When Michelle Snow of Clinton writes a cookbook, it's never just a collection of recipes. You also get some money-saving strategies for efficiently getting those recipes on the table.
Among her several cookbooks are a food storage system, "It's In the Bag," and the budget-stretching "The Queen of Common Cents."
Now she's back with "Quality Cooking at a Fraction of the Cost: Mastering the Art of Loss Leader Menu Planning" (Cedar Fort, $18.99).
"It's a teaching tool," she says of the book. "In the past few years, grocery prices have doubled or tripled on some items. People need to know how to make a budget stretch. My husband is always amazed when he finds out how little I actually spent to make a dinner that seems very expensive."