Good and Cheap: Eat Well on $4/Day

by Leanne Brown

A perfect and irresistible idea: A cookbook filled with delicious, healthful recipes created for everyone on a tight budget—and a cookbook with a strong charitable component: With every copy of Good and Cheap purchased, a second copy will be given to a person or family in need.

While studying food policy as a master’s candidate at NYU, Leanne Brown asked a simple yet critical question: How well can a person eat on the $4 a day given by SNAP, the U.S. government’s Supplemental Nutrition Assistance Program informally known as food stamps? The answer is surprisingly well: Broiled Tilapia with Lime, Spicy Pulled Pork, Green Chile and Cheddar Quesadillas, Vegetable Jambalaya, Beet and Chickpea Salad—even desserts like Coconut Chocolate Cookies and Peach Coffee Cake. In addition to creating nutritious recipes that maximize every ingredient and use economical cooking methods, Ms. Brown gives tips on shopping; on creating pantry basics; on mastering certain staples—pizza dough, flour tortillas—and saucy extras that make everything taste better, like spice oil and tzatziki; and how to make fundamentally smart, healthful food choices.

Download a free PDF copy at http://www.leannebrown.ca/cookbooks

Genres: Cookbooks, Cooking, Nonfiction, Food, Reference, Food and Drink, Health

208 pages, Paperback

First published October 1, 2011

About the author

Leanne Brown wrote Good and Cheap as the capstone for her master’s in food studies from New York University. She and her husband live in New York City.

Reviews

[karen · Rating 4 out of 5]

JANUARY PROJECT IS OVER!!

WELCOME TO JANUARY PROJECT PART ONE!

part two can be found here: https://www.goodreads.com/review/show...

this is a perfect project for january resolutions, with its dual ambitions of eating healthy and saving money. i will start project tomorrow, since i still have so many soft cheeses and smoked meats from new years, and it would not be frugal to just throw it all away. tonight: gout, tomorrow: good and cheap.

and oops - i remember reading erica's awesome review of this book in the wayback but did not realize /remember it was THIS book when i picked it out for project. go read her review while i stuff my face full of brie and pears: https://www.goodreads.com/review/show...

*okay, so - it's already jan. 5 and i have made exactly ONE dish from this book! this is not a great start to a project, but considering what a disappointment i was in 2016, it's going to take me some time to shake that year off and make 2017 my bitch.

PASTA WITH EGGPLANT AND TOMATO



salt: already on hand
rigatoni: $1.00 on sale
olive oil: already on hand
eggplant: $1.29/lb
garlic: 84¢
chile flakes: already on hand
diced canned tomatoes: $1.25 on sale
parmesan cheese: $2.99
basil: $1.99
pepper: already on hand

i made twice as much pasta as it said because they claim 8 ounces serves "3, or 2 very hungry people," but they never met me and sean of the house. we HUNGER! of course, having said that, the reason i still haven't made more than the one recipe is because s.o.t.h. keeps coming home too exhausted to do more than graze on the giant box o'christmas candy before falling asleep. so much for resolutions! but this is what it made:



and it was pretty tasty and pretty cheap! living poorish in new york, you learn how to buy food responsibly; i know that vegetables tend to be cheaper at the organic store, while garlic and canned goods are cheaper at the supermarket, so it involves some scurrying, but cheap can be done! LGM!

here is a sensible portion:



more soon, i promise!

SPICY PANZANELLA



2 cucumbers: 69¢ each
2 medium tomatoes: 69¢/lb
zucchini: 99¢/lb
old bread: already on hand
olive oil: already on hand
jalapeño: $1.99/lb
lime: 25¢
salt: already on hand
pepper: already on hand

in the "additions" section, they suggested other fruits and veg that could be added, so i tossed in some other things i had lying around: red onion, and mooshy, spotty pears.

so, this whole thing cost about $4, since i had most of the ingredients already on hand. and considering i spent $16 on a bag of cat food that same day, it was very helpful to know i can eat for so cheap while my cat sits on her golden throne and gloats about her fancy salmon kibble. it is also an excellent way to use old stale baguettes and mooshy, spotty pears.


very tasty, but i think next time, i double the dressing-part, since some of my baguettes weren't drenched enough.

SPICY, CRUNCHY, CREAMY POLENTA



salt: already on hand
cornmeal: already on hand
spinach: $1.25 store brand on sale
garlic: already on hand
anchovy: $2.59
olive oil: already on hand
chile flakes: already on hand
eggs: already on hand
parmesan cheese: $3.19
pepper: already on hand

this was very delicious, however, there is no universe in which 1/2 c. polenta feeds two people. i gobbled it all up while sean was doing stuff in the other room and had to make him an additional portion later on. also, the method they gave for "steaming" the egg was unappetizing and hard-cooked the yolk too quickly. i recommend just frying the egg like a normal human. otherwise, a good and filling cheap meal.



PEANUT BUTTER AND JELLY GRANOLA BARS



vegetable oil: already on hand
oatmeal: $3.99 - store brand, on sale
peanut butter: $7.99
jelly (blueberry-lemon): already on hand
salt: already on hand

from the 'additions' section:
shredded coconut: already on hand

so, mostly cheap here - did you know that oatmeal costs 7 dollars? no wonder ponies are rich-people status symbols. jeez. but the store brand is for people who can only (barely) afford to have cats as pets, so we are in business. and yeah, i could have brought the price down further by buying a cheaper peanut butter, because 8 dollars for peanut butter is dumb, but that's the one item i have unwavering brand loyalty to; anything other than skippy is not peanut butter, but an abomination. these turned out good; they were a little crumbly, so they didn't make elegant bars, but they taste damn fine.



CAULIFLOWER CHEESE



salt: already on hand
cauliflower: $4.99
butter: already on hand
garlic: already on hand
chile flakes: already on hand
flour: already on hand
milk: already on hand
cheddar cheese: already on hand
pepper: already on hand

from the 'additions' section:
lemon zest: 50¢
basil: $1.99

cauliflower! and cheese! an excellent combination. oh, and i added the leftover spinach from the polenta recipe, which flexibility is what this book is all about; using stuff you have on hand to adjust the recipes and bask in the savings. this got soupier than i thought it would; i could probably have done with more cheese in it (but when don't i want more cheese?), but we both fell upon the casserole dish like a couple of ferocious vultures, so i call that a success.



the next night, to make it less soupy, i added bread crumbs, the extra parmesan cheese from the polenta, and some bacon bits, and it was even more tasty.



COCONUT AND LIME OATMEAL



oatmeal: already on hand
salt: already on hand
coconut: already on hand
lime: 25¢

this is from a chapter with many suggestions about what to throw into oatmeal to make it different kinds of tasty. i chose this one since i already had the coconut on hand, and it was also the most interesting of the options, being a combination i had never before considered. the recipe called for unsweetened coconut flakes and sugar, but since i already had sweetened coconut flakes on hand, i just used those and omitted the sugar. verdict: surprisingly good! never in a million years would i have thought to fancy-up oatmeal in this way, but it really worked! a tropical delight!



