BEHIND this book is one central idea: thrift starts with shopping.
It is only through being economical in what we buy can we be a thrifty cook.
- The Thrifty Cook: 200 budget-friendly recipes, by Jackie Passmore. Penguin, rrp $29.95
The whole book is underpinned by cost sensitivity.
Food on a budget, Passmore convinces us, does not have to be predictable.
"Budget menus are about being clever, organised and imaginative; the more variety you bring to the table, the less obvious it will be to your family and friends that you're cooking with economy firmly in mind," she writes.
While the book covers 200 recipes, they come from a wide area such as pasta, mince, stir-fries and noodles to mains with meat or without.
The format is clear and occasional colour photographs add visual interest.
Given that many of the recipes in the book already exist elsewhere, there is one feature that distinguishes Passmore's approach on thrift and planning a weekly food budget.
This is the practical guidance on what amounts to running a low-cost kitchen.
It is a welcome feature to find Passmore endorsing home grown vegetables and farm gate produce.
A table of how to go about thrifty shopping is a particularly good inclusion. There are also notes as well on what to be wary of with popular home brands. They may not always be value for money.
The section on leftovers is sure to answer many questions over just what to do with the remainders that end up in the refrigerator.
The general impression of this large book is that inexpensive and attractive meals are achievable on a budget.
Sensible shopping and cost cutting is not only possible for many cooks but as Passmore shows, it reduces waste.
