Frances Lincoln 2014
9780711235618   Product Code: 24026
This was the original austerity cookbook, first published in 1971, and it has been in print ever since. Now revised and updated for 21st-century cooks, it shows how it is possible to eat well on a tight budget by using pulses, vegetables and cheaper cuts of meat, supplemented by leftovers and foraged ingredients. Chapters include Standards, Padding - 'stretching small quantities of food (and money) a bit further', Pasta Faster, Veggies and Fancy Work.