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  • JOY OF COOKING

    March 29, 2011 by  
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    JOY OF COOKING
     
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    Bistro Cooking at Home

    March 29, 2011 by  
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    Catching Fire: How Cooking Made Us Human

    March 28, 2011 by  
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    Gluten-free, Sugar-free Cooking: Over 200 Delicious Recipes to Help You Live a Healthier, Allergy-Free Life

    March 28, 2011 by  
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    Gluten-free, Sugar-free Cooking: Over 200 Delicious Recipes to Help You Live a Healthier, Allergy-Free Life
     
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    Professional Cooking

    March 27, 2011 by  
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    Cooking Light Annual Recipes 2009: Every Recipe…A Year’s Worth of Cooking Light Magazine

    March 27, 2011 by  
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    Cooking Light Annual Recipes 2009: Every Recipe...A Year's Worth of Cooking Light Magazine
     
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    French Provincial Cooking

    March 26, 2011 by  
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    Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat

    March 26, 2011 by  
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    Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat
     
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    Mastering the Art of Chinese Cooking

    March 24, 2011 by  
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    Cooking for Two: 120 Recipes for Every Day and Those Special Nights

    March 24, 2011 by  
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    Cooking for Two: 120 Recipes for Every Day and Those Special Nights
     
    Manufacturer: William Morrow Cookbooks
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    Tea for two. That's what it's all about, right? So how come every recipe you pick up says "serves 4 to 6"? Or more! What do you do when you want macaroni and cheese, but don't want to be reheating it for three nights? Or a couple of cookies, but don't want to be tempted by two dozen sitting on the counter all week?

    Creative cookbook authors and cooks Bruce Weinstein and Mark Scarbrough have all the answers in Cooking for Two.

    Brimming with 120 smaller-serving, big-taste recipes,Cooking for Two offers cooks familiar favorites such as PastaBolognese, Chicken Pot Pie, and Mushroom Barley Soup, as well as new dishes for today's tastes like Pork Satay Salad and Snapper Fillets SautÉed with Orange and Pecans.

    Simply cutting down larger recipes leads to wasted ingredients. But Bruce and Mark have developed each recipe so you buy only what you need, and use all of what you buy. Instead of opening a can of vegetable stock only to use three tablespoons, use the liquid the dried mushrooms have soaked in. If an onion is too large for a recipe, chop a shallot instead.

    The dessert chapters are filled with cookies, puddings, and cakes, all designed for two servings. Small-batch baking requires strict attention to detail. A regular egg can be too big for a small batch of six cookies, so they suggest quail eggs or the easy-to-find pasteurized egg substitutes, which you can measure out in tablespoons.

    Truly a cookbook for everyday use, each recipe is labeled as quick (ready in minutes with minimal cooking), moderate (requires a bit more preparation or cooking), or leisurely (perfect for quiet celebrations or weekend meals) to help you decide which dish best fits into your day.

    With ingredient and equipment guides, as well as tips on how to stock your pantry to avoid those there's-nothing-in-the-house-so-let's-go-out moments, Cooking for Two will surely become the cookbook you reach for every night of the week.

    It's just two perfect.

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