Waitrose Food Illustrated Magazine - January 2007

organic_wanabe

I don't think this has been posted before, but apologies if it has. I picked this magazine up in Waitrose (free to Waitrose/John Lewis cardholders - otherwise £2.50, but may be available on-line). In it there is an interesting article called "Home Economics" by Hugh Fearnley-Whittingstall. He sums it up by saying "The most sumptuous of ingredients are so abundant these days that the art of thrifty cooking has, on whe whole, been forgotten. But if you give last night's leftovers a chance to shine and make the most of cheaper cuts of meat and lowly veg, you can achieve great satisfaction - and become a more creative cook". Well we all knew that:D. He says the First Rule of Thrift is "Never throw good things way. A careful cook will look at leftovers with an enthusiast's eye: are they really the end or a new beginning?" Its great. I think he's been lurking on this board.:T. I love the bit about 'also ran' ingredients of everyday cooking - such as onions - cheap as chips but they'll perform beautifully if you ask them to play the lead rather than their usual supporting role in dishes such as french onion soup and caramelised onion tart. Some good recipes too. I must try the French Toast with Caramelised Apples. A good read.

thriftlady_2

I can't believe it, I was in Waitrose (in Malvern ) today and failed to do my usual flick through of the mag. Anyway, it's here

http://www.waitrose.com/food_drink/wfi/foodpeople/restauranteurs/0701066.asp

I'm not sure but I think it may be stuff repeated from The River Cottage Meat Book, still all good stuff.

mrsmortenharket

ohhh thrift, excellent for finding the article online.

I am a magazineaholic & at 1st thought, oohh will have to go to waitrose to get that mag then!

Not anymore!!!

Lisa x

thriftlady_2

I don't think the article is from the 'meat book' after all (having read it properly now ) very wise words

I like this bit particularly
[URL="At the start of the year, when a warm kitchen is particularly appealing, it's the perfect time to work on these old-fashioned household management skills. Remember: thrifty cooking is not miserly, it's not parsimonious, it's not thin and watery or stodgy and flavourless – that's just bad cooking. What I'm talking about is a pleasing craft that involves using good ingredients with wisdom, respect and skill to produce something you really want to eat. It's one of the most satisfying ways to cook and, whether you're genuinely on a tight budget or you just can't bear needless extravagance, it's as relevant now as it ever was."]At the start of the year, when a warm kitchen is particularly appealing, it's the perfect time to work on these old-fashioned household management skills. Remember: thrifty cooking is not miserly, it's not parsimonious, it's not thin and watery or stodgy and flavourless – that's just bad cooking. What I'm talking about is a pleasing craft that involves using good ingredients with wisdom, respect and skill to produce something you really want to eat. It's one of the most satisfying ways to cook and, whether you're genuinely on a tight budget or you just can't bear needless extravagance, it's as relevant now as it ever was.[/URL]

Sorry, if this breaches copywright, please delete if it does. It is from the above mentioned article.