- Mass Market Paperback: 336 pages
- Publisher: Penguin Books Ltd (24 Jun 1971)
- Language English
- ISBN-10: 0140461655
- ISBN-13: 978-0140461657
- Product Dimensions: 17.8 x 11.2 x 2 cm
- Average Customer Review: 4.6 out of 5 stars See all reviews (7 customer reviews)
- Amazon Bestsellers Rank: 391,203 in Books (See Top 100 in Books)
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Product Description
What to do with leftover food? Plenty of ideas in this book, helps both save the planet and stretch the family budget.
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Customer Reviews
Most Helpful Customer Reviews
6 of 7 people found the following review helpful
Format:Mass Market Paperback
This is a brilliant book and should be on every cook's bookshelf. It has saved its cost many times over in not having to throw perfectly good food away because of not knowing how to make an excellent second, or even third, meal from left-overs.
It is a pity the Penguin have not reprinted this volume as our 1971 copy (cost 50p new) has been used so regularly that it is now falling to pieces.
1 of 1 people found the following review helpful
Format:Mass Market Paperback
Marika Hanbury Tennison was a celebrity journalist who wrote on food and travel for Vogue and was cookery editor of the Sunday Telegraph; a class act. Our ideas on food have moved on a lot in forty years, though, (we no longer have to buy our olive oil in Boots) and much of what appears in this book has dated in tone. The substance, however, is still good.
Today, a cookery book usually has a photo every other page. It opens with the obligatory lecture on local produce, and more often than not we are introduced to the author's close personal friend the kipper smoker/pork butcher/asparagus grower. Add in plenty of white paper on each page's arty layout, and as little as a quarter of the book will be actually recipes. This book is all gist. The opening section is useful stuff on kitchen equipment and safe storing times for leftovers. At the back, as well as an index, there is a chart to help you find the relevant recipes for the leftovers you have ready. In between are hundreds of useful recipes.
There are no pictures, but older readers will readily conjure up in their mind's eye vintage photos of dish after dish served in a ring of rice, topped with mashed potatoes, or garnished with "strips of green pepper blanched for 2 minutes in boiling water". However, if one looks at the recipe with an unjaundiced eye, it is easy to see how the same dish could be served in a modern, zappy way and appeal to more sophisticated 21st century tastes. There is a little too much reliance on smothering things with sauce, but even here the cook can adapt.
This book will earn its keep with anyone who entertains a lot, or who has a fussy family who make portion control tricky. There are suggestions for every type of leftover, from cold fish to stale bread. As the recipes are very well written, one needs imagination, not cooking expertise, to get the best from them.
Today, a cookery book usually has a photo every other page. It opens with the obligatory lecture on local produce, and more often than not we are introduced to the author's close personal friend the kipper smoker/pork butcher/asparagus grower. Add in plenty of white paper on each page's arty layout, and as little as a quarter of the book will be actually recipes. This book is all gist. The opening section is useful stuff on kitchen equipment and safe storing times for leftovers. At the back, as well as an index, there is a chart to help you find the relevant recipes for the leftovers you have ready. In between are hundreds of useful recipes.
There are no pictures, but older readers will readily conjure up in their mind's eye vintage photos of dish after dish served in a ring of rice, topped with mashed potatoes, or garnished with "strips of green pepper blanched for 2 minutes in boiling water". However, if one looks at the recipe with an unjaundiced eye, it is easy to see how the same dish could be served in a modern, zappy way and appeal to more sophisticated 21st century tastes. There is a little too much reliance on smothering things with sauce, but even here the cook can adapt.
This book will earn its keep with anyone who entertains a lot, or who has a fussy family who make portion control tricky. There are suggestions for every type of leftover, from cold fish to stale bread. As the recipes are very well written, one needs imagination, not cooking expertise, to get the best from them.
1 of 1 people found the following review helpful
Format:Mass Market Paperback
I originally had this book when I was first married in 1966 and found it invaluable in using up leftovers, which are inevitable when only cooking for two. I lost it in 1982 and have regretted it ever since. Not only are the suggested recipes really useful, but it taught me what basic ingredients that I need in the store cupboard! Being able to get a replacement even in a well used condition is wonderful! I just wish that Penguin would reprint it.
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Most Recent Customer Reviews
Left Over for Tomorrow by Marika Hanbury Tenison
My mother gave me this book when I was married in 1969. I have used it ever since. I was never trained to cook but the practical ideas and uncomplicated recipes have been a... Read more
Published 4 months ago by Karen
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After receiving notification that the order had been
accepted and was being processed I received an E-
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accepted and was being processed I received an E-
mail to confirm dates of despatch and... Read more
Published 13 months ago by Mark Vores
Using up leftovers
I don't like to throw away good food and so a book about using up leftovers is a real boon.
Published 17 months ago by Rowan
Best cookery book
I agree this is one of the best cookery books ever, which I was given in 1971 as a Christmas present and it has been my constant companion since then. Read more
Published on 24 Mar 2009 by Carol Raines
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