I'm enjoying this beautiful book right now.From Wikipedia:
Judith B. Jones (1924 – ) is a senior editor and vice president at Knopf. In 1950, she rescued The Diary of Anne Frank from the rejects pile. In 1960, she championed a cookbook no other publisher would touch, named it Mastering the Art of French Cooking, and became Julia Child's editor from then on. She ushered all of John Updike's books into print, including the posthumous ones, and edited many other important works both culinary and literary.
Jones writes:
An old wives' tale is that you can't halve an egg. So many single cooks will pass up a recipe simply because reducing it would entail using half an egg. But all you need do to make this feat possible is to crack a large egg into a small jar and shake it up. When the white and yolk are well blended, you'll have 3 tablespoons. So, for your half-egg, simply extract 1 1/2 tablespoons and use it as called for. Just refrigerate the remaining egg in the tightly lidded jar.
3 comments:
love the egg tip. my goal is to make chicken piccata when I get home...Diana and Zoe always make it while I break down boxes, vacuum, and mow...but it's such a great dish. I feel ready to give it a go.
With just me & Cenzo at home, this could be a very useful book: it's usually much easier to double a recipe than to halve or third one.
I have actually halved recipes before; it's not too bad. I'd actually be tempted to get this book except I'd be sorta embarrassed to buy it (even though I'm exactly the person it's meant for); the title is just kind of comically grim-sounding. It reminds me of a "30 Rock" joke: the perennially relationship-challenged Liz Lemon says, "I was going to take this class called 'Cooking for One,' but the teacher killed himself."
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