Saturday, December 9, 2017

How to Make Jamie Oliver’s Porchetta- Italian Porchetta Recipe


Quick Facts About Porchetta

Porchetta is a savory, protein-packed, and moist boneless pork roast of Italian culinary tradition.

Porchetta has been selected by the Italian Ministry of Agricultural, Food and Forestry Policy as a prodotto agroalimentare tradizionale (“traditional agricultural-alimentary product”, one of a list of traditional Italian foods held to have cultural relevance).

In Philadelphia and the surrounding area, the dish is usually referred to as simply "roast pork," "roast pork sandwich," "Italian roast pork," "roast pork Italian," "roasted pork," or "porchetta."  Philadelphia cuisine is noted for its sandwich form of porchetta, usually served on an Italian roll and often with broccoli rabe instead of spinach and most traditionally with sharp provolone.

Jamie Oliver's Porchetta Recipe- Rolled Pork Loin Stuffed with Beautiful Things


Porchetta is a thing of complete joy. You can cook this as the classic centerpiece of a big feast with all the trimmings, or serve it up on a board with a carving knife at a party with buns, condiments, salad and gravy for dipping.

Serves 16- 20 person
Preparation Time: 5 hours 30 minutes


1 x 5kg pork loin with belly attached, skin on (ask your butcher to remove the bones and butterfly open the loin meat)
4 red onions
15 slices of smoked pancetta
olive oil
50g unsalted butter

1 tablespoon fennel seeds
400g chicken livers, cleaned, trimmed
1 bunch of fresh sage (30g)
1 bunch of fresh rosemary (30g)
One-half a bottle of white wine

200g mixed dried apricots, cranberries, raisins, sultanas
50g pine nuts
100g Parmesan cheese
200g stale breadcrumbs

125ml Vin Santo or Contucci Vino Nobile di Montepulciano
8 carrots
2 heaped tablespoons plain flour
500ml chicken stock


1) Get your meat out of the fridge and up to room temperature before you cook it.

2) For the stuffing, peel and finely chop the onions, finely slice the pancetta, then place in a large frying pan on a medium-high heat with 6 tablespoons of oil, the butter and fennel seeds. Cook for 5 minutes, stirring regularly, while you finely chop the chicken livers and herb leaves.

3) Stir the livers into the pan, followed by the herbs and 50ml of wine.

4) Roughly chop and add the dried fruit, along with the pine nuts. Cook and stir for 5 minutes, then remove from the heat and leave to cool.

5) Finely grate over the Parmesan.

6) Toast the breadcrumbs and use your hands to mix them into the cool stuffing.

7) Place the pork loin on a board, skin side down, open it out and push it down flat. Season generously with sea salt and black pepper, then pour over and massage in half the Vin Santo. Scatter over the stuffing, pour over the remaining Vin Santo, then roll up the pork, patting on and compacting the stuffing as you go.

8) Sit it with the seam underneath and tie with butcher’s string to secure it, then score the skin and into the fat with your knife. Season generously and rub all over with oil.

9) When you’re ready to cook, preheat the oven to full whack (240ºC/475ºF/gas 9).

10) Wash the carrots and place in a large roasting tray. Sit the porchetta on top, then pour in 500ml of water and the remaining 325ml of wine. Place in the hot oven for 30 minutes, then reduce the temperature to 180ºC/350ºF/gas 4 and leave to cook for 4 to 5 hours, or until the meat is really tender, basting now and again.

11) Remove the porchetta to a board to rest for at least 30 minutes.

12) Meanwhile, place the roasting tray over a medium heat on the hob. Skim away most of the fat from the surface into a jar, cool, and place in the fridge for tasty cooking another day.

13) Stir the flour into the tray, mashing the carrots and scraping up all those gnarly bits from the base.

14) Pour in the stock, and simmer until the gravy is the consistency of your liking, stirring occasionally.

15) Strain the gravy through a coarse sieve, pushing all the goodness through with the back of a spoon, then season to perfection.

16) Carve up the beautiful porchetta, and serve it as you wish.

Related Jamie’s Recipe: How to Make the Perfect Jamie Oliver's Lancashire Hotpot- Lamb Recipes

What to Serve with Porchetta?

1) Friggitello or Pepperoncini

2) Kale Chips, Learn…  How to Prepare Kale Chips Easily? Best Kale Chips Recipes

3) Kale Salad… Try These 15 Fast and Simple Kale Salad Recipes

Porchetta Calorie Counter

725 kcal
49.1 g
16.9 g
48.1 g
19.6 g
11.8 g
0.8 g
3.2 g

Try Other Jamie Oliver’s Quick and Delicious Recipes:

1) How to Make the Jamie Oliver's Savory Moroccan Vegan M'Hanncha - Vegetarian Recipes

2) Jamie Oliver's Paleo- Grain Free COCONUT BREAD Recipe (Original Gluten-Free Sandwich Bread)

3) How to Cook Beef Short Ribs? Try Sous Vide Boneless Short Ribs with Fresh Rosemary Recipe


Jamie Oliver. 2017. Jamie Oliver's Christmas Cookbook: For the Best Christmas Ever. Flatiron Books. ISBN-13: 978-1250146267

Related Pork Belly Porchetta YouTube Video: How Italy's Best Porchetta is Made

Thursday, December 7, 2017

How to Buy Fresh Meat?: What to Look for When Buying Beef with Pictures



What is the Color of Fresh Meat?

