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Economy Gastronomy: Eat Better and Spend Less - with Over 100 Recipes to Get You Started by Allegra McEvedy and Paul Merrett

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Notes about Recipes in this book

  • Quick spiced chicken thighs with emergency biryani

    • redjanet on December 27, 2012

      This was really very good and I was very pleased with the results. The chicken, which was marinaded in sweet chilli sauce, curry powder, cumin, garlic and stem ginger syrup had a wonderful slightly sweet/slightly spicy flavour which came out perfectly. The rice was cooked with the absorption method, which I had never tried before and was very happy to get good results with. It was still slightly wet so could have probably used a few minutes more of standing and steaming, but I was just happy that it didn't stick to the bottom of the pan! The turmeric gave it a lovely bright yellow colour which went well with the brightly coloured tomatoes and peas which were mixed in.

  • Chilli con carne

    • jammydodger on June 17, 2014

      Lovely wrapped in tortillas, but rather than cheddar I think it's nicer with guacamole and plenty of tomato salsa (the latter not specified in the recipe,I don't think). This and the spaghetti bolognese, made from the same batch of braised mince, are regulars in our house. Ideal to have a portion or two of the braised mince stashed away in the freezer for another day. Cottage pie is pretty good too.

  • Pork chops with sweetcorn relish and potato salad

    • jammydodger on June 17, 2014

      Really easy and tasty, this is a great way of cooking pork chops, and the sides go really well.

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  • ISBN 10 0141045507
  • ISBN 13 9780141045504
  • Published Aug 19 2010
  • Format Paperback
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher Penguin Books

Publishers Text

The credit crunch is having a massive impact on what we eat. The average family’s annual food bill went up by £1000 last year. As the approaching recession forces us to tighten our belts, are we really going to have to face months of grim news with nothing but grim food to sustain us? The answer is 'no!' Top chefs Allegra McEvedy and Paul Merrett not only show us how to cut our food bills in half, but how we can eat like royalty at the same time. Economy Gastronomy is about planning ahead, shopping well, spending less and using ingredients ingeniously to create flavour-packed food every day. The 100 delicious recipes cover breakfasts and lunches, snacks and treats, with chapters to show you how to achieve expensive-looking meals without spending a fortune so you can entertain in style and make something from nothing. Detailed recipes reveal versatile skills you can use in a range of recipes. Form meal planning to seasonal shopping, from loving leftovers to store-cupboard basics, the economy gastronomy system combines traditional skills with restaurant flair.

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