Low offers simple fare from her syndicated column "Cooking for Two," but the book is geared toward those who live alone rather than a couple dining romantically by candlelight. She contends that recipes intended for four to six servings cannot be reduced easily to one or two portions; while her viable alternative to waste and leftovers no doubt will be appreciated by single households, it ignores the possibilities of foods, such as soups, that can be prepared in quantity, and then frozen and reheated in individual portions. Notwithstanding, there is much solid information for novices: basic definitions of ingredients, techniques and equipment; and detailed instructions for substituting ingredients, frugal shopping and preparing a wide variety of foodsbeef, poultry, seafood, vegetables, pasta, cheese and egg dishes, sandwiches and desserts. Although Low utilizes convenience foods, her toothsome dishes will tempt cooks to indulge themselves. Most recipes yield two servings, but some yield one, an arbitrary distinction that may confuse readers. Photos not seen by PW.
Copyright 1987 Reed Business Information, Inc.
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