Mr. RNR and I are both foodies and decent home cooks. Mr. worked for years in restaurants and is used to producing high volumes of food. After several years of enjoying cooking and eating (mostly his cooking), our waistlines are suffering, and so is our cholesterol. Keeping physical fitness out of it as that's a whole diff discussion, Mr RNR agrees it would be great, as the primary cook, if he had a book not only about portion sizes, but about how to translate that when you're cooking. Preferably something foodie-leaning if such a thing exists, because this is not about ordering the grilled chicken breast at Wendy's, this is about how many homemade confitted duck thighs is a serving, how many potatoes to boil for 1 serving of mashed per person, etc.
Anyone have any suggestions?