Download Solo: A Modern Cookbook For A Party Of One Published By Anita Lo Viewable As Edition

recipes are good but I hated the look of the book, No pictures just some uninformative and unappealing drawing, I also did not like the way the instructions were presented, I did get several ideas from the book but will not buy, This is a great concept for a cookbook, The illustrations are fun and lots of the recipes were inspiring, I liked the stories before each recipe, either about her life or about the dish, The recipes are primarily Southeast Asian in flavor, so most of the flavorings aren't in my cabinet.
The illustrations were charmingly drawn, but I did wish for photographs of the finished dishes, The recipes are for one, but I wouldn't call them easy, The ones that looked most doable for me were the desserts and the duck, I was hoping for recipes that wouldn't be too much hassle, Heh.

Unless you've got access to a wide variety of ingredients boneless duck breast, Calabrian chili, chaat masala, Chinese sausages, dashi, elderflower syrup, mirin, Shanghai bok choi, Shaoxing cooking wine, shishito peppers, shiso leaf, Thai bird chili.
. . , you'll find it difficult to even get started with most of these recipes,

The recipes in the "Sides and Basics" chapter are well worth looking at, some of which use very few ingredients prepared simply.
A cookbook for lesbians who live alone, It works for me! Ha! It's clear that Eater, who voted this book the best cookbook of, did not bother to actually read it.
The author's tone is rather condescending and she seems out of touch, She kept insisting that we not waste food, which I agree with, but buying expensive ingredients like fennel pollen or Kaffir lime leaves that you may never use again is not exactly frugal, either.
I could see this was not for me, as her palate is very different from mine, and I rely on regular grocery stores like the rest of the plebes, who can't afford a house on Long Island, where schools of various fish lap at your feet.
We're lucky if the salmon isn't dyed red or the snapper isn't mislabeled tilapia, Give us a break. The funniest part of this book is the constant suggestion of using a toaster oven, If you're spending,a month for an efficiency Manhattan studio without a kitchen, it makes sense.
Otherwise Interesting book for those who live alone, It's also easy to double the recipe depends on how many people you want to serve.
It's interesting to see a cookbook specifically made for solo cooking, Although there are not many photographs of the actual dishes, the illustrations are interesting and very cute.
.stars. I might be more inclined to make the tiny desserts than the singleserving mains that take just as long to prepare complicated sauces etc.
as a bigger recipe would, But the food is interesting, since the recipes were developed by a chef, Lots of Asianinspired recipes. I really really wanted to like this cookbook more, but part of the problem of cooking for one is knowing what to do with excess ingredients and this book did not take that into account.
This book also uses a lot of specific ingredients that are hard to find, and she did not give alternatives or help in finding them.
This is a cookbook for a chef not a single person that is looking for some recipes designed to keep them from batch cooking by accident resulting in leftovers all week.
The book contains illustrations and no pictures, The biggest stumbling block is the long list of ingredients, that rarely repeat from one recipe to the next.
I expected this book to be more about the act of eating alone, Rather, it is a series of recipes, mostly nice, with a short paragraph or two preceding each one with some context, sometimes misplaced.
Anita Lo sounds like a fun person, but she could've done so much more with the romance and tragedy and intimacy of eating alone.
. And cooking alone. Some of the recipes are innovative for example, I discovered that I don't have to boil bulgur on a stovetop to cook it, I could add boiling water to it and seal it airtight so that it cooks by "steeping".
Maybe I'll come back to it at some point, I loved the premise of this book that you can make really special meals for one and celebrate yourself.
Its kind of exotic, but I found a few recipes I plan to try, Also loved the authors anecdotes about her own experiences being a party of one, A bit more complex in terms of recipes than I was looking for but I enjoyed the stories that accompanied the recipes and found the drawings to be charming and a welcome change from the often overproduced photographs in cookbooks these days.
As a person who loves to cook and lives close to an international market, . . this is the cookbook for me, Many of the recipes can be adjusted easily forpeople which is fantastic in our house of.


It's not for people who are just starting out cooking, or for those who don't prefer diverse flavors or have access to them.
But for us it's awesome, We've already flagged a bunch of recipes, And the individual mac amp cheese is going to be my new goto when I'm on my own.
After reading a review online I was really excited to get this book from the library.
My brother in law lives on his own and is learning how to cook and I thought this might be a great gift.
Im glad I checked it out first and saved him some time this is not a good cookbook for beginners.
Hell, Im well past my,hours in the kitchen and its not even a book for me.
Who is the audience for this anyway

Complaintdevoid of pictures, Doodles are cute and all but as useless as tits on a bullfrog when it comes to cooking.
I want to know what a finished dish looks like, a doodle of a empty plate does not inspire me to do much of anything.


