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Solo: A Modern Cookbook for a Party of One, by Anita Lo
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Review
A Washington Post, San Francisco Chronicle, The Atlantic, Epicurious, Grub Street, The Forward, Newsday, Mother Jones, and Food52 Best Cookbook of the Year“There is no smarter cookbook out this year, filled with personality and grace, that’s better at nudging us into the kitchen, in the midst of tumultuous times, to nourish ourselves. . . . Unlike many cookbooks that promise chef-driven techniques adapted for the home cook, Solo actually delivers.” —Eater “A book celebrating the simple act of cooking for yourself. . . . A cookbook that speaks directly to a growing proportion of single Americans. . . . [Lo] carefully stocks her own kitchen with kimchi, tahini and dried anchovies. A touch of any of these ingredients can change the direction of a dish.” —Tejal Rao, The New York Times “Lo knows that cooking for oneself is an important aspect of self-care. . . . The recipes serve as a meaningful reminder that cooking for one can be delicious and fun.” —San Francisco Chronicle“Anita Lo is my hero. Her weeknight recipes challenge you to eat better, treat yourself better, and find comfort in meals made by your own hand. . . . This is the cookbook that made my heart sing in 2018.” —Alex Beggs, Bon Appetit“Bold and joyous.” —The Atlantic“A small book packed with big ideas. . . . [Lo] combines humor . . . a well-stamped passport and an instinctual distaste for waste into a global roster of uncomplicated, chef-driven dishes that are a far cry from microwaved frozen dinners.” —Minneapolis Star Tribune “Those of us who’ve improvised sad solo dinners of microwaved frozen corn or boxed mac and cheese with hot sauce understand that learning how to cook decent meals for one is a real and urgent need. . . . [Solo] provides elegant, knife-sharp solutions. Recipes employ toaster ovens, electric pressure cookers, grill pans, and other small-format energy-savers—and the food is flat-out beautiful.” —Helen Rosner, The New Yorker “Solo is a testament to celebrating all of the reasons we find ourselves alone at the table with knife and fork—and never apologizing for any of them.” —Food52 “[Lo] has humor in her well-stocked arsenal. . . . Fans of the Franco-Yankee dishes in Judith Jones’s The Pleasures of Cooking for One will be jazzed to spin the globe with Lo, whose travels and culinary background have made her fluent in Chinese, Korean, Thai and Japanese cuisines, among others. Lo never stints on flavor, often adapting restaurant-y techniques for the toaster oven (amen)."—Christine Muhlke, The New York Times Book Review “A very good cookbook. . . . The recipes [in Solo] are complex, personal, comforting.” —Epicurious“[Lo’s] guide to solo cooking is peppered with stories, illustrations, and recipes for dishes like salt-broiled Spanish mackerel with broccoli rabe and orange, twice-cooked sweet potatoes with kale, mushrooms, and parmesan, and mac and two cheeses (yes, please!).” —Food & Wine “Anita Lo is exactly the person we want teaching us to cook at home for ourselves. . . . The recipes are downsized and oh-so-practical . . . though they can easily be doubled (or tripled) should guests suddenly show up once they hear about the meals you’re making for yourself.” —New York “[Los’] writing is engaging, filled not only with linguistic factoids but also vivid personal stories and self-deprecating humor.” —Edible Manhattan“A book of compelling and approachable recipes that waste neither ingredients nor time. . . . [Lo] peppers the book with valuable tips and brief vignettes that will take readers along with her to Vietnam, Alaska or France.” —Milwaukee Journal Sentinel “A book after this forever-single guy’s heart. It gives me joy to think that, from a single chicken, I can make Lo’s smothered chicken leg and a biscuit, Thai white curry with chicken, and chicken tagine with couscous, and still have bird to spare.” —Wendell Brock, The Atlanta Journal-Constitution“In Lo’s hands, solitary dining becomes almost sexy, from hand rolls of mackerel, cucumber and avocado to braised short rib with caramelized endive and cauliflower chat with onions.” —Newsday“The lesson here is that cooking for yourself is tantamount to loving yourself. . . . It can be surprisingly difficult for single young professionals to cook meals for themselves. . . . Luckily, Anita Lo, the chef and owner of the late restaurant, Annisa, has done a lot of the hard work for us, drawing on her decades of experience as a professional chef, her upbringing as a child of immigrants, and her extensive travels for a delectable guide on cooking for ‘a party of one.’” —Grub Street
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About the Author
ANITA LO is an acclaimed chef who worked at Bouley and Chanterelle before opening the Michelin-starred restaurant annisa in the heart of Manhattan’s Greenwich Village in 2000, which she ran until it closed in 2017. Food & Wine named her one of ten Best New Chefs in America, and The Village Voice proclaimed her Best New Restaurant Chef. She has appeared on Top Chef Masters, Iron Chef America, and Chopped; in 2015, she became the first female guest chef to cook at the White House. She lives in New York City and on Long Island.
