WFFB1Well Fed, Flat Broke: Recipes for Modest Budgets and Messy Kitchens

In this winsome cookbook, blogger Emily Wight offers fantastic recipes, ideas, and advice on how to prepare imaginative, nutritious, and delectable meals without breaking the bank. Perfect for students, families, and anyone on a budget. Well-Fed, Flat Broke proves that while you may occasionally be flat broke, you can always be well fed.

This collection of 120 recipes ranges from the simple (perfect scrambled eggs, rice and lentils) to the sublime (Orecchiette with White Beans and Sausage, Mustard-fried Chicken). Chapters are organized by ingredient so that you can easily build a meal from what you have on hand. Well Fed, Flat Broke has flavours to please every palette including Thai, Dutch, Indonesian, and Latin American-inspired recipes such as Kimchi Pancakes, Salvadoran Roast Chicken, and Pantry Kedgeree, reflecting a diverse array of affordable ingredients and products in grocery stores, markets, and delis.
With friendly charm and practical advice, Well Fed, Flat Broke will have you eating like a millionaire without having to spend like one.

Publisher: Arsenal Pulp Press

978-1-55152-688-1-DutchFeastDutch Feast

A modern take on Dutch cuisine that highlights the ways that simple meals bring joy and comfort.

In the same way that British, Scandinavian, and German food have undergone a renaissance in recent years, Dutch cuisine is going to be the next big thing, according to writer and blogger Emily Wight. Her new cookbook reimagines traditional Dutch cooking, which has always been known for its thriftiness and practicality, with an emphasis on the ways that simple meals bring joy and comfort to the people who share them.

Influenced by its colonial history, with bold flavours from places like Indonesia and the West Indies, and by its proximity to its European neighbours, Dutch cooking is surprisingly diverse, and is noted for its celebration of the ritual of the meal as much as the meal itself. From gezellig to borrels, and gado gado to uitsmijterDutch Feastdelivers unconventional (but familiar) and economical (but indulgent) recipes, and gives you a new excuse to invite everyone over for cold gin and a generous rijsttafel, an elaborate meal featuring a little dish of something for everyone.

Touching on Dutch history and the back stories of traditional ingredients (from licorice to herring to beer), Emily adds charm and sophistication to a cuisine that is wholesome, accessible, and stubbornly delicious.

Publisher: Arsenal Pulp Press

Emily Wight’s books are available wherever cookbooks are sold – support your local, independent bookseller and pick up your copies today!


10 thoughts on “Books

  1. Just finished your book… A great read if I may say so. I picked it up at the library. I don’t buy books I just happily pay my fines for library book purchases.
    But… I have a daughter that tends to cook with beans, squash and yams. So next time I’m in a book store, if I remember….I’ll buy her a copy. Her birthday is coming soon. This is just the kind of cooking she does. Personally I hate squash and can’t eat beans unless they are fresh green string variety. There must be a genetic flaw somewhere in her gene pool, that she enjoys them so much.

    But just one flaw in your book if I may be so bold… Perhaps you might choose different color for text, next book. Cause there surely will be a Next book…. The crappy color for the blurb about each recipe. It’s very hard on the eyes. If the book wasnt as interesting as it was to read, I might have given up from pure frustration. I know color of text is chosen to prevent photo copying etc… But really this day and age, everything out there—is out there., and easy to duplicate. perhaps a better reader friendlier color next time. Hard to read with glasses on with a lamp. It’s either the glossy paper, or bad color choice or combination, have no idea exactly what…. But a pain in the neck to read.

    Great content though
    Good luck
    I enjoyed the book, read it cover to cover.

    Also… Try using celeriac root with potatoes in your cottage pie/shepards pie
    …I always buy baby yams and roast them in the oven (skin on) till almost burnt, so much sweeter that way. Then scoop out of the burnt skin and smoosh the yam into flattened medium freezer bags (easier to crack off pieces) and add this wonderful tasty stuff to everything. Spaghetti sauce, stew stock, soups. corn bread, muffins, pot pie crusts, chili, biscuits. Everything. It’s a sad day when I’m cooking something and I don’t happen to have frozen yams to add flavour. But use baby yams, not those crazy huge ones.


    1. Kathy, I love this. Thank you very much for your feedback! My mom and my boss at work said the exact same thing about the text colour. Your daughter sounds like she has excellent taste. I have done celeriac but to be honest I love it just on its own, in soup. It’s such a lovely flavour – have you tried it pureed with Granny Smith apples? It’s really nice. And I’m totally stealing that yam trick! There’s a Korean market near us that roasts yams in a little oven near the cash register, and they make the whole store smell kind of like roasted chestnuts; you buy them in brown paper bags and take them home, but I never have the nerve to take them from the oven because they just smell so good, like they belong there. Will try your method of nearly burning and freezing for year-long use! And thank you, again.


  2. quick question! For the One Pot Pasta with Meat Sauce recipe…when do I add the meat back in? I can’t seem to figure it out from the recipe… (Page 57) – Love the book and the recipes!!


    1. Oh my goodness! I’m sorry, I’ll make sure this step gets added if we reprint again. Add the meat and mushrooms when you add the pasta. I’m glad you like the book! And I’m sorry I missed this step 🙂


  3. Hello! I have been perusing your book, and as a Vancouverite and fellow fan and regular denizen of Peaceful, I was delighted to see your copycat recipe of my favourite dish at that restaurant! However, I am having a hella time trying to find fresh Shanghai noodles, which is what you suggest for the recipe (and what I think would work well). Any thoughts on the easiest place to find them in the city? Or a good substitute? Thanks, and keep up the good work!


    1. Kim’s Market on Broadway has a variety of fresh noodles; if not there, check T&T. Killarney Market sometimes has them; I have also seen them in the packaged salad section of Save-On Foods. Good luck! If you can’t find them, let me know 🙂


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