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Cooking on a Bootstrap: Over 100 Simple, Budget Recipes

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A book leaves our collection of over seven million titles and begins a new chapter every two seconds, enabling more goods to be reused. Food in cans is not the worst choice in my opinion, and this book features many ways to upgrade a can of potatoes, tomatoes, or seafood into a good meal. In 2002, World of Books Group was founded on an ethos to do good, protect the planet and support charities by enabling more goods to be reused. In the last 8 years we have gifted over 410,000 used books to children living in and around Doncaster, South Yorkshire. Recipes from here will no doubt be handed out at foodbanks with tins of potatoes, and tomatoes (suggestion try Aloo Dum, but with tinned peas).

Many thanks this young woman is amazing, she really has found a very good, tasty and frugal way of cooking, I don't know how I've never heard of her till now. I made it a few times as a quick late-night supper, before I lost the notebook with the details in one of my many house moves. This luscious, dense, simple little number was thrown together this afternoon in the midst of a craving for something hot, stodgy and comforting while I worked from home in the bitter cold. Albania, Algeria, American Samoa, Andorra, Angola, Anguilla, Antigua and Barbuda, Argentina, Armenia, Aruba, Australia, Bahamas, Bahrain, Bangladesh, Barbados, Belgium, Belize, Benin, Bermuda, Bhutan, Bolivia, Bosnia and Herzegovina, Botswana, Brazil, British Virgin Islands, Brunei Darussalam, Bulgaria, Burkina Faso, Burundi, Cambodia, Cameroon, Canada, Cape Verde Islands, Cayman Islands, Central African Republic, Chad, Chile, China, Colombia, Comoros, Cook Islands, Costa Rica, Cyprus, Czech Republic, Côte d'Ivoire (Ivory Coast), Democratic Republic of the Congo, Denmark, Djibouti, Dominica, Dominican Republic, Ecuador, Egypt, El Salvador, Equatorial Guinea, Eritrea, Estonia, Ethiopia, European Union, Falkland Islands (Islas Malvinas), Finland, France, French Guiana, French Polynesia, Gabon Republic, Gambia, Ghana, Gibraltar, Greece, Greenland, Grenada, Guadeloupe, Guam, Guatemala, Guernsey, Guinea, Guinea-Bissau, Guyana, Haiti, Honduras, Hong Kong, Hungary, Iceland, India, Indonesia, Iraq, Ireland, Israel, Italy, Jamaica, Japan, Jersey, Jordan, Kenya, Kiribati, Kuwait, Kyrgyzstan, Laos, Latvia, Lebanon, Lesotho, Liberia, Liechtenstein, Lithuania, Luxembourg, Macau, Macedonia, Madagascar, Malawi, Malaysia, Maldives, Mali, Malta, Marshall Islands, Martinique, Mauritania, Mauritius, Mayotte, Mexico, Micronesia, Moldova, Monaco, Mongolia, Montenegro, Montserrat, Morocco, Namibia, Nepal, Netherlands, Netherlands Antilles, New Zealand, Nicaragua, Niger, Niue, Norway, Oman, Pakistan, Palau, Panama, Papua New Guinea, Paraguay, Peru, Philippines, Poland, Portugal, Puerto Rico, Qatar, Republic of Croatia, Republic of the Congo, Reunion, Romania, Saint Helena, Saint Kitts-Nevis, Saint Lucia, Saint Vincent and the Grenadines, San Marino, Saudi Arabia, Senegal, Serbia, Sierra Leone, Singapore, Slovakia, Slovenia, Solomon Islands, South Africa, South Korea, Spain, Sri Lanka, Suriname, Svalbard and Jan Mayen, Swaziland, Sweden, Switzerland, Taiwan, Tajikistan, Tanzania, Thailand, Togo, Tonga, Trinidad and Tobago, Tunisia, Turkey, Turkmenistan, Turks and Caicos Islands, Tuvalu, Uganda, Ukraine, United Arab Emirates, United Kingdom, United States, Uruguay, Uzbekistan, Vanuatu, Vatican City State, Venezuela, Virgin Islands (U. There's a history to this book, as I suppose there is for the preceding two Jack Monroe cookbooks but not quite the same one.Each recipe is complete with keto macros to assist the health-conscious easily find out their percentages of proteins, calories, net carbs, total fat, trans fats, and fibre they consume with each meal. I came across this idea in the food magazine that comes free with the Guardian, by the inimitable and rather wonderful Nigel Slater. While testing recipes for my book this week, it was inevitable that I would start to put leftover ingredients together to come up with accidental dishes. This dish was born of a sad-looking courgette in my fridge, half of a very large onion that was starting to dry out, and some bits and pieces from my cupboard. 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.

The globally renowned chef of Momofuku, star of Netflix's 'Ugly Delicious', and bestselling author of 'Eat a Peach' now shares the kitchen hacks and culinary tricks he uses as a new home cook for a growing family - and shows the rest of us how to make the most of our cooking skills.Mushrooms are one of my staple products, being both cheaply available at supermarkets and greengrocers, and simple enough to grow at home.

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