row :) ( )
  wwrawson | Mar 31, 2013 |
This cookbook is different from my other ones. It has the feel of someone who is cooking as she is telling me how to cook, and her basic concepts can be extrapolated to other recipes and the idea of cooking for oneself in general. Although the book references New England often, its ideas apply to me in the Southwest due to how she handles leftovers ("tasty bits in your refrigerator"), portion size, common ingredients, and plain, simple instructions. She encourages the reader to get creative with their own preferences within the framework of each basic dish, so someone like myself who relishes hot peppers and other local foods will cook according to my own tastes. Her hearty winter bean soup recipe can support a Southwest flare based on bean types, spices and choice of protein. I took the book to a workshop to read at lunch, and another attendee said, "The pleasures of cooking for one? It doesn't exist!" As I cook for one often, I replied, "Oh, but it does," and briefly shared with her some of Jones' concepts. She didn't appear to be convinced, and I thought she sees cooking as a chore rather than a creative, relaxing event. This book is a good starter for the new cook, and refreshing for those more experienced. ( )
  brickhorse | Dec 15, 2010 |
An excellent cookbook! Totally readable, recipes are simple, portions are appropriate sizes for one or two people. Many ingredients can be easily substituted out for others or left out if you don't have them. I got this book hoping to learn how to cook intuitively, and it has given me exactly that. ( )
1 vote sarah-e | Sep 2, 2010 |
This is not your average cookbook.

Judith Jones provides all the information a beginning cook could want or need, from what basic tools everyone should have in their kitchen to how to keep a pantry stocked. Additionally, the recipes each come with great follow-up recipes for re-using leftovers. Judith Jones suggests that this book is a good buy for young adults on their own for the first time, and that is precisely how I put this book to good use! ( )
  M.Henderson | Aug 16, 2010 |
I don't cook for one most of the time, but these ideas and insights are important to many who eat too much and waste too much. Here is a plan, what to do with what is left, as opposed to what to do with left-overs. ( )
  dreams_ark | Oct 7, 2009 |
Showing 5 of 5
Those who’ve taken to takeout rather than gorging on recipes designed to feed four to six will find this restorative book an encouraging friend in the kitchen.
 
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To my great grandchildren, Jonah and Odessa and Cooper and Shepard. May they be blessed with the Muse and enjoy the pleasures of cooking.
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The secret of making cooking for one fun and creative is not to think of a meal as self-contained but to understand that home cooking is an ongoing process, one dish leading to another.
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Amazon.com Amazon.com Review (ISBN 0307270726, Hardcover)

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

Ingredients

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)

(retrieved from Amazon Mon, 30 Sep 2013 13:42:04 -0400)

(see all 2 descriptions)

From the legendary editor of some of the world's greatest cooks--including Julia Child and James Beard--a passionate and practical book about the joys of cooking for one. Jones suggests basic recipes--such as tomato sauce, preserved lemons, pesto, and homemade stock--that all cooks should have on hand; teaches you how to improvise by building meals through the week; and supplies you with a lifetime's worth of tips and shortcuts.… (more)

» see all 2 descriptions

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