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Cooking for one : scaled recipes, no-waste solutions, and time-saving tips /

Contributor(s): Material type: TextTextPublisher: Boston : America's Test Kitchen, [2020]Description: ix, 342 pages : color illustrations ; 26 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781948703284
  • 1948703289
Subject(s): Genre/Form: Additional physical formats: Online version:: Cooking for oneDDC classification:
  • 641.5/611 23
LOC classification:
  • TX714 .C65432177 2020
Summary: "Full PDF of book provided for reference"-- Provided by publisher.
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode Item holds
Standard Loan Post Falls Library Adult Nonfiction Hayden Library Book 641.56/COOKING (Browse shelf(Opens below)) 1 In transit from Post Falls Library to Hayden Library since 01/27/2024 50610022535053
Standard Loan Rathdrum Library Adult Nonfiction Rathdrum Library Book 641.56/COOKING (Browse shelf(Opens below)) 1 Available 50610022535129
Total holds: 0

Enhanced descriptions from Syndetics:

Discover the joy of cooking for yourself with more than 160 perfectly portioned, easy-to-execute recipes, flexible ingredient lists to accommodate your pantry, and ideas for improvising to your taste.

Taking care to prepare a meal for yourself is a different experience than cooking for others. It can be a fun, casual, and (of course) delicious affair, but there are challenges, from avoiding a fridge full of half-used ingredients to ending up with leftovers that become boring after the third reheat.

Cooking for One helps you make cooking for yourself special without becoming a chore with unfussy yet utterly appealing meals that rely on ingredients you already have on hand, like Garam Masala Pork Chop with Couscous and Spinach and Weeknight Chicken Cacciatore. Don't have exactly the right ingredients? Never fear--with a "Kitchen Improv" box on every page, we offer ideas for altering the dish so it works for you. And for those weeks you didn't make it to the supermarket, we use a "Pantry Recipe" icon to clearly mark recipes that rely entirely on our checklist for a well-stocked pantry. We show you when it's worth making two servings (but never more) with our "Makes Leftovers" icon, and suggest how to transform those leftovers into a whole new meal. (We love our Spice-Rubbed Flank Steak with Celery Root and Lime Yogurt Sauce served over arugula as a hearty salad the next day.) Ingredients themselves often lead you to another exciting meal--when you're left with half an eggplant from Simple Ratatouille, we direct you to Broiled Eggplant with Honey-Lemon Vinaigrette as the perfect way to use it up. And if the thought of a sink full of dishes keeps you out of the kitchen, there are plenty of appealing one-pan dinners like Sheet Pan Sausages with Sweet Potatoes, Broccoli Rabe, and Mustard-Chive Butter or Couscous with Shrimp, Cilantro, and Garlic Chips that are here to save the day.

Includes index.

"Full PDF of book provided for reference"-- Provided by publisher.

Author notes provided by Syndetics

America's Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America's Test Kitchen, Cook's Illustrated, and Cook's Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza,LisaMcManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

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