BRUSSELS SPROUTS HASH AND EGGS



brussels sprouts: $3.88
salt: already on hand
pepper: already on hand
butter: already on hand
garlic: already on hand (this is the last of the 84¢ garlic bulb i used in the pasta, the polenta, and the cauliflower)
eggs: already on hand
lemon juice: already on hand (this is the lemon i stole the zest from for the cauliflower, which is why it looks all naked and gross here)

there were "supposed" to be olives, but i saved money by not buying ingredients that are revolting.

i decided to let sean of the house make this, so he could earn his keep. i helped out with the mise, but the rest was all him, as i stretched out exhaustedly on the bed and waited to be served like a princess. this is a really delicious, light and fast meal, and the only thing better than sprouts



is sprouts covered in golden yolky goodness



AVOCADO MILKSHAKE



avocados: $1.49 each
milk: already on hand
vanilla extract: already on hand
lime juice: already on hand
salt: already on hand
sugar: already on hand

fast and delicious! i had to wait an extra day to make this because even with the paper bag trick, the avocados were not ready to be eaten. but they were worth waiting for. i mean, i think they were. i only got half of one because i offered a SIP of mine to sean as he was passing, and that was the end of that, and since he liked it so much, i made him one all his own. i assume there will be more of these in my future, since he can't stop talking about them, so i'll have a better sense of what they tasted like then. they were not easy to photograph, though.



the amount missing from the top is how much i actually got to drink:



maggie was not as in love with them as sean was



PEANUT SAUCE



1 jalapeño: 6¢
garlic: 68¢
1 shallot: 30¢
vegetable oil: already on hand
coconut milk: $1.19
sugar-free peanut butter: $3.29
soy sauce: already on hand

from the 'additions' section:
turmeric: already on hand
sesame oil: already on hand

i went to the REALLY cheap produce place today, which i rarely do, since it's easier to go to the organic store on the way home and not have to go behindy. but, i mean - 6¢ for a freaking jalapeño?? that's hard to beat. and this sauce is amazing, and will be used in two recipes this week, both of which will feature REALLY cheap produce.



PEANUT CHICKEN AND BROCCOLI WITH COCONUT RICE



rice: already on hand
coconut milk: $1.19
salt: already on hand
chicken: $5.15
pepper: already on hand
vegetable oil: already on hand
broccoli: $1.75
peanut sauce (see above)
cilantro: 50¢

i will definitely be making the coconut rice again; maybe with shrimp and broccoli and cashews next time. i liked this recipe, but it did take some time to whip up, with the sauce and the rice and the chicken and blah and blah. like the avocado milkshake, this one tasted much better than it looked.



SPICE OIL



1 clove garlic: already on hand from peanut sauce
vegetable oil: already on hand
chile flakes: already on hand
peppercorns: $2.59
star anise: $1.99
cumin seeds: $1.99
salt: already on hand

this recipe mocked my spice pantry with much bellowing of WHY DON'T YOU HAVE STAR ANISE, KAREN?? HUH???, etc etc. also - it was a bitch to find star anise. ground anise, sure. star anise took me four stores. this spice oil, along with my leftover peanut sauce, will be used as a component in a dish that is chilling/flavormelding in my fridge right now. i will report back on it tomorrow.

before straining:



and after:



COLD (AND SPICY?) ASIAN NOODLES



noodles: $3.49
soy sauce: already on hand
scallions: 89¢
cucumber: 50¢
salt: already on hand
pepper: already on hand

additions
spice oil (see above)
peanut sauce (see above)
grated carrot: 41¢

the question mark in the recipe name depends upon whether or not you use the spice oil. i did, and it was marvelous. and, yes, very spicy! one of my favorite things in life is cold sesame noodles, but i've never tried to make them myself, because i figured it would be really tricky to make the sauce right, since i am very particular about my cold sesame noodle sauce. this was pretty close to perfect, although in the future i will probably not use cucumbers because they got a bit slimy. also, i did not grate my carrots because i like the crunch.



CHOCOLATE ZUCCHINI MUFFINS



zucchini*
flour: already on hand
oats: already on hand
sugar: already on hand
cocoa powder: already on hand
baking soda: already on hand
salt: already on hand
eggs: $3.99 - i could have gotten cheaper eggs, but sean is on an organic egg kick and these were on sale
yogurt: 50¢ each - i needed 8 oz, and these were 5.3 oz each

*i bought zucchini and beets, and the nice lady at the organic store weighed them together, saying "same price," so i'm not sure what was what, but i think they were $1.99/lb and everything came to $3.88

i was not in love with these. the oatmeal texture was unpleasant to me, and it marred my muffin experience, but the flavor was good. next time, no oatmeal and maybe less zucchini. i grated way too much and decided to toss it all in, which was fine, but made it less chocolate-y.



MASHED BEETS



salt: already on hand
beets: see note above
butter: already on hand
garlic: already on hand
chicken broth: already on hand
pepper: already on hand

this recipe was my first true failure. for this project, not in life. it started out fine, but i misread the instructions and forgot to dice the beets after they had been boiling for hours and hours, and when i tried to mash them, they just WOULD NOT. which made me very frustrated because surely i'm strong enough to mash beets. especially beets that have been boiled within an inch of their lives. but no. they kept skidding out from under my potato masher and it was late and i got mad at them and left them on the stove in the covered pot as punishment and the next day when i went to dice them and mash them properly, they were covered in white mold. so, this one was a waste. the recipe suggested using a food processor, but mine is too tiny to be useful, and since it said OR potato masher, i went with the lo-tech. to my dismay. here's how it looked in the book, at least:



i did learn one thing from the experience. not about the utility of a food processor, but i learned that it is NOT, apparently, funny to fill one's hands with beet-colored water,



smear it all over one's face, and rush to the bathroom holding a palmful of red water and beet flecks, fake anxious breathing and gasp "i had an…accident" when sean is in the bathroom listening to music and drinking beers, unwinding from his day.



NOT FUNNY. except that it was.

out of room on this one - review will continue here: https://www.goodreads.com/review/show...

come to my blog!

[karen · Rating 4 out of 5]

JANUARY PROJECT IS OVER!!


PART TWO OF JANUARY PROJECT. PART ONE CAN BE FOUND HERE:

https://www.goodreads.com/review/show...

DARK AND SPICY CHILI



cumin: already on hand
oregano: already on hand
cinnamon: already on hand
cocoa powder: already on hand
canned chipotle chiles in adobo: $1.79
ground beef: $7.39
chorizo: $5.99
onions: 92¢
garlic: 76¢
peppers: $2.99
carrots: 49¢
black beans: 99¢ each
canned tomatoes: $2.29 (one can already on hand)
salt: already on hand
scallions: 59¢
cilantro: 50¢

toppings/additions:

cheese: $2.50
chips: $4.29 (next day on sale for $2.50, so i bought more)
yellow rice: $1.50

the recipe also called for coriander, but i skipped it since i was already using cilantro and i didn't want to buy another damn spice, especially since this recipe was more expensive than a lot of the others because - meat. stupid meat, you cost too much money for this project, even if it's the family-size dealie.

this was fine, but i do not care for carrots in my chili, and the chili i usually make is superior to this one. this one was nowhere near spicy enough for my tastes, and why oregano? such a bizarre array of spices to deliver a chili that is not as good as mine. but - meat and beans and cheese - hard to go wrong with those ingredients. this is a picture of it all in the pot, before i covered it all up with cheese and other goodies:



SWEET OR SAVORY PINEAPPLE SALAD

is tonight. spoiler alert - it's going to be sweet.



