| Title:
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COOK IT FREEZE IT
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| By: |
The Australian Women's Weekly |
| Format: |
Paperback |
| List price:
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£6.99 |
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We believe that this item is permanently unavailable, and so we cannot source
it.
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| ISBN 10: |
1863969934 |
| ISBN 13: |
9781863969932 |
| Publisher: |
AUSTRALIAN CONSOLIDATED PRESS UK |
| Pub. date: |
7 March, 2011 |
| Series: |
The Australian Women's Weekly: New Essentials |
| Pages: |
120 |
| Description: |
Preparing and freezing food in advance of a dinner party will rid you of stress on the day, and ensure that you have plenty of time to spend with your guests. Cooking in bulk and freezing seasonal surplus is a great way to preserve forgotten flavours and save money too. Part of the successful AWW standard range. |
| Synopsis: |
The great advantage of cooking in bulk on weekends and freezing is that it gives you the luxury of some no-cook nights during the week. Lots of dishes can be cooked in advance - casseroles and curries in particular benefit from slow cooking, freezing and slow reheating. Pasta sauces, especially tomato-based sauces and bolognese, can be cooked in bulk and frozen, and then all you have to do is boil some pasta when you get home from work. Some dishes which are quickly cooked like hamburgers and fish cakes can be prepared, frozen and then thawed and cooked. This book will become the busy cook's best friend. |
| Illustrations: |
100 colour photographs |
| Publication: |
UK |
| Imprint: |
Australian Consolidated Press UK |
| Returns: |
Returnable |