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1 Beaverton Cooking and Food- Cooking for One or Two

The Pleasures of Cooking for One

by

The Pleasures of Cooking for One Cover

ISBN13: 9780307270726
ISBN10: 0307270726
Condition: Standard
Dustjacket: Standard
All Product Details

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Staff Pick

It's a rare cookbook that both the beginning cook and the experienced gourmet can enjoy. Judith Jones presents a lifetime's worth of cooking tips and advice; it's as if we are in her kitchen while she makes a simple yet seductive meal to share. While this is ostensibly about cooking for one, it isn't hard to extend the recipes to include more. What a beautiful little cookbook this is! The Pleasures of Cooking for One is just the right size to hold in your hand. It has nice glossy paper and an easy-on-the-eyes layout. Perfect for the cookbook reader who likes to read in bed, or reads curled up in an easy chair before hitting the kitchen.
Recommended by Tracey T., Powells.com

Review-A-Day

"Jones not only wants you to cook nice meals for yourself when you're alone, but she wants you to make the most of your money, resources and time. In particular, Jones shares my love of leftovers, a mania that has my current swain somewhat terrified of my refrigerator (he seems to believe that all food has a built-in timer, and that it must be thrown out after what I think is a ridiculously short time period).... I found myself at the end of the day looking forward to cooking, making recipes that work for one, and then sitting down and savoring a good meal." It is a way back into the world, the kitchen. And whether you are cooking just for yourself, or for your loved ones, or for the folks at the local soup kitchen, it is one of the most elemental things we can do for ourselves and for one another." Charlotte Freeman, Bookslut (read the entire Bookslut review)

Synopses & Reviews

Publisher Comments:

From the legendary editor of some of the world's greatest cooks — including Julia Child and James Beard — a delightful book about the joys of cooking for one.

In a book as passionate as it is practical, Judith Jones demonstrates that cooking for one presents unparalleled possibilities for both pleasure and experimentation: we can cook with whatever ingredients appeal to us, using farmers' markets and specialty shops to enrich our palates and improve our health; we can feel free to fail, since the meal doesn't have to be perfect (we have only ourselves to impress); and we can use leftovers to innovate — the remains of beef bourguignon are transformed into a ragu, pork tenderloin becomes a stir-fry, red snapper is reinvented as a summery salad.

Jones is both an instructor and a mentor, suggesting basic recipes for items — such as marinara sauce or homemade stock — that all cooks should have on hand, teaching us how to improvise through ingenious weekly menus, and supplying us with a lifetime's worth of tips and strategies.

The Pleasures of Cooking for One is a vibrant, wise celebration of food and our own company.

Review:

"Longtime Knopf editor and executive Jones follows up her recent food memoir with this civilized, unfussy guide to cooking — and cooking well — for solitary diners, for 'those... who want to roll up [their] sleeves and enjoy, from day to day, one of the great satisfactions of life.' Forming and revising cooking strategy is a cornerstone of her digressive, folksy approach, so she provides lists of equipment deemed essential, suggestions for dealing with packaging that coerces individuals into buying — and then wasting — more than necessary, and tips for storing spoilage-prone foods. Her other key to enjoying cooking — while reducing the costs of eating — is flexibility. She shares her personal credo about culinary language and exactness, and with many protein-based dishes includes ideas for variations and 'second' and 'third rounds,' as she refers to leftovers. She doesn't skip desserts, entertaining or self-indulgence, and best of all, her whole book benefits from the diverse and cumulative gleanings of work with many of the great cooks and cookbook writers (including Julia Child, of course) of the latter half of the 20th century." Publishers Weekly (Copyright Reed Business Information, Inc.)

