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The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make
The only comprehensive cookbook specially designed for a 2-person household--with more than 650 foolproof recipes scaled down for two, from America's most trusted test kitchen. From breakfast to dinner, sides to desserts, plus slow cooking, vegetarian and grilling, we include a wide range of cuisines. A perfect gift for newlyweds, small families, or empty-nesters.
440 pages, Paperback
First published April 1, 2014
1773 people are currently reading
3285 people want to read
About the author
America's Test Kitchen
256 books618 followersAmerica's Test Kitchen, based in a brand new state-of-the-art 60,000 sq. ft. facility with over 15,000 sq. ft. of test kitchens and studio space, in Boston's Seaport District, is dedicated to finding the very best recipes for home cooks. Over 50 full-time (admittedly obsessive) test cooks spend their days testing recipes 30, 40, up to 100 times, tweaking every variable until they understand how and why recipes work. They also test cookware and supermarket ingredients so viewers can bypass marketing hype and buy the best quality products. As the home of Cook's Illustrated and Cook's Country magazines, and publisher of more than one dozen cookbooks each year, America's Test Kitchen has earned the respect of the publishing industry, the culinary world, and millions of home cooks. America's Test Kitchen the television show launched in 2001, and the company added a second television program, Cook's Country, in 2008.
Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!
Learn more at https://www.americastestkitchen.com/.
Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!
Learn more at https://www.americastestkitchen.com/.
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Displaying 1 - 30 of 111 reviews
December 4, 2016
My boyfriend and I live together and use this book to cook our meals a lot. While we've found a few printed recipe errors that didn't turn out so well (stay away from the five-cheese skillet mac and cheese!), the majority of the recipes have been delicious. Our favorites include the gumbo, weeknight beef stew, and Chicken Vesuvio, as well as a couple of the pasta recipes. We obviously have to buy a slow cooker to be able to try out the recipes in the slow cooker section, and are looking forward to doing that.
January 28, 2018
I am a huge fan of America’s Test Kitchen - I watch the shows on public television, I subscribe to the website and I own numerous ATK cookbooks. The problem following their recipes has always been the volume we end up with. It’s just the two of us and we aren’t big on leftovers, so I was constantly trying to cut everything down with varied results.
This cookbook was Heaven sent! All of the expert, test kitchen results, but built for two people.
The first section contained some great tips about shopping and storing recipe items for two people. For example, because these are pared down versions of larger recipes, you might find one asking for only a small amount of a not often used ingredient like buttermilk. So what do you do with the rest of it? Freeze it for later use - and this book details a great way to do that. Basically, it gives you kitchen hacks specifically designed for two people. Pretty useful stuff.
I have tried numerous recipes from this book and all have been successful and yummy. I can’t tell you how fabulous it is to have a recipe for 6 cookies, or 4 scones, or lasagna ( and even gumbo) for two. Easy to follow instructions and following the same basic formula of their other cookbooks - they start off each recipe telling you why it works. Also, and others might find this a negative (I do not), there are not loads of photos. I, personally, would rather read the how and why of a recipe than depend on pictures - but that’s my preference and might not be yours.
Also, you’ll need some more specialized baking equipment to pull some of these recipes off. For example, the lemon-poppy seed pound cake calls for a 5.5x3 inch pan. The glazed lemon bundt cakes call for two mini bundt pans and the almond cakes need two 4.5 inch springform pans. I decided to buy many of these items since I mainly cook for two, but it is an investment to be aware of.
Overall, I am really happy with this cookbook and would highly recommend to anyone cooking for one or two.
This cookbook was Heaven sent! All of the expert, test kitchen results, but built for two people.
The first section contained some great tips about shopping and storing recipe items for two people. For example, because these are pared down versions of larger recipes, you might find one asking for only a small amount of a not often used ingredient like buttermilk. So what do you do with the rest of it? Freeze it for later use - and this book details a great way to do that. Basically, it gives you kitchen hacks specifically designed for two people. Pretty useful stuff.
I have tried numerous recipes from this book and all have been successful and yummy. I can’t tell you how fabulous it is to have a recipe for 6 cookies, or 4 scones, or lasagna ( and even gumbo) for two. Easy to follow instructions and following the same basic formula of their other cookbooks - they start off each recipe telling you why it works. Also, and others might find this a negative (I do not), there are not loads of photos. I, personally, would rather read the how and why of a recipe than depend on pictures - but that’s my preference and might not be yours.