1 can pineapple: $1.99
sugar: already on hand
lime zest: 25¢
salt: already on hand

ohhhh, what a DIFFICULT RECIPE!! add salt and sugar and lime zest to canned pineapples! where will i get these skillz?? hilarity aside, this was tasty, and honestly, i could do without the salt and sugar and just go with the zest and be perfectly happy. or, you know, just the pineapples.

i followed all the directions, including putting the juice from the can into a glass and drinking it.



and the rest was just this:



ta-daaaa!

CHORIZO AND WHITE BEAN RAGÚ



butter: already on hand
onions: 81¢
garlic: already on hand
jalapeño: $1.20
chorizo: $5.99
pureed tomatoes: $1.49
cannellini beans: $2.59
egg noodles: $2.19

okay, so i was a little irresponsible this time.



but, in life, sometimes convenience trumps financial concerns, and the temptation of going to just one store instead of two (or three); of making a straight path home instead of taking even a one-block detour, is too powerful to resist. and so, instead of getting my jalapeño for 6 from the cheapest produce store, or even the measly $1.99/lb from the organic store, i went to the key food, where i knew i could get everything at once. however, i did not realize that they only sold jalapeños in a package dealy, so i was forced to buy a million of them, even though i chose the smallest package, and that they would be $3.99/lb. which is not going to make me miss my rent or anything, but it ain't 6 cents. also, to add naughtiness to irresponsibility, i did NOT buy dried beans and make 'em myself because it was already late and i didn't have the time for beanstones to turn into softbeans. but the cans were on sale, and i bought the store brand tomatoes to make up for it. but then i went all



again, and instead of buying any of the pasta options that were on sale, i was very much craving egg noodles, so egg noodles were what i bought.



thumbs-up to this one, although it definitely needed some salt. "salt to taste" doesn't even begin to cover it. but i would make this again.

okay - i made all the recipes within the confines of the month, but i am just too too sleepy from work and assorted other hardships to write them up. hopefully tomorrow. but for now - pictures for one and teaser for the final recipe.

THINGS! ON! TOAST!

i was very excited about this section of the book, which boasts many things to be put on many toasts. things on toast is, to me, a perfect snack. or meal. i made four of the recipes:



this picture is ingredients for all four:



bread: $3.29

you need bread for all of them, obvs, and you take that bread and fry it in butter and sprinkle salt and pepper on it



and then you plop some of the following toppings on 'em.

CARAMELIZED ONIONS AND CHEDDAR

butter: already on hand
red onion: $1.24
cheddar cheese: $2.49
salt: already on hand
pepper: already on hand

anything with cheese on it is going to be great, so this one was a no-brainer. i love caramelized onions, although i rarely do it with red ones. from now on, i will caramelize all onions indiscriminately.



AVOCADO

avocado: $1.49
salt: already on hand
pepper: already on hand
chile flakes: already on hand
lime juice: already on hand

i make avocado toast all the time, but i just make it with red pepper flakes and avocado. the lime juice addition is a revelation and this was my favorite toast, because it took something i already loved and improved upon it.





APPLE CHEDDAR

cheddar cheese: $2.49
apple: $1.03
salt: already on hand
pepper: already on hand

apples and cheddar. always a winning combination and a very familiar one, as i am one of those french freaks who prefers cheese to ice cream on my apple pie. nothing new to the table here, but as delicious as expected.



the recipe didn't say to, but i thought it would be more fun if the cheese was melted.



and i think i was right.

SAUTÉED MUSHROOMS

butter: already on hand
mushrooms: $1.99
garlic: 72¢
salt: already on hand
pepper: already on hand





very nummy. i got the mushrooms just right, with the almost-soggy but still a bit chewy texture, the perfect buttery sheen and little pops of garlic. things on toast is the way i wanna live my life.

DECONSTRUCTED CABBAGE ROLLS



butter: already on hand
sausage: $3.75
onion: 62¢
garlic: already on hand
cabbage: $1.62
salt: already on hand
pepper: already on hand
rice: $1.29
lentils: $2.78
puréed canned tomatoes: $1.34

this was also pretty tasty, although i much prefer my cabbage rolls to be constructed. i like to eat food that is in tidy little bundles.

this:



just doesn't look pretty. the topping looks too sticky and tacky and perhaps made of vinyl. although it looked better when i deconstructed it further:



so that was january project! sorry it took me so long to finish writing! does not bode well for 2017 but oh well!

come to my blog!

[Shelby *trains flying monkeys* · Rating 5 out of 5]

I love getting cookbooks from Netgalley. I get to check them out and if I end up loving them I can decide to order an hard copy of it. This book gets that status of me buying it. And I'm cheap.
I'm cheap by necessity. I won't go into great detail but my husband and I both work and have semi-decent paying jobs. I have a chunk of my paycheck that has to go to something so well..I have to be the one to lay down the hammer sometimes on spending.
This book is made for people that receive snap benefits. SNAP is a US program that gives "food stamps" to people who's income falls into a certain bracket. We don't qualify for that and honestly it scares me to think that we could be there. Anyone could be there. I have friends that do. So don't judge.
Living on SNAP benefits means dividing your food money allotment and most times it ends up that you have to feed your family on about 4.00 a day. Yes, four bucks.
This book works for my family also. I don't like processed foods. I rarely cave in and get them. This book makes simple cooking taste good. I've got tons of cookbooks on whole food cooking but they can get very pricey. Don't believe me? Check the prices of grass fed beef in your area. It will make your mama scream.
This book breaks down the dish, by cost to make and cost per serving. Pretty cool. I want it because it has some very simple ways to make dishes with ingredients I choose to use.
Mexican street corn, Potato and Leek Pizzas, and Cauliflower cheese are some that I can't wait to dig in to.
This would be a perfect book for newlyweds and college students too.



ETA: I looked up this author because I liked this book so much. For every cookbook she sells she is doing a kickstarter to give a copy to someone that is in need of it. She just became even more awesome.

[Erica · Rating 3 out of 5]

This is going to be a long, ranting ramble so for those of you who hate those, here's the gist of my review:
The recipes are good (some need tweaking for added flavorfulness, but that's all personal taste. Literally)
The pictures are lovely which is incredibly important for cookbooks.
Unfortunately, I don't feel this book succeeded in its goal.
It's a good start but much more is needed.
Buy copies, keep one and give the others to all the college students, newlyweds, and tightly-budgeted folk you know so that it can pick up steam and get revised to become a useful resource for low-income families who want to get past some of the obstacles between them and their family's nutrition.

Now the long version:
I backed this on Kickstarter last year because I felt strongly about the concept behind the book. I want to support this like crazy:
I created this cookbook as the capstone project for my master's degree in Food Studies at NYU. I wanted to make something that not only summed up the work I had done during my studies, but also had a useful life outside of academia.

