Going Solo in the Kitchen Book

Jane Doerfer, who runs a cooking school for solo cooks, has created 350 easy-to-make recipes for people who don't want to live in the kitchen and are tired of take-out food - people who want to eat more healthily and economically. Filled with practical advice on everything from selecting equipment to dealing with supermarket packages designed for a family, here are strategies for how to buy, store, and recycle food in quantities that won't get wasted, as well as ways of planning, preparing, and serving meals for yourself that can be a real pleasure.

Publishers Weekly

Eating alone need not be a dispiriting experience of takeout containers and stand-up ``sink cuisine,'' suggests Doerfer. She transforms the solo meal with strategies for food shopping, preparation and storage. Use a freezer as a cold-storage pantry for flavorful ingredients like bacon, herbs and ginger root, she advises; use smaller utensils for single servings. More than 350 recipes emphasize flavorful, often seasonal foods and include nods to ethnic cuisines (Sauteed Cucumbers with Lemongrass), vegetarian dishes (Red Beans and Rice) and old-fashioned favorites (Berry Pie for One). Most recipes are ready in less than 30 minutes: Watercress with Pork Soup takes considerably less time. Doerfer, who runs a Florida cooking school with the same name as the title, offers Southern specialties like Gumbo and Sweet Potato Corncakes; the co-author of The Legal Sea Foods Cookbook, she also details Baked Hake with Scallions and a simple Sole with Browned Butter. Noting that a meal chosen and prepared with care nourishes body and soul, Doerfer makes such meals possible for solo cooks. (May)