In her recent memoir “The Tenth Muse: My Life in Food” (2008), Judith Jones, the editor of Julia Child’s “Mastering the Art of French Cooking,” urges singles to get in the kitchen and cook. In her new book The Pleasures of Cooking for One, Jones shows readers just how easy, adventurous, and rewarding it is to do so.
Cooking for one on a regular basis tends to be seen as problematic. Most recipes serve at least four people, a turnoff for solo cooks who don’t enjoy eating the same meal three days in a row. Reducing recipes isn’t always that easy: For example, how does one use half an egg? And sometimes cooking and eating at a table set for one can feel just plain lonely. It all adds up to keeping the stove top cold and frozen meals humming in the microwave for weeks on end.
Jones, who has edited and cooked alongside such household names as Edna Lewis, Marion Cunningham, Lidia Bastianich, and James Beard, insists it doesn’t have to be this way.
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