Fresh-cut beef is light red, almost pink in color, and evenly colored throughout. Oxygen from the air reacts with pigments in the beef and turns it cherry red

Beef with a dark red or purplish hue comes from an old animal. In the industry, they’re referred to as “dark cutters”; the color indicates that meat is at the low end of the quality spectrum.


The surface color of lamb will be dark cherry-red; pork will be pinkish tan; and veal will be pale pink (for formula-fed veal) to rose colored (for pastured veal). 

The color of fresh-cut meat is highly unstable and short lived, especially if the meat has been ground, so the interior of a package of ground beef may be grayish brown because oxygen doesn’t penetrate below the surface. This is not an indication that the meat is spoiled.

How to Buy Fresh Meat?

Here are a few fast tips from professional chefs and master butchers on what to look for when buying beef over the counter.

Photo Credit: Ysangkok

1) The United States Department of Agriculture (USDA) grades meat according to tenderness. Two main factors are the amount of fat marbled through its flesh (as this inner marbling moistens the meat as it cooks), and the age of the steer (the older the beef, the tougher, but more flavorful, the meat). The most common grades are Standard, Prime, and Choice

Beef has the most grades. Lamb and veal have fewer grades, and only the highest grades make it to market. Pork is so consistent that only one grade is sold directly to consumers.

Approximately about 2 percent of all beef is graded Prime. It is the very best meat you can buy and accordingly costly. One of the reasons why it’s so pricey is that it has gone through a special dry-aging process. All beef is aged after slaughter so the enzymes can break down and tenderize the flesh

Most beef is wet-aged in its juices in sealed plastic bags (like the ones for sale at wholesale clubs). But dry-aged beef is allowed to stand uncovered in special refrigerators for 3 weeks or more. This special aging process evaporates excess moisture from the meat. As the exposed surface must be trimmed away, dry-aged meat makes for a good amount of waste, so the price of the meat goes up. Considerably, most of the meat in supermarkets is wet-aged and graded Choice. It’s very good, but it lacks the depth of flavor that prime meat provides. 

2) The most important secret to getting good meat is get to know your butcher. Knowing a good butcher is more important than knowing a first-rate lawyer. The head butcher is usually on duty early morning through early afternoon, and the assistant comes on for the later shift. Stop at the counter and ask for an introduction. Get the direct phone number of the meat department. Bring him or her a slab of your ribs for lunch one day. Set yourself apart from the crowd.

3) If you want to grill a whole brisket, but none of local groceries or supermarket on your area carry it. You can’t purchase it because there is not enough demand. But most butchers can order whatever you want and have it there in a few days. They can also custom-grind hamburger with your favorite blend, cut steaks to the thickness you want, and get the freshest fish. If they can’t or won’t, find a new butcher.

4) Three things affect flavor of meat: breeding, feeding and handling. The cheaper the cut the bigger the flavor but the longer it takes to cook (excluding mince and sausages).

5) Read the fine print when you shop. Meats labeled “enhanced,” “flavor-enhanced,” “self- basting,” “basted,” “pre-basted,” “injected,” or “marinated” can have salty fluids or flavorings injected. These additives can enhance taste and improve moisture retention when cooked, but why pay more for saltwater? You do not need additives if you prepare and cook the meat properly. If you want salt, add it yourself.

6) When buying beef, preferably procure beef that comes from Black Angus cattle that are under twenty-four months of age; the only way to know this is to ask your butcher. Angus in general, and low line Angus in particular, produce some of the most consistently tender and delicious meat. The fat is buttery and there is generally less gristlein the loin muscles than in that of other breeds.

Also look for meat that appears moist, not dried out, and is free of stickiness

7) Beef should have virtually no odor, unless you are buying dry-aged meat, which can have a sharp smell similar to that of corn. The best way to know if meat is bad is to smell it. Meat of any variety should have almost no odor. If meat has even the slightest off-odor, it’s bad (unless we’re talking about aged beef, which has a slightly funky, corn-like smell). 

Another sign of meat that has gone bad is an iridescent or greenish hue on the surface. Lastly, meat that has spoiled will have a sticky texture. In order to avoid any doubt, use large cuts of meat such as roasts or thick steaks within three or four days of purchasing them from a reliable source and use chopped meat and stew meat within a day or two of buying it.

8) Linger over the meat counter and choose carefully. Look at the thickness and evenness of the cut. If one end is thinner, that end will overcook. Look at the exterior fat. You’ll want to remove most of it, so find cuts with the least waste. Often, two packages of the same cut can have very different marbling. Look for liquid in the package. This is called purge, and it may be a sign that the meat has been frozen and thawed. This moisture and flavor cannot be replaced. Avoid packages with a lot of purge.

What to Look for When Buying Beef?

What to look for when buying beef. The following tips from the expert Ray Venezia will help you in selecting the best beef cuts possible. Keep these on your fridge door.


The rib primal contains the rib steak, rib-eye steak, and rib roast (also known as prime rib or standing rib roast). This is the smallest primal and is most often cut into steaks.