Review:

"A warm-hearted approach to the joys of slicing, dicing, mixing, and cooking for one....Consider Pleasures a visit from your best friend who is also a superb, savvy cook, encouraging you to be creative and treat yourself well." The Sacramento Bee

Review:

"After the death of her beloved husband, Evan, lauded cookbook editor Jones...discovered that, despite her fears, cooking for herself alone did not require abandonment of the simple and comforting joy that a carefully considered and well-prepared meal can generate....Jones's established and substantial reputation in the food world will attract a large audience." Booklist

Review:

"Lively, practical, and passionate." Sarah DiGregorio, The Village Voice

Review:

"Nothing feels thrown together, and Jones makes a point of presenting dishes that look appetizing...[The Pleasures of Cooking for One is] worthwhile for those looking for variation in the weekly routine. And chances are, you'll feel great when you've finished." Amanda Gold, San Francisco Chronicle

Review:

"Elegant....[Some of the recipes] are so brilliantly simple...that we can't wait for our next dinner for one." Tasting Table

Review:

"[Judith Jones's] genteel manifesto for living well alone is a charming combination of common sense and luxury....Highly recommended for anyone who wants to learn to cook, really cook, for one person." Library Journal

Review:

"Delightful...Jones provides round after round of savory treats for solo diners." Vick Mickunas, Dayton Daily News

Synopsis:

In a book as passionate as it is practical, Jones demonstrates that cooking for one presents unparalleled possibilities for both pleasure and experimentation.

Synopsis:

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.

Here, in convincing fashion, Judith Jones demonstrates that cooking for yourself presents unparalleled possibilities for both pleasure and experimentation: you can utilize whatever ingredients appeal, using farmers markets and specialty shops to enrich your palate and improve your health; you can feel free to fail, since a meal for one doesn't have to be perfect; and you can use leftovers to innovate — in the course of a week, the remains of beef bourguignon might be re-imagined as a ragù, pork tenderloin may become a stir-fry, a cup or two of wild rice produces both a refreshing pilaf and a rich pancake, and red snapper can be reinvented as a summery salad. Its a fulfilling and immensely economical process, one perfectly suited for our times — although, as Jones points out, cooking for one also means we can occasionally indulge ourselves in a favorite treat.

Throughout, Jones is both our instructor and our mentor, suggesting basic recipes — such as tomato sauce, preserved lemons, pesto, and homemade stock — that all cooks should have on hand; teaching us how to improvise using an ingenious strategy of building meals through the week; and supplying us with a lifetimes worth of tips and shortcuts. From Child's advice for buying fresh meat to Beard's challenge to beginning crêpe-makers and Lidia Bastianich's tips for cooking perfectly sauced pasta, Jones's book presents a wealth of acquired knowledge from our finest cooks.

The Pleasures of Cooking for One is a vibrant, wise celebration of food and enjoying our own company from one of our most treasured cooking experts.

Synopsis:

From the legendary editor of some of the worlds greatest cooks—including Julia Child and James Beard—a passionate and practical book about the joys of cooking for one.

Here, in convincing fashion, Judith Jones demonstrates that cooking for yourself presents unparalleled possibilities for both pleasure and experimentation: you can utilize whatever ingredients appeal, using farmers markets and specialty shops to enrich your palate and improve your health; you can feel free to fail, since a meal for one doesnt have to be perfect; and you can use leftovers to innovate—in the course of a week, the remains of beef bourguignon might be reimagined as a ragù, pork tenderloin may become a stir-fry, a cup or two of wild rice produces both a refreshing pilaf and a rich pancake, and red snapper can be reinvented as a summery salad. Its a fulfilling and immensely economical process, one perfectly suited for our times—although, as Jones points out, cooking for one also means we can occasionally indulge ourselves in a favorite treat.

Throughout, Jones is both our instructor and our mentor, suggesting basic recipes—such as tomato sauce, preserved lemons, pesto, and homemade stock—that all cooks should have on hand; teaching us how to improvise using an ingenious strategy of building meals through the week; and supplying us with a lifetimes worth of tips and shortcuts. From Childs advice for buying fresh meat to Beards challenge to beginning crêpe-makers and Lidia Bastianichs tips for cooking perfectly sauced pasta, Joness book presents a wealth of acquired knowledge from our finest cooks.

The Pleasures of Cooking for One is a vibrant, wise celebration of food and enjoying our own company from one of our most treasured cooking experts.

About the Author

Judith Jones is senior editor and vice president at Alfred A. Knopf. She is the co-author with Evan Jones (her late husband) of three books: The Book of Bread; Knead It, Punch It, Bake It!; and The Book of New New England Cookery. She also collaborated with Angus Cameron on The L. L. Bean Game and Fish Cookbook. She has contributed to Vogue, Saveur, Departures, and Gourmet magazines. In 2006, she was awarded the James Beard Foundation Lifetime Achievement Award. She lives in New York City and Vermont.

