Solo

Starred review from July 16, 2018
In this marvelous debut cookbook, Lo, who was chef and owner of the restaurant Annisa in New York City for 17 years, recalls, “I’ve been dumped almost as many times as I’ve been in relationships,” then lays the groundwork for a clever compilation of recipes fit for anyone, not just for the lonely-hearted. Single-serving, one-dish meals include a Japanese-inspired ochazuke made with leftover cooked rice and Korean jap chae noodles that Lo learned to make while training as a chef in Seoul. Recipes include New Orleans–style barbecued shrimp, and grilled chicken breast with cumin, limes, and served with chilaquiles (a Mexican breakfast dish of leftover tortillas). Along the way, Lo entertains with sometimes self-deprecating stories, like the one about the Icelandic artist who broke up with her after they found a dead body on a date (and the Valentine’s Day dish the experience inspired—roasted arctic char with lentils and dates). “Don’t Waste It!” tips suggest ideas for leftovers (the unused coconut milk from Thai curry chicken can then be used in caramelized bananas), and a chapter on desserts includes cakes and pies, as well as fresh grapefruit enhanced by elderflower syrup and mint. A section on ingredients and equipment provides a form for logging ingredients and dishes kept in the freezer. Lo’s quirky tone and charming illustrations make this a winner.

November 1, 2018

Lo believes being alone doesn't mean one can't eat well. In fact, sometimes it means eating better, with a little skill and preparation. Lo (a Michelin-starred veteran of Iron Chef America and Top Chef Masters) doesn't compromise when it comes to good food, and this accessible collection of 101 recipes for solo cooks delivers. Lo emphasizes full flavors and simple techniques, recognizing that home cooks get hungry and tired. Her goal isn't fast food, but you won't spend all day in the kitchen{amp}mdash;unless you want to. The dishes are substantial and run the gamut from smothered chicken leg and a biscuit to kibbe with tahini sauce and japchae. Unlike some cooking-for-one titles, this volume doesn't expect the diner to eat the same thing for days in a row; the recipes are truly scaled for one, though they can easily be modified to serve more people if desired. Lo is also funny, noting how some dishes work better when you are heartbroken. VERDICT An excellent choice for anyone who cooks alone.{amp}mdash;Devon Thomas, Chelsea, MI

Copyright 2018 Library Journal, LLC Used with permission.

October 1, 2018
The jury is out on whether cooking for a party of one is depressing or empowering. Iron Chef America and Top Chef Masters contestant Lo's new book makes the case for empowerment. In the introduction, Lo deploys the faddish language of self-care to justify investing the money and the time to prepare good, fresh meals for one. But the recipes themselves?loose, creative, and international in scope?make a better argument for cooking as not just a means to an end but itself a creative and curious activity. Recipes never run more than a page, and each is paired with a brief anecdote or lesson in culinary history. In the recipes themselves, amounts are often approximations, flush with substitutes ( one small tomato cut into wedges, or 6 grape tomatoes, halved ), and the instructions are forgiving ( Don't worry too much about slicing this perfectly ). Though the directions are simple and easy to follow, many dishes include harder-to-find ethnic ingredients like kombu or Thai bird chili. And, as Lo admits, This book is for urban dwellers. (Reprinted with permission of Booklist, copyright 2018, American Library Association.)