Tin Can Cook
Winner of the OFM Best Food Personality Readers’ Award, 2018. A Sunday Times bestseller.
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 brings 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.
‘An exuberant rebuttal to the idea that good food must be expensive, farm-fresh and unprocessed.’ – Great British Bake Off’s Ruby Tandoh
‘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
I honestly think this is an era-defining cookbook, and a brilliant, thoughtful, incredibly useful piece of work. -- Marina O-Loughlin 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. -- Nigel Slater 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. -- Felicity Spector 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. -- Ruby Tandoh, Vice
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