The authors, who describe themselves as “longtime experimenters with food,” compiled a collection of recipes that you can buy from the supermarket but that actually taste better when made at home – with added benefits of being less expensive, satisfying nostalgia, keeping traditions alive, and having fewer additives. A clever book that was acclaimed by the late James Beard.
from the publisher
"Every now and then a book comes across my desk that makes me wonder why it hadn't been done before. While I sometimes think that we have almost too many cookbooks these days, Better Than Store-Bought'. . . is so different, so practical and sensible that it deserves a place on every good cook's shelf."—JAMES BEARD
"How to make the foods most often purchased prepackaged.... This book tells how to make them all, and it does so with clear instructions." -MIMI SHERATON
"The book is really a delight, and I hope countless people read it with some of my continued enjoyment." —M.F. K. FISHER
"This wonderful book will be invaluable to anyone who longs for the taste of real food. Here is the answer to supermarket packaging and 'instant' meals. The book will be an eye-opener to a generation of Americans brought up on the notion that food grows under a box top." —PAULA WOLFERT
Many cookbooks kick off with an introductory chapter, running through the kitchen basics and store cupboard essentials which will be among the building blocks to let you create the dishes within.But what about the basics themselves. Should you be happy with finding the best quality you can from a reliable producer? Might there not be benefits to making these basics own from scratch, too?