The best Cooking for One or Two books: Reddit reviews

From 3.5 billion Reddit comments

This book actually became a bit of a meme a few years back because it's so sad and she talks about her husbands death and such which spawned the idea for the book.

Subsequently it sent the prices of the book on Amazon and such skyrocketing (at least for a book) at the time.

Here's the amazon link where you can find some humours reviews on it.

"Why do I get tired/migraines"

This is how our bodies tell us that something is wrong. Same thing happens to me. Since you have celiac the the best way to stay healthy is to not eat gluten at all.

Having cheat gluten is not worth the migraines and emotional distress. Telling your family you cannot eat something is hard, but necessary step in this. I've found telling people, "I can't eat that," "I'm not hungry," or "I'd love to smell it," helps.

Gluten alternatives (prepackaged stuff) and learning how to cook was the best way for me to avoid gluten. Having a good cookbook helps. I've been using this one to prepare my families meals for a while now "Cook Once, Eat All Week"

If you are looking for more Indian recipes in general, this is the instant pot cookbook we use the most.

It introduced my husband and me to dal, and they have become a staple at our house.

The Joy of Cooking. All you need to get into cooking and much more. A bible in my early years of experimenting and trying recipes.

Joy of Cooking: 2019 Edition Fully Revised and Updated https://www.amazon.com/dp/1501169718/ref=cm_sw_r_cp_api_i_UXD7DbXRSPTCJ

I may have packed that one a wee bit too full. ��

Just a store-bought crust, but fresh berries and Joy of Cooking ingredients.

If you want a great book resource, I would highly recommend Steven Rinella's Complete Guide to Hunting series. It covers a wide range of topics from gear selection, hunting methods, and some recipe ideas. His show and podcasts are also good.

Amazon Link

The only one I've bought so far is this one from the butter chicken lady. If you like Indian food it's a good buy and some, if not all, of the recipes are on her website if you want to check them out first. I hadn't even attempted Indian food up until the butter chicken. Great recipe even if you skip on the book. At under $10 though, it was a quick purchase for me. Everything we've tried has been good and straightforward to cook.

You didn’t ask for books, but Cook Once Eat All Week is exactly this! She gives 26 weeks of meal prepping and it’s not just cook all these meals and have leftovers. You prep the ingredients so you can make truly quick fresh meals all week. It is extremely friendly step by step instructions for how to prep everything on Day 1, then recipes for the week you can do in any order you want.

After trying her butter chicken, her cookbook was pretty much an instant buy on Amazon for around $8. Some other great recipes in there also. They may be all on the website, but I haven't verified.

More of a general suggestion for cooking, but I highly "How to Cook Without a Book". It breaks down types of foods into groups by type/method, and then presents a basic "recipe" for how to do it. For example, it shows you the method behind how to make a basic stir fry or a stew, and then all you have to do is plug your seasonal ingredients into the equation, you don't need to go searching for a specific recipe anymore. More of a "teach a man to fish" approach to cooking.

https://www.amazon.com/How-Cook-Without-Book-Techniques/dp/0767902793

The only physical cookbook I've picked up so far is the Indian Instant Pot Cookbook by Urvashi Pitre. I've only made a couple of the recipes so far, including this Butter Chicken, which I think is the same one from the book, but they were both great. The Butter Chicken was super easy also and even the kids loved it. Plus at like $8, it's not an expensive book.

> In her first cookbook, Bon Appétit and YouTube star of the show Gourmet Makes offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes. > > Claire Saffitz is a baking hero for a new generation. In Dessert Person, fans will find Claire's signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe--like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)--as well as practical do's and don'ts, skill level, prep and bake time, and foundational know-how. With Claire at your side, everyone can be a dessert person. >

Amazon has it for preorder at $30.12 (List price is $35.00)

But here is the Penguin Publishing page for it if you'd like to support another business.

Downers Grove sounds like an awesome place that makes depressing products with the best of intentions, like "Microwave Cooking for One".

Cooked this in my #8 Griswold LBL smooth bottom skillet. The recipe was from the Joy of Cooking cookbook.

Ingredients

• Pillsbury pie crust
• 4 C fresh berries
• 1 C sugar
• 1/4 C flour
• 1 Tbsp lemon juice
• 1/2 tsp cinnamon
• 2 tsp quick-cooking tapioca
• 2 Tbsp butter

Instructions

1. Mix the sugar, flour, cinnamon, and tapioca
2. Rinse and drain the berries
3. Sprinkle the lemon juice over the berries
4. Sprinkle the sugar mixture over the berries, stir gently until well blended, and let stand for 15 minutes
5. Preheat oven to 450° F
6. I used a #8 skillet and had to roll the crusts slightly larger to get enough to roll the edges
7. Place bottom crust in skillet, press bottom and sides to mold it to the pan, and poke the bottom with a fork until the crust is dotted with fork holes
8. Spoon the fruit filling into the pie shell
9. Dot the fruit with little bits of butter
10. Cover the pie with the top shell
11. Roll the top shell edges over the bottom shell edges
12. Press the rolled edges with the flat handle of a knife to seal the crust
13. Cut a smiley face into the top shell and poke some holes with the fork for venting
14. Bake the pie at 450° for 10 minutes, reduce the heat to 350°, and bake for 35-40 more minutes or until the crust is golden brown
15. You may want to cover the outer crust half-way through the cooking to avoid overcooking it

We do different dals almost every week in my house. I would recommend this cookbook if that interests you.