What to Look for When Buying Rib-Eye Steak and Rib Steak: When shopping for a rib-eye steak, look for a fine texture and light color. Because so much marbling runs through the rib, even a Select grade should show modest marbling. The whiter the outer fat, the better. The eye of the rib starts on the chuck side, where three muscles with a piece of fat in the middle narrow to one muscle on the loin side (also known as the first-cut side). Both sides are equally tender and juicy, but the chuck side has a lighter flavor, while the loin side is slightly less juicy but with a stronger flavor. When shopping for a rib roast, the rule of thumb is one rib for every two people.

RIB ROAST (also known as Prime Rib or Standing Rib Roast) 


This is the king of roasts. The size and heavy marbling of the prime rib make it perfect for roasting and the ideal choice to feed a large group on the most special of occasions.

A full standing rib roast is a rack that consists of the same tender, juicy eye meat that comprises rib-eye steaks. Traditionally it is cooked with the ribs standing straight up; this requires that the chine bone be left intact, which means that you would have to carve this off before slicing the roast. It is often called “prime rib,” but that doesn’t mean the meat is graded “prime.” Standing rib roasts are popular around the holidays.

What to Look for When Buying Prime Rib Roast: Just because the label says “prime rib” doesn’t mean that what you’re getting is the real deal. You have to look for the USDA grade. The rib in any grade is the most marbled cut, but a Select grade prime rib has virtually none of the marbling that makes this such a great cut of meat. Do yourself a favor and buy USDA Choice or Prime like this one, get more information here… Prime Rib Roast. If you can find only USDA Select, you’re better off buying filet mignon—a cut that doesn’t rely on marbling for its flavor and tenderness. The rule of thumb when estimating portions of prime rib is one rib for every two people.


The loin contains some of the most delectable cuts you can buy. It is composed of two subprimals (although some people treat the two as primals in their own right): the short loin and the bottom sirloin. The short loin in turn includes the New York strip steak (also known as shell steak), T-bone steak, porterhouse, hanger steak (also known as butcher’s tenderloin), and the tenderloin (also known as filet mignon). The sirloin includes the sirloin steak, culotte roast and steak (also known as bottom sirloin cap steak), and the flank steak.

NEW YORK STRIP STEAK (also known as Shell Steak)


What to Look for When Buying New York Strip Steak: This steak is sold bone-in and boneless; I suggest buying it boneless. The strong flavor remains after the bone has been removed, and you’ll be paying only for the meat, which makes the boneless cut a better value.



What to Look for When Buying T-Bone Steak: When picking out a T-bone to call your very own, look for 1/4 inch [6 mm] of outer fat, which should be white and solid (if the outer fat is soft, with a yellow tinge, the steak will be tough and taste slightly off). The piece of fillet under the bone should be lighter red than the meat at the top of the steak, and it should be firm, not soft or mushy.



What to Look for When Buying Porterhouse: Always buy a porterhouse that is at least 1 inch [2.5 cm] thick to ensure that it doesn’t dry out during cooking. The fillet on the bottom of the bone has to be at least 2 in [5 cm] across to be a true porterhouse.



What to Look for When Buying Sirloin Steak: The fat on the outside of the sirloin steak should be white and solid. The meat itself should be slightly lighter in color than either the T-bone or shell steak. The marbling should be light to moderate.

CULOTTE ROAST AND STEAK (also known as Bottom Sirloin Cap Steak)


What to Look for When Buying Bottom Sirloin Cap Steak: This cut looks a bit like a tri-tip because it is triangular. The meat should be a rich red and have a light cover of fat across the top, with just a bit of marbling throughout. Keep in mind that this is a smaller cut; if the meat is more than 2 lb [910 g], it’s not a culotte.

TENDERLOIN (also known as Filet Mignon)


What to Look for When Buying Filet Mignon: Tenderloin roast is sold trimmed and untrimmed (for most shoppers, trimmed is preferable). Look for one about 5 lb [2.3 kg], which is an indication that it has been trimmed; untrimmed tenderloin roasts can run 9 lb [4 kg]. Either way, the tenderloin will probably be covered with the silver skin, or membrane. If you don’t want to remove it yourself, ask the butcher to remove it for you.

When buying filet mignon (I have tried this one, its good! Get more details here… Feed the Party Filet Mignon Steaks), look for an even cherry color across the cut. The steak should look a bit moist in the package (if it’s kept too long, it tends to dry out), and it should be firm to the touch. With this cut, in particular, it’s very important that the plastic over the package be tightly sealed, because the meat will degrade quickly when in direct contact with oxygen.

How to cook it? Try This Recipe: Filet de Boeuf Richelieu- Beef Filet Richelieu Recipe

HANGER STEAK (also known as Butcher’s Tenderloin)


What to Look for When Buying Butcher’s Tenderloin: A hanger steak is dark red. If you see a large sinew running through it, do not buy it; it should have been removed. No credible meat operation would put them out that way because it takes professional skill to remove the sinew without destroying the steak.



What to Look for When Buying Flank Steak: When picking out a flank steak, look for a light red color, which indicates more marbling throughout the meat. That translates to a softer steak, which will absorb a marinade better.



What to Look for When Buying Ground Beef: I’ve had a lot of customers complain to me that the ground meat they buy is a bright color in the package, but darker on the inside. That’s supposed to happen. The meat is only cherry red where it’s exposed to air. In fact, you should only be concerned if the ground meat is not darker on the inside. Also, the leaner the meat, the darker it will be on the inside. 