Also, you’ll need some more specialized baking equipment to pull some of these recipes off. For example, the lemon-poppy seed pound cake calls for a 5.5x3 inch pan. The glazed lemon bundt cakes call for two mini bundt pans and the almond cakes need two 4.5 inch springform pans. I decided to buy many of these items since I mainly cook for two, but it is an investment to be aware of.
Overall, I am really happy with this cookbook and would highly recommend to anyone cooking for one or two.
June 14, 2015
This cookbook was fantastic. I found numerous recipes that were perfect for cooking for myself. I absolutely loved this cookbook. There was only a small handful of recipes that I wouldn't make for myself.
ETA (06/14/15) As I go deeper into this cookbook, my 5 star rating just keeps getting more solid. As someone who is really starting to watch calories, log foods/drinks and all that good stuff, there are not only plenty of light recipes, but the nutritional information to boot. I have made well over a dozen recipes from this book and the recipes are solid, tasty and easy to prep. Very cool after a hard day's work that I can eat healthy and quickly. Furthermore, this cookbook has prompted me try new foods/dishes, particularly in the seafood area.
If I had one criticism of this book, it would be that all the recipes don't have the nutritional information attached. I don't "eat light" everyday and it is really a pain in the rear end to try to figure it out and I probably am doing it wrong anyway.
ETA (06/14/15) As I go deeper into this cookbook, my 5 star rating just keeps getting more solid. As someone who is really starting to watch calories, log foods/drinks and all that good stuff, there are not only plenty of light recipes, but the nutritional information to boot. I have made well over a dozen recipes from this book and the recipes are solid, tasty and easy to prep. Very cool after a hard day's work that I can eat healthy and quickly. Furthermore, this cookbook has prompted me try new foods/dishes, particularly in the seafood area.
If I had one criticism of this book, it would be that all the recipes don't have the nutritional information attached. I don't "eat light" everyday and it is really a pain in the rear end to try to figure it out and I probably am doing it wrong anyway.
March 13, 2018
I am a fan of Test Kitchen, and used to get the magazine until I decided I really have enough recipes for a lifetime. This is the first cookbook I’ve bought in, possibly, three years. I bought it for two reasons, 1) it is recipes for 2, which suits my life, and, 2) I’m a fan of Test Kitchen. But, after buying the book and doing some recipes, I recalled all the things about Test Kitchen that aren’t good enough to make this a great (or even very good) cookbook.
The idea of this book - as advertised by the title - was to present smaller recipe sizes. Yet a fair number of those I’ve done just seem to halve the ingredients (1/2 a fennel bulb for example). What am I going to do with the other half? Throw it out? Let it rot in my frig? while I feel guilty about not being a grand enough cook to know the perfect dish to create with 1/2 a fennel bulb. I bought the book to avoid waste. Very annoying. Not all recipes are like this, and some are portions of ingredients I can otherwise use up. (I would be a sad cook indeed if I could use up 1/2 an onion before it goes bad. But, it is still pressure to find a use for it in 2 days. (Every time I find a way to use up leftover ingredients I find myself quietly proud. I’ve stuck more things into an omelette than God intended.)
I also wish the recipes had both metric and Imperial measurements. Metric is just more precise. (Williams Sonoma cookbooks - which I reliably adore - tend to have this, so I’ve gotten accustomed to expecting this.). All it will take is measuring out the difference between a larger dosage of food X in metric and the Imperial equivalent and you will notice the difference.
Even more importantly, none of the recipes have nutritional information. In this day that is inexcusable. (Williams-Sonoma doesn’t tend to do this either, to be fair.) (The few recipes color coded as ‘light’ have nutritional information in the back. Why not all? And why not place the info with the recipe?) We all should be able to know the calorie intake, fat grams, protein, and tidbits about the dish being a good source of vitamin D and iron, for example.
Also, not every recipe has a picture. That just is not okay. Come on people.
Also, none of the dishes guide you with estimated active prep time, and cooking time. Very frustrating. I’m a pretty knowledgeable cook, so I can work my way into figuring this out - and often recipes with these guides are off. But they still help. You don’t want to be half way through a recipe only to read the next line (which you’d overlooked earlier - and I have done this more than once) which says, “let sit for 2 hours.”