It bothered me that so many ideas for fixing the food system leave out the poor: it seemed like they didn't have a voice in the food movement. I wanted to create a resource that would promote the joy of cooking and show just how delicious and inspiring a cheap meal can be if you cook it yourself.

Even though Food Stamps help millions of people across the United States every day, benefits were reduced in November despite rising food prices. It's more important than ever to make the most of what you have with savvy shopping techniques and skillful cooking. That's Good and Cheap. (Source)

I am familiar with SNAP via one degree of separation. I don't know the ins and outs of the program nor how easy or not it is to receive assistance but I do understand that it is difficult to make the assistance stretch far enough to feed a family. To make it successful, it's often necessary to also receive support from church groups or other institutions that will help supplement the larder when SNAP has already been stretched to the monthly limit.

Before I get really revved up, I'm going to share some sites I found during a quick search on the magical interwebs. I was looking for my state's education to poverty ratio and while I can't find the particular .pdf I wanted, I found some other things that seemed interesting.

First, what is SNAP? It's the Supplemental Nutrition Assistance Program, the new food stamps.
Second, who is eligible to receive SNAP?
Households have to meet income tests unless all members are receiving TANF, SSI, or in some places general assistance. Most households must meet both the gross and net income tests, but a household with an elderly person or a person who is receiving certain types of disability payments only has to meet the net income test. Households, except those noted, that have income over the amounts listed below cannot get SNAP benefits.
(Source)

So if you're a household of 4 but you bring home over $1,988 in household income per month, you are not eligible for this type of food assistance for your family.
If you ARE eligible, meaning you've passed the tests and you bring home less than $1,988 household income per month, your MAXIMUM monthly SNAP allotment is $649. That's not the guaranteed amount, that's the maximum amount. You cannot get more than that for your family but you can get less.
Actually, In 2013, the average SNAP client received a monthly benefit of $133.07, and the average household received $274.98 monthly and those benefits buy food items only. Not vitamins, not wine or beer (not even as an ingredient for your sauces and soups), not food you eat while in the store (you know, like restaurant food or Subway in Walmart), and not hot foods. No warm oven-roasted chicken in a bag for you, SNAPpers! (Source)

Here's a fun little bunch of maps that give you SNAP community characteristics across America: http://www.fns.usda.gov/ops/snap-comm...

I didn't click all the states but the ones I did all had more than 50% of residents below poverty level.
That’s a lot of people. Will this book help them all? No. Will it at least help a large portion? Welllll...maybe?

Like I said, the idea behind the cookbook is a shining beacon of light and hope and health in my mind. I freaking LOVE it.
The problem I have, though, is that there's a disconnect between its goal and reality.
Yes, of course showing people - all people, not just low-income families - how to cook healthier foods so their families can eat better is a brilliant idea because then their children can pay better attention in school, the parents will have more energy for work, and the family will experience fewer dietary-related illnesses and probably most other general sicknesses (colds, flu, bubonic plague, etc) overall (no source, I’m just using logic to make stuff up)
To that end, this cookbook focuses mainly on fresh fruits and vegetables, though frozen or canned is still better than completely processed foods. And that's great! Meat is ridiculously expensive so it doesn’t appear often, but it is there and comes in the form of thrifty meals. That’s also pretty nifty!
What's not great is if you're not growing your own food nor are you part of a co-op and you're not living near a grocery store or a farmer’s market and if there are no SNAP retailers within a reasonable distance, you're hosed because 7-11 doesn't carry much in the way of fresh fruits and veggies or even frozen or canned veggies, not to mention affordable versions of the other ingredients listed in this book. You have to be able to GET the ingredients before you can make these foods.

But let's say we're not talking about the housebound elderly, the transportation-free, or the rural non-farming household that has a super limited gasoline budget. Let's say we're focusing on urban and suburban SNAP households who do have access to SNAP retailers that carry many delightful fresh ingredients for food-making. Then all those people could use this cookbook and they'd be healthier and well-fed in no time, right?

Well, no. Because there's another problem. Two of them, actually.

The first problem is economics.

Yes, these meals can all be made for less than $4 a day. However, and here's the part many of us forget or perhaps don't know if we've never been on a crippling budget: You can't buy the ingredients for $4 a day.
You have to have the ingredients to make the recipes but you can't get just four eggs and 2 tsp of dill and a 1/4 cup of blueberries. Ok, if you have a garden and you have chickens, you can totally do that, but then again, that's not who we're talking to here.
Let's assume that the $4/day is going to cover breakfast, lunch, and dinner, right? And, yes, the DAY will cost $4 but the ingredients will not. Here's the PDF: http://www.leannebrown.ca/good-and-ch... so you can follow along with me in your book. You will know it is time to turn the page when you hear the chimes ring like this *trilling ring* Let's begin now.

For breakfast, we're going to have the tomato scrambled eggs and for the sake of argument, the electricity is still on, I have cooking utensils and I know how to use my stove and oven. Also for the sake of argument, I have three children under the age of 15.
Anyhow, I need:
½ tbsp butter
4 cups fresh tomatoes or 2 cups canned tomatoes, chopped
4 eggs
salt and pepper and you can add other seasonings if you have them.

Butter is a little too expensive for my budget so I’m going to get margarine. I can’t get just one stick so I’ll get a four-pack of Imperial because it’s the cheapest at $1.12 for the pack. I’ll have a lot left over for other recipes, too!
In 2011, the median price of a pound of fresh, non-organic, normal tomatoes in my state was $2.50 (Source) That's, what, about five medium-large tomatoes, right? Right now, the grocery store brand of whole canned tomatoes at the store right down the road from me is $.79. I can't give you the source because I had to make an account and log in to see that information but you can go to your closest store and price canned tomatoes.
I’m going to get the Grade A eggs and I’ll get the large ones because they’re only a bit more expensive for moderately more egg so that’s $1.79.
I’m going to go ahead and say I already have salt and pepper and I also have a basil plant in my windowsill which I’ll use for additional seasoning. So while the meal is under $4, I paid between $4.49 and $5.41 (please, someone check my math. I am notoriously bad at this) for all the pieces and parts. But now I have them and I am smart so I’m going to try to use as many of these ingredients as I can in my next two meals, which is really just the eggs and butter since I only have half a tomato left after breakfast.

Lunch. We’re going to make kale salad (btw, this is a good kale salad. I’ve made it. For realz) Only I can eat this because I'm not sure kale salad is enough lunch for my growing children so the school will feed them, instead. (that probably sounds horrid. Is that horrid? If it is, I'm sorry. I'm trying to say that I wouldn't pack a kale salad as lunch for my kids because, really, they need a lot more than that to get them through the rest of the day. I'm hoping my imaginary school also has an assistance program to help me feed my imaginary children during the school days, otherwise my $4/day just got blown right out of the water)
Anyway, the great thing about this salad is that it is multiple servings so I can eat it tomorrow and the next day, too. Thank goodness for kale!
I need:
1 large bunch kale
2 cups bread cubes
2 tbsp butter (more as needed)
salt and pepper
Romano or Parmesan, freshly grated
d r e s s i n g = 1 egg yolk, raw, from a high-quality fresh egg (Crap! I bought Grade A eggs)
2 tsp lemon juice
2 tsp Dijon mustard
1 clove garlic, finely grated (optional)
1 anchovy, finely chopped (optional)
3 tbsp olive oil
salt and pepper

I’m not going to go find out how much all those cost. You can do that yourself, but it’s going to be more than $4. Again, I’ll assume I already have the salt and pepper and I’ve just bought the butter which is margarine and I’ll even be generous and pretend I’ve got the olive oil. Eyeballing the rest of this looks like it’s going to cost me over $10. Let’s say $12 and I’m skipping the anchovy (you cannot buy one of those, you have to buy a tin and then you have to take them out of the tin and store them in some other container in your refrigerator so unless you love anchovies...yeah, we’ll just skip that) These ingredients will cost me $12 and I’m buying the cheapest versions of all the things. My grocery bill for today is now between $16.49 and $17.41.
We still have to make dinner.

