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 restaurant Fifteen. She lives in London.
"I couldn't put this book down! Everyone will be begging to be a guest or even a dishwasher in Suzanne Pirret's kitchen after reading and cooking from The Pleasure Is All Mine. She's infectious!" -- Bobby Flay"A saucy, snarky take on cooking for one, with 'simple (yet not stupid) recipes' accompanied by wine and cocktail pairings, and roguish, funny stories from her experiences living in New York, Los Angeles, Paris and London." -- Publishers Weekly"A collection of 100 excellent recipes-for-one.... [Suzanne Pirret] displays a disarming blend of naked egotism, self-deprecating humor and, most important, a keen understanding of good cooking. While many of Ms. Pirret's recipes are sophisticated, they can all be produced in real-world kitchen conditions." -- Wall Street Journal"The type of book one can curl up with and read as well as take to the kitchen and actually use.... Refreshingly casual and conversational.... I'm inspired to get back to the kitchen and treat myself to more home-cooked meals." -- Epicurious.com"Back away from the frozen pizza. Suzanne Pirret's cheeky new book offers elegant, decadent dishes for one." -- Metro"A wickedly funny manifesto for the hungry single girl that makes solo dining effortless as well as fabulous, with musings on the catering industries of New York, LA, Paris and London, where Pirret was a chef at Jamie Oliver's restaurant, Fifteen." -- Marie Claire (UK)"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." -- Washington Post
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