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4.1
60 reviewsThis well loved kitchen classic was originally published in 1971, a pioneering book in its use of cheaper cuts of meat, offal, pulses and veg, supplemented by foraged ingredients. It has been totally revised and updated to take into account the ever-increasing range of low-cost ingredients now available in local supermarkets, and is reissued here with a new cover design. More than 250 recipes, including soups, puddings and vegetarian meals, ranging from quick snacks to impressive party dishes, will suit every occasion and guarantee the tastiest results at the cheapest cost.