Buy ground chuck (20 percent fat) if you’re making meat loaf or chili. It’s fairly lean, but still has some flavor. Look for a coarse grind. The larger grind will make a thicker, richer chili. 

Go with ground sirloin (10 percent fat) for the grill. This should be your burger meat—do not use ground chuck. The leaner meat from the sirloin is not as reliant on fat for its strong, beefy taste. Whatever ground beef you buy, use it the day you buy it or freeze it right away. Don’t let it sit in the refrigerator or the quality, flavor, and freshness will degrade.


All chuck cuts are best suited for slow, liquid-based cooking because they come from the front end of the animal, which is the muscular, working end. Although the meat contains nice marbling, it is also tough. The heavy marbling keeps the cuts moist and flavorful during slow cooking, and the slow cooking ensures the meat is not just tender, but fork-tender!

The chuck roll is really two different cuts—the first third on the loin end has more in common with the rib eye than it does with the rest of this cut. Steaks from here have a perfect balance of fat, tenderness, and flavor. The rest of the chuck roll, as the eye of the loin disappears and the muscles of the neck and shoulder take over, is better suited for slow-roasting whole, so the muscles, silver skin, and collagen sheaths have adequate time to break down.

How to cook it? Bookmark This Related Beef Recipe (EASY and FAST version): Best Boeuf (beef) Bourguignon by Julia Child is Better than Jamie Oliver's Recipe- Instant Pot – Electric Pressure Cooker



What to Look for When Buying Stew Meat: Use the chuck tender for your stew meat because it is one of the leanest parts of the chuck and full of flavor. Stew meat should be cut into 1.5 inches [4 cm] cubes. Look for chuck cuts on sale to get the best value, and then either cube the meat yourself or have it cubed by the butcher. Buy prepackaged stew meat only if it was packaged that day and the label reads “beef chuck.” Move pieces of prepackaged stew meat around in the package with your fingers; many times you will find the meat is strips, not cubes.

FIRST-CUT AND SECOND-CUT CHUCK STEAKS (also known as First- Cut and Second-Cut Chuck Blade Steaks)


What to Look for When Buying Stew Meat: The chuck steak is lighter in color than other steak cuts. The first-cut should be pale red with nice marbling throughout. It will include a flat hunk of the blade bone, and a piece of fat will have been cut out of the middle from one side.



What to Look for When Buying Semi-boneless Chuck Steak or Roast: Chuck meat is a little darker than other cuts, but still a fairly light red. Dark red to purple meat is called dark cutter in the industry; the meat will have a gamier taste and be less tender. A semi boneless roast should be at least 2 inches [4 cm] thick.



What to Look for When Buying Chuck Roast and Chuck Eye Roast: I recommend looking chuck roast in the eye, meaning that you should find a chuck eye roast. The eye is composed of the center three muscles, which resemble a rib-eye steak. The presence of the eye means there is even more marbling. The bigger the eye, and the more marbling, the better the flavor.

How to cook it? Another Related Recipe You Can Try Just Once:  Marsala Beef Stew Recipe

CHUCK TENDER (also known as Mock Tender)


What to Look for When Buying Chuck Tender: This cut is larger on one end, tapering down as it goes, like a filet mignon. It has a thin line of sinew running through the middle, which will be visible only on the face of the larger end. The cut is modest in weight—from 2 to 3 lbs. [910 g to 1.4 kg].

SHOULDER (also known as Clod, Shoulder Roast, and Shoulder Clod Roast)


What to Look for When Buying Shoulder Roast: The shoulder, like other chuck meat, should be light red. Look for a piece with at least moderate marbling.



What to Look for When Buying Chuck Short Ribs: Chuck short rib bones are usually halved to make 3 to 4 inches [7.5- to 10-cm] pieces. There is more meat on one end of the rib than the other, about 1 inch [2.5 cm] on one side and 2.5 inches [6 cm] on the other. The thickest short ribs are sometimes sold on their own and are called an English cut.

How to cook it? Related Recipe You Should Try: How to Cook Beef Short Ribs? Try Sous Vide Boneless Short Ribs with Fresh Rosemary Recipe

FLAT IRON STEAK (also known as Top Blade Steak)


What to Look for When Buying Flat Iron Steak: Depending on where you buy your flat iron steak, it may have a streak of gristle running right through the center. You can have a butcher cut the gristle out, or you can make two smaller steaks out of the cut to eliminate the gristle. If there are no flat irons in the case with the gristle already removed, another option is to braise the meat. Braising softens the gristle, making it easy to remove after cooking.

SHOULDER TENDER (also known as Petite Tender or Bistro Fillet)


What to Look for When Buying Petite Tender: You’re most likely to find the shoulder tender at a butcher shop because of the skill needed to remove the cut. That also accounts for its premium price. If you find it at a grocery store, it will probably have been cut into medallions, which are just as good for cooking purposes. The shoulder tender should be lighter in color than other shoulder cuts, usually a pale pink.


The brisket and plate is the underside of the belly, which runs from the front of the chest to the loin. You’ll find some economical cuts in this area, namely brisket and skirt steak. Put in the extra effort and time required to cook them right, and they will both provide deep, satisfying flavor.

