Rose Prince’s The New English Kitchen was a modern classic and a house-hold gem. Collected here are its most essential recommendations and recipes for making good food go further.
From how to stretch a native breed, properly hung cut of beef to eight meals, to making stock from prawn or langoustine shells, to saving by making your own bread (and using it right up to the last crumb), How to Make Good Food Go Further will inspire you make the absolute most of the food you buy. With brilliantly simple recipes for leftovers, cheaper cuts, and making nourishing meals from the simplest of components, it will help you discover that it is possible to eat well, and eat economically, without compromising on quality or the simple pleasure of eating good food.
Reviews
Praise for The New English Kitchen:
'At last, a fresh voice in the kitchen.' Nigel Slater
'An exceptional new cookbook.' Sunday Telegraph
'A timely book with a practical and economical approach to sourcing top-quality, locally produced food.' Evening Standard
'A cookbook with a difference. I instantly warmed to its readability, fierce intelligence and admirable sense of economy.' The Independent
'In its particular combination of pleasure and principle, The New English Kitchen can claim to be a subtly transformative work.' TLS
About the author
Rose Prince is a freelance food journalist and writer, whose work appears regularly in the Telegraph Magazine, the
Independent on Sunday and the Spectator. She is the author of the highly acclaimed The New English Kitchen and writes a hugely popular column in the Daily Telegraph. She has contributed to the Food Programme, Woman's Hour, and You & Yours on BBC Radio 4. She lives in London with her husband, the journalist Dominic Prince, and their two children.
