Freeze & Easy

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More About This Title Freeze & Easy

English

How to make the most of the freezer, to save time and money

By cooking in bulk and freezing gluts, cooks can cut down on the cost of ingredients and the time spent in the kitchen, and this book explains how. It is packed with 100 delicious recipes, including Lentil and Venison Sausage Stew; Thai Coconut Fish Curry; Garlicky Stilton and Dauphinoise; Pear, Saffron and Ginger Tarte Tatin; Easy Spiced Banana and Apricot Bread; and Peach and Mascarpone Crumble Cake. All the basic recipes a busy cook needs can be found right here; for example a ragù sauce that can be frozen and then turned into numerous dishes. There are also recipes perfectly suited to cooking in bulk—for instance, why cook one lasagna when you can fit three in your oven and freeze two of them? Every recipe features health and safety advice on freezing, defrosting, and reheating, and there are at-a-glance charts of ingredients to show which ones can be frozen and for how long. Includes dual measures.

English

Sara Lewis is the author of numerous cookbooks, including The Bread Book, 200 Chicken Dishes, and 200 Slow Cooker Recipes. She was the cooking editor for Practical Parenting magazine and is now a regular contributor to Slimming World magazine.

English

"Lewis has created a cookbook that offers delicious and easy recipes from a leg of lamb to citrus cupcakes, all of which can be frozen once prepared and enjoyed later without the loss of fresh flavor." —Austin Women
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