BRISKET (Whole, Point, and Flat)


What to Look for When Buying Brisket: Brisket should not be excessively trimmed; it should have a nice cap of fat. Keep in mind that brisket will shrink quite a bit when cooked, so allow 8 oz [230 g] per person when determining the weight you need to buy. Because the cut’s popularity peaks around the winter holidays, it is a great value during the rest of the year. Don’t hesitate to buy ahead and freeze.



What to Look for When Buying Skirt Steak: Look for outside skirt steak without a lot of extra exterior fat (which you’ll pay for and then have to trim), and with the membrane already removed. Don’t’ try to buy “inside” skirt steak; you will be able to tell the difference by the width. “Outside” skirt steak is only 2 to 3 in [5 to 7.5 cm] wide.


The round is the back leg and is the leanest part of the animal. This primal contains the most popular cuts for roasts and London broils, not to mention the best cuts and bones for making stocks or soups. The primal consists of the top round, top sirloin, tri-tip roast and steak (also known as Santa Maria roast), eye round (also known as eye of round roast), bottom round (also known as rump roast and bottom round roast), and hind shank and marrow bones.



What to Look for When Buying Top Round: Top round is one of the most common items in supermarket meat cases. It’s one of the leanest beef cuts, so expect to find very minimal marbling and bright pink color. Buy it whenever it’s on sale and freeze it.



What to Look for When Buying Top Sirloin: Look for top sirloin that is 90 percent lean.

TRI- TIP ROAST AND STEAK (also known as Santa Maria Roast)


What to Look for When Buying Santa Maria Roast: The beef triangle, also known as tri-tip, is a triangular-shaped cut from the bottom sirloin, typically weighing 3 to 4 pounds. It is a popular cut in central and southern California, where it’s marinated and grilled whole for Santa Maria barbecue. You rarely see it in New York.

If you live on the West Coast, your butcher may know this cut as Santa Maria roast. Whatever the roast and steaks are called, you’re more likely to them find at a butcher shop or high-end grocery store than in the meat case of a large chain supermarket.

EYE ROUND (also known as Eye of Round Roast)


What to Look for When Buying Eye of Round Roast: Shopping for the perfect eye round is a straightforward affair. Look for fat covering one-quarter of the cut or more, if possible. With this particular cut, leaner is not better.

BOTTOM ROUND (also known as Rump Roast and Bottom Round Roast)


What to Look for When Buying Bottom Round Roast: The fat covering on this cut is your indicator of how fresh and well prepared the meat is. Look for fat that is white and solid, and avoid any cut with yellow or soft fat.



What to Look for When Buying Hind Shank and Marrow Bones: Look for the hind shank with the bone in. The bone will assure you that you’re actually getting a hind shank and not a less-desirable foreshank, and it will add flavor to whatever you’re cooking.

Do you know? What is Cooking Loss in Meat?


Aliza Green and Steve Legato (Photographer). 2015. The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat. Crestline Books. ISBN-13: 978-0785832713

Meathead Goldwyn and Greg Blonder. 2016. Meathead: The Science of Great Barbecue and Grilling. Rux Martin/Houghton Mifflin Harcourt. ISBN-13: 978-0544018464

NAMP North American Meat Processors Association (Author). 2006. The Meat Buyers Guide: Meat, Lamb, Veal, Pork and Poultry. Wiley. ISBN-10: 0471747211

Pat LaFrieda. 2014. Meat: Everything You Need to Know. Atria Books. ISBN-13: 978-1476725994

Ray Venezia (Author), Antonis Achilleos (Photographer), Chris Peterson (Contributor). 2016. The Everyday Meat Guide: A Neighborhood Butcher's Advice Book. Chronicle Books. ISBN-13: 978-1452142883

Tom Mylan and Michael Harlan Turkell (Photographer). 2014. The Meat Hook Meat Book: Buy, Butcher, and Cook Your Way to Better Meat. Artisan. ISBN-13: 978-1579655273

Wednesday, November 15, 2017

Top 14 Best College Student Cookbooks That Will Make You Cook Faster, Save Money, and Healthy



If you are stressed because you don’t know how to cook and living away from your parents and siblings. You didn’t know what to cook for yourself and friends because you had never lived away from home before. Many college students feel this way.

College life is busy. College food has developed quite the culinary “reputation.” While the dining hall or fast-food takeout can be convenient, these shortcuts can take a toll on your maxed-out bank account or credit card, not to mention your waistline.

Most students don’t have the time, money, or space to make meals like mom used to, so words like fast, cheap, easy and microwavable have become synonymous with college eating. 

There are many cookbooks written especially for college students and newbie cooks. But not all of them are created equal. If you try websites or apps that contain hundreds of recipes, many of which do not meet college student criteria.

Who says it has to cost more to eat well in college? What you need is some cheap, healthy, easy, fast, and delicious recipes. But there is a better way! Continue reading and easily find a solution from the best college cookbook list that can help solve your problem.

What Are the Best College Student Cookbooks?

