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If you've ever prided yourself on saving money by buying in bulk, only to find that you threw out enough food to have lost more than you saved, this is the book for you. Sally Sampson, a veteran warehouse shopper herself, has put together more than 250 recipes that will help you cook, freeze, and store so that quality is not lost to quantity, so that profit does not turn into loss.
Sampson admits that she herself watched food go bad the first few times she bought in bulk. Rather than return to the more expensive supermarket shopping, she got organized. Realizing that if you are going to buy five pounds of chicken breasts at a time, you needed to have all your recipes in one spot, she organized her own personal files and this book is the result. She also includes tips on how to maximize storage space, how to cook large meals and divide them into smaller, freezable portions, how to thaw food without losing the flavor.
Sampson knows that the moments when you are cooking in quantity are not the ones when you want the most time-consuming dishes. Nor are they the moments for creative experimentation with a list of ingredients that send you back to the store and reduce the savings. She has purposely kept the recipes simple and easy to prepare, while being tasty and palate-pleasing. All food areas are covered, from appetizers to desserts.
About the author: Sally Sampson has several cookbooks to her credit, including The Olives Table, which she coauthored with Todd English, and The $50 Dinner Party, which was nominated for a James Beard Award. Her recipes and articles have appeared in Bon Appetit, Self, and Food & Wine, among numerous publications.
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