Final complaint - some of these recipes are laden-down with little ingredients. And not ingredients you’d store in your pantry. This can equate to a lot of time and investment in food, just to make dinner. For example, the stuffed acorn squash with barley, page 196, has a total of 13 ingredients not including salt and pepper. That can be a lot to ask for a Monday night main dish. And this isn’t a special occasion dish, worthy of a lot of work - yet this recipe will require adding a lot of ingredients to my shopping list -many of which will not be used in full in this recipe (2 tablespoons fresh parsley; 1/4 cup pearl barley, 1/4 teaspoon fresh thyme, and 2 tablespoons pine nuts). It also, is a devotion of time. On average the main dishes have been 10-16 ingredients (excluding salt, pepper, and basic oils). Given that the premise of this book is cooking for two - there is a whole lot of work and waste going on.
The simple things I’ve noted: metric, nutrients, photos, and cook/prep times should be in every cookbook. They only aren’t because we let publishers get away with it. I bought this on Amazon. From now on I’m going to the bookstore to check it out first. I’m going to try to stick to my own advice.
All those complaints being said, the recipes are top notch. I love that there is a whole section on vegetation meals, in addition to a section on vegetable sides. I’m not a vegetarian but I rarely eat meat, so I love a book like this with so many new recipes.
Bon appetite!
The idea of this book - as advertised by the title - was to present smaller recipe sizes. Yet a fair number of those I’ve done just seem to halve the ingredients (1/2 a fennel bulb for example). What am I going to do with the other half? Throw it out? Let it rot in my frig? while I feel guilty about not being a grand enough cook to know the perfect dish to create with 1/2 a fennel bulb. I bought the book to avoid waste. Very annoying. Not all recipes are like this, and some are portions of ingredients I can otherwise use up. (I would be a sad cook indeed if I could use up 1/2 an onion before it goes bad. But, it is still pressure to find a use for it in 2 days. (Every time I find a way to use up leftover ingredients I find myself quietly proud. I’ve stuck more things into an omelette than God intended.)
I also wish the recipes had both metric and Imperial measurements. Metric is just more precise. (Williams Sonoma cookbooks - which I reliably adore - tend to have this, so I’ve gotten accustomed to expecting this.). All it will take is measuring out the difference between a larger dosage of food X in metric and the Imperial equivalent and you will notice the difference.
Even more importantly, none of the recipes have nutritional information. In this day that is inexcusable. (Williams-Sonoma doesn’t tend to do this either, to be fair.) (The few recipes color coded as ‘light’ have nutritional information in the back. Why not all? And why not place the info with the recipe?) We all should be able to know the calorie intake, fat grams, protein, and tidbits about the dish being a good source of vitamin D and iron, for example.
Also, not every recipe has a picture. That just is not okay. Come on people.
Also, none of the dishes guide you with estimated active prep time, and cooking time. Very frustrating. I’m a pretty knowledgeable cook, so I can work my way into figuring this out - and often recipes with these guides are off. But they still help. You don’t want to be half way through a recipe only to read the next line (which you’d overlooked earlier - and I have done this more than once) which says, “let sit for 2 hours.”
Final complaint - some of these recipes are laden-down with little ingredients. And not ingredients you’d store in your pantry. This can equate to a lot of time and investment in food, just to make dinner. For example, the stuffed acorn squash with barley, page 196, has a total of 13 ingredients not including salt and pepper. That can be a lot to ask for a Monday night main dish. And this isn’t a special occasion dish, worthy of a lot of work - yet this recipe will require adding a lot of ingredients to my shopping list -many of which will not be used in full in this recipe (2 tablespoons fresh parsley; 1/4 cup pearl barley, 1/4 teaspoon fresh thyme, and 2 tablespoons pine nuts). It also, is a devotion of time. On average the main dishes have been 10-16 ingredients (excluding salt, pepper, and basic oils). Given that the premise of this book is cooking for two - there is a whole lot of work and waste going on.
The simple things I’ve noted: metric, nutrients, photos, and cook/prep times should be in every cookbook. They only aren’t because we let publishers get away with it. I bought this on Amazon. From now on I’m going to the bookstore to check it out first. I’m going to try to stick to my own advice.
All those complaints being said, the recipes are top notch. I love that there is a whole section on vegetation meals, in addition to a section on vegetable sides. I’m not a vegetarian but I rarely eat meat, so I love a book like this with so many new recipes.
Bon appetite!
July 10, 2014
Love it. Many of these recipes are scaled down versions of those in their other cookbooks with a few new ones scattered in, but it's nice to have these for the odd occasion that I don't want 3+ servings of leftovers. A general note - America's Test Kitchen portion sizes are pretty large. For many recipes, I can get 3 servings out of it, but that's just me. I'm still exploring this book, of course, but here are my thoughts on the recipes I've tried so far:
Banana Bread: Perfect use of the one leftover, overripe banana.
