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Cooking for Two
Perfect Meals for Pairs
Overview
From the publisher
There’s something wonderful about a quiet, intimate dinner with another person, whether it be a spouse, a date, or a friend. Whatever the occasion, in Cooking for Two culinary expert Jessica Strand offers the ideal solution.
Each delicious recipe, from appetizers to desserts, is scaled to prepare two portions — no calculator or leftovers required. Mouthwatering dinners like Sake-Ginger Poached Black Bass with Garlicky Bok Choy or special Homemade Ricotta Gnocchi with Sage Brown Butter Sauce have never been easier, tastier, or more enjoyable.
An ideal gift for newlyweds, and with nearly 50 recipes to satisfy every duo (not to mention invaluable hints for sharing the kitchen), Cooking for Two makes every night special.
Selected contents
Copyright @ 2008 Chronicle Books
All BooksThe Conscious KitchenThe New Way to Buy and Cook Food — to Protect the Earth, Improve Your Health, and Eat Deliciously | All BooksStill Life with Menu CookbookFifty New Meatless Menus with Original Art | All BooksThe River Cottage Fish BookThe Definitive Guide to Sourcing and Cooking Sustainable Fish and Shellfish | All BooksBarefoot Contessa Back to BasicsFabulous Flavor from Simple Ingredients |
All Books | |
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- Christmas
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- Cindy Pawlcyn’s Appetizers
- Citadel of the Spirit
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- Classic Indian Cooking
- Classic Indian Vegetarian and Grain Cooking
- Clean Food
- Climbing the Mango Trees
- Closing the Food Gap
- Cod
- Coffee and Cake
- Coffee Love
- Comfort Me with Apples
- Coming Home to Eat
- Cook the Perfect . . .
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- Cook With Jamie
- Cooking
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- Cooking with Italian Grandmothers
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- Cooking with the Seasons at Rancho La Puerta
- CookWise
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- Cool Waters
- Couscous and Other Good Food from Morocco
- Cradle of Flavor
- Crème Brûlée
- Cupcakes from the Primrose Bakery
- Curry Cuisine
- D.I.Y. Delicious
- Dairy Hollow House Soup & Bread
- Dam Good Sweet
- Damn Good Food
- Dancing Shrimp
- Day of Honey
- Deep Dark Chocolate
- Deep Economy
- Deeply Rooted
- Delicious Memories
- Delights and Prejudices
- Demolition Desserts
- Dessert Express
- Desserts
- Desserts by the Yard
- Deviled Eggs
- Diet for a Hot Planet
- Diet for a New America
- Diet for a Small Planet
- Dinner at Your Door
- Dinosaur Bar-B-Que
- Dirt
- Discover Chocolate
- Dishing Up Oregon
- Don’t Try This At Home
- Easy Asian Noodles
- Easy Chinese Stir-Fries
- Easy Japanese Cooking: Noodle Comfort
- Eat Here
- Eat Where You Live
- Eat Your Yard!
- Eat, Drink, and Be Healthy
- Eat, Pray, Love
- Eating
- Eating Animals
- Eating in the Dark
- Eating Korean
- Eating Local
- Eating Well on a Budget
- Edible Estates
- Edible Schoolyard
- Edible Stories
- Epitaph for a Peach
- Essential Pépin
- Essentials of Classic Italian Cooking
- European Peasant Cookery
- Every Grain of Rice
- Everyday Asian
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- Extra Virginity
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- Farewell, My Subaru
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- Farmer John’s Cookbook
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- Field Guide to Candy
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- Fields of Plenty
- Fine Cooking 15th Anniversary Archive DVD-ROM
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- Food Lover’s Guide to Portland
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- Food Matters
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- Food of Life
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- Food Styling
- Food, Inc.
