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Solo by Anita Lo
Oct 30, 2018 | 256 Pages
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  • Hardcover $28.95

    Oct 30, 2018 | 256 Pages

  • Ebook $17.99

    Oct 30, 2018 | 256 Pages

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“Here, at a time when we need it most, is a book that will ‘help you to remember how to take care of yourself’. . . . Anita Lo writes with such bracing candor and slips of self-deprecating humor that it feels like she’s in the room. . . . [She] is uniquely suited to translating professional techniques into home cooking tips. No other book this year achieves this particular concept so well. . . . What makes this book so special is Lo’s recipe notes, which could be a book of their own: glimpses into her thoughts and inspiration, travelogues, and educational diatribes on ingredients she’s either caught or killed or set aflame. There’s a story about the time she found a dead body in the Hudson while on a date . . . and a vignette about the time she ran into a woman in Bologna dressed as mortadella. . . . They all come alive on the page.” —Eater

“A book celebrating the simple act of cooking for yourself. . . . A cookbook that speaks directly to a growing proportion of single Americans, with strategic, small-portion recipes, and tips for shopping, stocking the pantry and storing food in a single-person household.” —Tejal Rao, The New York Times

“Those of us who’ve improvised sad solo dinners of microwaved frozen corn or boxed mac and cheese with hot sauce understand that learning how to cook decent meals for one is a real and urgent need. . . . The food is flat-out beautiful, drawn from Lo’s experiences in France, India, New York, Japan, and elsewhere.” —Helen Rosner, The New Yorker

“[Lo’s] guide to solo cooking is peppered with stories, illustrations, and recipes for dishes like salt-broiled Spanish mackerel with broccoli rabe and orange, twice-cooked sweet potatoes with kale, mushrooms, and parmesan, and mac and two cheeses (yes, please!).” —Food & Wine

“Anita Lo is exactly the person we want teaching us to cook at home for ourselves. . . . The recipes are downsized and oh-so-practical . . . though they can easily be doubled (or tripled) should guests suddenly show up once they hear about the meals you’re making for yourself.” —New York

“All chefs can cook, but not every chef can cook at home, and even fewer can cook just for themselves. Anita Lo proves she can do all that and more in Solo, a cookbook whose simple recipes coax complex flavors out of basic ingredients. But what comes through most is how much she cares: about how many dishes you have to wash afterward, about your budget, and about your heart. Whether it’s shattered and starving, or full to overflowing, she’s been there. And she knows exactly what it craves at that moment.” —Amanda Cohen, author of Dirt Candy: A Cookbook

“I learned to be a solo diner at Anita Lo’s restaurant annisa. But even though I ate alone, I was never lonely, because her cooking spoke to my soul. This collection of recipes will dispel all forlorn thoughts about toiling over a hot stove by yourself. And it will give a celebratory new meaning to ‘party of one.’” —Howard Chua-Eoan, former news director of Time magazine

“Recipes for one that aren’t about being pragmatic or sad or quick. Instead, this book features recipes for luxurious and sophisticated dishes like steamed sea bass with shiitake mushrooms, duck bolognese, chicken pho, and peanut butter chocolate pie—all adorably and conveniently portioned for one.” —Epicurious

“Bravo, Anita! This book is a fun reference for anyone, whether they are a ‘table for one’ or a group of friends. As a professional chef, I too struggle with cooking for myself when I’ve spent the day cooking for everyone else, and I love that Anita has developed a guide. The playful anecdotes and stories of her solo escapades are enough for me to pick up this book, let alone the mouth-watering recipes that make me want to run to the kitchen to try them out. This is the perfect addition to your library!” —April Bloomfield, author of A Girl and Her Pig

“[A] marvelous cookbook. . . Lo’s quirky tone and [the] charming illustrations make this a winner.” —Publishers Weekly (starred review)

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