Buy small, buy fresh, and freeze individual portions. Laber's entree recipes often feature single-serving cuts of meat or fish, cooked with fresh vegetables or garnishes in a single pan, although there are also separate sections on soups, vegetables, salads, sauces, and the usual eggs/crepes and rice/pasta concoctions. Right up front are 30 pages of sandwiches/hamburgers/franks, in the interest of practicality because ""people who live alone tend to 'settle' for these snacks rather than preparing a full-course meal."" Overall, this lacks the East Hampton elegance of Creel's Cooking for One Is Fun, which tackles more ambitious dishes (8 oz. brisket, 1/3 roast beef) and never settles for less than Dinner. But chicken breast Gruyere or a lamb chop with barbecue sauce should satisfy, and delicacies easier to buy for one, such as lobster or salmon, also fit the bill. And she even tells what to do with a few tricky leftovers like water chestnuts when you only use a fraction of the can.