- Foods of the Americas
- For Cod and Country
- Forgotten Skills of Cooking
- Four Fish
- Free For All
- French Farmhouse Cookbook
- French Provincial Cooking
- Fresh
- Fresh Food Fast
- Fresh Food from Small Spaces
- Fresh from the Farmers’ Market
- From Tapas to Meze
- Fruitless Fall
- Full Moon Feast
- Garlic and Sapphires
- Get Cooking
- Gifts Cooks Love
- Gluten-Free Baking Classics
- Gluten-Free Girl
- Gluten-Free Girl and the Chef
- Goat
- Goat Song
- Good Calories, Bad Calories
- Good Food to Share
- Good Meat
- Good Tempered Food
- Good Things
- Good to the Grain
- Gourmet Today
- Great Good Food
- Great Party Dips
- Great Party Fondues
- Green & Black’s Organic Ultimate Chocolate Recipes
- Grill Every Day
- Grillin’ with Gas
- Gringa
- Grub
- Guns, Germs, and Steel
- Ham
- Healthy Bread in Five Minutes a Day
- Heat
- Heirloom Beans
- Heirlooms
- Hey Mr. Green
- High on the Hog
- Hip Kosher
- Hip Sips
- History in a Glass
- Holy Smoke
- Home Cooking
- Home Dairy
- Home Made
- Homemade Cheese
- Hometown Appetites
- Honey From A Weed
- Hope’s Edge
- Hot Sour Salty Sweet
- How I Learned To Cook
- How to Bake
- How to Be a Domestic Goddess
- How To Break An Egg
- How to Cook a Dragon
- How to Cook a Wolf
- How to Cook Everything (Completely Revised 10th Anniversary Edition)
- How to Cook Everything Vegetarian
- How to Cook Indian
- How to Cook Meat
- How to Cook Without a Book
- How to Eat
- How to Pick a Peach
- Hungry Monkey
- Hungry Planet
- Hunt, Gather, Cook
- I Like Food, Food Tastes Good
- Iced Tea
- In Defense of Food
- In the Kitchen with a Good Appetite
- In the Small Kitchen
- India Cookbook
- Indulge
- Inquiries into the Nature of Slow Money
- Intensely Chocolate
- Into the Vietnamese Kitchen
- It Must’ve Been Something I Ate
- Italian Cooking
- Italian Food
- Jam It, Pickle It, Cure It
- Jam Today
- Jam, Jelly & Relish
- James Beard’s American Cookery
- James Beard’s Beard on Pasta
- Jamie Oliver’s Meals in Minutes
- Jamie’s Food Revolution
- Jamie’s Italy
- Jane Grigson’s Fruit Book
- Jane Grigson’s Vegetable Book
- Japanese Cooking
- Japanese Hot Pots
- Jewish Slow Cooker Recipes
- Jigger, Beaker, and Glass
- Joan Nathan’s Jewish Holiday Cookbook
- Joe’s Book of Mushroom Cookery
- Julie & Julia
- Junior’s Cheesecake Cookbook
- Just Food
- Keep Chickens!
- Keeping Bees
- Keeping Chickens
- Keeping It Simple
- Ken Hom’s Chinese Kitchen
- Keys to Good Cooking
- King Arthur Flour Whole Grain Baking
- King of the Q’s Blue Plate BBQ
- Kitchen Literacy
- Kitchen Sense
- Kneadlessly Simple
- La Bonne Cuisine de Madame E. Saint-Ange
- La Dolce Vegan!
