Cooking for Two: 120 Recipes for Every Day and Those Special Nights

by Bruce Weinstein, Mark Scarbrough

Tea for two. That's what it's all about, right? So how come every recipe you pick up says "serves 4 to 6"? Or more! What do you do when you want macaroni and cheese, but don't want to be reheating it for three nights? Or a couple of cookies, but don't want to be tempted by two dozen sitting on the counter all week? Creative cookbook authors and cooks Bruce Weinstein and Mark Scarbrough have all the answers in Cooking for Two. Brimming with 120 smaller-serving, big-taste recipes,Cooking for Two offers cooks familiar favorites such as PastaBolognese, Chicken Pot Pie, and Mushroom Barley Soup, as well as new dishes for today's tastes like Pork Satay Salad and Snapper Fillets Sautéed with Orange and Pecans. Simply cutting down larger recipes leads to wasted ingredients. But Bruce and Mark have developed each recipe so you buy only what you need, and use all of what you buy. Instead of opening a can of vegetable stock only to use three tablespoons, use the liquid the dried mushrooms have soaked in. If an onion is too large for a recipe, chop a shallot instead. The dessert chapters are filled with cookies, puddings, and cakes, all designed for two servings. Small-batch baking requires strict attention to detail. A regular egg can be too big for a small batch of six cookies, so they suggest quail eggs or the easy-to-find pasteurized egg substitutes, which you can measure out in tablespoons. Truly a cookbook for everyday use, each recipe is labeled as quick (ready in minutes with minimal cooking), moderate (requires a bit more preparation or cooking), or leisurely (perfect for quiet celebrations or weekend meals) to help you decide which dish best fits into your day. With ingredient and equipment guides, as well as tips on how to stock your pantry to avoid those there's-nothing-in-the-house-so-let's-go-out moments, Cooking for Two will surely become the cookbook you reach for every night of the week. It's just two perfect.

Genres: Cookbooks, Cooking, Nonfiction, Food

288 pages, Hardcover

First published February 1, 2004

About the author

Bruce Weinstein and Mark Scarbrough are QVC favorites with five sell-out appearances. They've appeared on everything from the Today show to corporate-sponsored events, making ice cream, gelati, sherberts, and sorbets. They're also experts on the desserts that pair with these frozen treats, having written bestselling brownie and cookie books and all-purpose cookbooks with desserts aplenty and countless features for Fine Cooking, Eating Well, and The Washington Post. Their cooking podcast, Cooking with Bruce and Mark, is available on iTunes. They've written numerous cookbooks, including A la Mode and The Turbo Blender Dessert Revolution (11/1/16). They live in Connecticut.

Reviews

[Rosemary Grace Bartlett Libby · Rating 4 out of 5]

This cookbook has hands down the BEST baked beans recipe I've ever tasted. I make it all the time and even double and triple the recipe if I want to have more than two portions available.

I think the biggest thing to remember about this cookbook is that the limited portion sizes make it special, but the amazing quality and inventiveness of the recipes make it a stand out - whether you are cooking for two or looking for inspiration when cooking for an army!

[sarah morgan · Rating 4 out of 5]

Excellent tips if you are scaling back on grocery buys. Solid recipes, no boxes or mixes.

[Denise Schwahn · Rating 4 out of 5]

I love the idea, but haven't used this book much. Great for desserts where I really don't want 10-12 servings!

[Sherry · Rating 2 out of 5]

I picked up this cookbook hoping for a little bit of inspiration, and I was completely distracted from page 1. What I liked about this book is that from the very start the purpose of the book is clear: two servings, no leftovers. Meaning the measurements in this book are so miniscule, that when it comes to eggs, the recipes call for quail eggs or egg beaters. This truly is a book dedicated to cooking for two. Personally I like leftovers, so I'm off to find a book about cooking for four.

This book had a huge variety of recipe types, which would make it perfect for the cook who wants to try a new flavor without having to make a huge batch. There were a lot of ethnic ingredients, but the book conveniently includes an online source for many ingredients, as well as cooking/baking supplies. The book also includes helpful substitutions and helpful to do and what not to do tips. Probably one of the best displays of "personal cooking" recipes I've ever seen, meaning that I felt like someone had really taken the time to make the recipe and wrote it the way that people really cook.

Overall I only gave this book two stars because there wasn't really anything (other than the desserts) that I would really give a try to make in such small portions. Most of the recipes were just too weird for my midwestern palate, and when I did find something I wanted to try, it required an unusual ingredient that I'm not willing to purchase online. (I LIKE food that I can buy from my own grocery store, it's a convenience thing.) I will probably make a few of the desserts at some point in the future, as the idea of baking in small quantities suits my sweet snacking needs better than making a big batch.

[Robyn]

I haven't cooked from it yet, so this is a preliminary review, but I'm really pleased with it so far. I always read my cookbooks the same way: start with the introduction, scan the sections to see how it's been divided up, then go page by page reading the title and description of each recipe. I'm about halfway through that final step right now, and have already seen quite a number of recipes that I would like to try, both recipes that fit my dietary restrictions as they are and recipes that I can modify slightly. I'm pleased that there's an entire "cookie" section (cooking for two cookbooks usually have small dessert sections, but almost never include cookie recipes) and am interested in some of their unique methods of reducing (vermouth instead of wine, quail eggs, etc.). Fifteen years ago I would have passed this book up because there are no pictures other than those on the dust jacket, but I no longer need photos in my cookbooks, and will likely use this one a lot.

[Katherine · Rating 5 out of 5]

A very short, but excellent little book, containing quite a few excellent recipes, all of which have two servings.

The dessert section is of particular interest -- I never thought of the idea of using quail eggs instead of chicken eggs to be able to make smaller batches of cookies! This is definitely a cookbook I'll be making several recipes from.

[Shalyn · Rating 3 out of 5]

I just checked this out from the library, so I haven't tried any recipes yet. I have great hopes.

[Mo · Rating 4 out of 5]

This book has a lot of great tips, and several recipes that I want to try.