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Product details
Hardcover: 256 pages
Publisher: Knopf (October 30, 2018)
Language: English
ISBN-10: 0451493605
ISBN-13: 978-0451493606
Product Dimensions:
7.3 x 0.8 x 9.3 inches
Shipping Weight: 1.8 pounds (View shipping rates and policies)
Average Customer Review:
3.3 out of 5 stars
23 customer reviews
Amazon Best Sellers Rank:
#43,523 in Books (See Top 100 in Books)
First, let me say that I have great respect for Anita Lo's culinary abilities. Given the right cir umstances, her recipes would be great. But this is not what I expected in cooking for one person. Recipes call for things like 2 ounces of kale, spinanch or another vegetable that comes bagged or tied in bunches. So what, then, do I do with the rest? Several of her recipes appear to be "stand alone", then she,says serve with crispy potatoes on another page. One recipe called for a 15 ounce can of beans. For just one person? The ingredient list is lengthy in many recipes and calls for things I have never heard of (on a later page) that contain even more things I never heard of. I am not a novice in the kitchen and was really hoping for just I teresting meals that might take a bit of prep but would use more average ingredients. I tried to like this cookbook as I ordered it in advance. I even perused it se eral times hoping I could change my mind. It's a shame. I had high hopes but, if possible, I am returning it. Definitely not what I wanted or expected.
Personally I need photos in a cookbook to entice me to try something that may not have the most appetizing headline. As another review mentioned, there aren’t any photos just illustrations. If you’re a fan of hers already or a very accomplished cook you may like this anyways, but didn’t do it for me.
The recipe ingredients are scaled down but so is the thin typeface used. If only the text was as large as the endorsements and credits within the book. It's not possible for me to follow the book so as much as it pains me, I'm paying $5.99 to return the book to Amazon.
Let me start by saying, it's a lot of prep/cooking for one meal. The meals are admittedly a culinary adventure: Stir-Fried Pork Belly and Kimchee with Egg or Broiled Bluefish Muffaletta Style. Couple those factors with the unavailability of ingredients/minimal use of ingredients and the book is being returned. Perhaps better suited for an aspiring gourmet chef in a metropolitan area with access to the wide variety of required ingredients.
I wish I would have read more than one review of this book before buying it. The number of ingredients, and hard to source ingredients is totally off putting. I love to cook and try new dishes but this is not what I was expecting. People in large metro areas probably have access to more sources or markets for many of these ingredients. Judith Jones did an excellent job with her “Pleasures of Cooking for Oneâ€. I admit I have not tried any recipes yet so perhaps my review might have edged up. I just don’t want others making the same assumptions I made.
I bought this as a Christmas present for my mother who enjoys cooking and lives alone. We both spent time perusing the recipes and it is a great cookbook. They are unusual and delicious-sounding recipes that also seem very doable. There is a recipe for homemade potato gnocchi, for example, using one potato! Typically, when you think about making gnocchi or pasta it seems like a several-hour affair involving pounds of ingredients. But gnocchi made with one potato and a couple of tablespoons of other ingredients seems to be a low-commitment dinner for just one.
I loved the sound of the recipes in this book, but most of them had ingredients I didn't have (or never heard of.) I passed on keeping it and gifted it to my sister who may actually use it.
Good recipes, just a little too much prep for one person
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