- Land of Plenty
- Larousse Gastronomique
- Larousse Gastronomique
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- Laura Werlin’s Cheese Essentials
- Lemonade
- Let Them Eat Shrimp
- Letters from the Hive
- Letters to the Valley
- Lidia’s Family Table
- Lobsters Scream When You Boil Them
- Local Flavors
- Love Soup
- Lucid Food
- Lulu’s Provençal Table
- Made in America
- Madhur Jaffrey’s Indian Cooking
- Madhur Jaffrey’s World Vegetarian
- Madhur Jaffrey’s World-of-the-East Vegetarian Cooking
- Maida Heatter’s Book of Great Desserts
- Making and Using Dried Foods
- Man with a Pan
- Marcella’s Italian Kitchen
- Margaritas, Mojitos, and More
- Marinades, Rubs, Brines, Cures, and Glazes
- Mark Bittman’s Kitchen Express
- Marrakesh Express
- Martha Stewart’s Cookies
- Martin Yan’s Asian Favorites
- Mastering the Art of French Cooking, Vol. 1
- Mastering the Art of French Cooking, Vol. 2
- Mastering the Grill
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- Mediterranean Grains and Greens
- Mediterranean Seafood
- Memories of Philippine Kitchens
- Menus from an Orchard Table
- Mexico One Plate at a Time
- Milk
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- Mixt Salads
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- Moosewood Restaurant Low-Fat Favorites
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- Mostly Mediterranean
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- Mother’s Best
- Mr. Boston Holiday Cocktails
- My Chocolate Bars
- My Family Table
- My Favorite Ingredients
- My Kitchen Wars
- My Life in France
- Mycophilia
- New American Table
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- New Good Food
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- Nigella Bites
- No More Takeout!
- Not Becoming My Mother
- Not Your Mother’s Slow Cooker Cookbook
- Not Your Mother’s Slow Cooker Recipes for Two
- Notes on Cooking
- Nourishing Traditions
- Odd Bits
- Of Sugar and Snow
- Off the Menu
- Olive Oil
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- On Rue Tatin
- One Big Table
- One Cake, One Hundred Desserts
- One Man’s Meat
- One Potato, Two Potato
- Oranges
- Oregon’s Cuisine of the Rain
- Organic Manifesto
- Organic, Inc.
- Outstanding in the Field
- Paletas
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- Paper or Plastic
- Paradox of Plenty
- Perfect Pairings
- Pet Food Politics
- Peter Reinhart’s Whole Grain Breads
- Pig
- Pike Place Public Market Seafood Cookbook
- Pizza on the Grill
- Plenty
- Plenty
- Plum Gorgeous
- Potato Salad
- Preserving Food Without Freezing or Canning
- Primal Cuts
- Puff
- Pure Beef
- Pure Dessert
- Pure Simple Cooking
- Put ‘em Up
- Quick and Easy Chinese
- Quick Fix Meals
- Quick Pickles
- Raised-Bed Vegetable Gardening Made Simple
- Raising Steaks
- Ratio
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- Real Food
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- Rebar
- Recipe of the Week: Ice Cream
- Red, White, and Greens
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- Roast Chicken and Other Stories
- Roast Figs, Sugar Snow
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- Root Cellaring
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- The Seventh Daughter
- The Sex Life of Food
- The Sharper Your Knife, The Less You Cry
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- The Story of Tea
- The Sushi Economy
- The Sushi Experience
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- The Tassajara Bread Book
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- The Taste of Country Cooking
- The Taste of Place
- The Tea Deck
- The Tea Drinker’s Handbook
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- The Thrill of the Grill
- The Trans Fat Solution
- The Treasury of Newfoundland Dishes
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- The Value of Nothing
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- The Vegetarian Epicure
- The Vegetarian Epicure, Book Two
- The Vegetarian Family Cookbook
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- Thoroughly Modern Milkshakes
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- Toast
- Tom Douglas’ Seattle Kitchen
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- Too Many Cooks
- Totally Vegetarian
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- Twain’s Feast
- Unforgettable Desserts
- Unplugged Kitchen
- Urban Pantry
- Vanilla
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- Vegan Lunch Box
- Vegan Soul Kitchen
- Veganomicon
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- Vegetarian Cooking for Everyone
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- Wake Up and Smell the Planet
- Walden
- Washoku
- Waste
- Well-Preserved
- West Point Market Cookbook
- What Caesar Did For My Salad
- What Einstein Told His Cook 2: The Sequel
- What I Eat
- What to Cook and How to Cook It
- What to Drink with What You Eat
- What to Eat
- What We Eat When We Eat Alone
- Where Our Food Comes From
- Whole Beast Butchery
- Whole Foods Companion
- Whole Grains Every Day, Every Way
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- Wrestling with Gravy
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