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 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. It's 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 lifetime's 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.
From the Hardcover edition.
Bio de l'auteur
Sommaire / contenu