The Pleasure Is All Mine: Selfish Food for Modern Life

Hardcover | March 10, 2009

bySuzanne Pirret

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With The Pleasure is All Mine, anyone can enjoy a Steak au Poivre with Frites, Three-Cheese Ravioli, Coconut Fish Curry with Homemade Naan Bread, or a Wild Blueberry Free-Form Tart without the expense and hassle of restaurants or fussy dinner guests. The 100 uncomplicated, exquisite recipes in this collection are simple to prepare and require no fancy equipment. With just a skillet, bowl, knife, and a few perfect ingredients, Pirret makes great solo dining effortless-and she offers inspired wine and cocktail pairings, too, to make dinner complete. Edgy and bursting with personality, The Pleasure is All Mine is also filled with a wealth of devilishly entertaining stories based on her experiences living in New York, Los Angeles, Paris, and London.

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From the Publisher

With The Pleasure is All Mine, anyone can enjoy a Steak au Poivre with Frites, Three-Cheese Ravioli, Coconut Fish Curry with Homemade Naan Bread, or a Wild Blueberry Free-Form Tart without the expense and hassle of restaurants or fussy dinner guests. The 100 uncomplicated, exquisite recipes in this collection are simple to prepare and ...

Suzanne Pirret is a Harvard-trained actor, an award-winning voiceover artist, and a graduate of the Cordon Bleu in both Paris and London. For more than a decade, she has worked in the restaurant and catering industries in New York and London, notably as Jamie Oliver's pastry chef in London at the critically acclaimed nonprofit restaura...
Format:HardcoverDimensions:256 pages, 8 × 6 × 0.89 inPublished:March 10, 2009Publisher:HarperCollinsLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:006168712X

ISBN - 13:9780061687129

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“Intoxicatingly indulgent… Cooking for yourself doesn’t need to be about self-deprivation or about you’re-not-worth-anything-better recipes… Pirret’s hilarious recipe headnotes, fictional interludes and essays are worth the price of the book even if you don’t make a single one of the dishes.”