BOOK REVIEW: Going Solo in the Kitchen, by Jane Doerfer

One of the first things I did when I decided to embark on my cooking endeavor was go to my local Borders and camp out in the cafe with a cup of tea and a stack of cookbooks. A quick search on Amazon comes up with more than 20 cookbooks geared toward small-batch cooking and baking, but in the end I found only a few worth the shelf space. Doerfer's book is a definite keeper.

Doerfer begins with some genuinely insightful information on shopping, storing and preparing food for one, including tips on making the most of your storage space, what's worth stocking and what you can easily substitute out. Her ideas for leftovers - both ingredients and prepared recipes - are inventive and practical. She talks extensively about the best methods for preserving your leftovers, from cooked vegetables to fresh herbs and pasta. I appreciate that she is practical about space concerns, since most people cooking for one are also in smaller living quarters.

The recipes: Doerfer clearly enjoys food and preparing it. Her recipes are largely based around making the most of a few ingredients and bringing out the natural flavors in good food. From a twenty-minute risotto to entree salads far beyond the usual grilled chicken Caesar, the food is simple and lovely. I found that the prep times were perhaps a little shorter for her than they were for me, but that is probably the difference between Doerfer's experience in the kitchen and mine. All in all, a great book for the solo cook, no matter what your experience level.

Favorite recipes: Lamb Chops with Tarragon; Greek Lemon Chicken Soup; Cornbread; Turkey Meatballs.