We’re going to have
QUICHE! Because I have eggs! And butter! And salt and pepper!
1 tbsp butter
1 large onion, sliced into half moons
3-4 cups chopped vegetables
8 eggs (I think I only have 7 and a half, right?)
1 cup milk
1 cup cheddar or other cheese, grated
1 tsp salt
½ tsp black pepper

I need to buy an onion, some veggies, milk (can I get away with just getting a pint? But I might need some for the rest of the week. I’ll go with a half gallon only, wait, the kids need milk so a whole gallon. I might be able to find some on clearance, though) and cheese which is the most expensive part of this whole thing.
By this time, I’m probably up around $30, don’t you think? That covers all the ingredients for today’s meals.
Of course, many of these ingredients can be used again but not the eggs. Or the tomatoes. They're already gone. Also, most of these ingredients are perishable so I have to make sure I’m matching all my meals this week to the ingredients I already have. Well, ok, that’s smart to do anyway but, honestly? It can get a little boring when you’re essentially being Taco Bell in your kitchen all week (7 ingredients served 35 ways, and all) I will prepare my palette for boring and will spruce everything up the best I can to keep the kids interested in their food. Thankfully, they’re good eaters so that won’t be as big of a problem as it would be for families who have food allergies or the like.
But how the hell am I going to keep buying fresh fruits and veggies, which I’ll have to do often because they just don’t last long, especially if I don’t have refrigeration (oh, it happens more often than you’d think) with the $274.98 I got for the month? Can I do it? Yes. Of course I can because I have to. Unless something comes up like the milk went bad or my kids have to bring a school lunch for a field trip and it requires a juice box, not a thermos (I made that up, I don’t know if that actually happens) or the neighbor’s kids are at my house and their parents haven’t come home yet and I’m not going to NOT feed them, they’re just as hungry as my own kids...you see where I’m going here?

Yes, if you’re frugal and you plan well, you can totally make these meals for $4/day but you still need to be able to afford the ingredients and that’s not always do-able with these recipes.

Something that might make this a little easier would be a breakdown at the back of the book that lists all the things you can make with the fewest amount/most crossover of ingredients - like matching recipes that will give you the most bang for your buck, sort of like the menu I did above but with the cheapest ingredients listed first - and how often you will need to get new ingredients if you only make the things on the list.
I know it’s not possible to really give a cost estimate of each shopping trip but if it WERE possible, that would be even better.


The second problem is education.

I’d gone looking for education to poverty ratio stats but didn’t find them so you can all argue this one with me. One day, when I'm tired of hearing your mean grousing, I'll hunt those stats back down. Why wasn't I pinning this stuff all the way back then so I'd have easy access? Damn my lack of forethought.

At any rate, remember the rate of poverty from the link up above someplace? There are lots of people on SNAP and they need assistance for lots of reasons. They're all low-income but, in many cases, it's temporary. Maybe there's been a serious illness in the family or a job loss. Maybe divorce has created an imbalance in household income. Maybe the SNAP recipient is super old and will die in the next three years. These people probably won’t need assistance for long. Some of the SNAP recipients, though, are undereducated and may not have as many prospects for their future income. Some of these people - and I am going to pretend I remember that it's not a small group - have not finished high school. Some can't read. Some have disabilities that will keep them from being able to understand the directions in this book. Hell, some of the people who CAN read and are capable of working a kitchen without burning down the building don't know how to cook because no one ever taught them.
Doesn't that sound strange? Not knowing how to cook? Yeah, it's not taught in homes across America anymore nor is it mandatory in schools. I don't even know if any of the high schools around me have a Home Ec class or whatever passes as such these days. It should actually be part of a life skills class. Maybe those exist. I'm not sure. But I do know not everyone knows how to cook and if you came from a family who made meals from boxes, you're not going to be confident in the kitchen when it comes to whole food prep and if you can’t read a cookbook, you’re going to have a hard time teaching yourself how to do this simple thing that provides nourishment to your family.

For how many SNAP recipients will this book be completely useless because they can’t understand the recipes? It’s a huge obstacle. Either they can’t read them at all OR they simply don’t understand what it means to Sauté the onion and garlic in the same pan, with the sausage drippings. Once the onion turns translucent, add the cabbage and sauté for 5 to 7 minutes, until tender enough to jab easily with a fork. Season generously with salt and pepper. because sauté, drippings, translucent don’t mean anything in the kitchen if you haven’t been told what they mean.
And, honestly, even with my decent education and my know-how in the kitchen, I have no idea what some of these ingredients are. I wouldn’t know where to find them. I know they’re not at my grocery store, though. I’d have to go to the fancier grocery store to get ghee. It’s not a common product because I don’t live in an area where people cook with ghee. And why would you be using ghee if you could just use cheaper margarine or maybe olive oil instead? Is the extra money worth it for maybe a better flavor and slightly healthier meal? On the other hand, some people do cook with ghee and they can get it easily so it’s great this ingredient is used but couldn’t there also be a substitute for people who don’t know what it is or can’t afford/find it?

To me, that is where this book really breaks down. It’s such a good idea but it’s speaking to the wrong people.

I want to see pictures of the all the actual ingredients plus easy-to-find substitutes for ingredients that may not be common across the board. In addition, there should be step-by-step pictures so that the recipes are presented as infographics, showing what to do every step of the way, as simply as possible. Yes, of course that would make this a zillion times more expensive because that is a ton of work and ink and who knows what else, but I would Kickstart it again because I think this project is worth it.

So, no, I don’t think this cookbook achieved its goal, not even close.
Does that mean it fails as a cookbook?
Not at all. The recipes are good, quick, and healthy. The pictures are lovely.
This would be excellent for college students, especially ones who could pool resources and maybe someone in their group already knows how to cook so could teach the rest. Also good for new-grads, newlyweds, new to low-income households, anyone on a tight budget, really. But they’ll need to be able to read, be able to access and afford the ingredients on the front end, and they must have some kitchen experience.

[Autumn · Rating 1 out of 5]

Are you broke but bourgie? Do you have time and energy to obtain fresh beets and roast them and mash them? Do you realize that toast is trendy? This book is for you.

Are you actually trying to feed your family on food stamps while you work a low-paying job? Have you ever been to Food Lion? Do you work at Food Lion? Not so much.

I am irritated with non-poor people telling poor people how to be (more like rich people).