Italian Vegetable Stew: So good! Don't skimp on the Pecorino Romano.
Creamy Curried Cauliflower Soup: Tasty and a good use for leftover cauliflower.
Chinese Chicken Salad: I found and fell in love with this recipe years ago in their family cookbook. It's nice of ATK to include it in a smaller yield version
Mediterranean Tuna Salad: My new go-to for tuna sandwiches. Much lighter and fresher tasting than using mayo.
Crispy Chicken Breasts: Pretty good but not earth shattering.
Chicken Tikka Masala: Delicious! But I will definitely tone down the heat level next time.
Chicken Fajitas: Good but not earth shattering.
Chickpea Cakes with Cucumber-Yogurt Sauce: One of my go-to recipes. Relatively simple to prepare by ATK standards.
Slow Cooker Easy Pulled Pork: It was okay.
Slow Cooker Black Bean Soup: It was okay.
Hard Cooked Eggs: The ATK method of boiling eggs is the only way to go. However, I've found that since I'm at a higher altitude, I need to let the eggs sit/cook about 12-13 minutes rather than the prescribed 10 minutes.
Ten-Minute Steel-Cut Oatmeal: I've memorized this one and make it at least weekly.
Bold and Spicy Gingerbread Cakes: Really good and very simple to prepare! I struggled to get mine out of the pans though. Probably user error.
Banana Bread: Perfect use of the one leftover, overripe banana.
Italian Vegetable Stew: So good! Don't skimp on the Pecorino Romano.
Creamy Curried Cauliflower Soup: Tasty and a good use for leftover cauliflower.
Chinese Chicken Salad: I found and fell in love with this recipe years ago in their family cookbook. It's nice of ATK to include it in a smaller yield version
Mediterranean Tuna Salad: My new go-to for tuna sandwiches. Much lighter and fresher tasting than using mayo.
Crispy Chicken Breasts: Pretty good but not earth shattering.
Chicken Tikka Masala: Delicious! But I will definitely tone down the heat level next time.
Chicken Fajitas: Good but not earth shattering.
Chickpea Cakes with Cucumber-Yogurt Sauce: One of my go-to recipes. Relatively simple to prepare by ATK standards.
Slow Cooker Easy Pulled Pork: It was okay.
Slow Cooker Black Bean Soup: It was okay.
Hard Cooked Eggs: The ATK method of boiling eggs is the only way to go. However, I've found that since I'm at a higher altitude, I need to let the eggs sit/cook about 12-13 minutes rather than the prescribed 10 minutes.
Ten-Minute Steel-Cut Oatmeal: I've memorized this one and make it at least weekly.
Bold and Spicy Gingerbread Cakes: Really good and very simple to prepare! I struggled to get mine out of the pans though. Probably user error.
January 1, 2016
This is a great cook book. The Cook's Illustrated/America's Test Kitchen make wonderful recipes that are not only extremely tasty but are incredibly easy to make. I love the variety of cuisines that this book covers and it makes it easy to try different foods at home. Plus, its nice knowing that someone trustworthy has already put in all the time and effort making sure the recipes are foolproof and delicious. There are also tips on how to use your leftovers in creative ways and instructive pictures.
February 22, 2018
I don't read many cookbooks... I don't do much cooking, really. I'm more a open the box and stick in the microwave type of girl. But I keep on meaning to do more. This book appealed to me since I live with my mom and there's just the two of us (plus our senior dog).
There are some really good recipes in here. Plus there's an interesting section in the front giving you tips of what to do with certain leftovers. I really liked this and am actually interested in purchasing it as I read the library copy.
There are some really good recipes in here. Plus there's an interesting section in the front giving you tips of what to do with certain leftovers. I really liked this and am actually interested in purchasing it as I read the library copy.
October 22, 2014
Absolutely love this book. The layout is incredibly clean and neat, and am completely enamored of the various tips and tricks sprinkled throughout the book. I'm also quite pleased with the way the recipes are organized. Usually there's just a general "Meat" "Side-Dishes" "Breads" with some minor differentiation between various desserts and maybe chicken, beef, etc. But this narrows things down a little further and works really well for how I like things organized.
Honestly, this is a fantastic basic cooking manual with a lot of fun and different stuff to keep more advanced kitchen users interested and engaged. This is absolutely going on my "house warming" gift list as an absolute need.
