Serve Yourself

this book really adds nothing new to the realm of cooking. mostly it is just a bunch of standby recipes that have been pared down in size for small portions. anyone with a decent interest in a given recipe and a modicum of ability to do arithmatic can do the same thing and have no need for this book at all.

Unfortunately it was not what I expected or wanted. The recipes are more for Texas - not for Western Canada ! Unfamiliar with a lot of the ingredients asked for.

I'm a single man living alone, and I saw this book recommend by Men' Health. So I picked it up, not doing enough research, admittedly. I assumed this book would be filled with more...conventional types of food? Don't know how to word it, but for example this book has an entire section devoted to tacos, and yet there is not one recipe for a beef taco! If you like a catfish taco though, he has it for you. Some of the dishes can be altered, but than that kinda isn't the point of a cook book...The bottom line is I thought this book was for someone who is new to the kitchen. But really its for someone who is familiar with the kitchen, but bored making the same old thing.On the plus side Joe Yonan has a small paragraph before each recipe explaining how he came up with them, along with beautiful pictures, and what they mean to him. There are also a few essays through the book where he goes more in depth about his life. Its a nice touch, and those parts are enjoyable to read. He also offers great advice on storing unused ingredients.Overall only buy this book if you're bored with the same old thing, and consider yourself an adventurous non picky eater. While I'm not picky I just wanted something that would focus more on chicken, and beef with ingredients I could just run out for. I hope this was helpful for someone.

Update July 8, 2013: I have been cooking regularly from this book for almost two years and it is my go-to whether I am at a total loss for what to eat or have a plan for the next few days. I tend to keep staples (sardines, arborio rice, pasta, farro, curry paste, etc.) on hand designed around this book so there are few ingredients for me to buy -- usually just the fresh herbs and veggies when needed. What I cook the most:Miso Pork on a Sweet PotatoCurried Shrimp on a Sweet PotatoFideos with Bread Crumbs and Sardines (in the fridge now for lunch!)Personal Paella with Squid and ScallionsYucatan-Style Slow-Roasted PorkHomemade Corn TortillasCochinita Pibil Tacos (uses above pork & tortillas)Chickpea and Spinach TacosMushroom/Chile Caramelized Onion TacosAustin-Style Breakfast Tacos (good for any meal IMO).I almost always double quantities and end up with two or three meals for my efforts, which is a great time saver for the next night's dinner, or money saver for lunch at work (instead of going out).I love Joe's broiler pizza method as well (I use the Emile Henry rectangular baking stone). However, having tried both the No-Knead Pizza Dough from the book and my go-to pizza dough (from Joy of Cooking), I do have to say I prefer the latter. I like to knead, and I usually don't plan far enough ahead to make the No-Knead Pizza Dough the night before, or thaw it out once frozen. So, I can make the Joy of Cooking one same day, but later (shorter rise) and it works with either quick rise or regular yeast. It freezes well too, and works on the baking stone in the broiler with any of Joe's pizza recipes.All that being said, if you do plan ahead well and prefer not to knead, the No-Knead Pizza Dough should produce good results for you. I tend to let this dough hang out on the stone for a minute or two under the broiler BEFORE adding the toppings (in the order Joe specifies). Could just be my oven, but this gave me a crisper, more done crust than otherwise. YMMV, etc.Finally, having made almost every other recipe in the book, there wasn't anything I wouldn't make again -- just haven't gotten around to it yet.Original Review Follows:I am married but due to different schedules and tastes, I often cook for just myself. My previous strategy had been to use standard recipes and halve them and/or cook things that were designed to be made ahead/improve with age (lasagna, etc.) This got boring fast (or involved ever-more complex and time-consuming variations on the same themes) and I could never fully resolve the potential for wasting ingredients, or leftovers.But no more. This is not just a book of scaled-down recipes. It is a complete system to cook for yourself (or for two), including tips for making your fresh ingredients last longer, portioning and freezing dishes (the Home-Cooked Beans for example), and dishes that can be used in other recipes or in your own culinary adventures (such as the 12 Hour Tomatoes).I made my first dinner from it last night (Miso Pork on a Sweet Potato), and it was super easy and delicious. The faster method of microwaving the potato before baking worked like a charm, with no deficit in flavor or texture. I doubled the recipe so I could bake another potato later this week and just reheat the topping. I am making the Home-Cooked Beans for the Peasant Bowl later this week.I love this book; I would happily make and eat anything from it, as written (says the girl who has never met a recipe she couldn't modify)and recommend it to others. The writing is inviting, friendly and inspiring.

I don't like cookbooks that claim to be for one or two people, then proceed to provide recipes for four or six with instructions to stick the rest in the freezer because it freezes, thaws and reheats well.There are a few recipes in this book that make larger portions, but the second portion is then used to make a different meal later in the week.Joe Yonan's writing style is very personable and the pictures in the book are great. The instructions are clear, the ingredient lists are not intimidating and the recipes are realistic for weeknight meals.There is a very nice assortment of flavors, cooking techniques, and variety of meals.If you are bachin' it; if you are single and don't have many or any cookbooks; if you are just starting out in your first apartment and want to cook for yourself--this a great cookbook choice!I'd list favorite recipes that we've tried, but there is a very nice "Look Inside" feature for this book. You should check it out.