I came here to recommend Two Sleevers also! I agree that the butter chicken is one of my favorite instant pot recipes. I was reading about the founder of the site and she has a cookbook of traditional Indian dishes written for the instant pot!

Indian Instant Pot® Cookbook: Traditional Indian Dishes](https://www.amazon.com/dp/1939754542/ref=cm_sw_r_cp_awdb_imm_J01NPEK0WAWNT2C61RJE)

My favorite meal prep resource is this cookbook. I think the recipes are beginner friendly and it does a good job of walking you through what to do when. It’s also a nice variety of foods and cooking techniques, so you don’t get bored and everything doesn’t end up tasting the same/having the same texture.

Cook Once, Eat All Week: 26 Weeks of Gluten-Free, Affordable Meal Prep to Preserve Your Time & Sanity https://smile.amazon.com/dp/1628603437/ref=cm_sw_r_cp_api_glt_fabc_BGM0MK55294XZ9WBEDVM

Just make whatever Giada says. Or skinnytaste.com

If you want easy- I love this book. Cook Once, Eat All Week: 26 Weeks of Gluten-Free, Affordable Meal Prep to Preserve Your Time & Sanity https://www.amazon.com/dp/1628603437/ref=cm_sw_r_cp_api_glt_fabc_CXFDF23DCYTTAWA5D7ZH

Same as you, the Joy of Cooking. https://www.amazon.ca/Joy-Cooking-Fully-Revised-Updated/dp/1501169718. The classic that I ( and 18 million others) have used over the years. A solid book teaching you all the basics so you can grow your skills and palate.

Yo, you may want to check out Joy of Cooking, it really helped me get better at cooking.

I've also heard that restaurants just throw butter on everything, so you may want to just use a lot more butter for a meal or two if you want to change things up.

It's available for pre-order on Amazon!

https://www.amazon.com/Dessert-Person-Recipes-Guidance-Confidence/dp/1984826964/ref=sr_1_1?dchild=1&keywords=dessert+person&qid=1587059270&sr=8-1

Second this and when I went out first time last year his book had all the info I needed to, 1 stay safe and 2 tactics in hunting and 3 how to field dress it.

The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 1: Big Game https://www.amazon.com/dp/081299406X/ref=cm_sw_r_cp_apa_Bg5QBb59ZXHR1

I recommend this book.

It has an accessible skills-based approach with fully illustrated step-by-step recipes for each new concept.

Recipe from Claire Saffitz's Dessert Person

I expected this recipe to be good and it definitely delivered! The rice and baked custard ends up having a cheesecake-like texture, gently flavored with vanilla and cardamom, and then accented with the mild acidity of fresh mango and mango caramel (the sugar is caramelized first, then fresh mango is cooked in the caramel till it breaks down, then butter and cream are added to smooth it out and everything is blended together).

I would take Steven Rinella's advice way before I would take my own. I would read this. https://www.amazon.com/Complete-Guide-Hunting-Butchering-Cooking/dp/081299406X

I am an easterner and don't know the first think about Elk. I have spent some time in the backcountry in your fine state. I think it might be wise to consider going deer hunting first. It seems to me that it would be a lot easier to learn butchering on a deer. Maybe that is just my eastern perspective, or lack thereof.

Just bought a copy for $15 on Amazon. Not bad at all

https://www.amazon.com/Dessert-Person-Recipes-Guidance-Confidence/dp/1984826964/ref=pd_lpo_14_t_0/132-5824275-1919707?_encoding=UTF8&pd_rd_i=1984826964&pd_rd_r=b5fdbbe2-0ae9-42b3-b9a9-0f80c8da97ab&pd_rd_w=7LndR&pd_rd_wg=VM8T1&pf_rd_p=7b36d496-f366-4631-94d3-61b87b52511b&pf_rd_r=0QGDP37KM1DTWAS7BFDQ&psc=1&refRID=0QGDP37KM1DTWAS7BFDQ

If you don't mind cookbooks, check this out

America's Test Kitchen: The Complete Cooking for Two Cookbook

It basically breaks down recipes into serving size for two people, or you plus lunch the next day.

You said you were in AZ so you have a lot of options: Deer, Elk, Antelope, Coues Deer, and javelina can all be taken with a 30-06.

Here's my suggestion:

• Take hunters ed to learn the safety, even if your state doesn't require it, cause other states will.
  
• Read Steve Rinella's book to get a general idea on things: https://www.amazon.com/Complete-Guide-Hunting-Butchering-Cooking/dp/081299406X/
• Look at all the free content Randy Newberg puts out, it's entertaining and educational: https://www.youtube.com/channel/UCQOcUD2aFxEjc-_4JJBLYyg - He also has a bunch of stuff on Amazon Prime Video for free as well.

Has anyone tried reading the Amazon reviews for this? https://www.amazon.com/dp/1565546660/ref=cm_cr_dp_d_vote_lft?ie=UTF8&voteInstanceId=R2T4T44VO0POT0&voteValue=1&csrfT=gqbklUkXuIzfPmte%2FRWWhopQwYEZdkuRajzs0moAAAABAAAAAFvrbiFyYXcAAAAA%2B4kUEk%2F7iMGR3xPcX6iU#customerReviews

https://www.amazon.com/Indian-Instant-Pot%C2%AE-Cookbook-Traditional/dp/1939754542 and there's a good few recipe books that are specifically for the IP! Apparently their butter chicken is incredible.