redeemcouponcodes
From the Publisher
The Ultimate Student Cookbook
Leaving home and facing up to the prospect of cooking for your self for the first time? Don’t panic! The Ultimate Student Cookbook will show you how to cook the basics. A limited budget doesn’t have to mean a steady diet of cafeteria fare, canned meals and expensive takeout.
Not only does this book tell you how to cook, it also shows you, with photographs for every step of every recipe. The recipes are easy without giving up flavor, and they’ve been designed for those with limited cash and equipment. There are recipes and tips for quick meals and on-the-go energy, how to keep and use leftovers and ideas on how to give a dish a personal twist. The Ultimate Student Cookbook also teaches you how to:
Buy a few kitchen tools and stock up with essential ingredients.Learn basic skills, such as how to cook pasta, rice and real mac and cheese.Discover how easy it is to make stir-fries, soups, chili and even roasts.Expand your horizons and cook vegetables that are truly delicious.Make speedy breakfast wraps for the rush out the door.Plan ahead for homemade lunches and dinners on campus.Spoil yourself with a special meal, entertain friends or throw a party.
With more than 100 recipes for the real world, easy instructions and lots of color photographs, The Ultimate Student Cookbook is the ultimate guide to eating well on a student budget.
Mushroom and Red Onion Risotto
Risotto is one of my favorite dishes to cook, let alone eat. It takes about 15 to 20 minutes to make and you can let yourself unwind as you monotonously stir your risotto and watch it become creamier and creamier. If you can master a risotto, which is very simple to make, you are onto a real winner. It’s great to throw in whatever you like, anything from goat cheese to mushrooms. If you decide to cook some for friends, you’ll be surprised at how many will be quietly impressed.
Chickpea and Red Onion Salad
Chickpeas are pale and shaped like hazelnuts. They are the staple ingredient in the delicious hummus dip, and chickpeas with lemon and olive oil are a great marriage. I always buy the ones canned in salted water, they are precooked and don’t involve any soaking or general messing around. They are abundantly available. This is a great on-the-go salad to take in for lunch and is very nutritious.
Saturday Minute Steak Sandwich
The game is on, boys, and the beers are flowing. So what do you need now? A steak sandwich oozing with mustard and ketchup. Toss a coin to see which one of you will have to make the sandwiches, or, even better, all get involved and try and get it done before kickoff.
Vegetarian Pasta Heaven
I dedicate this recipe to my friend Greg, who is a devoted vegetarian. When I was much younger he used to come for diner and I started experimenting with vegetarian recipes. Whether you’re veggie or not, I thoroughly recommend this dish. I started making it when I was 16 and it’s always worked wonderfully.
Shepherd’s Pie
This is so delicious, especially on winter days. You can have it with some delicious peas and a good blob of ketchup. No clue with the name, but Shepherd’s Pie is made with lamb and Cottage Pie with beef, so if you prefer beef then just substitute ground beef for the ground lamb.
Chocolate Mousse
I make this mousse with egg white rather than cream, as it’s healthier and also gives it an incredibly light and fluffy texture. Pour it into wine glasses, put them in the refrigerator to set and then top with some fresh fruit. Seriously easy, yet surprisingly impressive.
Publisher : Firefly Books; Illustrated edition (January 22, 2010)
Language : English
Paperback : 160 pages
ISBN-10 : 1554076021
ISBN-13 : 978-1554076024
Item Weight : 1.08 pounds
Dimensions : 6.5 x 0.56 x 8.75 inches
