From Warehouse to Your House: More Than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity

From Warehouse to Your House: More Than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity

4.7 4
by Sally Sampson
     
 

View All Available Formats & Editions

Warehouse club shopping is thrilling. Walking down aisle after fluorescent-lit aisle of impossible-to-pass-up bargains, you fill your cart and tally the money you're going to save. Unloading the boxes and jugs, however, it becomes obvious that, while the way you shop for food may have changed, the scale of your refrigerator (and your stomach!) has not.

So what

…  See more details below

Overview

Warehouse club shopping is thrilling. Walking down aisle after fluorescent-lit aisle of impossible-to-pass-up bargains, you fill your cart and tally the money you're going to save. Unloading the boxes and jugs, however, it becomes obvious that, while the way you shop for food may have changed, the scale of your refrigerator (and your stomach!) has not.

So what do you do with the sixteen chicken breasts, the five pounds of oatmeal and the gallon of olive oil that you couldn't afford not to buy? You turn to From Warehouse to Your House: More Than 250 Simple, Spectacular Recipes to Cook, Store and Share When You Buy in Quantity by Sally Sampson, veteran cookbook author, working mom and accomplished warehouse shopper.

Utilizing the fresh and packaged products available at the warehouse clubs and superstores, Sampson's flavorful recipes are simple enough for a weeknight dinner and special enough for entertaining and, if you're cooking for a couple or a small family, portioned so you can eat some, store some and even share some.

Those boneless chicken breasts turn into New-Fangled Classic Chicken Noodle Soup, Curried Chicken Salad for lunch and Moroccan Chicken for the freezer. Three pounds of butter becomes Chipotle Butter to dress up a grilled steak or chicken breast, Cinnamon Butter for your morning toast and Chocolate Chip Cookies: a batch baked right away, a batch of dough for the fridge and a batch for the freezer. And that big box of oatmeal? When you're tired of hot cereal (maybe with some of the Cinnamon Butter?), try the Fruit Crisp or Oatmeal Lace Cookies. From breakfast coffee cakes to soups, appetizers, salads and dressings, sandwiches and entrées, Sampson gives the home cook who buys big a wide variety of classic American recipes, as well as international dishes like Mexican Chicken Fajitas, Asian Ribs, Italian pastas and Jamaican Jerk Chicken.

Sampson includes an essential pantry list, and amusing and informative tips and techniques that will help you make the most of your time, your money and your groceries, whether you're cooking for a small family or a small army.

Editorial Reviews

Publishers Weekly
Anyone who's shopped at a price club has wondered: what am I going to do with all of this? The lure of the deal often results in the lament of the overstuffed pantry, but Sampson's got solutions. She provides commonsense advice and easy-to-prepare recipes for interesting, flavorful meals. Tips for storing and freezing food ensure easier entertaining or quick family meals on nights when nobody feels like cooking-just defrost and serve. She notes that, in facing down large quantities of food, she "was becoming more and more creative" in the kitchen. Recipes for salad dressings, breakfast butters and various sauces will add kick to meats and vegetables; creative entrees include Lemon-Tarragon Chicken Salad, Chili-Coated Pork Chops, plus variations on steaks, turkey burgers and fish dishes. Desserts range from Citrus Shortbread to classics like Rice Pudding and Baked Apples. The author's humorous asides, pithy food-centric quotes and anecdotes about her family and friends add warmth to an already friendly volume. (Dec.) Copyright 2006 Reed Business Information.
Library Journal
Although this book's title might lead readers to expect recipes that make a large number of portions or that can be prepared ahead and refrigerated or frozen for later meals, there is, in fact, very little about quantity cooking here. Sampson (The $50 Dinner Party) does provide a two-page introduction on her experiences at price clubs and warehouse stores, followed by a short list of rules on freezing food, along with lists of essential ingredients and equipment. Although her recipes are certainly appealing and most are quick, several make only four servings, and many of them must be served as soon as they are made; some of the soups make large quantities, but few of them can be frozen. Sampson does indicate which dishes can be refrigerated overnight or frozen, but she only occasionally refers to preparing multiple batches. Buy this for the recipes, not for the limited information on shopping and cooking in quantity. Copyright 2006 Reed Business Information.

Product Details

ISBN-13:
9780743275057
Publisher:
Simon & Schuster
Publication date:
12/26/2006
Edition description:
Original
Pages:
336
Product dimensions:
9.25(w) x 7.50(h) x 0.70(d)

Meet the Author

Sally Sampson is the founder of ChopChop magazine and the author and coauthor of numerous cookbooks, including the James Beard Award-nominated The $50 Dinner Party, Throw Me a Bone (with Cooper Gillespie), and The Olives Table (with Todd English). She has contributed to Self, Bon Appétit, Food & Wine, The Atlantic, The Boston Globe, and The Boston Phoenix. She lives with her family in Watertown, Massachusetts.

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >