Provides menus for three-course meals that include recipes featuring seasonal ingredients, vegetables and whole grains, and offers tips for smart supermarket shopping

Reviews:

Saving money may be a good idea, but saving money while turning out nutritious, tasty meals is an even better one. Dojny and Barnard (coauthors of Sunday Suppers ) have compiled a thoughtful selection of recipes that proves delicious does not have to mean expensive. Their advice to readers who want to save money is simple: buy in bulk, buy what is seasonal and use common sense when shopping. The authors provide recipes that meet every taste, from jerked chicken to potato salad. Some vegetarian dishes are also included. The meals produced are long on flavor, and the authors have done their best to keep the fat and sugar content to a minimum. Directions are simple and clear. Novice cooks won't be intimidated, and the experienced will find some intriguing but easy recipes, like hot-and-sour peanut noodles. The book is divided into chapters for spring, summer, autumn and winter. In each one the authors provide a group of menus reflecting that season's produce. Menus all provide an appetizer, entree, side dish and dessert. Dojny and Barnard did their shopping in Connecticut markets while researching the book. Readers might not be able to keep under the $10 limit in some areas, but the slight extra cost they incur will be offset by the appealing and nutritious meals they can produce from this book.
Copyright 1993 Reed Business Information, Inc.

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