[Ivonne Rovira · Rating 5 out of 5]

Good and Cheap: Eat Well on $4 Per Day is a five-star read.

Not that there aren’t any decent recipes in this book; however, you won’t find any stellar recipes in this cookbook, no crème brûlée, no coq au vin, no Beef Wellington, no prosciutto-laced side dishes. So how is it a five-star read?

The cookbook began as author Leanne Brown‘s capstone project for her master’s degree from NYU. When she posted the PDF of it online, it went viral, with nearly 100,000 downloads within the first few weeks. The very purpose of creating a print version, Brown says, is to get the book into the hands of those who need it most — those on SNAP (a.k.a. food stamps) who must eat on $4 per day but who lack a computer. With a Kickstarter campaign, 9,000 paperback copies have been distributed for free. Non-profit organizations can get steep discounts so that they can give it away for free, as well.

Even if you never open the book, consider buying it as an investment in karma. At 99 cents for the Kindle format, it’s the right thing to do.

That said, there are quite a few recipes that are not only tasty but ultra-cheap. Homemade granola bars, Agua Fresca, French onion soup, kale Caesar salad, panzanella, quesadillas, Filipino Chicken Adobo, vegetable jambalaya, spicy pulled pork, and even Beef Stroganoff — all made for a pittance! This book is a godsend for anyone on a budget, be they a single mom in the city, a college kid, or someone still reeling from deindustrialization or the 2008 economic collapse.

Whether for budget cooking or charity, please, please buy this book! Highly recommended.

[Karen · Rating 3 out of 5]

The math just doesn't work. Not for people on SNAP. Not $4 a day per person. I have read the recipes, came up with meal plans and there are too many missing pieces. Besides the food deserts in poor communities where it is costly and hard to find veggies and fruit and homemade bread ($$$) and a bunch of other ingredients it is just too expensive. It doesn't differentiate between family structure. For example, if I have two teenage (growing) sons or daughters in a family of four and make four eggs that is not enough food and as you put in more food and other meals it goes beyond. It also doesn't speak to the lack of equipment (most families I know on SNAP do not have food processors or immersion blenders) nor does it take into account the vast amount of time and money that poor people put into just getting through basic life i.e. the two bus connections and one train connection to go home or the lack of transportation in rural areas. Being poor is expensive and usually without food banks and other such services nearly impossible. HOWEVER, this cookbook is useful for many other populations that need and want to eat more cheaply. Good and Cheap is perfect for students, low-income families, anyone who wants to eat good, simple food. The photographs are well-placed and make it easy to see what the dish will look like when it is done. So kudos for providing information how to eat cheaply but my wish is that instead of acting as if it is doable to live with so little money we make a decision together that it is unethical to ask people to do so.

Thank you to Netgalley for allowing me to review this book for an honest opinion.

[Nancy · Rating 4 out of 5]

This was designed for the people using the SNAP (food stamps) program. It is a good book for anyone who wishes to eat well on a small budget. An added bonus is that most recipes are very quick and easy to prepare. I have used a number of the recipes and all have turned out well.

You can get a free PDF version from the author's website: https://www.leannebrown.com/
There is a free PDF version on the website in Spanish for those who need it.

[Julie · Rating 4 out of 5]

I may have to buy this book again! I asked my daughter what she wanted for her birthday and she told me that she wanted this book, so, I bought her a copy, then, intrigued, I decided to borrow a copy from my local public library. So far, we have made the Pasta with Eggplant (yum), Creamy Zucchini Fettuccine (so easy to make & delicious!) and the Cauliflower Cheese, which is to die for! We have now made the Creamy Zucchini Fettuccine twice. Both times I substituted 1/4 cup of half and half for the 3-Tablespoons of butter & 1/4 cup of heavy cream with great success!

[Saddam · Rating 1 out of 5]

"The Book of Junk Food" would have been a better name

I didn't find any recipes that i thought sounded intersting, some of theme are "What you put on a hod dog, or Popcorn" REALLY!! You call that a recipes ?, or even food ?

[Lanie (Lanies Book Thoughts) · Rating 3 out of 5]

The idea of a cookbook designed for those on SNAP or on a tight budget is a wonderful idea. Whether you're single or have a family trying to buy groceries is a hassle, for numerous reasons. Groceries can be pricey, couponing can be difficult if not useless, depending on where you live. Eating healthy and cheap is also a pain in the arse. So, having tailor-made meals that are price conscious is a total plus.

I've looked over this cookbook several times already, and have tried a few of the recipes that were appealing to me. I have a lot of food allergies so some of the recipes I couldn't even try, but my family could, so they became test subjects. Bwahaha. Really though, most of these meals are ideal for the health conscious individual.

For you meat eaters, this cookbook does boast mainly recipes featuring veggies and only a couple meat based dishes. I think a great deal of these dishes would also be classified as side dishes to me, even those listed as dinner courses.

Like I said a lot of the recipes I couldn't try and some were just unappetizing sounding to me, however, I think they work as an outline. The recipes listed kinda gives you a good general direction of what to make. Most of the recipes can also be taken apart so you can just substitute one thing for something else.

Th author also writes and explains a lot of ways to save money and how to build up your pantry, so if you struggle with that, this gives you some good basic info.

The biggest issue I had with this cookbook is the need for special tools like an immersion blender or a food processor, and the author pointing out most people have them. I certainly don't have these tools in my kitchen, a lot of people who can't afford to buy groceries probably don't have these tools so making some of the recipes is out of the question.

Overall, this seems like a useful cookbook to have, if your a picky eater though, I doubt this cookbook is for you. If your trying to make it on a tight budget, this book could help you. If your trying to eat healthier definitely look into these recipes. These recipes do focus on cooking from scratch, so keep that in mind.

I received this ebook in exchange for an honest review from the publisher.

[Dirty Dayna · Rating 4 out of 5]

4 4 dollars a day stars

The author used her degree and is working on changing people's lives who live on 4 $ a day food stamps

I like that she took a significant issue plaguing our food stamp population ahd instead of just having the excuse of its only 4 dollars I cant survive I can only eat mcdonalds cheeseburgers and coke. She went through and found meals that are not just fat filled they are nutritious
BUT this book is flawed!
The recipes show that they are under 4 dollars to feed the family a day but the ingredients themselves are not. It tells you to buy staples in bulk.. which makes the upfront cost more than 4 $ a day. This book is preparing meals that cost 4$ a day not being able to survive on it

However if someone had say 150$ at the beginning they could make this happen but most of the recipes I read don’t pay 4$ a day but more a long the lines of 4$ a meal.

But I think if this book gets a bit more changes it will be great and I love the fact that every purchase helps someone in need.

I love digging for discounts and cheaper meals so this wasn’t a total fail for me

[A · Rating 4 out of 5]

I love this cookbook. It is simple, straight forward, and great for beginners and regular cooks alike. If you are on a budget, managing food stamps, or just want a simple cookbook to give as a gift, this is the right one for you. I understand the need to balance and budget carefully, and how frustrating it can be to make your grocery list seem more appetizing than pasta, beans, and rice. Good & Cheap provides alternatives with flavor and variety, as well as giving you smart tips on how to diversify your meals. I particularly like the careful language of “if you can,” because it makes no assumptions that someone can swing that pricey jar of spices or dried fruit.