What Our Readers Are Saying

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Average customer rating based on 2 comments:

Richard Byrd, October 6, 2012 (view all comments by Richard Byrd)
Long overdue, Judith Jones' "The Pleasures of Cooking for One" steers us away from the "TV Dinner Syndrome" to meals much healthier and simple to make.
Was this comment helpful? | Yes | No
(0 of 2 readers found this comment helpful)
Mirabai2, October 3, 2012 (view all comments by Mirabai2)
I am no kind of cook. I don't like cooking, have never liked it, and still don't like it, but I love this book. It's written with a combination of poetry and practicality that charms me. I love to read it just for the pleasure of reading, and one day I might cook something she describes. She makes it sound pleasurable and possible. I've had the book nearly a year now and am closer every day to actually cooking something. It's the only book I've ever read that really celebrates living alone. It's the only cookbook I own, and the only one I will ever need. She tells you everything--even including a list of the pans and utensils you need, and the size of each.
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Product Details

ISBN:
9780307270726
Author:
Jones, Judith
Publisher:
Knopf Publishing Group
Subject:
Methods - Cookery for One
Subject:
Methods - Quantity
Subject:
Methods - Quick & Easy
Subject:
Cookery for One
Subject:
Cooking and Food-Cooking for One or Two
Copyright:
Publication Date:
20090931
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
33 PHOTOS IN COLOR AND B/W
Pages:
288
Dimensions:
8.26x6.42x.89 in. 1.45 lbs.

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Related Subjects

Cooking and Food » Dishes and Meals » Cooking for One or Two
Cooking and Food » Professional and Quantity » General
Cooking and Food » Quick and Easy » Time Saving

The Pleasures of Cooking for One Used Hardcover
0 stars - 0 reviews
$17.50 In Stock
Product details 288 pages Knopf Publishing Group - English 9780307270726 Reviews:
"Staff Pick" by ,

It's a rare cookbook that both the beginning cook and the experienced gourmet can enjoy. Judith Jones presents a lifetime's worth of cooking tips and advice; it's as if we are in her kitchen while she makes a simple yet seductive meal to share. While this is ostensibly about cooking for one, it isn't hard to extend the recipes to include more. What a beautiful little cookbook this is! The Pleasures of Cooking for One is just the right size to hold in your hand. It has nice glossy paper and an easy-on-the-eyes layout. Perfect for the cookbook reader who likes to read in bed, or reads curled up in an easy chair before hitting the kitchen.

"Publishers Weekly Review" by , "Longtime Knopf editor and executive Jones follows up her recent food memoir with this civilized, unfussy guide to cooking — and cooking well — for solitary diners, for 'those... who want to roll up [their] sleeves and enjoy, from day to day, one of the great satisfactions of life.' Forming and revising cooking strategy is a cornerstone of her digressive, folksy approach, so she provides lists of equipment deemed essential, suggestions for dealing with packaging that coerces individuals into buying — and then wasting — more than necessary, and tips for storing spoilage-prone foods. Her other key to enjoying cooking — while reducing the costs of eating — is flexibility. She shares her personal credo about culinary language and exactness, and with many protein-based dishes includes ideas for variations and 'second' and 'third rounds,' as she refers to leftovers. She doesn't skip desserts, entertaining or self-indulgence, and best of all, her whole book benefits from the diverse and cumulative gleanings of work with many of the great cooks and cookbook writers (including Julia Child, of course) of the latter half of the 20th century." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Review A Day" by , "Jones not only wants you to cook nice meals for yourself when you're alone, but she wants you to make the most of your money, resources and time. In particular, Jones shares my love of leftovers, a mania that has my current swain somewhat terrified of my refrigerator (he seems to believe that all food has a built-in timer, and that it must be thrown out after what I think is a ridiculously short time period).... I found myself at the end of the day looking forward to cooking, making recipes that work for one, and then sitting down and savoring a good meal." It is a way back into the world, the kitchen. And whether you are cooking just for yourself, or for your loved ones, or for the folks at the local soup kitchen, it is one of the most elemental things we can do for ourselves and for one another." (read the entire Bookslut review)
"Review" by , "A warm-hearted approach to the joys of slicing, dicing, mixing, and cooking for one....Consider Pleasures a visit from your best friend who is also a superb, savvy cook, encouraging you to be creative and treat yourself well."
"Review" by , "After the death of her beloved husband, Evan, lauded cookbook editor Jones...discovered that, despite her fears, cooking for herself alone did not require abandonment of the simple and comforting joy that a carefully considered and well-prepared meal can generate....Jones's established and substantial reputation in the food world will attract a large audience."
"Review" by , "Lively, practical, and passionate."
"Review" by , "Nothing feels thrown together, and Jones makes a point of presenting dishes that look appetizing...[The Pleasures of Cooking for One is] worthwhile for those looking for variation in the weekly routine. And chances are, you'll feel great when you've finished."
"Review" by , "Elegant....[Some of the recipes] are so brilliantly simple...that we can't wait for our next dinner for one."
"Review" by , "[Judith Jones's] genteel manifesto for living well alone is a charming combination of common sense and luxury....Highly recommended for anyone who wants to learn to cook, really cook, for one person."
"Review" by , "Delightful...Jones provides round after round of savory treats for solo diners."
"Synopsis" by , In a book as passionate as it is practical, Jones demonstrates that cooking for one presents unparalleled possibilities for both pleasure and experimentation.
"Synopsis" by , 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.

