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Tin Can Cook
75 Simple Store-cupboard Recipes
Winner of the OFM Best Food Personality Readers' Award, 2018. A Sunday Times bestseller.
'An exuberant rebuttal to the idea that good food must be expensive, farm-fresh and unprocessed.' - Ruby Tandoh
Simple and affordable, Tin Can Cook strips away the blinding glamour and elitism of many cookbooks and takes it back to the basics: making great-tasting food with ordinary ingredients.
Food writer and anti-poverty campaigner Jack Monroe presents Tin Can Cook, bringing together seventy-five recipes that you can rustle up from tinned and dried ingredients. Beautifully designed with accompanying quirky hand-drawn illustrations, this book is for you if you've struggled to make a dish because the recipe calls for an exotic ingredient you've never heard of. Jack does away with the effort; all her dishes are exciting and new, but you won't have to look further than your local supermarket to make them.
Jack's recipes include Red Lentil and Mandarin Curry, Catalan Fish Stew, Pina Colada Toast and many more delicious and creative ideas.
'At a time when good food can often be seen as rather elitist or exclusive, Jack has done an excellent job to create recipes which are simple, straightforward and delicious.' - Felicity Spector
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What Reviewers Are Saying
If she wasn't already a legend . . . she has 100% reached national treasure status now. -- <b><i>Stylist</i></b> Jack Monroe is the Queen of Cans, and her Tin Can Cook is a wonderful resource for cheap, nutritious and delightful tin-based cookery. -- <b>Olivia Potts, <i>Spectator</i></b> I honestly think this is an era-defining cookbook, and a brilliant, thoughtful, incredibly useful piece of work. -- <b>Marina O-Loughlin</b> Jack Monroe is both cookery writer and tenacious campaigner . . . she understands first hand what it's like to be skint and have the desire to put something delicious on the table. -- <b>Nigel Slater</b> Tin Can Cook is a brilliant book full of recipes which are accessible to all sorts of budgets and easy to make. At a time when good food can often be seen as rather elitist or exclusive, Jack has done an excellent job to create recipes which are simple, straightforward and delicious. -- <b>Felicity Spector</b> Using predominantly ingredients from cans, the book's recipes - rhubarb and custard pancakes, "tin-e-strone", beer-battered sardines - are an exuberant rebuttal to the idea that good food must be expensive, farm-fresh and unprocessed. -- <b>Ruby Tandoh </b> * Vice *