We have a cookbook that we got in the mid 90s called "cooking for two." It was put out by Cooking Light magazine. It had some really good recipes in it. They were really scaled for two people, not just by taking a regular recipe and reducing it, but by looking at how ingredients are sold and basing the recipes around that as much as possible. That would reduce the waste associated with leftover ingredients. Like, who wants to buy a can of stewed tomatoes, but only use half?
Wish I had a direct link for you, but I don't. It might be out of print.
If you do an
amazon search for "cooking for two" there are a several different hits that get good reviews.
This one looks promising. 22 people cared enough to review it. Most of the others only have one or two review.