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Does anyone know of a cookbook that specialized in 1-2 serving dishes? I love a good cookbook, but I don't need 8 servings of cake in my kitc

Looking for a cookbook that has it all, hors d'oeuvres, main dishes, sides, deserts, but not something too fussy

asked by LizzyRose over 5 years ago
13 answers 2297 views
80a2cbfb b7b0 48b7 923d d51f89b8561a  chefiran
added over 5 years ago

Joe Yonan's Serve Yourself, http://www.joeyonan.com....

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added over 5 years ago

I second this - lots of great recipes! I often upscale them for three.

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Amanda Hesser

Amanda is a co-founder of Food52.

added over 5 years ago

Also Judith Jones: http://www.amazon.com/Pleasures...

3162c11b e070 4795 95d1 fd9492a6b582  lulusleep
added over 5 years ago

The Family Meal by Ferran Adria. Each recipe has ingredient lists for 2, 6, 20 and 75 servings. Most of the recipes are non-fuzzy.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

Does division not work?

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added over 5 years ago

Williams-Sonoma published a book several years ago called Cooking for Yourself. There are plenty of recipes that serve one to two people.

07825364 abc5 42f5 bd7f f2a77f00dff0  20090907 jackson 8
added over 5 years ago

Judith Jones: Cooking for One

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added over 5 years ago

You CANNOT go wrong with the America's Test Kitchen COOKING FOR TWO. It really is a gem of gems. http://www.amazon.com/Cooking...

164ae6cf b233 45ae a461 8d7543fae705  melissa mitchell
added over 5 years ago

Thanks for asking this question...I am often too lazy to figure out how to half, quarter, etc. a recipe, and I have actually had dishes not turn out the way they were supposed to when I've done the math (which is probably more of a "me" problem and less of a "dividing a recipe" problem -- I stink at math), but there's a point at which the leftovers from a dish designed to serve 4-6 get to be a little much.

1db16135 35fc 4859 8afb 2b49461aed76  fb avatar
added over 5 years ago

Real Fast Food by Nigel Slater. Makes my mouth water every time I open it.

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added over 5 years ago

Second, and third where appropriate, both the Yonan and Jones' books. Also "Solo Suppers" by Joyce Goldstein. She ran a famous restaurant in San Francisco called Square One. None of them really deal with baking projects (such as cakes), though Jones does talk about breads, pies and other sweets.

@Soft Punk, no, dividing does NOT always work. Spicing/seasoning can get funky scaling down (or up for that matter), and it's very risky to scale baked goods unless you are an experienced baker. And aso someone else pointed out, when you're scaling down a recipe that's written to serve 12, or even 8, you start to get into riddiculously small fractions of measurements. If the original recipe, serving 8, needs 1/4 teaspoon of cayenne, how much do you add to 1/8 of that recipe? Cutting 8 or 12 serving recipes, even in quarters, still gives a singleton a boat load of leftovers.

To the OP, the best solution I've heard for the cake dilemma is either make the whole recipe, freeze one layer, and eat one layer now, or become very generous with your friends & family !

C4b35b3e a030 4605 bcae f5a7ba4644f4  sausage2

Emily is a trusted source on Scandinavian Cuisine.

added over 5 years ago

I have a friend from grad school that self-published a cookbook of one-serving meals called One Bowl . I haven't cooked anything from it, so I can't actually vouch for the recipes, just the author. But, here it is, if you'd like to check it out! http://onebowlcookbook...

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added over 5 years ago

I have a 'Cooking for 2' cookbook that I love from The Pampered Chef [http://www.pamperedchef...]. Great, easy recipes for appetizers, main meals, & desserts. And some more involved recipes too. I always seem to come back to their books for a majority of my recipes and I don't think I've ever had something turn out bad. Thankfully, you no longer have to know someone who sells it in order to buy it. Looking at their site tonight I realize I'm behind on getting their latest releases... mmm, chocolate ;) heehee

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