Honestly, this is a fantastic basic cooking manual with a lot of fun and different stuff to keep more advanced kitchen users interested and engaged. This is absolutely going on my "house warming" gift list as an absolute need.
January 13, 2018
I only wanted to rate this book based on what I've read in it so far. Page four has some great tips for shopping smarter which I believe is my downfall when trying to downsize my cooking. The best tip was the reminder that buying bulk perishables to save money means buying way more than you will need. I also liked the tip to consider pre-cut veggies and the salad bar (!) when you need very small amounts of produce for a recipe. I will update this when I actually make something from this!
April 25, 2015
These are delicious and easy recipes. I did manage to up the ingredients to feed 3 easily. Awesome cookbook! I loved it and loved eating the food also!
July 4, 2014
Have the Annuals? There are still new recipes here.
I delayed getting this cookbook for quite some time, because I've been buying ATK's Annual Cooking for Two cookbooks since 2009, and couldn't find any reference to whether this Complete collection was exclusively reprints of those recipes. Once I picked up my copy of this Complete collection, I sat down with all five Annuals and this new one and started working my way through the indexes.
Yes, most of the recipes in this Complete cookbook are repeats of recipes in the Annuals, only with far less explanation and description before each recipe. Some have had their titles slightly adjusted, and some are indexed differently, so my count may be slightly off. However, approximately 25% of the recipes in this Complete cookbook do not appear in the index of any of the five Annual cookbooks. With the cover boasting 650 recipes in this Complete cookbook, this ratio means there are approximately 160 new recipes. Each of the Annuals is described as having "over 150 recipes" on the dust jacket flap, so basically purchasing this Complete cookbook is getting a 2014 Annual in addition to portions of the previous five Annuals.
Overall, I'm glad to have all six books, as it's the only way to have every Cooking for Two recipe that ATK has put out since 2009, and I'm ok with the Complete cookbook being 75% repeats. In 6 years of using these cookbooks, I have never been disappointed by a recipe, and the detailed explanation of the process for each recipe that is included in the Annuals gives me a lot of cooking knowledge for creating my own recipes.
I delayed getting this cookbook for quite some time, because I've been buying ATK's Annual Cooking for Two cookbooks since 2009, and couldn't find any reference to whether this Complete collection was exclusively reprints of those recipes. Once I picked up my copy of this Complete collection, I sat down with all five Annuals and this new one and started working my way through the indexes.
Yes, most of the recipes in this Complete cookbook are repeats of recipes in the Annuals, only with far less explanation and description before each recipe. Some have had their titles slightly adjusted, and some are indexed differently, so my count may be slightly off. However, approximately 25% of the recipes in this Complete cookbook do not appear in the index of any of the five Annual cookbooks. With the cover boasting 650 recipes in this Complete cookbook, this ratio means there are approximately 160 new recipes. Each of the Annuals is described as having "over 150 recipes" on the dust jacket flap, so basically purchasing this Complete cookbook is getting a 2014 Annual in addition to portions of the previous five Annuals.
Overall, I'm glad to have all six books, as it's the only way to have every Cooking for Two recipe that ATK has put out since 2009, and I'm ok with the Complete cookbook being 75% repeats. In 6 years of using these cookbooks, I have never been disappointed by a recipe, and the detailed explanation of the process for each recipe that is included in the Annuals gives me a lot of cooking knowledge for creating my own recipes.
August 6, 2014
This is a little out of my normal reviewing range, but after my boyfriend referred to it as the Bible, and I had to agree, I thought it was worth a recommendation. We've made quite a few of the recipes in here, and they've all turned out really well. I like that they explain their methods in a little paragraph before the ingredients--it really cuts down on my "I'ma do what I want!" culinary impulses. And if you can ignore the smug married implications of the title, this would actually be perfect for anyone just cooking for one. I always hated making something delicious, then having to eat it for a week, before throwing away what remained. I know freezing is an option, but I always forget about the things I toss in the freezer. Most of these recipes yield enough leftovers for one day for two people, so probably two or three days for one person. There are a lot of meat recipes, but enough veggie options that a vegetarian would consider it worth checking out. So far, I've been most pleasantly surprised by the Chickpea Burger, but my favorite just might be the cream scones.
