Customer Review

21 of 24 people found the following review helpful
4.0 out of 5 stars Tasty Recipes!, August 31, 2009
This review is from: The Frugal Foodie Cookbook: Waste-Not Recipes for the Wise Cook (Paperback)
The Frugal Foodie Cookbook: Waste-Not Recipes for the Wise Cook is an unassuming little cookbook with a misleading name but some excellent recipes. I think this book sometimes veers more toward the quick and inexpensive rather than true "frugal foodie" territory, but the recipes I tried were nonetheless really delicious! While some of the recipes seem a bit out of place on the basis of "frugal" (pork chops and beef tenderloin instead of cheaper and more time-consuming cuts of meat) or "foodie" (imitation Egg McMuffins), those I did try were well worth the effort.

The fruit crisp in the "Brunches" section was so tasty that I made it twice, once with a mix of blueberries, blackberries, plums, nectarines, and pluots, and another time with a variety of stone fruits. Although I thought I'd tried pretty much every variation on crisp, crumble, and cobbler, this one used a different technique: the "crumble" part is made with egg as the only fat and then melted butter is drizzled over the top. This is nice in that it skips an annoying step (cutting in the butter) and also yields a tasty and crisp topping. My only issue with this recipe was that it calls for about twice as much butter as is really needed. When made with half the butter, though, this crisp recipe is definitely a keeper.

The second recipe I tried was the lemon-and-asparagus pasta. This is again one of those dishes that I've made many variations of, but Frugal Foodie presented a new and tasty version. Lots of butter coats the intensely lemon-y pasta, and cooking the asparagus in a bit of vegetable stock results in tender and flavorful veggies. We added dots of goat cheese on top for a little tang, but either way this is a very yummy pasta dish that I'll be adding to my summer repertoire.

Finally, I tackled the apricot preserves. I've always been really intimidated by canning, but when I saw three pounds of apricots on sale for ninety-nine cents at the grocery store, I knew this was the time to be daring! I messed up the recipe, accidentally leaving out the last-minute addition of lemon juice until the jars were already in their hot-water bath, so the jam had to be refrigerated or frozen to be safe to eat. However, even with the error, the preserves were still absolutely delicious! I definitely look forward to doing more preserving in the future...and next time, hopefully I'll get it right so I can have shelves lined with beautiful jars!

Plusses of this cookbook include some truly delicious and creative recipes, as well as more typical recipes that are likely pretty reliable and tasty if my recipe testing is any indication. There are also various tips sprinkled throughout the book that might be helpful to those just starting to try and cut down on their food budget. A negative is that the selection of truly unique recipes is padded with quite a few basic recipes like oatmeal and eggs. These may be helpful for a college student or beginner cook but are probably not really necessary for someone more seasoned in the kitchen. The book also lacks any photos and is sprinkled with distracting quotations that don't add much to the reading experience. Overall, I think this book is geared more toward busy moms or students than foodies who want to spend a lot of time in the kitchen getting the most out of inexpensive ingredients, but it likely serves that group well and definitely includes some culinary gems.

Photos of the recipes I tried are here: [...]
Help other customers find the most helpful reviews 
Was this review helpful to you? Yes No

[Add comment]
Post a comment
To insert a product link use the format: [[ASIN:ASIN product-title]] (What's this?)
Amazon will display this name with all your submissions, including reviews and discussion posts. (Learn more)
Name:
Badge:
This badge will be assigned to you and will appear along with your name.
There was an error. Please try again.
Please see the full guidelines here.

Official Comment

As a representative of this product you can post one Official Comment on this review. It will appear immediately below the review wherever it is displayed.   Learn more
The following name and badge will be shown with this comment:
 (edit name)
After clicking the Post button you will be asked to create your public name, which will be shown with all your contributions.

Is this your product?

If you are the author, artist, manufacturer or an official representative of this product, you can post an Official Comment on this review. It will appear immediately below the review wherever it is displayed.  Learn more
Otherwise, you can still post a regular comment on this review.

Is this your product?

If you are the author, artist, manufacturer or an official representative of this product, you can post an Official Comment on this review. It will appear immediately below the review wherever it is displayed.   Learn more
 
System timed out

We were unable to verify whether you represent the product. Please try again later, or retry now. Otherwise you can post a regular comment.

Since you previously posted an Official Comment, this comment will appear in the comment section below. You also have the option to edit your Official Comment.   Learn more
The maximum number of Official Comments have been posted. This comment will appear in the comment section below.   Learn more
Prompts for sign-in
 

Comments


Sort: Oldest first | Newest first
Showing 1-1 of 1 posts in this discussion
Initial post: Feb 12, 2010 10:20:55 AM PST
K. Aley says:
Leaving out the lemon juice in your preserves does nothing regarding how they keep. As long as they are sealed, they should be fine. The lemon juice simply preserves the color of your apricots. No need to freeze, keep and enjoy!
‹ Previous 1 Next ›

Review Details

Item

Reviewer


Location: Berkeley, CA USA

Top Reviewer Ranking: 908,621