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Here’s the Skinny: USA only, during the pre-sale. The PDF is currently available instantly and internationally, as an instant download. Any physical copy of Making Ends Meat ordered during the pre-sale will ship via USPS Media Mail, in roughly mid-September, 2022. Historically, my pre-sales have taken between 6 to 10 weeks. However, my printer has suggested that with supply shortages, the new range is 12 to 16 weeks, suggesting the books will ship somewhere between mid-August and late September, 2022. Like you, I wish this were a faster process, but apparently material sourcing has become a pickle! They will ship, though, and they will be awesome! Fine Print: Shipping and handling is $7.99. 8.8% Sales Tax for WA. |
They often say, “Time is money,” and “Health is wealth.” It isn’t entirely clear to me who “they” are, but I can’t help but think they’re on to something!
As a response to rising prices, Making Ends Meat laser focuses on saving both time and money, all with health in mind. Meat is often perceived as being the largest household food expense. Thus, the book builds mouthwatering recipes around a diverse range of tantalizing, cost-effective cuts. It combines every day, low-cost ingredients with a deep dive into shopping tips, bulk cooking, food storage, and a far more efficient use of time in the kitchen.
Cook more, less often!
Highlights:
- 400 pages, with roughly 150 recipes
- Both metric and imperial measurements, to save you headaches in the kitchen.
- Full color images, of each recipe
- Nutrition additionally shows percentage of fat, for those following a ketogenic diet.
- Net-Carbs and Keto percentages supplied with each recipe
- An enormously fun and engaging look at affordable cuts of meat, what they are and how to best use them.
- A detailed look at the ingredients and methods used, but never gets heavy or overly bogged down in scientific terminology. Written in plain-old-English.
- How to form a menu plan for the household
- Oodles of time and money saving tips
- Massive section devoted entirely to freezer foods.
- A variety of helpful apps are suggested
- A sincere, honest, and occasionally silly take on the subject
- And much, MUCH more!
Some of what you’ll find…
The book was written to function as any garden-variety cookbook (with a hefty side of pizzaz). However, I’ve taken my 20+ years of high-pressure, high-end restaurant experience and distilled it all down for the home cook. Get everything ready days, weeks, even months in advance, then spend mere minutes to whip up a tasty meal for the household. The harder you lean into its lessons, the greater the payoff!
And it’s not all about the meat, either. Because of the costs, it’s a focus, but the recipes run the gamut from baked goods and desserts to casseroles and chili. Many are intended for large batches, to be portioned and stored for a future date. Others are quick, simple sides and salads. Pull from the secret stash, re-heat, toss a quick salad, and serve!
Beyond that, are a variety of base, prepared items such as breads, quick-bread mixes, sauces, dips, snacks, and more all designed for a quick graze, or an incredible meal!
Making Ends Meat takes a building block approach to cooking. Start small and build your stash. The book contains equal parts fantastic, flavorful, and complete recipes, along with a variety of base, household building-block foods. One recipe is for a quick tray of simple oven-roasted turkey thigh, as an example. Basic, yet flavorful. Perfect to build any number of meals from! Turkey sandwiches, turkey salad, turkey soup, the list goes on. There’s no lack of suggestions on interesting ways to mix and match your haul!
For those who have purchased my previous books, just as those books are built around an idea, this book is no different. It’s a book about eating in a more affordable way. As a result, I’ve done everything in my power to trim the cost of the book to half that of my original book, all while both contain roughly the exact same number of words. This book has a lower price tag than my baking book, with nearing thrice the recipes!
It’s an affordable book, about affordable eating!
My goal when I wrote this book was to get the cost of a meal to less than $3.00, or to cut the food budget by half. I feel I’ve succeeded! Granted, much of this is up to you. A lot comes down to where you live or your original food budget. There are no lobster tails or truffle-stuffed foie-gras terrines, but what it lays out is (I’d argue) even more delicious!
The book was written from my own experience. It’s a sincere and heartfelt effort to help during these difficult times. It’s written with a lot of humor and whimsy, but it’s also very down-to-earth and informative.
Finally, please keep in mind that a purchase of the physical book includes an instant download of the full eBook. This way, you can get started, right away!
I have little doubt that the $24.95 you spend today won’t be earned back in savings, in just one shopping trip. If you disagree, just be sure to cancel your book order before it ships and you’ll get a quick refund. No questions asked.
Risk free. Give it a shot. I think you’ll be glad you did!
A Bit More About Me
Ever since I was young, I knew I wanted to be a chef (19 year old baby, in the photo!). When the other little kids around me were asked what they wanted to be when they grew up, they gave the standard answers: “Policeman!” “Fireman!” “Astronaut!” Me? I said, “Chef!” Every holiday, instead of toys, I got cookbooks and kitchen utensils… and I loved it! At age fourteen, I landed my first job at one of the best restaurants in town. And I never looked back.
I went on to graduate from the Culinary Institute of America, and I’ve worked under some of the greatest chefs on the West Coast, including Wolfgang Puck, Tom Douglas, and David and Anne Gingrass. Over the years, I hosted a food-themed Internet radio show, worked as the Manager of Special Projects at AllRecipes.com, and owned my own catering business. Food is my passion, and I’ve infused my book with that passion, along with the knowledge I’ve gained over my many years working in the food industry.
You can have all this for LESS than the amount you might spend on a carb-filled dinner at a fancy Italian restaurant! Are you ready to make your health a priority? Are you ready to save both time and money? If so, Making Ends Meat is for you! Click a button below now to add it to your cart!
My other books!
