This is not so much a cookbook as a book about cooking, a philosophy of cooking. Adler’s premise is that simple meals are better than production numbers; that great meals can be had from bits and bobs of old meals; that you should save every little vegetable scrap or peel. Her theories are sound; onion peels and broccoli stems make great stock and everything tastes better cooked in stock. Stale bread is good for any number of things, from croutons to thickening sauce. But while the word ‘economy’ is in the title, the author uses it to mean ‘not wasting things’, rather than ‘eating cheaply’. She recommends vast amounts of butter and olive oil; organic, free range chickens; fancy olives and prosciutto, and buying a responsibly raised cow – going in with a group to do this, of course, not taking the whole beast home yourself- but still expensive when you consider butchering costs and the freezer to put it all in. On the other hand, she does praise beans, bean soups, and grains and tells how to make them turn out best. Those are economical, and, if the free range chicken is place sparingly atop the rice, as she recommends, makes an extremely tasty meal while not using much of the chicken. My other problem is her statement that everything is better salted. While the average human can use (needs!) moderate amounts of salt, a lot of us are getting far too much; a significant population develops hypertension when they eat too much salt. I’d prefer to see most things prepared without much salt, if any, and those who need it can add it at the table. Simple enough to just ignore her statements about salt and not put it in when following her recipes, but I’m not sure the world needs a voice telling it that such and such NEEDS salt. Adler has a elegant, rambling way of writing. Some sections are lovely; others drag slowly to the point. There are only a few recipes; they are of the ‘see how simple this is?’ sort to encourage people to try cooking by her methods. It’s a book for if you really want to *think* about cooking.