Here, in convincing fashion, Judith Jones demonstrates that cooking for yourself presents unparalleled possibilities for both pleasure and experimentation: you can utilize whatever ingredients appeal, using farmers markets and specialty shops to enrich your palate and improve your health; you can feel free to fail, since a meal for one doesn't have to be perfect; and you can use leftovers to innovate — in the course of a week, the remains of beef bourguignon might be re-imagined as a ragù, pork tenderloin may become a stir-fry, a cup or two of wild rice produces both a refreshing pilaf and a rich pancake, and red snapper can be reinvented as a summery salad. Its a fulfilling and immensely economical process, one perfectly suited for our times — although, as Jones points out, cooking for one also means we can occasionally indulge ourselves in a favorite treat.

Throughout, Jones is both our instructor and our mentor, suggesting basic recipes — such as tomato sauce, preserved lemons, pesto, and homemade stock — that all cooks should have on hand; teaching us how to improvise using an ingenious strategy of building meals through the week; and supplying us with a lifetimes worth of tips and shortcuts. From Child's advice for buying fresh meat to Beard's challenge to beginning crêpe-makers and Lidia Bastianich's tips for cooking perfectly sauced pasta, Jones's book presents a wealth of acquired knowledge from our finest cooks.

The Pleasures of Cooking for One is a vibrant, wise celebration of food and enjoying our own company from one of our most treasured cooking experts.

"Synopsis" by , From the legendary editor of some of the worlds greatest cooks—including Julia Child and James Beard—a passionate and practical book about the joys of cooking for one.

Here, in convincing fashion, Judith Jones demonstrates that cooking for yourself presents unparalleled possibilities for both pleasure and experimentation: you can utilize whatever ingredients appeal, using farmers markets and specialty shops to enrich your palate and improve your health; you can feel free to fail, since a meal for one doesnt have to be perfect; and you can use leftovers to innovate—in the course of a week, the remains of beef bourguignon might be reimagined as a ragù, pork tenderloin may become a stir-fry, a cup or two of wild rice produces both a refreshing pilaf and a rich pancake, and red snapper can be reinvented as a summery salad. Its a fulfilling and immensely economical process, one perfectly suited for our times—although, as Jones points out, cooking for one also means we can occasionally indulge ourselves in a favorite treat.

Throughout, Jones is both our instructor and our mentor, suggesting basic recipes—such as tomato sauce, preserved lemons, pesto, and homemade stock—that all cooks should have on hand; teaching us how to improvise using an ingenious strategy of building meals through the week; and supplying us with a lifetimes worth of tips and shortcuts. From Childs advice for buying fresh meat to Beards challenge to beginning crêpe-makers and Lidia Bastianichs tips for cooking perfectly sauced pasta, Joness book presents a wealth of acquired knowledge from our finest cooks.

The Pleasures of Cooking for One is a vibrant, wise celebration of food and enjoying our own company from one of our most treasured cooking experts.

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