"The Use-It-Up Cookbook: Creative Recipes for the Frugal Cook" by Catherine
Kitcho
LAUNCH PRESS RELEASE
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For Immediate Release
NEW COOKBOOK INTRODUCES UNIQUE APPROACH FOR USING LEFTOVER INGREDIENTS
MOUNTAIN VIEW, CA, January 1, 2004. Catherine Kitcho has discovered that her new cookbook may mark the beginning of
a new food trend: the creative use of leftover food. Her new cookbook was just published in October, and it is entitled, THE
USE-IT-UP COOKBOOK: CREATIVE RECIPES FOR THE FRUGAL COOK (Cumberland House Publishing, 2003, 211 pages,
$16.95, ISBN 1-58182-366-5).
In a November 28th, 2003 article in the Wall Street Journal entitled “The Frugal Chef”, Kitcho’s new cookbook was mentioned
among others that focus on remaking leftover food, and the article also predicted that “yesterday’s dinner has become today’s
hot subject”. Kitcho created THE USE-IT-UP COOKBOOK as a way to use up ingredients and experiment with them as well.
“This book introduces a fresh, new way to think about leftover ingredients. Rather than just one more thing to deal with in the
refrigerator or pantry, the ingredient becomes a creative medium,” says Kitcho. “I’m excited to see that this is the beginning of
a new trend, and I couldn’t have picked a better time to launch my book.”
THE USE-IT-UP COOKBOOK is the ultimate staple for any kitchen cookbook shelf. The book’s 25 chapters include such
ingredients as orange juice, buttermilk, olives, honey, and wine. “It was born of necessity,” says Kitcho, who formerly owned
and operated a catering company, where leftover ingredients were an even greater problem. “I started developing recipes and
compiling them for my own use, and decided I would put them in book form to share with other cooks.” Most conventional
cookbooks don’t list these ingredients in the index, so cooks would have to spend a lot of time leafing through page by page to
find recipes that use these ingredients. This cookbook is organized alphabetically by ingredient; saving cooks time and
providing some ready solutions to use up the ingredient. After the recipes in each chapter is a creative guide that describes
the ingredient and how to combine it with other tastes, flavors, or textures to enhance its unique qualities.
“I think that in today’s economy, people want to be frugal and get the most out their food dollar,” says Kitcho. “But being frugal
doesn’t have to mean dull. There are lots of ways to create exciting new dishes from the leftover ingredient”. The recipes in her
book range from everyday comfort food such as “Open Sesame Biscuits” and “Cha Cha Chili” to gourmet dishes such as
“Champagne Roast Salmon” and “Olive Focaccia”. There are recipes for everything from entrees to soups, salads, and
desserts.
CATHERINE KITCHO is an author, business consultant, and the former owner of a catering company, Five Star Kitchens. Her
recipes and food articles have been published online and in periodicals. She and her husband live in California.
Copyright 2009, Catherine Kitcho