Stop waiting on those long lines at restaurants to pay for dishes you can quickly make in your own kitchen!
Re-create your favorite restaurant dishes at home for a fraction of the cost by following these easy step-by-step instructions.
Get kudos and praise from friends and family members when they find out you actually made these delicious dishes yourself!
Uncover the cooking techniques used by world class chefs from famous restaurants.
Stop wasting time searching for these recipes on other sites only to be frustrated by recipes that don't really work. We've been perfecting these recipes collectively with our community of over 45,000 forum members since 2003.
Considering the amount of money it costs for a decent meal these days, this can easily translate into hundreds of dollars spent on food each month at the bare minimum!
Of course, there's nothing wrong with spending money on top-class, mouth watering food which gets everyone salivating and craving for more...
But what if you could:
Cook these killer dishes "on demand", from your very own kitchen whenever you felt like it.
Make ANYONE, your friends or family, go all wild and gaga over your food at the next bash, party or gathering.
Cook these dishes for a fee and start earning good money simply by following the surefire instructions in this recipe book.
Cook dishes like the PROS do in a matter of minutes!
With your copy of the best-selling "America's Most Wanted Recipes" cookbook you will:
Save Time - No more trial and error or WASTEFUL experimentation needed to find the "exact taste". With this recipe book, you get to create dishes from your favorite restaurants with uncanny resemblance!
Save Money - Just imagine the sheer amount of cash you will be able to save just by cooking these dishes yourself at home! If you just prepare these meals once per week, you will save well over $180 each month at the bare minimum. Not to mention the satisfaction you'll get when people find out you made these famous dishes from your own kitchen.
Get Started in Record Time - Each recipe is written in fine detail, right down to the exact proportions and amounts of ingredients you should use. All have been time and taste buds tested for the greatest results!
For your full information, simply go to :-
.
Regards
Secrets of a thrifty cook
ADAM GRETTON
Last updated: 22/11/2009 08:34:00
Charlotte Hays Charlotte Hays was born three years after the end of the second world war, but it did not stop her from becoming a self-confessed “thrifty” cook.The grandmother, who has spent the last forty years collecting and inventing soups, main courses, and desserts from leftover scraps and surplus food, is now passing on her secrets to a new generation after writing her first cook book.The 61-year-old from Pulham Market, near Diss, was inspired by the recession to share some her collection of recipes to help feed families on tight budgets.The retired health worker is set to launch her debut cook book at the weekend , the proceeds of which will help fund the transformation of a derelict school building in nearby Pulham St Mary into a modern community centre.Second Helpings, which features almost 40 recipes using leftover scraps of meat, vegetables, fruit, cheese, and bread, began last year when economic commentators began warning of a global downturn.Mrs Hays said she hoped to pass on her culinary concoctions to the younger generation and help reduce the “staggering” amount of good food that is thrown away every year.The grandmother-of-three has published 250 copies of the book, which will raise funds for the Pennoyer's Village Centre that is set to open next year.Mrs Hays, who has lived in Pulham Market for the last ten years, said many of the recipes were passed down by her mother or made up in her kitchen.“The wartime generation never threw anything away. Even though I was born after the war, I was brought up with the same thrifty mentality and over forty years of cooking have acquired a repertoire of recipes for using up the things lurking in the fridge.”“I would not class myself as a fanatical cook,
Other blogs from Warwick Motley:-
{click to view}
