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Pirret, a Harvard-trained actor and a graduate of Le Cordon Bleu who once worked as Jamie Oliver's pastry chef, describes her "naughty" cookbook as one that "doesn't take itself too seriously." The recipes (geared to singles) are interspersed between Pirret's recollections of eating at restaurants with friends and lovers, cooking for guests, and other life experiences. Although most of the recipes are not difficult, they assume some experience in a kitchen. The ingredients may be too expensive for some singles-e.g., lobster, foie gras, truffles. Yet comfort dishes like mac 'n' cheese and fish and chips are also included. Wine and beer recommendations accompany the recipes. The "Bare Bones Cupboard" she details is just that-sea salt, peppercorns, extra virgin olive oil, 70-percent dark chocolate, bread, butter, eggs, cheese, herbs, lemons, and alcohol. Even if you are not single and don't like to cook, this is an entertaining book. Recommended for public libraries with a sophisticated, liberal clientele.