Complaintmy first cooking teacher Jeff Smith aka the Frugal Gourmet spends considerable time teaching readers how to meal plan and make dishes with similar ingredients so nothing goes to waste.
Chef Lo, not so much, She calls for a rather large list of special ingredients but in the quantities called for you would have to cook several meals with that ingredient in order to use it before it goes bad.
Blame the grocery store that you cant buy feta cheese by the oz,

ComplaintI dont know who she had test her recipes for her, if she had anyone at all, but many of the recipe directions are confusing even to someone who cooks often.
The book has minimal timing instructions at all, It doesnt note how long the recipe takes to cook,

Last complaint it calls for ingredients like flanken steak and fregola, I have no idea what those are or where to buy them and Ive spent lots of time in my local international markets.
No note to explain it either,

I do love to try new things, but come on chef a cook book is supposed to teach someone how to do something.
This book fails completely at that, I picked it up thinking it would learn something and Im really disappointed, An interesting book I copied a couple of things, but overall, this was not as good as I thought it would be.
I was hoping for more general recipes, but these are much more in line with what a gourmet cook would make duck, fish stew with mussels, fennel, and chilies, lamb recipes, etc.
Too much poultry, fish, amp seafood none of which I like, Onlyrecipes of interest out of, Rather disappointing.
Looking forwards to Spaghetti with Burst Baby Tomatoes and Chili though, I have no clue what people are complaining about, It's obviously not a book for beginners or those uninterested in acquiring some ingredients unavailable at mainstream Eurocentric supermarkets.
But if you are one of those, why in the world are you reading an Anita Lo cookbook It is unique to find recipes forand if cooking for only you it fits the bill.
Great cookbook with different, interesting, and not too expensive or involved recipes, I just may have to buy one to keep on my cookbook shelf at home, So many good ideas! I madeof the recipes and I like them both, Heard her on The Taste podcast and really fell in love with this book, Excellent. Loved that this was a book for cooking just for myself, considering tons of cookbooks, recipes, etc.
always have tons of servings that I can't get to due to my schedule or worse, I don't like it and am stuck with leftovers!.
The media and prerelease hype was also pretty good and I read an article or two that made me want to read this.


It's a cookbook with various types of recipes, Sides, main dishes, etc. to take you through a meal, Unfortunately there's a lot that didn't really work for me, There are no pictures just nice drawings, The instructions do seem a little vague and some of the ingredients seem a little out there.
I'm not sure if Lo was trying to go for a book where one can make meals that are "special" and just for you, but I was definitely looking in askance at some of the stuff that's listed.


I also wanted to read the book to maybe hear her insights about cooking just for herself.
This is one of those books that really doesn't do that well: some cookbook/food memoirs lean too far in the memoir section which is something I don't mind and unfortunately this is a book that arguably does neither well.
Lo gives us little snippets of her life, but they are not wellwritten, interesting, or both.
Some of the best/more enjoyable food memoirs usually have the author explain why this dish is important or what memory they associate with the dish/food, etc.
Lo does do that at some points but none were memorable and really just made me say: "Who cares" It was arguably better if this had been left as just a cookbook without the anecdotes maybe they were pasted in by a late publisher/editor request.


This one's going back to the library, Based on the other reviews as well as my own experiences I'd really recommend this be a borrow for someone to decide whether it's really a book they'd like to purchase for their own personal collection.
This is the cookbook that I wished I had while Caz was in the Navy, Simple and delicious recipes for one, I This cookbook

is unique in that it is an Asian cookbook, for one! You can cook without holding a calculator.
There are short commentaries before each recipe which are lively and delightful to read as well as informative, answering your questions before you get to ask.

The recipes are simple with easy to find ingredients, if you have an Asian grocery nearby.

I've got several bookmarked and look forward to eating them, From the Michelinstarred chefand Iron Chef America and Top Chef Masters contestanta hilarious, selfdeprecating, gorgeous new cookbookthe ultimate guide to cooking for one.


Anita Lo puts the "Lo" in alone, The life of a Michelinstarred New York City chef is a solitary onethere's not much time for dating or dinners with friendsso she's perfected the art of cooking for one.
In this delightful cookbook, Lo presentsaccessible, contemporary, and sophisticated recipes for home cooks, most of which take less thanminutes to make.
Drawn from her childhood, her years cooking around the world, and her extensive travels, these are globallyinspired, restaurantquality dishes from Lo's own repertoire.
Think Steamed Seabass with Shiitakes Smoky Eggplant and Scallion Frittata Duck Bolognese Chicken Pho Slow Cooker Shortrib with Caramelized Endive Broccoli Stem Slaw Chicken Tagine with Couscous and Peanut Butter Chocolate Pieeven a New England clambake for one.
And should you find yourself with company, fear not! These recipes are easily multiplied by two.
.