14) The Healthy Meal Prep Cookbook: Easy and Wholesome Meals to Cook, Prep, Grab, and Go by Toby Amidor

Master the art of meal preparation and serve up nutritious, ready-to-go meals every day of the week. Get more information please click here… The Healthy Meal Prep Cookbook


”The Healthy Meal Prep Cookbook is guaranteed to make it easy to put a good, homemade meal on the table even when you have no time to cook. The vibrant, flavorful recipes are a stunning blend of old-fashioned, down-home comfort and exciting international influences. It’s an absolute must have for busy families.”
-Virginia Willis, chef and James Beard Award-winning cookbook author

“This book takes you from just thinking about eating healthy to actually doing it! Filled with helpful tips, meal plans, shopping lists, storage solutions, and recipes, Toby shows you the way to eat well no matter how busy life gets!”
?Ellie Krieger, MS, RDN, award-winning author and host of Ellie’s Real Good Food

As a working mom and nutritionist, Toby Amidor knows how difficult it can be to carve out the time for healthy home cooking. Applying her 15 years of experience as a nutritionist, blogger, and recipe developer here in The Healthy Meal Prep Cookbook, Toby shares her tricks and tips to efficient and enjoyable meal preparation.

It’s easy to reach for frozen and microwavable meals when you’re short on time, but being too busy shouldn’t mean that you can’t have balanced and delicious meals. Learning how to meal prep properly will not only save you time and energy, but it will also help to make sure that you eat homemade and nutritious meals. 

Providing practical and simple solutions with easy to follow instructions, The Healthy Meal Prep Cookbook shows you how simple it is to enjoy fresh and flavorful meals on even the most hectic days.

The Healthy Meal Prep Cookbook features:

a) More than 100 simple, wholesome recipes for breakfast, lunch, and dinner, complete with nutritional breakdowns and portion control to keep calories in check

b) Convenient illustrated guidelines on how to freeze, thaw, and reheat your meals to keep food fresh, safe, and tasty

c) 3 flexible 2-week meal plans for ready-to-go healthy meals without the hassle of preparation

d) Practical weekly shopping lists with easy to find ingredients to prepare your pantry for the week

13) Ultimate Dining Hall Hacks: Create Extraordinary Dishes from the Ordinary Ingredients in Your College Meal Plan by Priya Krishna

Get more information just click or tap here now… Ultimate Dining Hall Hacks


Transform your dining hall meals into gourmet feasts! Ultimate Dining Hall Hacks offers 75 amazing and creative recipe ideas that use items readily available in your college dining hall. Enjoy creamy eggs carbonara or a mango parfait for breakfast, dine on tzatziki chicken salad or lemon-pepper pasta any night of the week, and create custom desserts like peach cobbler and chocolate bread pudding. 

Discover a wide variety of inventively delectable options as you make the most of your college meal plan.

I think this book might help see a new student through a few years of cafeteria food, it might also teach them how to be a little creative and, dare I say, resourceful in the dorm, frat or sorority kitchen once they’re on their own.

12) Eating Well on a Budget: 140 Delicious, Healthy, Affordable Recipes: Amazing Meals for Less Than $3 a Serving by Jessie Price and the Editors of Eating Well

You can download the book on your tablet or phone; just tap here, Eating Well on a Budget


College students are eating out less and, more and more often, their food decisions are being driven by two main things: budget and health. EatingWell marries these two trends in the new cookbook EatingWell on a Budget. 

It shows you how to make nutritious dinners that everyone will love and get them on the table quickly without spending more?in most instances?than $3 a person. 

The book cost out the ingredients, tell readers how to get the most nutrition bang for their buck, and even show them where to splurge and where to save.

The editors of EatingWell don’t believe in sacrificing taste, so the recipes in this book include foods like steak and shrimp but, because it was used judiciously, they are still affordable. 

An introductory section includes the basics of healthy cooking on a budget and offer lots of tips and advice on menu planning, stocking your pantry, and nutrition basics. There are also great suggestions for how you can save and reuse left-over, preserve foods, and use one ingredient in multiple fresh new recipes with 75+ color photographs.

11) Good Cheap Eats Dinner in 30 Minutes or Less: Fresh, Fast, and Flavorful Home-Cooked Meals, with More Than 200 Recipes by Jessica Fisher 

Try a sample recipe; click to download here, Good Cheap Eats Dinner in 30 Minutes or Less


"The book is full of great ideas for busy cooks wanting to serve nutritious meals in short order. The recipes are simple and easy to follow.”  -Milwaukee Journal Sentinel

In over 200 recipes, Jessica Fisher shows time-pressed cooks how they can eat remarkably well without breaking the bank. Good Cheap Eats serves up 65 two-course dinners, consisting of a main dish and a substantial side, salad, or soup, all of which take 30 minutes or less to prepare

Jessica's two-course pairings are artfully conceived and perfectly complementary. And as a mother of six and a busy parent, she shows home cooks how to get dinner on the table quickly and inexpensively without relying on heavily processed shortcuts or artificial ingredients. 

Great for time-pressed students, families with picky eaters, or singles that need a quick solution to dinner tonight. 

10) The Quick and Easy College Cookbook: 300 Healthy, Low-Cost Meals that Fit Your Budget and Schedule by Adams Media

Download the eBook; click the link… The Quick and Easy College Cookbook


“The Quick and Easy College Cookbook” will help you create delicious and healthy recipes in a flash! With low-cost ingredients that still have high nutritional value, you're sure to love cooking up these recipes? 

The best part? No experience or fully equipped kitchen required! You'll find 300 recipes that range from hearty breakfasts to healthy study-session snacks to fuel an all-nighter.

Even first-time cooks will succeed, with the help of a glossary of cooking terms and checklists of essential kitchen equipment and pantry staples. This cookbook is should be required reading for any college student who likes healthy home cooking.

