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Posted April 7, 2011
Many women discover, as the author did, that the "cook for a day, eat for a month" approach to freezer meals is often complicated and too time consuming even if it does save some time later. This cookbook does contain many great ideas for saving time and includes freezer meals, but also teaches how to stock the freezer with the basics that can be used to make recipes every two weeks or so that only take a couple of hours instead of all day.
For example, the author teaches how to prepare freezer-friendly foods such as meats, vegetables, beans, rice, fruit, and bread dough in bulk and divide them into measured portions to store in the freezer, cutting down on prep time later when they are used in a recipe. She also gives recipes that can be multiplied when prepared for a single meal with the extra frozen as whole meals for another time.
This book includes a section outlining what foods freeze well and which ones don't, as well as the suggested shelf life of frozen foods. Recipe sections include muffins and breads, breakfast, drinks and popsicles, ice cream cakes, cookies, desserts, main dishes, vegetarian dishes, school lunches, and soups, salads and side dishes.
I've probably used just about every freezer meal cookbook there is but this is the approach that is the most practical, in my opinion. I also like that the recipes don't go overboard on using canned condensed cream soups like other cookbooks of this genre tend to do and the ingredients used are easily found in a local grocery store which is helpful.
This is a cookbook for freezer meals that I recommend, especially for anyone who finds the all day cooking for a month method impractical.
I received a copy of this book for review by the publisher but the opinion of it is my own and was not solicited, nor was a positive review required. If I didn't like the book I would say so.
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