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list price: $14.99
edition:eBook
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category: Cooking
published: Oct 2011
ISBN:9781459500204

Fresh & Frugal

Easy and affordable recipes for market-fresh local food

by Craig Flinn

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0 of 5
0 ratings
rated!
rated!
list price: $14.99
edition:eBook
also available: Paperback
category: Cooking
published: Oct 2011
ISBN:9781459500204
Description

Think this whole fresh food thing is only for the chichi yuppies next door? Author and top Canadian chef Craig Flinn heard that objection from people who love his previous cookbooks — but can't cook with expensive fresh and local ingredients every night. Chef Craig took that response as a challenge: how to cook with market fresh local ingredients that you can easily put together without breaking the bank. In this new book he offers a tempting collection of 80+ recipes that are fresh, local — and affordable. From delectable brunch dishes like Pork Schnitzel with Fried Free Range Egg, Swiss Chard, and Brown Butter to seafood dishes like Fried Steamer Clams with Celery Root Pur?e, Lemon and Watercress or the decadent Moccacino Cr?me Caramel, chef Craig shows how making smart choices while you shop at your local farmers market or supermarket can wow your guests or family while keeping your grocery bill down. These recipes have been tested by home cooks and adapted to meet busy schedules and modest budgets.The full-colour photography and preparation times listed for each recipe will help the home cook chef it up like a pro in no time at all.

About the Author

Craig Flinn

CRAIG FLINN studied contemporary and classical cuisine in Europe, Canada, and the US before opening his restaurant Chives Canadian Bistro in 2001. He opened his second restaurant 2 Doors Down in 2013. He is a frequent guest on regional and national TV and radio shows talking about Maritime cooking. He is also the author of three previous cookbooks Fresh & Local: Straight from Canadian farms to your table, Fresh Canadian Bistro: Top Canadian chefs share their favourite recipes and Fresh & Frugal: Easy and affordable recipes for market-fresh local food. He lives in Dartmouth.
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Contributor Notes

CRAIG FLINN studied contemporary and classical cuisine in Europe, Canada, and the US before opening his restaurant, Chives Canadian Bistro, in 2001. He is also the author of Fresh & Local: Straight from Canadian farms to your table and Fresh Canadian Bistro: Top Canadian chefs share their favourite recipes.

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