Product Description

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.

Product Details

• Amazon Sales Rank: #361776 in Books
• Published on: 2007-02-01
• Released on: 2007-01-30
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 224 pages

From Publishers Weekly
This collection of enticing, if not particularly ground-breaking recipes is notable in that almost every dish can be made ahead of time and then frozen. What could be better on a busy weeknight than to open up the freezer and find a few bags full of Lamb Shanks and Preserved Lemon Tagine ready to pour over a bowl of couscous or serve alongside crusty bread? Other tasty main courses include Marsala Beef Stew, a winy, hearty one-dish supper, and a Seafood Pie thick with scallops and shrimp. Some dishes aren't necessarily freezer-ready, but are still time-savers; the author recommends throwing two Lemon Roasted Chickens into the pan, since "it takes no more effort to cook two chickens than to cook one," and urges readers to make extra Roasted Pumpkin Soup to turn into Thai Pumpkin and Coconut Soup later in the week. Several desserts are standouts, including Ice Cream and Mixed Berry Phyllo Packages that go from freezer to skillet to table for a Baked-Alaska like showstopper. Just as good, although much simpler, is a Blueberry and Pear Pie constructed from pre-made frozen pastry dough. But best of all are Theodorou's six variations on traditional Icebox Cookies, tubes of frozen batter which couldn't be easier to slice, bake, and eat way too many of.
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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 )

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

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

"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 )

"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 )

"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 )

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.