Americans are eating out less and, more and more oft en, theirfood decisions are being driven by two main things: budgetand health. EatingWell marries these two trends in the newcookbook EatingWell on a Budget. It shows you how to makenutritious dinners that everyone in the family will love and getthem on the table quickly without spending more-in mostinstances-than $3 a person. We cost out the ingredients, tellreaders how to get the most nutrition bang for their buck, andeven show them where to splurge and where to save.
A trademark of all EatingWell recipes and cookbooks:We don't believe in sacrificing taste, so the recipes in this bookinclude foods like shrimp and steak but, because we use themjudiciously, they are affordable. Introductory sections look atthe basics of healthy cooking on a budget and offer lots of tipsand advice on menu planning, stocking your pantry, andnutrition basics. There are also great suggestions for how youcan save and reuse left overs, preserve foods, and use oneingredient in multiple fresh new recipes.
Jessie Price is the deputy editor of food for Eating Well Media Group and directs all food stories for Eating Well Magazine. She has worked on several Eating Well books, including Eating Well 500-Calorie Dinners and Eating Well Comfort Foods Made Healthy.
Eating Well Media Group's mission is to deliver the information and inspiration people need to make healthy eating a way of life. A leading publisher, its enterprises include the award-winning Eating Well Magazine, whose motto is "Where Good Taste Meets Good Health"; a vibrant website, eatingwell.com; and a series of cookbooks. The Eating Well Diet won the James Beard Foundation Award for best Healthy Focus cookbook of 2007.
Ken Burris has photographed the food (and much more) for every Eating Well magazine, book and calendar published since 2002.
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