About the Author The author spent several years working in Japan, India and Southeast Asia. She has her Ph.D. in Japanese History from Harvard and is the author of several books on Japan, India and Asian women. She is a pescetarian/vegetarian. Read more
P**Y
'The Proof of the Pudding ...'
Solo Cooking for a Sustainable Planet lives up to its title and its principal objective — yet could as readily be titled: General or Family Cooking for a Sustainable Planet ... (just double or treble the recommended quantities). The recipes are unusual for many Western cooks and diners yet all ingredients are easily obtainable these days and preparation is simple. I like it for these reasons in particular. The book's general introduction outlines the purpose of the book — again summed up in its title. Ten chapter/section introductions covering soup making, through legumes, fish and desserts are brief yet informative. Favourite recipes (to date) include: Lentil Walnut Pate, Salmon with Sake, Zucchini with Bell Pepper, Easy Key Lime Pie — there are many more recipes – over 170 in all. 1The design of the book is clear and pleasing and most suitable for kitchen reference.
A**N
Delicious star recipes: easy to cook up!
Joyce Lebra has cooked up a special treat of solo (but expandable!) recipes! Even the format--plain & straightforward--encourages the reluctant (but hungry?) would be chef. Get this book ASAP: and start your new adventures with entres, soups, salads, eggs, breads, desserts. Great ideas for the solo cook & beyond...with a garnish of sustainability!
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