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See below for a selection of the latest books from Budget cookery category. Presented with a red border are the Budget cookery books that have been lovingly read and reviewed by the experts at Lovereading. With expert reading recommendations made by people with a passion for books and some unique features Lovereading will help you find great Budget cookery books and those from many more genres to read that will keep you inspired and entertained. And it's all free!
Recipes for the whole family to eat healthily day in and day out. Discover how to make healthy and affordable food for everyday life, without falling back into the ready meal rut. Eat Well for Less: Every Day features 80 effortlessly delicious recipes from the new series that don't pull at your purse strings. Whether it's lunch on the go or dinner for the whole family, you can cut down your food bill and kitchen time without sacrificing flavour and, more importantly, your health. With a foreword from presenters Gregg Wallace and Chris Bavin, Eat Well for Less: Every Day will help you make easy and nutritious food not just an occasion, but an achievable lifestyle. In no time at all, you'll be whipping up fresh, cost-saving meals every day.
Simple ingredients + 1 pan = stress-free meals. Minimum fuss, maximum flavour, and all for GBP1 per person. Over 90 brand-new and mouthwatering recipes by the bestselling One Pound Chef. With his budget-friendly style, Miguel has created mouthwatering meals made with yet more of his clever cooking cheats and hacks. In Super Easy One Pound Meals you'll find tasty stews, curries and chillies, but Miguel has taken this concept one step further with traditionally more complicated recipes, such as a lasagne, a roast dinner and a sweet potato pie. The majority of the recipes are made from start to finish in just one pan, (a few recipes need a second pan to boil rice, potatoes or pasta). All the recipes are super simple and perfect for a speedy lunch or a flavour-packed dinner. If you have a small kitchen, can't be bothered with washing up or just want hassle-free meals, this is the book for you.
Winner of the OFM Best Food Personality Readers' Award, 2018 Food writer and anti-poverty campaigner Jack Monroe presents Tin Can Cook, bringing together seventy-five recipes that you can rustle up from tinned and dried ingredients. Beautifully designed with accompanying quirky hand-drawn illustrations, this book is for you if you've struggled to make a dish because the recipe calls for an exotic ingredient you've never heard of. Jack does away with the effort; all her dishes are exciting and new, but you won't have to look further than your local supermarket to make them. Jack's recipes include Red Lentil and Mandarin Curry, Catalan Fish Stew, Pina Colada Toast and many more delicious and creative ideas. Simple and affordable, Tin Can Cook strips away the blinding glamour and elitism of many cookbooks and takes it back to the basics: making great-tasting food with ordinary ingredients.
Delicious Food For Less. Minimum fuss, maximum flavour, fully vegan and all for GBP1 per person. Miguel Barclay's One Pound Meals, became the bestselling debut cookbook of 2017. Vegan One Pound Meals, his fourth book in the series will focus on vegan recipes, with Miguel showing just how accessible it can be to eat vegan meals on a budget, with each recipe costing just GBP1 per portion. You might think that it's expensive to change your diet to a vegan one, but Miguel will show you that it's entirely do-able on a tiny budget. Once again, through his ingenious recipes, he will bring delicious food to your table without the expense. There's over 85 recipes to choose from, including: * Sweet Potato Katsu Curry * Golden Syrup Broccoli Noodles * Mac & No Cheese * Sticky Aubergine Bao * Black Bean Meatballs * Vegan Sausage Rolls * Mexican Stuffed Peppers * Oothappam Indian Crumpets
Learn to cook smarter, save time and money, and enjoy great meals crafted from leftovers in this practical and creative cookbook that teaches you to plan and prepare great second meals. When it comes to cooking and leftovers, James Beard Award-winner Sara Dickerman believes that there is nothing better than figuring out the right way to reframe a good meal into another, potentially great meal. Second meals aren't just reheating last night's dinner. For Sara, there's excitement in introducing new flavors and textures at the next meal-that eureka moment of fitting ingredients you have into a delicious new framework. In Secrets of Great Second Meals, she inspires use to create fresh, delicious meals using what's in those containers in the refrigerator. At Sara's house, re-invention might mean pureeing roasted vegetables into a quick soup, crafting a beautiful salad with some second-day salmon, or stuffing cooked rice into roasted poblano peppers. But unlike other cookbooks that emphasize thrift, Secrets of Great Second Meals focuses on creating inviting, sophisticated, and healthy recipes that are open-ended enough to adapt to what you have on hand. Sara shows how to make the most of your food the way chefs do: by thinking of meals in a more modular way. With a little thoughtful planning, you can look at extra food from one dinner as components to another meal that has already been prepped. Sara provides a list of the top ten most versatile dishes for multiple meals, offers advice on food storage (how to wrap it, when to put it in the fridge, when to freeze it, and when to throw it out), and includes tips on adding freshness and flavor using salt, acids, herbs, and texture. Most importantly, she gives home cooks the tools they need to learn how to improvise confidently. The recipes in Secret of Great Second Meals are meant to be flexible, and Sara gives home cooks plenty of cues on how they can be adapted to fit what in the fridge and pantry for dishes such as: The Frittata: Meatball Frittata with Mozzarella and Tomatoes (extra ingredient: meatballs) The Quinoa Bowl: Quinoa Bowl with Greens, Sweet Potatoes, and Turmeric Cream (extra ingredients: cooked quinoa, roasted sweet potatoes, and cooked greens) The Chicken Salad: Ginger-Scallion Chicken Salad with Cucumbers (extra ingredient: roasted chicken) The Chunky Chile-Laced Soup: Turkey-Vegetable Tortilla Soup (extra ingredients: shredded turkey or chicken and roasted vegetables) Deli Sandwich with a Twist: Hot Ham and Cheese with Dill Pickle Relish (extra ingredient: cooked ham) The Fish Cake: Black Cod Cakes with Cilantro, Scallions, and Tomato Salad (extra ingredients: cooked fish and cooked potatoes) The Pesto Pasta: Parsley and Celery Pesto with Whole Wheat Spaghetti, Sausage, and Broccoli (extra ingredients: cooked Italian sausage and broccoli) The Rice Pudding: Saffron Rice Pudding (extra ingredient: cooked rice) Illustrated with full-color photos throughout, Secrets of Great Second Meals makes re-imagining food for a second meal not just a good, cheap, un-wasteful thing to do, but way of making everyday eating more inventive and enticing.