Some of the recipes are a bit more expensive than I can see families really struggling making, but I still find everything sound over all. However, because of this, I’d suggest it more for a smaller family/single person, that someone trying to feed more than three people.

I imagine it to be perfect for people moving out on their own for the first time, young couples, teenagers heading off to college, etc etc. I also firmly believe that this cookbook deserves a place on the shelf in most public libraries.

[Willow Anne · Rating 4 out of 5]

This is a great little cookbook. I like how it focuses on making meals cheap, healthy, and delicious all at once. I'll definitely give some of the recipes a try, but my favorite ideas from the introduction were to save bits and ends of vegetables to boil into broth (because broth can be expensive!) and how to make chicken skins into a usable fat for cooking.

[Jillyn · Rating 3 out of 5]

Two and a half stars.

First, I'd like to say that I appreciate that (at least as of the time that I'm writing this review) the author has placed this cookbook as a free PDF on her website. Since the point of the book is to eat on 4$ a day and is aimed at those on SNAP, I'm really happy to see that a lot of people will have access to this guide.

That's really how to take this book- as a guide, not so much as a recipe book. The book straight up says that there's a lot of room for variety, and to alter them. Which I would, because a lot of these recipes are vegetarian. There's nothing wrong with that, but it was a bit disappointing to me. I understand that meat is expensive, but I still expected more. A lot of the recipes are very boring and bland sounding.

This book also does start with a disclaimer, that the average of 4$ on SNAP (in the title of the book) isn't everywhere, that all of the ingredients aren't available everywhere, and things of that nature, which is another reason I'd use this as more of a guideline than a cookbook.

One of the issues with this book- through no real fault of the author- is that just because it costs $4 a day to make the dish, doesn't mean it actually costs $4 at the time when you're purchasing your groceries. Some ingredients, such as Dijon mustard and Romano cheese aren't necessarily the cheapest ingredients in the world. While the 1/4 of a cup I'm using for today's portion might only cost $.75 or however much, I'm still going to have to pay the full $6 at the grocery store, because unfortunately you can't just get a dollop of ingredients here and there as you need them. This makes it harder to budget, in my opinion.

On a similar note, I was really surprised that equipment such as food processors made an appearance. I don't have one of those, and I cook quite a bit. How are people who are in serious need expected to have one? Granted, the author does point out that not everyone has one, but the fact that it was entertained at all irks me.

I've been on SNAP. My family has never been rich, and I'm well used to having to shop within small means. Because of this fact, a lot of this cookbook was just common sense. There's a lot of recipes that use things such as hot dogs, eggs, oatmeal, and popcorn. It's pretty much common sense that things like this are cheap. I didn't learn it from looking at this book. I think a lot of people who have lived this way will already know this, but I guess it might be helpful to people who are new to SNAP?

Normally, this is where I'd highlight a few recipes that I'd like to try, but honestly there weren't any. I think the author is doing a great thing, and I genuinely hope that this helps some people who need it to make better food choices and to make the best out of their food stamps. However, as someone who isn't new to a budget, this wasn't anything I didn't already know, and the recipes either didn't sound that great to me or were basic enough that I don't need a recipe for it. I'd recommend it for those looking to cut down on spending and for vegetarians- it's a very veggie-centric book.

I received a copy in exchange for my honest review. This review can also be found on my blog, Bitches n Prose.

[Charles · Rating 4 out of 5]

A brief, but well done book. I estimate that about 20% of the recipes included are usable. (That's a high percentage in 'my book'.)

I've prepared several of the recipes in this book. Its surprisingly easy to prepare non-traditional meals with these recipes. I recently prepared the: Philippine Adobo Chicken, Chicken with Broccoli and Peanut Sauce and the Hearty Cocoa Chili. Following the recipes results in successful meals.

I did find I needed to have a heavier hand with the spices and condiments then was listed, but that's a personal taste.

The Cocoa-based/Chipotles En Adobo chili was particularly interesting. In the past, I'd only ever used the more traditional Chili Powder and Cayenne-based recipes for chili.

If I find fault in this cookbook, it is that it fails to address the need to leave your comfort zone by:

+ Trading time and labor for money
+ Altering your usual diet
+ Getting access to a wider variety of ingredients (spices, condiments, etc.)
+ Having access to a modestly furnished kitchen

For example the recipes I mentioned above, generally took more than an hour to prepare. (Raw food while inexpensive takes longer to make edible.) While I'm open to eating new things, many people are not. (Beans and rice is not a traditional Norte Americano meal.) I needed to forage in unvisited aisles of my local grocery and visit new stores for some of the recipe's ingredients. (Exploration and the likely need for transportation is involved in these recipe's, but is unstated.) And finally, you can't cook the majority of these meals with only: a hotplate, a toaster oven, or a microwave. (A moderate capitol investment in kitchen equipment is needed to be successful.)

So, this is a good collection of inexpensive meals whose successful preparation is within the reach of people of modest means. However, you're going to need to have: the time, willingness to exert yourself to try new things, and have already made a modest investment in kitchen equipment to be successful at eating for US$4 per day per serving.

[Ryan · Rating 3 out of 5]

While the government offers an extensive group of free recipes for SNAP users (http://www.whatscooking.fns.usda.gov/...), this book is still a welcome resource. The tone is positive but never preachy, and I appreciate the plentiful photographs and simple yet sound advice about shopping, storing, and (in general) preparing food frugally without sacrificing nutrition or enjoyment. It's also nice to see meals that take inspiration from cultures where thrift is a frequent necessity (Mexico, China, Eastern Europe, the Philippines, etc.).


My only quibbles are that the expense of some ingredients, while cheap on a per serving basis, can be prohibitive for many people; the assumptions about equipment, ingredients, and knowledge available to the reader, while largely recognized by the author, could prove burdensome for some readers (especially outside of major urban centers); and finally some of the recipes themselves could be improved (e.g. less sugar in the pancakes, more cooking time for the collards in the version of Hoppin' John, etc.).

[Kristie · Rating 3 out of 5]

This is a fairly mediocre cookbook. There were a few recipes in here I might try, but I didn't need someone to tell me that hotdogs are inexpensive, or popcorn is a cheap snack, and by the way, a whole roasted chicken costs less than cut parts. No kidding... I also didn't need a whole page on various ways to eat the cheap hotdogs, etc.

Overall, a few interesting recipes, but nothing great. I was hoping for something more creative. I will admit that I am probably not the target audience for this book. I'm thinking it's better suited for young people, just starting out, first apartment, struggling to make ends meet, and having to start living on a budget. In other words, people that don't yet know that you can save money by cooking a whole chicken instead of buying the parts already cut up.

Thank you to Netgalley and the publisher for giving me the opportunity to review this book.

[Jonathan · Rating 4 out of 5]

*I received a free copy of this book in exchange for an honest review from NetGalley*

Wow, this was a great book full of wonderful recipes and pictures. There's a mix of good old home cooking and very professional recipes that would impress any guest, and better yet, they all cost under $4 per serving, most of them were $1.50 or under. I was really surprised to see that some of these really good, healthy, professional recipes cost so little, and that really made me want to try these. Overall a superb book that I'd recommend.