9) PETA'S Vegan College Cookbook: 275 Easy, Cheap, and Delicious Recipes to Keep You Vegan at School by PETA

Get more info about this book at, PETA'S Vegan College Cookbook


You can have the simplest, tastiest vegan recipes on a budget ? and the best part is, the most complicated kitchenware you'll ever need is a microwave. Including more than 250 recipes, the book got all the actionable insider info:

a) Unbelievable vegetarian dessert recipes
b) How to make meat-free sandwiches, salads, soups, and sauces
c) Vegan alternatives to eggs, milk and meat
d) The best drinks, dips, and dressings
e) Spotlight sections on the staples we love: peanut butter, potatoes and Ramen
f) How to stock your kitchen/mini-fridge

With new tips and treats to suit even the pickiest palate, this is the essential college cookbook for every vegetarian or vegan on a budget.

Remember that you have the power to save animals-every time you eat. PETA can show you how.

Related Post: 26 Best Vegetarian Diet Cookbooks of All Time

8) Student's Vegetarian Cookbook, Revised: Quick, Easy, Cheap, and Tasty Vegetarian Recipes by Carole Raymond

If you are a vegetarian or you like veggies once in a while, this book is for you. Get it now at, Student's Vegetarian Cookbook, Revised


Ideal for students, but just as valuable for health-, time- and budget-conscious grown-ups, Raymond's updated cookbook offers 142 quick and easy recipes for all kinds of vegetarian delights, including breakfasts, salads, sandwiches, pastas and stir fries. The recipes draw on various cuisines.

With the knowledge of a nutritionist and the warmth of a mom, Raymond urges her readers to embrace meatless cooking for its ease, its economy and its benefits for both people and the environment.

For those new to vegetarianism, she covers techniques for smart shopping and kitchen tricks; for the truly harried, her 10 "No-Time-to-Cook" recipes prove that a decent and healthy meal can be whipped up sooner than you can say "Pizza to go." 

Raymond also offers vegetarian recipes, drinks and desserts. With readily available ingredients, prep times that never exceed 20 minutes (and that are often in the single digits) and directions that rarely call for any appliance more complicated than a blender, this volume should be required reading for any student vegetarian.

With vegetarian eating on the rise and with more young adults adopting this lifestyle, Student's Vegetarian Cookbook provides the means for developing healthy, low-fat meals that are quick, easy, and inexpensive to prepare. This cookbook includes a wealth of new and updated recipes, new health information including food source charts, and a new section of resources.

This book also include savvy tips for grocery shopping and how to choose produce, simple cooking techniques (and new pointers), and a chapter on shortcut recipes.

7) The $5 a Meal College Vegetarian Cookbook: Good, Cheap Vegetarian Recipes for When You Need to Eat (Everything Books) by Nicole Cormier

Download this book at… The $5 a Meal College Vegetarian Cookbook


Tired of your dining hall's sorry excuse for a vegetarian meal? Can't afford to spend all your money on mediocre takeout? Well, now you can enjoy hundreds of delicious, meat-free dishes that will not only satisfy your cravings but your wallet, too!

Whether you need an energy-boosting breakfast, a cram-session snack, or a date-night entree, you will get the most out of your meals--and budget--with The $5 a Meal College Vegetarian Cookbook.

The $5 a Meal College Vegetarian Cookbook makes it easy to create satisfying vegetarian dishes you'll actually want to eat. 

Featuring simple instructions and more than 300 tasty recipes, this book provides you with a variety of meat-free meals that will keep you full throughout the day. Best of all, each dish will only cost you no more than $5, so you'll never have to worry about breaking the bank when you create soon-to-be favorites.

6) The 5-Ingredient College Cookbook: Easy, Healthy Recipes for the Next Four Years and Beyond by Pamela Ellgen

Take a peek at the included recipes in the book; click here… The 5-Ingredient College Cookbook


With The 5-Ingredient College Cookbook, you can cook simple, delicious meals on the tightest of budgets and in the smallest of spaces.

By sticking to 5 easy-to-find main ingredients per recipe, The 5-Ingredient College Cookbook makes it easier than ever for students to cook tasty, high quality, healthy food for themselves.

NO EXPERIENCE? Helpful illustrations demonstrate how to prepare common produce and even how to properly use a knife

NO TIME? Tried and true, these college cookbook recipes take 30 minutes or less from beginning to “yum!”

NO MONEY? Each recipe in this college cookbook calls for no more than 5 main, affordable, tasty ingredients

NO PROBLEM! 100+ of the most popular, student-approved recipes in this college cookbook include 3 variations to keep each one interesting time and time again

Don’t head to the cafeteria for overpriced soggy waffles or “controversial” mystery meat. With just 5 ingredients and 30 minutes you can enjoy any one of the delicious, college student favorites in this college cookbook.

5) Cooking Through College: When You Can't Stand Instant Noodles Another Day Perfect by Chelsea Jackson and A. N. Gephart

Get it now at… Cooking Through College


Tired of late-night popcorn stomach aches and greasy Chinese take-out stains on your bargain duvet? Stop wasting your money on cheap junk food and start investing it in delicious meals that won't break your budget or disappoint your taste buds. Perfect for college students of all ages, these quick-and-easy recipes will satisfy your cravings in no time at all.

