Cooking 4 One

Cookbooks, Food & Wine

synopsis

Synopsis

Living on your own? Sick of eating takeaways? This little book will help you master the art of feeding yourself. Cooking 4 One is a basic, no-frills cookbook. There are no intimidating pictures. There are no fancy recipes you need a degree in food science to understand. The focus is on cooking for yourself, so the instructions are about how you do it for one. If you’ve never cooked before, take comfort in the knowledge that if you can boil a pan of water on a cooktop, you already possess one of the main skills required for success in the kitchen. Cooking 4 One covers buying and storing food, and preparing meals for breakfast, lunch and dinner. It has sample menus to help you plan your meals and a section on entertaining - for when you’ve mastered the basics. Written by a fellow traveller, who unexpectedly found himself on his own, this little book dispels the myth that cooking is complicated.

bio

Author Biography

Peter Mulraney is a crime writing mystic from Adelaide, Australia. He worked as a teacher, an insurance agent, a banker, and a public servant before turning to full-time writing. He is the author of the Inspector West & Stella Bruno Investigates crime series, several books as a mystic, including My Life is My Responsibility: Insights for Conscious Living, and the Living Alone & Everyday Business Skills series of self-help books.

website

Author Insight

This cooking thing is not difficult

The experts tell us that the best learning experience is 'on the job'. It's so much easier to pick up a new skill if someone shows you how it's done. My goal with this book is to explain the processes you use to cook, as if I was standing there next to you talking you through it. The language is simple but the message isn't. I hope this book helps you develop some confidence in your ability to feed yourself. I enjoyed writing it and never imagined I'd be writing over 800 words on cooking eggs. Peter

Book Excerpt

Cooking 4 One

Poached eggs

Half to three quarter fill a frying pan with cold water, add a couple of drops of vinegar (stops the white spreading) and place it on the stove top. Turn on the heat.

Crack two eggs on the side of the frying pan, one at a time, and put them into the water. If you have trouble cracking eggs on the side of the frying pan, like I do, crack them on the side of a small bowl or cup and then tip them into the water.

Again, the longer you leave the eggs in the water, the harder they will become. When the eggs are cooked to your preferred consistency, use an egg turner/flipper to lift them out of the pan and transfer them to your plate.

I like to eat my soft poached eggs on toast, so as soon as I have the eggs in the water, I put two slices of bread in the toaster. By the time the eggs are ready, I have two pieces of buttered toast waiting for them on the plate.

To stop dripping water over your toast, tip the water out of the pan before you lift out the eggs.

Fried eggs

If you use a non-stick frying pan, fried eggs are poached eggs cooked without using water. If you’re not using a non-stick frying pan, heat up some butter in the pan before you drop in the eggs.

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Peter Mulraney

Cooking 4 One

Synopsis

Author Biography

Author Insight

This cooking thing is not difficult

Book Excerpt

Cooking 4 One

Comment on this Bubble