Ever look at your food bills and wonder where the money went? This book outlines a solution to that. As owner of a personal chef service, who bought retail, the author learned that to be able to quote a price to a client, maintain top quality and meet her bottom line, she had to be an informed shopper and organize her menus. She devised a plan and when she applied it to her personal grocery shopping, she found she had a total overview of her kitchen inventory, control of her expenses, and actually saved money and time. Friends who tried her method had the same results, whether they wanted just to keep track of expenses, control excess buying or to follow a budget. This plan has is truly one-size-fits-all because it’s based on behavior modification rather than specific choices. By highlighting what was actually needed, it helped a woman adjust to being a widow and newlyweds to set and maintain a budget. The book contains step-by-step instructions, learning aids and tips to make the process easy, and a complete analysis of food markets from warehouse stores to dollar ones, even farm markets.It also contains over 100 pages of charts and diagrams of meats, poultry, seafood cheeses, oils, grains and herbs and spices giving descriptions and suggested uses. There are lists temperature conversions, pan measurement, ingredient substitutions and calorie charts. These alone constitute a valuable kitchen tool