[Laura · Rating 5 out of 5]

I downloaded Good and Cheap online several years ago and have been referring back to its simple, economical recipes ever since then. I ordered the physical book to make it easier to look up recipes and refer back to my favorites. It provides great advice on how to mix up recipes and get creative with basic dishes, and how to maximize your grocery budget in the process.

[Kylara Jensen · Rating 4 out of 5]

Probably the most realistic cookbook I've ever read.

Great diversity of food. A lot of Indian food.

I like how each recipe has a price with it. (That's the whole point of the book so that's good.)

There were a few things that were geared more towards people with little to no cooking experience, but also a lot geared towards people who want a wider cooking palette

[Heidi Williams · Rating 4 out of 5]

Super book. Nutritious recipes. Fantastic for anyone living on a budget.I loved the fact that for every book purchased one is donated to a family that cannot afford to buy this fantastic resource.

[Lesley Looper · Rating 4 out of 5]

This is a good cookbook for what it is! Along with recipes and photos, it gives price per serving.

[Kathleen Garber · Rating 4 out of 5]

This is a fun book that shares quick and easy recipes that more importantly, are CHEAP. They are still delicious though so don’t worry! I saved quite a few to make in the next little while. Most importantly, each of the recipes has a photo. I really dislike it when cookbooks don’t have photos for every recipe.

You’ll find Breakfast, Soup/Salad, Snacks/Sides/Small Bites, Dinner, Big Batch, Pantry and Drinks/Desserts. I really loved the simple but yummy ideas for food to eat on toasty bread. I love bread but I’ve never used them in this way. It’s so simple and fairly healthy. The recipes are from different parts of the world and use different spices and flavours. I love that even those with less money can enjoy world flavours.

I can’t wait to try making my own pickles (without all the expensive equipment), try rainbow rice, dumplings, Filipino Adobo, and Spinach and Chickpeas on Toast.

When you buy a copy of the book from Amazon, another copy is donated to a family in need.

[Christine Noelle · Rating 4 out of 5]

This is a great resource for anyone interested in trying to eat good, healthy food on a budget. It is intended to be a guide for those on Supplemental Nutrition Assistance Program (SNAP...formerly Food Stamps), but I have my doubts as to the actual feasibility of these recipes for most SNAP users.

This book assumes that the reader has a good basic culinary and nutritional knowledge set as well as a kitchen well-stocked with food basics (flour, butter, eggs, etc.)and basic equipment (full set of pots and pans, blenders, electric mixers, etc). Leanne even states that she has found this type of equipment common in low-income households. Maybe that is true in New York where she did her research, but it certainly isn't true for the low-income families I've worked with in Milwaukee, Wisconsin! This book also includes some more adventurous recipes from a wide range of ethnic backgrounds. It has been my experience that many people are hesitant to try new things, especially if they are on a tight budget. They don't want to run the risk of paying a bunch of money for something their family won't actually eat!

Despite all these criticisms, I still think this is a great resource! She includes a lot of basic recipe ideas as well and many times her recipes are very open-ended, giving a lot of ideas/options for ways to customize it cheaply based on your taste preferences. It also includes some great how-to sections to teach you how to prepare basic staples such as dried beans, basic tomato pasta sauce, and several others.

Overall, a great concept and good general resource. I can't think of a single other resource that is attempting to address eating good, healthy food on a SNAP budget, so more power to her and this book. Oh, and as a bonus....this book is simply beautiful! It is laid out really well and has great photographs of every recipe!

[Kate Singh · Rating 4 out of 5]

What a wonderful human to take the time to teach those on limited funds and food stamps how to create delicious and healthy meals. I found some yummy recipes and some that were a bit not palatable such as tuna spaghetti. You can download this as a PDF online if you need it free due to funds.

I thank people like Leanne for going out of their way to teach that a good life can be had even on EBT or a tight budget.

The Mexican corn is amazing!

[Alisa · Rating 5 out of 5]

I actually got this from the She’s a Beast newsletter on the subject of how to eat more food, because an athlete’s appetite is one of the most expensive aspects of working out. I personally eat *double* the amount of food on days that I run.

But it’s actually the best starter cookbook I’ve ever seen? Perfect for people who are just starting out on their own and need easy, fast, cheap, and healthy recipes. Plus it has the added bonus of being very light on animal protein.

I read a criticism of how the book doesn’t really accomplish its goal of being designed for SNAP users, mainly bc many SNAP users are stuck choosing between 7/11 and Whole Foods, and there’s a generalized lack of food education. Okay, fair enough. When I was on SNAP, I got the maximum benefits, didn’t live in a so-called food desert, had a stable housing situation, and was basically vegan, so I didn’t have problems and I wouldn’t have had problems using this book.

So let’s change the target focus to someone who just barely overqualifies for SNAP but has trouble making it until the end of the month. This cookbook is perfect for that kind of situation. Also great for: asking your spouse to cook a meal when you are usually the one in the kitchen, weeknight meals, weekly prep in bulk. I’m sold on it and I hope I have the opportunity to share it with more people.

[Michelle Mallette · Rating 4 out of 5]

Love this guide to eating well on a budget. It's about 10 years old now, so that $4 should probably be about $7 or $8, but it remains an excellent resource. I borrowed my copy from the library and liked it so much I found a used copy for our own shelf. Please update and re-release!
Author Brown is a Canadian living in New York, and her recipe book features great food with clear instructions, lots of photos, and tips for making your food dollar go as far as possible. The book is organized into seven sections. Following an introduction are Breakfast, Soup & Salad, Snacks Sides & Small Bites, Dinner, Big Batch, Pantry, Drinks & Desserts. The meals are simple - breakfast quinoa, peanut chicken with broccoli and coconut rice, and my fave - deconstructed cabbage rolls - and along with a full colour photo, each recipe features a total cost and a cost per serving. Some meals use up leftovers from another meal - always a moneysaver. I loved the 12 suggestions for "things on toast" - salty broccoli, sautéed mushrooms! There is a conversion table and index, too. I would suggest adding nutrition information if there is a future edition.

[Selena Pigoni · Rating 4 out of 5]

Lots of fairly easy recipes, and definitely inexpensive to make ones. For the most part, these don't require weird ingredients, and you're not using weird amounts of them.

I liked that there are a bunch of variations on a single item. Like toast. There are a couple pages on how to make different (easy) toppings for toast so you can have it any time of day and aren't getting bored with the same thing. There was an entry on hot dogs too.

At the start, there are some helpful entries about things like when different veggies are in season, shopping guides, and some ideas with what to make with leftovers.

[Dianna · Rating 5 out of 5]

This book was written as a master's degree project to help people on SNAP. That alone gets it so much respect from me. Also, the author ran a Kickstarter campaign to have the book printed and put into the hands of people who really need it.

Some good info in here, although you'll have to excuse the heavy use of eggs—when it was written in 2013, eggs actually were a cheap source of food. Today, in 2025, not so much anymore. But really, the info in the book is still highly relevant and very helpful for people who want to cook good, nutritious food at home on a budget and don't know where to start.