Fiona Beckett unearths the lost art of thrift through a wealth of fantastic recipes. At a time when we throw away about a third of all the food we buy, this book is for all who wish to avoid spending too much and want to cut out waste. The Frugal Cook is full of wonderful ideas for making the most of everything that you buy. Discover what to shop for, where to source, how to pinch and how to save, when to buy and when to leave, what to store, how to stretch and what to set aside. Here are more than 150 frugal recipes and a thorough glossary of how to get the most out of ingredients and their leftovers. It features six fantastically frugal sections: Budget breakfasts and brunches; Light lunches and snacks; Easy midweek suppers; Big weekend cook-ups; The frugal host; A–Z of ingredients and leftovers. The Frugal Cook is a kitchen manual that no home can afford to be without: it will help you change the way you think about food for the better.
Fiona Beckett is an award-winning author and journalist who has written for most of the national press and is currently the contributing editor to the wine magazine Decanter. She is the author of 17 books, including three Beyond Baked Beans student cookbooks, Sausage & Mash and Meat & Two Veg (all Absolute Press).
‘Perfectly timed for the credit crunch, Beckett cooks with inexpensive cuts of meat, buys fruit and veg seasonally when it’s cheaper, and turns leftovers into irresistible new dishes.’
‘Definitely a good investment.’
The Daily Mail
‘…my choice for reading and cooking is The Frugal Cook. Beckett is a whiz at using leftovers and humble ingredients.’