Solo : the joy of cooking for one / Signe Johansen.
- 0 of 2 copies available at LARL/NWRL Consortium.
- 0 of 2 copies available at Lake Agassiz Regional Library. (Show preferred library)
4 current holds with 2 total copies.
|Location||Call Number / Copy Notes||Barcode||Shelving Location||Status||Due Date|
|Breckenridge Public Library||641.561 JOH (Text)||33500013455829||New||Checked out||10/07/2021|
|Hawley Public Library||641.561 JOH (Text)||33500013455837||New||Checked out||10/08/2021|
- ISBN: 1529064945
- ISBN: 9781529064940
- Physical Description: 206 pages : colour illustrations ; 23 cm
- Publisher: London, England : Bluebird Books for Life, 2021.
|Formatted Contents Note:||
Light bites and things on toast -- Easy weeknight suppers -- One-pan wonders -- Make ahead -- Salads, mezze and tapas -- Simple pleasures -- Lazy weekends -- Sweet things -- Kitchen kit -- Kitchen staples -- My favourite fresh ingredients -- Suppliers.
"Many of us cook for one on a regular basis - isn't it time we became more selfish in the kitchen? Celebrating the joy of self-reliance and self-sufficiency, Signe Johansen shares 80 fabulous recipes for happy solo cooking. Beautifully photographed and designed, the cookbook includes a range of tasty and uncomplicated no-cook fast food and one-pot dishes to transform your daily routine. Signe shows how to make big batch recipes that you can reinvent and enjoy throughout the week. There's also a chapter with more adventurous recipes for when time is on your side. Packed with advice for keeping a streamlined larder and tips for late-night fridge foraging, Solo: The Joy of Cooking for One will inspire you to cook delicious food, every day."-- Provided by publisher.
Signe Johansen is a Norwegian cook and author of How to Hygge, Spirited, Scandilicious, and Scandilicious Baking. A longtime whisky enthusiast, she is the co-founder of Spirited Women, a project to get more women into whisky and other spirits. After graduating with a bachelor's degree in archaeology and anthropology from the University of Cambridge, she trained at Leiths School of Food and Wine in London, worked in several of the UK's top restaurants, and went on to do her masters in the anthropology of food at SOAS Food Studies Centre at the University of London.
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|Subject:||Cooking for one.
COOKING > Methods > Cookery for One.
Cooking for one.