French Cooking for One

An enduring delight for readers and cooks alike.' - Nigella Lawson 'So many micro feasts, and every one of them nourishment for body and soul.' - Rachel Cooke , author of Kitchen Person Whether cooking for one on a daily or an occasional basis, cooking well for yourself means cherishing yourself and your appetites, joyously giving yourself pleasure, opening yourself to new experiences. This book will encourage you to do all that. - M. R. A unique work of literary and culinary joie de vivre, part food memoir, part recipe book, French Cooking for One is Michele Roberts' first cookbook, and a personal and quirky take on Edouard de Pomiane's ten-minute cooking classic. Once a food writer for the New Statesman, Roberts was born in 1949 and raised in a bilingual French-English household, learning to cook from her French grandparents in Normandy. Her love of food and cookery has always shone through in her novels and short stories. French cuisine, classic though it is, still holds delicious surprises. From quick bites for busy days to sumptuous main courses for those who enjoy spending more time in the kitchen, the focus throughout is on dishes that are simple and fun to prepare, and results that are mouthwatering to contemplate and, of course, to eat. With over 160 delicious recipes, the majority of which are vegetarian, combined with piquant storytelling and feminist wit, French Cooking for One is a working cook's book with French flair, bursting with life and illustrated with the author's original ink drawings, full of charm and humour. More than a handbook of classic French dishes, French Cooking for One does something that few, if any, cookbooks do: it bears testimony to a singular literary life. Gorgeously written vignettes of Roberts' childhood in Normandy and of her years living in Pays de la Loire are peppered with anecdotes about intellectual and artistic luminaries: an omelette prepared by Gertrude Stein's cook for Picasso; a simple pasta dish calling to mind the French philosopher Julia Kristeva and the Scottish poet Alison Fell's images of female orgasm; and Emma Bovary's extraordinary wedding cake, among others.

An enduring delight for readers and cooks alike.' - Nigella Lawson 'So many micro feasts, and every one of them nourishment for body and soul.' - Rachel Cooke , author of Kitchen Person Whether cooking for one on a daily or an occasional basis, cooking well for yourself means cherishing yourself and your appetites, joyously giving yourself pleasure, opening yourself to new experiences. This book will encourage you to do all that. - M. R. A unique work of literary and culinary joie de vivre, part food memoir, part recipe book, French Cooking for One is Michele Roberts' first cookbook, and a personal and quirky take on Edouard de Pomiane's ten-minute cooking classic. Once a food writer for the New Statesman, Roberts was born in 1949 and raised in a bilingual French-English household, learning to cook from her French grandparents in Normandy. Her love of food and cookery has always shone through in her novels and short stories. French cuisine, classic though it is, still holds delicious surprises. From quick bites for busy days to sumptuous main courses for those who enjoy spending more time in the kitchen, the focus throughout is on dishes that are simple and fun to prepare, and results that are mouthwatering to contemplate and, of course, to eat. With over 160 delicious recipes, the majority of which are vegetarian, combined with piquant storytelling and feminist wit, French Cooking for One is a working cook's book with French flair, bursting with life and illustrated with the author's original ink drawings, full of charm and humour. More than a handbook of classic French dishes, French Cooking for One does something that few, if any, cookbooks do: it bears testimony to a singular literary life. Gorgeously written vignettes of Roberts' childhood in Normandy and of her years living in Pays de la Loire are peppered with anecdotes about intellectual and artistic luminaries: an omelette prepared by Gertrude Stein's cook for Picasso; a simple pasta dish calling to mind the French philosopher Julia Kristeva and the Scottish poet Alison Fell's images of female orgasm; and Emma Bovary's extraordinary wedding cake, among others.