Good Cheap Food (Hardcover)

~ (Author)

Product Details

• Hardcover: 346 pages
• Publisher: Ecco Pr; Updated edition (October 1996)
• Language: English
• ISBN-10: 0880014881
• ISBN-13: 978-0880014885
• Product Dimensions: 9.5 x 7.5 x 1.2 inches
• Shipping Weight: 1.8 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (8 customer reviews)
• Amazon.com Sales Rank: #977,295 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

7 of 7 people found the following review helpful:

5.0 out of 5 stars Good Cheap Food, July 9, 2003

By	Michel (Philadelphia, PA) - See all my reviews

I first picked up this book in the '70's when I was living "off the land" in Colorado. It worked then as well as it does now; with time-tested, not be be had elsewhere, recipes. I still find myself caught up in her funny, entertaining writing style. And the recipe for Brunswick Stew is not to be left untested!

6 of 6 people found the following review helpful:

5.0 out of 5 stars Good Cheap Food by Miriam Ungerer, September 29, 2000

By	Paula H Murray (Kansas City, MO) - See all my reviews

Just for kicks I entered Miriam Ungerer on a search engine and was really surprised AND pleased that this book was reprinted. It has been my favorite cookbook. I own a 1973 Viking first edition and while I haven't worn it out, I use it a lot.

I cannot name a favorite recipe, they all are good, and even if they are nothing I can fix (Mussels Dumas appear interesting, but I am potentially terminally allergic clam-like shellfish) they are informative. She gives practical wasy to cook most anything if you know how to cook and just need a nudge on ingredients. And she gives good ways to cut corners and make good meals while saving money.

And it is just as useful today as it was when I was a young housewife just starting out.

Hats off to Miriam Ungerer for producing such a good work.

6 of 6 people found the following review helpful:

5.0 out of 5 stars If you find this book, buy it!, September 23, 1999

By A Customer

I got this on a remainder table last month and have been reading it ever since. Reminds me of when I discovered Elizabeth David (also on the remainder table!) a dozen years ago. This book is a classic, and should be in every good cook's library, even if you aren't watching your food pennies. I love the eclectic mix of American regional food and good solid French peasant cooking. You will also find reliable discussions of the classic stocks and sauces of French cuisine. Furthermore, she tells you how to make yogurt from scratch!