Solo: The Joy of Cooking for One

While “conventional wisdom cleaves to the notion that cooking is an inherently social act,” Norwegian cook Johansen (How to Hygge) argues the opposite with an enticing array of single-serving recipes that suggests “cooking solo can be one of life’s simplest and most therapeutic pleasures.” From nourishing weeknight suppers to one-pan wonders, she covers the bases. Wild mushrooms and garlicky, lemony, herby sardines, each served on toast, are ideal for whipping up on weeknights, while a chapter of tantalizing “simple pleasures”—such as asparagus, parmesan, and pancetta; scallops and sherry; and salad niçoise—offers more indulgent fare. Elsewhere, a helpful section of make-ahead recipes—including a comforting spiced dal and a basic tomato sauce—“save the odd half hour later in the week when you might be swamped with work.” Salads and light meals, such as green gazpacho, tabbouleh, and garlic prawns, are on offer for those looking for a quick, healthy fix. Meanwhile, kimchi pancakes, chorizo and jalapeno quesadillas, and Indian-spiced scrambled eggs provide the perfect opportunity to sample foods from around the globe. (As a bonus, most recipes are easily doubled for entertaining.) This makes canceling plans and cooking for oneself an appetizing option. (Sept.)