Going Solo in the Kitchen

by Jane Doerfer

Overview

At last, a practical and persuasive cookbook for anyone living alone--with more than 350 delicious recipes for all occasions--filled with money-saving tips and shortcuts. Here is food that will lure the reluctant single back into the kitchen. Featured in Southern Living magazine.

Product Details

ISBN-13:	9781101946459
Publisher:	Knopf Doubleday Publishing Group
Publication date:	04/14/2015
Sold by:	Random House
Format:	eBook
Pages:	309
File size:	3 MB

About the Author

JANE DOERFER is the director of Going Solo in the Kitchen, a cooking school for solo cooks in Apalachicola, Florida. She has written, collaborated on, or produced four other books: The Pantry Gourmet, The Victory Garden Cookbook, The Legal Sea Foods Cookbook, and Crockett’s Tool Shed. A former food columnist for Horticulture magazine and food editor for New England Living magazine, Doerfer has taught cooking for more than twenty years.

Editorial Reviews

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)

Publishers Weekly - Publisher's Weekly

Doerfer, who publishes a travel newsletter called Going Solo, also runs Going Solo in the Kitchen, a cooking school for cooks on their own. She provides more than 300 single-serving recipes along with the tricks and strategies she has devised to make cooking for oneself appealing, efficient, and economical. Many of the recipes include two or more variations, and there are ideas for leftovers as well. Just about all are quick and simple to prepare, and they are also tempting enough to lure "solos" used to depending on takeout or microwave dinners into the kitchen for some real food. Recommended.

Library Journal

The advice here is clearly based on personal experience, with a view of meal preparation as a comfort at the end of a workday rather than as an unpleasant chore. Doerfer's counsel extends to shopping tips and good habits for food storage. Plenty of fresh vegetable, poultry, seafood, meat, and soup and pasta dishes are featured, and included among numerous salad options are ethnic offerings, such as tabbouleh, guacamole, and couscous. Often, simple variations for reducing cooking time and enhancing a dish are noted--grating zucchini before sauteeing, for instance. Single cooks should find Doerfer's enthusiasm contagious and the book's entire presentation inviting, full as it is of encouraging, practical suggestions for anyone wishing to escape from the trap of convenience foods.

Alice Joyce