Here's an appalling statistic: 133 billion pounds of food are wasted every year. Much of this waste starts in our kitchens - usually in the bottom drawer of the refrigerator, or scattered over the cutting board. Now imagine a way to cook not only more frugally, using those peels and stems and tops, but actually more tastily. Making an apple core syrup for your pancakes isn't just good for the environment, it's delicious and surprising. Lindsay-Jean Hard, who writes the Cooking with Scraps column for Food52, isn't alone in calling attention to this issue - the USDA set a goal of cutting food waste in half by 2030, spurring a burgeoning movement led by Michelin-starred chefs like Dan Barber. But in Cooking with Scraps, Ms. Hard brings a unique, home-based approach that will make all of us both better and more conscientious cooks. The book covers the basics of understanding and handling these newfound ingredients - how to select, store, and use the peels, stems, seeds, cores, rinds, and other scraps once destined for the garbage or compost pile. Then, in 80 inspired recipes and dozens of tips and techniques, she shows how to transform what we might have considered trash into culinary treasure: using leek tops in Cacio e Pepe. Mushroom stems in a compound butter. Using the water from canned beans - called aquafaba, which behaves just like egg whites - to make a delicious vegan mayonnaise, or saving the water you boiled potatoes in to make an especially tasty, flaky focaccia. Plus there's Fennel Stalk Ice Cream, Celery Leaf Aioli, Carrot Top Pesto, Banana Peel Cake with Peanut Butter Frosting . . . it's a revelation.
Skillet contains a collection of quick recipes, all easily achieved within one pan. The flavoursome dishes incorporate simple ingredients with straightforward steps, making them incredibly easy to pull together at any time of the week. From roasted squash panzanella to Israeli couscous paella to beer-braised short ribs, Anna Helm Baxter provides a creative selection of effortless dishes. Try the delicious Chorizo & Egg Hash for brunch, Coq au Vin for supper, and even whip up a batch of brownies for dessert. Featuring burgers, curries, risotto, pasta and pizza, you'll be amazed at how versatile your skillet can be.
Award-winning cookery writer and anti-poverty campaigner Jack Monroe is back with Cooking on a Bootstrap: a creative and accessible cookbook packed with affordable, delicious recipes, most of which are vegetarian. Winner of the Observer Food Monthly Best Food Personality Readers' Award 2018. Jack Monroe is a campaigner, food writer and activist, her first cookbook A Girl Called Jack, was a runaway bestseller. The sequel Cooking on a Bootstrap makes budget food fun and delicious, with 118 incredible recipes including Fluffy Berry Pancakes, Self-Love Stew, Marmite Mac `n' Cheese and Hot Sardines with Herby Sauce. Chapters include Bread, Breakfasts, A Bag of Pasta and a Packet of Rice, Spuds and Eat More Veg. There are vegan, sweet and what Jack calls `contraband' dishes here, as well as nifty money-saving tips. With her trademark humour and wit, Jack shows us that affordable, authentic and creative recipes aren't just for those with fancy gadgets or premium ingredients. Initially launching this book as a very limited black and white edition on Kickstarter, Jack reached the funding target in just one day. This beautiful edition contains illustrations and original full-colour photographs to really make your mouth water.
Having taken the social media world by storm with his 1-minute, how-to-make recipe videos, MOB Kitchen founder Ben Lebus is revitalising home-cooking with delicious, easy and accessible dishes that absolutely anyone can cook, all on a budget. This, the first MOB kitchen cookbook, contains all the inspiration you need to make budget meals to impress your friends and family, any time. Each recipe is designed to feed four people for under GBP10. His mission is to mob-ilise cooks everywhere, young or old, and to inspire them to cook delicious, nutritious and inexpensive recipes. From Asian-flavoured spaghetti meatballs to the ultimate homemade falafel pittas, every base is covered, whether your mob is vegan, vegetarian, meat-loving or health obsessed. The core element of every MOB Kitchen recipe is that it is affordable, healthy, delicious, beautiful and easily to make. Unlike most budget cooking sites, MOB Kitchen doesn't make any absurd store-cupboard assumptions. All that is expected is that you have salt, pepper, olive oil and a small budget, nothing more. Teaming up with musicians, as online, each recipe has a song that's perfect to play as you cook and can be accessed directly through Spotify. Chapters include: Brunch MOB, Healthy MOB, Speedy MOB, Flashy MOB, No-fuss MOB and Fakeaway MOB.