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Cooking for One is FUN!

Cooking for One is Fun
Creel
1976

I get the feeling this book’s title is about your self-esteem since you can’t even get someone to have a meal with you. It is almost like the publisher is trying so hard to sell you on your lonely lot in life.

I can buy there is need for cooking for a single person, but I am sure it is not this particular book. The cover is boring and obviously has “substances” of questionable origin on the cover. I am quite sure no one will miss this book.

Single people, time to get in the kitchen and have some fun. Really.

Mary

More cooking help from ALB:

Minimal Effort Cooking

It’s Congealed!

Sandwiches from Hell

Saucepans and the Single Girl

Be a Real American! Eat a Hamburger!


12 Responses to Cooking for One is FUN!

  • There’s got to be a more recent book that fits current trends.

  • I feel lonely just looking at it…

  • Of course, if you’re cooking for one and make a recipe with 2 to 4 servings, you don’t have to cook dinner every night. Okay, that’s probably a bit more convenient nowadays, but I’m betting this book doesn’t have tips for storing or reheating leftovers in the 70s.

  • Any Kosher recipes in there?

  • Alone and lonely are two different things. The good thing about cooking a large meal is that I can freeze the leftovers. The bad thing is having to wash all the dishes afterwards. But no one will nag me if I don’t do them right away, ha ha.

  • I actually find it very appealing; it’s nice to see good-quality recipes that will serve one.
    But the condition is revolting. I wouldn’t want those mysterious stains in my kitchen!

  • Ah, yes. You might not have leftovers if you’re cooking for one, but if you do, my guess is that you don’t really need a cookbook to tell you how to store them. We did have refrigerators and freezers in the ’70’s, and — although most homes didn’t have microwaves — it was possible to reheat in the oven or in a saucepan, depending on the food. A no-brainer.

  • There is the angle, though, of food safety things with leftovers and reheating – what do we know that we didn’t 40 years ago? (Seriously, people, this is 40 years old.) Are there recipes in this that recommend defrosting things on the counter or in warm water, which we know can be dangerous. We shouldn’t assume because we know these things that everyone does.

    Nowadays, also, I think more people don’t want to eat the same thing for six days straight, so is there the angle of cooking a large batch of something to be used in multiple ways? Or things that do well frozen – many of your audience for a cookbook for one person are going to be new cooks who may not know everything about food safety, or what foods freeze well and what foods don’t.

    One I’ve heard decent things about is: http://www.amazon.ca/The-Pleasures-Cooking-Judith-Jones/dp/0307270726

    Other modern angles – what about disability? They mention retirees in this – does this book think about people who have limited mobility? Low spoons cooking? Budget?

    The pork cooking times are probably not going to work, either. Pork has changed since the 70s – it’s much more lean now than it was then, and dries out much faster.

  • Creel was a “confirmed bachelor” and Claiborne’s on-again, off-again companion, although they never lived together.

  • This might be the most depressing-looking book I’ve ever seen.

  • Actually, the recipes shown look pretty good!