Can I Freeze It?: How to Use the Most Versatile Appliance in Your Kitchen - Hardcover

Theodorou, Susie

Hardcover

ISBN 10: 0060797029 ISBN 13: 9780060797027

Publisher: William Morrow Cookbooks, 2007

Synopsis

Freezers are one of the most useful--and most neglected--tools in the kitchen. Particularly great for those dark winter months when you want to get dinner on the table 15 minutes after you get home from work--think lasagna, stews, curries, and soups--freezers are also useful for entertaining friends when time is short. In Can I Freeze It? Susie Theodorou explains the tips, tricks, and rules of freezing food, from containers and wrappers (foil or Tupperware?), to the best methods for retaining moisture and flavor, to what ingredients and dishes can and can't be frozen. She provides a wealth of recipes, along with color photographs, for whole and part dishes. Some are completely pre-assembled (think chicken in a marinade) and then frozen and cooked later. Still others combine frozen ingredients with fresh ones-pair a pastry from the freezer with berries from the farm stand, or defrost a sauce and use it to top fish straight from the market. Can I Freeze It? is the ultimate guide to saving time and money in the kitchen.

About this title

Review:

"This unusual cookbook offers both practical information on freezing food and a selection of appealing recipes."--Library Journal

"This guide is stocked with every piece of below-zero info you've ever wondered about: what foods you should never freeze, thawing times and delicious make-ahead recipes."--Newsweek

"Beginning cooks, as well as those who have racked up multiple freezer-burn casualties, will appreciate the food writer and stylist's practical knowledge, which comes with gentle do's, don'ts, how-tos and how-longs."--Washington Post

"Susie Theodorou walks you through every step of the way to making delicious, satisfying food that you can enjoy on the spot or freeze for later with crowd-pleasing results."--Lygeia Grace, senior food editor, Real Simple

"Shows you how to make the most out of your freezer."--The State (Columbia, SC)

"A good resource for cooks. . . . A lot of very practical information. . . . Sections on how to choose which foods to freeze, techniques for freezing and thawing, and hints for maintaining and organizing a freezer are extremely useful and logically presented."--Miami Herald

"[A] clever field guide to freezing that will keep you eating well without breaking the budget."--Florida Times Union

Beginning cooks, as well as those who have racked up multiple freezer-burn casualties, will appreciate the food writer and stylist s practical knowledge, which comes with gentle do s, don ts, how-tos and how-longs. --Washington Post"

This guide is stocked with every piece of below-zero info you ve ever wondered about: what foods you should never freeze, thawing times and delicious make-ahead recipes. --Newsweek"

Susie s recipes are both practical and inspired. --Frances Boswell - Food Director of Real SimpleFrances Boswell, Food Director of Real Simple"

About the Author:

Susie Theodorou is a freelance food writer and stylist, and the author of Coffee and Bites. She has worked for numerous publications in both the United States and the United Kingdom, including Gourmet, Martha Stewart Living, Real Simple, Food & Wine, Waitrose Food Illustrated, and Fortnum & Mason. She is a regular contributor to Australia's Donna Hay magazine.

About this edition

• Publisher: William Morrow Cookbooks
• Publication date: 2007
• ISBN 10: 0060797029
• ISBN 13: 9780060797027
• Binding: Hardcover
• Number of pages: 212