February 9, 2022
I've recently started a cooking blog, mostly for my own purposes, and -- so far -- mostly recipes out of this cookbook. www.robertsweeney-food.blogspot.com
I've only made a handful of recipes out of this cookbook so far, and as I continue to work my way through it, my rating might go up or down. I definitely love the layout and approach of the book -- the only reason I have initially given it 4 stars instead of 5 stars, is that I haven't been impressed with the cookie and brownie recipes I've made so far. But the soup and stew recipes have been fantastic! :-)
I've only made a handful of recipes out of this cookbook so far, and as I continue to work my way through it, my rating might go up or down. I definitely love the layout and approach of the book -- the only reason I have initially given it 4 stars instead of 5 stars, is that I haven't been impressed with the cookie and brownie recipes I've made so far. But the soup and stew recipes have been fantastic! :-)
July 20, 2016
my one quibble with this wonderful, wonderful book is that the section in the front that lists essential cookware with *brand names and current prices* will make it seem dated eventually. Otherwise I would keep a copy for the day, eighteen years from now, when my youngest child goes off to college and I start Cooking For Two :)
February 17, 2015
I've already used one recipe from this cookbook and it turned out great. These recipes are very versatile, written for two people but can obviously be doubled for larger groups. Classic recipes with detailed and easy to follow instructions. A must have for any kitchen!
July 11, 2018
3.5/5 stars. Good recipes and I loved the section in the beginning that offered ideas for what to do with leftovers like bread and garlic...more of that please! A lot of the recipes look simple to make but they still require a lot of ingredients, it would be nice to have more ideas on how to incorporate those leftovers into other dishes. For me personally not really useful since a majority of recipes use cheese, milk, tomatoes, and other ingredients I can't eat. There was also a huge lack of prep times which is infuriating, if the idea is to simplify meals it's nice to know how long they take to make.
May 16, 2022
The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make is a great gift cookbook to give to someone who needs smaller portions with plenty of basics. It also has great tips and ideas, the ones in the front section were terrific especially for those that are newer to cooking. I love the sections that the cookbook was divided into!
I do wish nutritional information was included with each recipe
I do wish nutritional information was included with each recipe
April 3, 2019
Meh. I've read enough of the Test Kitchen cookbooks now that I noticed many repeat recipes in here that are just adjusted for two. If you don't have other Test Kitchen cookbooks and want one designed for a couple, then this really isn't bad. The recipes are solid. However, the vegetarian selection is lacking and there are better cookbooks in this collection to draw from.
October 2, 2024
Cooking for Two
I find it difficult to cook for two even thirty five years later. I’m excited to try some of these recipes and see if the portions actually work.
I find it difficult to cook for two even thirty five years later. I’m excited to try some of these recipes and see if the portions actually work.
February 3, 2018
Very good book, Through part of it i felt the instructions were too detailed. But a very good book. Even for someone who has been cooking for quite a few years. Finish rd the book February 3, 2018
June 13, 2015
It's no secret that America's Test Kitchen is one of my most trusted cookbook/recipe sources. I have made (and blogged) so many of their recipes with success. I own many of their cookbooks, and subscribe to Cook's Illustrated and Cook's Country-- AND have online subscriptions to their videos and recipe library. So, yeah, I'm a fan.
I'm also a new empty nester. My grown son (who could eat the equivalent of two hungry people) moved halfway across the country. So, here I am, loving to cook-- and realizing that my husband and I do not need such big portions! I'm pretty good at reducing recipes to be smaller portions. But, as of late, I found myself lacking inspiration.
Then, this book arrived and I was smitten. I usually skip past prefaces and all the "things you need to know about cooking tips" so I can jump right in to reading recipes. But, this time, I paused to read the first chapters. I was hooked, even though I'm an experienced cook. I learned some new tips, and that's priceless. I and really enjoyed the section about how to use up common leftovers-- like bread, or cooked potatoes, or feta cheese and bookmarked those. I usually keep small page marker tabs on hand, when I read a cookbook. Let's just say that this book is packed with all kinds of tabs sticking out in every single section.
The soups, stews and salad section was interesting-- and I realized that I've made many of these recipes already (albeit in larger portions) and they are really good. I really got revved up to see a lot of Thai influenced recipes... a lot of Asian, too.
The grilling section is terrific and I'm fired up (pun intended) to make the grilled pork, seafood, beef and chicken recipes. Even the desserts were great, and I can't wait to make smaller versions of cakes, puddings and cookies.
This morning, I made the fried eggs. Yeah, what's so hard about that? Well, when you learn ATK's little secret of how to get them crispy on the outside, and tender in the middle with perfectly cooked egg yolks... halleluiah!
