'Cooking for yourself is a most satisfying part of self-nurture; when thought and care are given to the process, from shopping for ingredients to preparing a meal, you can take great pleasure in eating the results' writes Linda Tubby in her introduction to Solo. Linda's imaginative and inspiring recipes are divided into 5 chapters; Quick Fixes, Almost Instant, A Little Ahead, Give it Time and Those Little Extras, making it simple to find the perfect meal for any occasion. Create speedy meals to throw together such as Salad Lyonnaise and Crispy Sausage, Red Rice, Romanesco and Pomegranate, or take your time preparing yourself a delicious meal such as Marinated Herb Crusted Rack of Lamb or Pea & Lemon Risotto with Shimeji Mushrooms & Burrata. Linda also gives handy tips for spicing up otherwise lacklustre dishes, such as keeping your larder stocked with ready-to-use additions like Chilli and Garlic Oil, Toasted Pine Nuts or Crispy Shallots.
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Linda Tubby is a food stylist and writer, and has worked for magazines such as Sainsbury's Magazine, Waitrose Food Illustrated, Food and Travel and Bon Appetit. She has also written several books on subjects ranging from barbecues to ice cream.Review:
'the singleton foodie, like the lone traveller, has had a pretty thin time of it, so the appearance of Solo is welcome. The food you might eat as you gather dust on the shelf has rocketed up market (quail stuffed with maftoul, figs based with honey and rose water). Roast chicken, tomatoes and beans is an everyday supper you can consume with pride, even if alone. You wouldn't necessarily want to share it...' --The Telegraph 'This book is full of warm hearted recipes - not only are they delicious, they are practical and achievable as well. Cooking for one has never seemed so enticing nor so easy!' --Skye Gyngell 'I'm slightly obsessed with this book. The food is elegant and cookable and could easily be upsized [...] This is food to nourish the soul as well as the body, [...] There's a commendable focus on avoiding waste, with no broccoli stalk or cauliflower leaf heading to the compost, and ideas for using remainders. [...] I may never heat up another can of baked beans.' --New Zealand Herald
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