College Cookbook: An Alternative to the Meal Plan

by Geri Harrington

Overview

Nourish your studies with some home cooking. Geri Harrington presents 200 recipes created by and designed for the busy, and often broke, college student. From onion omelets to paella and cucumber soup to butterscotch brownies, there’s something for everyone’s taste. Harrington also includes cooking tips, substitution lists, and strategies for stretching your grocery dollars. Take a break from your term paper and whip up something easy, healthy, and delicious — for way less money than you would spend on the meal plan. 

Product Details

ISBN-13:	9780882664972
Publisher:	Storey Books
Publication date:	01/08/1988
Edition description:	REV
Pages:	160
Product dimensions:	7.25(w) x 8.00(h) x 0.44(d)

About the Author

Geri Harrington is the author of 12 books, including Growing Chinese Vegetables in Your Own Backyard, The College Cookbook, and The Salad Book. She has also written many articles for Good Housekeeping, Family Circle, and Woman’s Day magazines.

Table of Contents

Introduction

Eat Better for Less

Coming to Terms

Cooking Hints

A Table of Substitutions

Herbs, Seeds, and Spices

Soup

Eggs

Ground Beef

Beef

Chicken

Fish

Vegetables

Rice and Pasta

Salads

Sauces, Gravies, and Salad Dressings

Desserts

Things to Eat When You Have to Stay Up All Night Studying

Food for Friends and Other Guests

Index

Editorial Reviews

Even novice cooks will be able to accomplish something before they starve to death.”

Sacramento Bee

“Harrington’s book shows that starving students can eat well on a budget by cooking themselves.”

Careers & Colleges

From the Publisher

This well-intentioned book will embolden the novice in the kitchen, college student or not. With directions on everything from how to boil water to saving money at the supermarket, Harrington ( The Salad Book , etc.) cheerfully exhorts readers to learn basic principles of cooking and to ``improvise to suit your budget or what happens to be on hand,'' providing a specific glossary of cooking terms and a guide to the use of spices and herbs. Recipes collected from college students around the country make only modest demands on busy schedules and small budgets while yielding substantial dishes, such as beef stew or fried rice. Whole chapters are devoted to inexpensive foods like ground beef and eggs. Generally avoiding processed foods, Harrington promotes the use of leftovers with such items as ``The Whatever-You-Have-in-the-Fridge Quiche.'' Unfortunately, the pedestrian or inauthentic quality of many recipes (tuna-and-spaghetti casserole, ``chicken cacciatore'' made with commercial spaghetti sauce and stuffed olives, a dessert called ``Apples with Creme Fraiche'' that does not contain the latter ingredient) and some dubious kitchen lore (``almost any proportion of main ingredients tastes good as long as you have enough sauce for pasta'') will disappoint readers with any serious interest in food. (August)

Publishers Weekly - Publisher's Weekly