4) The Ultimate Student Cookbook: From Chicken to Chili by Tiffany Goodall

Want to know more? Follow the link… The Ultimate Student Cookbook


At first glance, you might not think that this belongs in a "healthy cookbook" list. Written by a chef who lived away from home on a limited budget while she was a culinary arts student, “The Ultimate Student Cookbook “enables college and university students to enjoy fresh and healthy food every day.

More than 100 easy recipes for terrific food on a student's budget. The recipes included use real-food, economical ingredients that any college student could find and afford, making it easy to cooking your apartment, a dorm or frat house and sorority house. 

Recognizing the pressures and realities of student life, these more than 100 delicious recipes:

a) Call for healthy, inexpensive ingredients available at any grocery store
b) Are complemented by step-by-step color photographs that show the preparation and presentation of each dish
c) Use fewer than 20 staples from the cupboard
d) Require only 20 essential pieces of kitchen equipment
e) Include important guidelines on how to store food and observe good food hygiene
f) Use up leftovers and include various adaptations

It's got tons of super-simple how-to photos and dialogue "balloons" for every dish so even the most novice cook can follow along and not be intimidated. When students learn how easy and cheap it is to cook good food at any kitchen that translates into better health for them and less money for fast-food joints. 

3) The Healthy College Cookbook by Alexandra Nimetz, Jason Stanley, Emeline Starr and Rachel Holcomb

Download the book; just click… The Healthy College Cookbook 


If the pizza-delivery guy is in your apartment more often than your roommate, The Healthy College Cookbook is exactly what you need. Whether you’re a meat lover, vegetarian, or vegan, you’ll find simple and adaptable recipes for quick breakfasts, portable snacks, fresh lunches, and satisfying dinners. Busy students will love these tasty, nutritious recipes.

2) Budget Bytes: Over 100 Easy, Delicious Recipes to Slash Your Grocery Bill in Half by Beth Moncel

Get more information just click here now… Budget Bytes: Over 100 Easy, Delicious Recipes to Slash Your Grocery Bill in Half


The debut cookbook from the Saveur blog award-winning Internet expert on making eating cheap dependably delicious.

Quick and delicious recipes, easy-to-follow instruction, and priceless cost-cutting tips from the queen of eating well on a dime. A great easy cookbook for students and beginner cooks.

As a college grad during the recent great recession, Beth Moncel found herself, like so many others, broke. Unwilling to sacrifice eating healthy and well—and armed with a degree in nutritional science—Beth began tracking her costs with obsessive precision, and soon cut her grocery bill in half. Eager to share her tips and recipes, she launched her blog, Budget Bytes. 

Beth's cookbook proves cutting back on cost does not mean cutting back on taste. Budget Bytes has more than 100 simple, healthy, and delicious recipes.

It also contains expert principles for saving in the kitchen—including how to combine inexpensive ingredients with expensive to ensure that you can still have that steak you’re craving, and information to help anyone get acquainted with his or her kitchen and get maximum use out of the freezer. Whether you’re urban or rural, vegan or paleo, Budget Bytes is guaranteed to delight both the palate and your wallet.

1) Good and Cheap: Eat Well on $4/Day by Leanne Brown

Get more information please click here… Good and Cheap: Eat Well on $4/Day


“Could change the way you shop, cook, and eat [by] busting up the myth that eating healthfully entails spending a ton of money.”

By showing that kitchen skill, and not budget, is the key to great food, Good and Cheap will help you eat well—really well—on the strictest of budgets.

Created for people who have to watch every dollar—but particularly those living on the U.S. food stamp allotment of $4.00 a day—Good and Cheap is a cookbook filled with delicious, healthful recipes backed by ideas that will make everyone who uses it a better cook. 

The cookbook has more than 100 recipes maximize every ingredient and teach economical cooking methods. There are recipes for breakfasts, soups and salads, lunches, snacks, big batch meals—and even tasty desserts.

Plus there are tips on shopping smartly and the minimal equipment needed to cook successfully.

Kale is nutritious and good for you. Read this… How to Eat Kale? Try These 15 Fast and Simple Kale Salad Recipes

What Are The Criteria for Selecting and Ranking The College Cookbooks?

The verifiable metrics used in selecting the cookbooks are:

a) Affordability of the ingredients or recipes
b) The recipes must be healthy and nutritious
c) Recipes are easy and fast to cook (between 30 to 35 minutes or less)
d) Excellent layout and lots of food photos in the book
e) New and helpful food hacks or tips

Methodology for Selection and Ranking

1) The “best college cookbooks” were rated by sampling and testing the recipes (snacks/dessert, breakfast, lunch and dinner recipes).

2) My friend, a data science enthusiast helped me with organizing the list. He conducted a meta-analysis of big data from Google search results and book reviews from, Goodreads and EatYourBooks.

3) He also utilized data from social media which include Facebook (e.g. Facebook likes), Instagram, Pinterest, Twitter, Reddit, Tumblr, Linkedin and Google Plus

4) was used to analyze and identify fake reviews eliminating paid positive and negative book reviews (negative campaigning).

To make you cook handy and faster. I think you need the right equipment like an electric pressure cooker. Read this now… The Complete Electric Pressure Cooker Buying Guide: How to Choose the Right Pressure Cooker?

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