Can I Freeze It?

Can I Freeze It? Cover

Can I Freeze It?

How to Use the Most Versatile Appliance in Your Kitchen

By Susie Theodorou

William Morrow & Company, Hardcover, 9780060797027, 212pp.

Publication Date: January 30, 2007

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.



Praise For Can I Freeze It?

“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

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

“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

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