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The Working Class Foodies Cookbook: 100 Delicious Seasonal and Organic Recipes for Under $8 per Person
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The Working Class Foodies Cookbook: 100 Delicious Seasonal and Organic Recipes for Under $8 per Person

by Rebecca Lando
 

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A YouTube celebrity and food blogger’s budget friendly cookbook shows how real people can have real food, real cheap

Rebecca Lando was sick of survival eating. The sight of boxed mac ‘n’ cheese and ramen noodles curdled her appetite, but her meager paycheck severely limited her options. Creatively cooking led to what’s now a popular

Overview

A YouTube celebrity and food blogger’s budget friendly cookbook shows how real people can have real food, real cheap

Rebecca Lando was sick of survival eating. The sight of boxed mac ‘n’ cheese and ramen noodles curdled her appetite, but her meager paycheck severely limited her options. Creatively cooking led to what’s now a popular weekly web series chronicling her adventures in making delicious cheap meals—with the best local and seasonal ingredients.

In The Working Class Foodies’ Cookbook, Rebecca’s mission is to share tasty, affordable recipes and invaluable advice for the home cook, including how to stock a $40, $60, and $100 pantry; which organic items are okay to skip; and why making your own stock, ketchup, and even Pop-Tarts is good for your body and your wallet.

Many people think that the real food movement is only for the wealthy, but Rebecca’s delicious recipes—including red-skinned potatoes coated in chives and butter for under $2, sweet potato gnocchi for under $5, and a chicken roast for under $8—show readers the way to eating better and more cheaply. Starving students, working parents, and fixed-income retirees alike will eat up Rebecca’s message, because real people deserve real food, real cheap!

Editorial Reviews

Publishers Weekly
Inspired by the quality and low cost of three fresh apples at a farmer’s market, Lando went on a quest to reproduce the food she loved without breaking the bank, sharing her insights with viewers on her YouTube channel. Lessons learned are shared over the course of 100 recipes in this book, as she instructs readers how to cook basics like latkes, roasted tomato soup, and lasagna, complete with estimated costs for ingredients as well as cost per person. This is where the book falls short. Because she’s trying to serve three masters—beginners, those looking to save while eating well, and “foodies,” who require a degree of connoisseurship from their cookbook authors—Lando’s book fails. Beginners are unlikely to want to tackle D.I.Y. mayonnaise, peanut butter, pasta, or ricotta, and Lando’s costs (which she admits may vary) assume that readers have already stocked their pantries, and the cost of items like honey, spices, etc., are not included in the cost of preparing each dish. Also, many of the recipes are for common dishes like French onion soup, shrimp and grits, and braised lamb shanks. But limitations aside, the friendly and informative guide holds its greatest appeal for those new to cooking, as Lando peppers the book with salient, practical tips, such as saving trimmings for stock and grilling vegetables along with meaty mains for dishes later in the week, and her recipes and techniques are reliable. (June)

Product Details

ISBN-13:
9781592407538
Publisher:
Penguin Publishing Group
Publication date:
06/04/2013
Pages:
288
Sales rank:
612,758
Product dimensions:
7.40(w) x 9.10(h) x 0.40(d)

Videos

Meet the Author

Rebecca Lando is a blogger, writer, producer, and the creator/host of Working Class Foodies. She is a producer at the YouTube Next Lab. She lives in Los Angeles.

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