I have a feeling this book is going to become my newest obsession for inspiration. There aren't pictures for every single recipes, but that would make this a very big book. There are over 650 recipes! There are plenty of mouthwatering photos, though, so I am not disappointed at all. There are great "how to" tips that any cook would find helpful. I've thought about buying a copy of this book for my son. He has learned to appreciate good home cooking (from his mama), and is wanting to learn how to cook. Some of the recipes might be a bit challenging to a beginner. Then again, I learned to cook by trial and error. I just think that learning to cook comes from a desire to learn. If you read the "why this recipe works" first, then prepare all your ingredients ahead of time (mis en place) and follow the directions-- it will turn out. People who say they hate to cook, haven't really tried. This book would be a great starting point. I'm a happy cook/baker! Great purchase/investment for me.
I'm also a new empty nester. My grown son (who could eat the equivalent of two hungry people) moved halfway across the country. So, here I am, loving to cook-- and realizing that my husband and I do not need such big portions! I'm pretty good at reducing recipes to be smaller portions. But, as of late, I found myself lacking inspiration.
Then, this book arrived and I was smitten. I usually skip past prefaces and all the "things you need to know about cooking tips" so I can jump right in to reading recipes. But, this time, I paused to read the first chapters. I was hooked, even though I'm an experienced cook. I learned some new tips, and that's priceless. I and really enjoyed the section about how to use up common leftovers-- like bread, or cooked potatoes, or feta cheese and bookmarked those. I usually keep small page marker tabs on hand, when I read a cookbook. Let's just say that this book is packed with all kinds of tabs sticking out in every single section.
The soups, stews and salad section was interesting-- and I realized that I've made many of these recipes already (albeit in larger portions) and they are really good. I really got revved up to see a lot of Thai influenced recipes... a lot of Asian, too.
The grilling section is terrific and I'm fired up (pun intended) to make the grilled pork, seafood, beef and chicken recipes. Even the desserts were great, and I can't wait to make smaller versions of cakes, puddings and cookies.
This morning, I made the fried eggs. Yeah, what's so hard about that? Well, when you learn ATK's little secret of how to get them crispy on the outside, and tender in the middle with perfectly cooked egg yolks... halleluiah!
I have a feeling this book is going to become my newest obsession for inspiration. There aren't pictures for every single recipes, but that would make this a very big book. There are over 650 recipes! There are plenty of mouthwatering photos, though, so I am not disappointed at all. There are great "how to" tips that any cook would find helpful. I've thought about buying a copy of this book for my son. He has learned to appreciate good home cooking (from his mama), and is wanting to learn how to cook. Some of the recipes might be a bit challenging to a beginner. Then again, I learned to cook by trial and error. I just think that learning to cook comes from a desire to learn. If you read the "why this recipe works" first, then prepare all your ingredients ahead of time (mis en place) and follow the directions-- it will turn out. People who say they hate to cook, haven't really tried. This book would be a great starting point. I'm a happy cook/baker! Great purchase/investment for me.
September 6, 2015
I've been cooking for one and then two people my entire adult life (over 20 years), but have still found this cookbook pretty useful. Lots of good tips under the Basics of Cooking for Two chapter. Most of the recipes I've tried so far have been...fine, not inspiring or anything but fine. Actually the Skillet Pizza technique is pretty brilliant, but Chef John from Food Wishes covered it a few days after we first tried it. I've only had it for the summer so far, but am looking forward to trying some of the more filling pasta dishes and slow cooker recipes.
The recipes are very well written as you would expect from ATK and easy to follow. The Kindle version is easy to navigate; using Go To you can access the various chapters with one touch and then scroll through the recipes with touch links to each, or use the very nicely done Index.
The one thing I don't care for is the Why This Recipe Works section at the beginning of each recipe. The tone is rather smug and often reads as a paragraph on Why This Recipe is the Only Version You Should Ever Make. For example, Chinese Chicken Salad "To give this stale chain restaurant standby a fresh makeover..." However, sometimes it's just a variation on "other versions usually make way too much for two people" or "our version is more streamlined."
The recipes are very well written as you would expect from ATK and easy to follow. The Kindle version is easy to navigate; using Go To you can access the various chapters with one touch and then scroll through the recipes with touch links to each, or use the very nicely done Index.
The one thing I don't care for is the Why This Recipe Works section at the beginning of each recipe. The tone is rather smug and often reads as a paragraph on Why This Recipe is the Only Version You Should Ever Make. For example, Chinese Chicken Salad "To give this stale chain restaurant standby a fresh makeover..." However, sometimes it's just a variation on "other versions usually make way too much for two people" or "our version is more streamlined."
June 18, 2015
The highly reputable ATK author-chefs present the best, though frequently not the simplest or easiest, version of hundreds of classic foods scaled perfectly to smaller families/couples. As with their other work, a scientific explanation of the "why" or science behind each recipe is appreciated and fun to read.
PROS: Thoroughly researched. Clear written instructions ensure successful cooking. Almost every recipe uses just basic ingredients, available at any supermarket.
CONS: Sample menus would have been nice- if this book really was for young couples and singles, I think they would like to know which dishes go together. Photos are clinical, unlike many of today's cookbooks. (This is likely an editorial choice. They're good photos, just not as artsy as what you're used to.) The format of the cookbook does not facilitate use in the kitchen- it is tightly-bound paperback that doesn't want to lay flat. (I really must buy one of those clear plastic cookbook holders!)
Highly recommended for singles, couples and small families, even if you have mastery over the basics, as a go-to source for the highest quality recipes.
PROS: Thoroughly researched. Clear written instructions ensure successful cooking. Almost every recipe uses just basic ingredients, available at any supermarket.
CONS: Sample menus would have been nice- if this book really was for young couples and singles, I think they would like to know which dishes go together. Photos are clinical, unlike many of today's cookbooks. (This is likely an editorial choice. They're good photos, just not as artsy as what you're used to.) The format of the cookbook does not facilitate use in the kitchen- it is tightly-bound paperback that doesn't want to lay flat. (I really must buy one of those clear plastic cookbook holders!)
Highly recommended for singles, couples and small families, even if you have mastery over the basics, as a go-to source for the highest quality recipes.
September 7, 2020
So many recipes are for families of four or large groups. It's nice having a comprehensive cookbook where all the ingredients are measured out for two people. My wife and I use this cookbook often and have been very happy with the results. It also has useful little sidebars such as "Tips for Stir Fry Success" or "The Best Steaks for Two."
Highly recommended.
Highly recommended.
November 13, 2020
This is definitely a keeper! I loved the variety of recipes, they all seem easy to make with few steps, and most of the ingredients are ordinary items I have no problem with recognizing and buying if I don't already have. I love how these recipes are purposely made to create small amounts of food and they generally are quick to make. I gave this 4 stars instead of 5 because there weren't enough pictures, although I did really like the nutritional information for the light recipes located in the back.
September 22, 2014
I want this book. I want it right now.
All kidding aside, this is perfect for those who are tired of all cookbooks saying "serves 4..or 6.." Lots of great recipes. There is the usual guide to basic kitchen skills but if you are an experienced cook, you can skip that and get straight to the recipes. The book is expensive as heck, so one star knocked off for that. However, you could just buy this one and your "cooking for small groups" library would be complete.
All kidding aside, this is perfect for those who are tired of all cookbooks saying "serves 4..or 6.." Lots of great recipes. There is the usual guide to basic kitchen skills but if you are an experienced cook, you can skip that and get straight to the recipes. The book is expensive as heck, so one star knocked off for that. However, you could just buy this one and your "cooking for small groups" library would be complete.
April 24, 2014
I love America's Test Kitchen, and this is one of my favorites so far!I love that I don't have a ton of left overs, or that I have to buy a ton of ingredients to make a meal that can feed a huge family. So far I have prepared about five meals and they were all great! This is a great cookbook if you are looking to cook for yourself or for two.
May 16, 2014
Love this. Not only the recipes, which are fantastic (and don't serve 185 people). I always glance at the tips section, because I am such an incompetent cook. Not only are the tips useful, they're also re-posted throughout the books, in sections where you could conceivably need them again.
I will be buying this book eventually.
I will be buying this book eventually.
January 10, 2015
This should be required reading in college or at least upon leaving it. The recipies are pretty average but it goes over all the basics I wish I knew when I started cooking for myself regularly including how to cut and store various staples and techniques for basic dishes that are applicable to any variation on them.
December 5, 2016
I tell everyone I talk to about food about this book. It makes a wonderful bridal shower gift.
I have probably explored at least 30 of these recipes and only one did I not enjoy. (Thai coconut soup? I should have known). These recipes are easy to follow and most of the time can be adapted for my super picky husband. Other times I cook new foods for me and my kids.
I have probably explored at least 30 of these recipes and only one did I not enjoy. (Thai coconut soup? I should have known). These recipes are easy to follow and most of the time can be adapted for my super picky husband. Other times I cook new foods for me and my kids.
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