And about half of it could be eaten. And about half of it could be eaten. The carcass of the chicken made stock and whilst that was simmering I used the steam to make the custard for ice cream with the last of this week's eggs, the end of the weekend's cream and some milk. And about half of it could be eaten. No obvious damage to the cover, with the dust jacket if applicable included for hard covers. There's also valuable, common sense advice on storing food and on quantities to serve.
It's actually a way of life. You're not going to compromise on quality or taste but you are going to make a stand in a world where we seem to have got our values wrong. It's all good food, but you do need to know what you're doing and how you can make best use of what's in the kitchen. On her mission to use up leftovers, wrinkly fruit and past-it veg, she includes modern, tasty recipes for: Bakes Casseroles Chutneys Crumbles Curries Fishcakes Gratins Marinades Meatballs Milkshakes Pies Soups Stews Stir-fries And more! The Thrifty Cookbook by Kate Colquhoun is in the. In this timely and much-anticipated book, acclaimed writer and journalist Kate Colquhoun explains how to make the most of our food. Abstract: Explains how to make the most of our food. There are simple tips about how to organise your food shopping and the basic food stuffs which you need to have to hand.
It is not about creating picture-perfect dishes or even super-healthy ones. If you are new here, you may want to learn a little more about how this site works. This book has a lot of text and where it's relevant you'll get some sketches which illustrate what you should be doing. It is not about wowing guests with slick menus and asymmetric flower arrangements. Fresh herbs and spices can transform the mundane into the special and picking up one ingredient on the way home can make all those odds and ends that you have in the fridge into a special meal. It's thinking about the food and how you're going to use it.
That's where The Thrifty Cookbook comes in. The E-mail message field is required. Her next book Did She Kill Him? Beginning before Roman times, the book journeys through the ingredients, equipment, kitchens, feasts, fads, and famines of the British. Summary: 476 ways to eat well with leftovers - and you'll be eating tasty food without compromising on quality. We liked which doesn't just deal with food but other areas of life where you might save money. We'd better get something else out of the way, too.
In her new book Kate Colquhoun - the author of Taste, a fascinating look at Britain through its food — turns her attention to the very timely topic of leftovers. The gems are the ways in which you can use up any food which you have left over, from making soups through to whisking up a delicious pudding. Included are recipes for meat balls and fish cakes, simple stocks and soups, inventive rice and pasta dishes, and great British pies and pickles, as well as sensible ideas for spare egg yolks and whites, wrinkly fruit and veg, and stale bread and cakes. The French know how to do it, and our grandparents did too. About Taste Written with a storyteller's flair and packed with astonishing facts, Taste is a sumptuous social history of Britain told through the development of its cooking. The basic recipes are of the type which you would find in any all-round cookbook. And about half of it could be eaten.
And about half of it could be eaten. Knowing what goes well together, knowing that sometimes you have to turn cooking processes on their heads when you're using leftovers puts you in charge of the kitchen. It's about the bit that comes afterwards, the bit about eating it all up. About a third of the food we buy is simply thrown away — much of it unopened - and this is in a society which spends more on dieting than on food aid. This isn't a book about making cheap meals. Kate Colquhoun shows how to make your food go much, much further than you thought possible.
There are great tips for using up fruit and veg that have hung around slightly too long, sensible stuff that will come in handy for everyone buying for a family or a crowd. Stylishly packaged and printed on 100% recycled paper, The Thrifty Cookbook will reconnect us with our kitchen, leaving us with more time on our hands, more cash in our pockets and more space in our fridges - not to mention a great big environmental brownie point. I've done it for years and I do occasionally wonder if I ever eat a meal which doesn't owe something to the day before — or even the day before that. The methods used are generally little more than basic and there's nothing there that I wouldn't expect even an inexperienced cook to master very quickly. Very minimal wear and tear. Included are recipes for meat balls and fish cakes, simple stocks and soups, inventive rice and pasta dishes, and great British pies and pickles, as well as sensible ideas for spare egg yolks and whites, wrinkly fruit and veg, and stale bread and cakes. I like the book, but the first thing I had to do was to go online and print out a metric conversion chart, as a lot of the recipes use metric measurements.
Kate Colquhoun shows how to make your food go much, much further than you thought possible. You're not going to produce artfully arranged meals to impress but cheering homely food to have as quick lunch or enjoy with a good book. On her mission to use up leftovers, wrinkly fruit and past-it veg, she includes modern, tasty recipes for: Bakes Casseroles Chutneys Crumbles Curries Fishcakes Gratins Marinades Meatballs Milkshakes Pies Soups Stews Stir-fries And more! Great basic recipes also help out with suggestions as to what to do if you've made meringues and have egg yolks leftover, or you've cooked too much pasta. We Britons throw away 6. It might sound strange to say that my first impression of this book is relief at what it doesn't have. You can read more book reviews or buy The Thrifty Cookbook by Kate Colquhoun at You can read more book reviews or buy The Thrifty Cookbook by Kate Colquhoun at. I found that I had most of them and there were good reasons why I didn't have the others.