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The Pleasures of Cooking for One, by Judith Jones
Get Free Ebook The Pleasures of Cooking for One, by Judith Jones
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Amazon.com Review
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)
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From Publishers Weekly
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. (Oct.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Product details
Hardcover: 288 pages
Publisher: Knopf; 1st edition (September 29, 2009)
Language: English
ISBN-10: 0307270726
ISBN-13: 978-0307270726
Product Dimensions:
6.5 x 0.8 x 8.6 inches
Shipping Weight: 1.2 pounds (View shipping rates and policies)
Average Customer Review:
4.1 out of 5 stars
204 customer reviews
Amazon Best Sellers Rank:
#59,347 in Books (See Top 100 in Books)
Cooking for one doesn't have to be dull or unappetizing. Thank you Judith for teaching people to cook and value themselves
Judith really does share the joy of cooking. The majority of menus have a second life with great suggestions for leftovers.There are a couple of brilliant sauces which I have made several times. With this book you do not need a huge pantry orexotic spices. Simple meals, well prepared, that don't take hours to cook..
This book is simply wonderful. I've had it since 2010 and have used it on and off since I purchased it. I just re-read it from cover to cover yesterday. As some other reviewers have noted, one gets the feeling from reading this book that you've just spent a few hours in the kitchen with a generous master cook, and a kind one at that. I am a good cook and very good baker, but my fiance is quite picky so I've taken to cooking for myself a couple of nights a week. The best thing about this book, in my opinion, is the way the recipes are written. The recipes themselves are quite good, but more importantly, they are written clearly and simply so that they are understandable but not so overly detailed or complex that they seem to be just too much work. For instance, I have read many cookbooks in which the author goes out of his/her way to clarify, modify, or provide tips and techniques for every single action in the recipe. Jones gives enough instruction to inspire confidence (for novice cooks of course, but also even for cooks who are already proficient and confident) but not so much that a recipe is unwieldy for a single cook trying to knock out a delicious meal in a hurry. Just the other day, I saw a recipe I had tried before from another cookbook last year and had been a disaster, and I wasn't sure if I should try it again. I found myself saying, "well, Judith has never steered me wrong, so I'll give it a shot." It was wonderful and turned out perfectly.I concede that some of the recipes are, as others have mentioned, not appealing to a whole lot of people (particularly younger folks), like calves' sweetmeats or chicken livers. They aren't appealing for me, either - I just don't make those. But I still get some valuable inspiration from them. Like all cookbooks, there are some things in there that just don't fit with your life. For instance, I recently got one of Giada's cookbooks and either flipped past or tried to figure out substitutions for a significant number of them (significant to me, at least) because my fiance doesn't eat pork. I don't fault Jones for her couple of liver recipes any more than I fault Giada for my fiance's religious preference. I unreservedly give this book five stars, and I will be purchasing another copy as a gift for a friend. I hope this will be helpful information for others, coming from someone who very, very rarely leaves reviews (but always appreciates reading them!).
If you are looking for a hard-hitting and recipe-driven cookbook, look elsewhere for this book is more a conversation about how to think about cooking just for yourself. A recipe is given, then the following recipes use leftovers in ways that are very appealing. I used to love leftovers, but now I'm tired of eating that way. The book isn't a regimen though--readers are encouraged to use their imaginations and tastes to riff on what's given in the ingredients lists. Your refrigerator is now your treasure chest. With this book you'll not want to be a picky eater, but you will want to have some confidence. No mad cooking skills required, just a few good pieces of equipment and an openness to feeding yourself really well. I've got a big library of books for the skilled and the professional that I used when cooking for a family, but this is my new favorite. It's just for me!!
I love to read recipes and cookbooks, and this is the most "readable" cookbook I own. I pulled this out last night on impulse and was on page 110 before I knew it, and I've read it before. Learn how to eat and cook at home for one or two, everything adjustable for sizes of appetites. Judith will give you every trick you need so you can individually portion meals and be especially and uniquely free to enhance future meals with flavors developed for today's dish. She will have you freezing various intense flavors in ice cube trays to pull out small amounts for future individual servings - like home made chicken stock; rich, savory mushroom and onion saute; silky cream sauces; etc. And she'll have you grilling an extra sausage today to slice onto fresh pizza dough you are making tomorrow. You can quickly pull together custom, unique deliciousness with these tiny, powerful flavors at your fingertips combined with any great protein or veg you like. And, you'll be saving bits of trimmings into freezer baggies to make your own stock. Do you like to cook and live alone? Then buy this and start living even better and more completely eating wonderful food customized for you each day. Finally, get the added reward of spending less on food.
I have several other "cooking for 1" cookbooks and have found many good recipes there. But this is the cookbook I've been waiting for. Ms. Jones has shown me how to take ingredients that cannot be purchased in small quantities and re-use these imaginatively to create entirely different meals.For example, a pork tenderloin becomes a small roast, scallopine, a gratinate, hash, and stir fry. Her examples have encouraged me to improvise myself. I can envisage a BBQ pork sandwich, a pasty with leftover pork tenderloin, skirt steak and potatoes.She encourages playing with the recipes to create a meal exactly to your own tastes. Several of her recipes also include vegetable substitution recommendations allowing for seasonal meals. Or, if you're like me and can't stand a particular vegetable then you can swap it for something more palatable.This cookbook creates a solid foundation for enabling a cook's creativity. Highly recommended.
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