- Taschenbuch: 224 Seiten
- Verlag: Michael Joseph (27. Februar 2014)
- Sprache: Englisch
- ISBN-10: 0718178947
- ISBN-13: 978-0718178949
- Größe und/oder Gewicht: 19 x 1,7 x 24,8 cm
- Durchschnittliche Kundenbewertung: 2 Kundenrezensionen
- Amazon Bestseller-Rang: Nr. 68.729 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
A Girl Called Jack: 100 delicious budget recipes (Englisch) Taschenbuch – 27. Februar 2014
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A terrific resource for anyone trying to cook nutritious and tasty food on a tight budget (Sunday Times)
A plain-speaking, practical austerity cookery guide - healthy, tasty and varied. (Patrick Butler The Guardian)
Prepare to feel very inspired, and very hungry. (Look)
A powerful new voice in British food (Observer)
100 tasty, cheap-as-chips - but much healthier - recipes (Good Housekeeping)
Sassy, political, and cooking amazing food on £10 a week. We need more like her. (Xanthe Clay The Telegraph)
Packed with inexpensive, delicious ideas to feed a family for less (Woman and Home)
Über den Autor und weitere Mitwirkende
Jack was awarded the 2013 Fortnum and Mason Judges' Choice Award for the impact that her blog, A Girl Called Jack, has had. She is now a well-known campaigner against hunger and poverty in the UK, weekly recipe columnist for the Guardian, and winner of Women of the Year 2014.
Wer einigermaßen fit in Englisch ist, kann problemlos alles verstehen.
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Jack Monroe sensibly starts with a list of pantry must haves, few in number, readily available & used in recipes throughout the book. If you didn't have any cooking experience at all & limited funds, this would be a great book for that reason alone. She also encourages growing your own herbs, which is a winner for taste, nutrition & your pocket.
Her down to earth style is easy to follow, & she encourages experimentation & the habit of using what you have available. Many of the recipes follow on from one another - you use an ingredient, then use up the remainder of the can in another recipe. I can't be the only person who so often searches memory, books & internet for a recipe to use up 1/2 a can of something & then ends up throwing it out because of time constraints.
I've made many of these recipes from Jack's wonderful online blog, & they're easy & taste delicious. Her curries are amazing, & healthy too! It's very easy to add a few different herbs or 1/2 a packet of spinach you have hanging around to the base recipes.
Being a.mother she understands the importance of fun food to children, & her pizzas cut out with biscuit cutters are
are a great idea. As she suggests, many of the recipe leftovers can easily be converted to next day lunches by wrapping in pita bread, for example.
Hints for freezing & drying leftover food & herbs are included as well.
This is a fantastic book. Buy it & encourage her to write more!
This is book for anyone and everyone, foodie and non-foodie, budget conscious or not, beginner or experienced cook. All recipes are simple, healthy and tasty without being worthy austerity dishes. As a refreshing change to many books these days it does not feature expensive or difficult to get ingredients in fact most have around 5 or 6 ingredients most of them cupboard staples.
I made the roman pasta with basil and mandarins last night and it was amazing.
I have also made the penny pizzas, soups and will be making the famous kidney carrot burgers tomorrow.
This book is accessible and meant to be used rather than simply looked at (although it is beautifully presented and feels very real) and I would recommend it to anyone. Would make a great gift for a student off to university.
I am very pleased to read there will be a second book
Those who have tried the recipes will know that they mostly work, and work extremely well.
This book is a collection of the blog recipes along with new ones but it is also so much more. There are beautiful but realistic photos by Susan Bell of each dish opposite the ingredients and method.
For some recipes such as 'Use -Me-For-Anything Tomato Sauce' there are helpful stage by stage photos arranged to make the procedures easy to follow; ideal for nervous novice cooks.
Each recipe has plenty of suggestions for variations - vegetarians and vegans will find that many of these recipes can be adapted to suit them.
For those not too familiar with her work, Jack introduces herself with some moving extracts from her blog - including the now-famous 'Hunger Hurts' piece - and at the end of the book, 'Hunger Hurts - One Year Later', showing just how far Jack has come in that time.
There is some incredibly sensible advice on the basics needed to equip a kitchen. The only expensive item required in many recipes is a blender, and Jack's cost under £10 sterling.
Sound advice is given on how to shop with a very limited budget and build up a store-cupboard at the same time - proteins first, vegetables second, then one store-cupboard carb per week -rice, bags of pasta, tins of potatoes (tins work out much cheaper than fresh and are surprisingly versatile). Then back to the fruit or tinned fruit with any spare cash.
It's this grounded sensible no-nonsense approach that infuses the book and makes it such a valuable read.
If you read Jack's blog regularly you may think you have seen all these recipes already; well, you haven't - many were new to me. There's some brilliant advice on getting a decent batter coating in a lovely Scampi Roes recipe (using tinned herring roes), and an inventive way of making gnocchi using tinned potatoes.
With recipes being so budget focused, ingredients lists are almost always under ten items and often seven or less.
I've been cooking for many years using UK cook Shirley Goode's and Jocasta Innes' budget recipes. Jack is their equal, if not better, in that she is bang-up-to-date in what ingredients are readily available to today's cook.
Costings aren't given but very few recipes appear to be more than £1.50 per head - and many are substantially less. (UK prices)
Some recipes are very good - mixed bean goulash, sausage and lentil hotpot, creamy salmon pasta - but there is one that doesn't work and that's the Diet Coke Chicken.
Jack describes it as being 'sticky', but to be sticky it needs a sugar content, and there is none in the recipe. It's a rather boring non-sticky tomato reduction, not very nice and the Diet Coke may as well have been water. I tried it again with honey in the mix as I would for a BBQ sauce and it worked.
I bought and donated a copy of the paperback to my local public library to make it available to those who cannot afford to buy a copy
Jack is exceptional in the way she has fought her way out of the poverty that mindless bureaucracy imposed upon her, but there are many, many like her who need her wisdom and hard -won knowledge.
This book is straightforward, simple to use and all the ingredients, save the fish paste, have been easy to get in my small town (8k) supermarket. As I live in the PNW, I just make my own salmon paste and its even better than anything that could be bought tinned! Her soups are divine and her breads perfect and she has, as always, inspired me to take another look at my pantry and be creative with what I have to make a masterful meal.