Freeze and Easy helps dispel the myths of freezing ruining foods, gives great advice on making the most of the freezer (throw out the store bought prepared foods and keep your own fresh alternatives in there), and provides recipes for foods that work well pre or post freeze.
Right off the bad, the introduction discussions freezing tips was worth the price of the book. Taking care of your freezer (defrosting, filling, cleaning) using it efficiently (sorting, types of foods to use, ways it can save you money, storage tips), health (freezer times for all kinds of foods/how long they last in there, bacteria prevention, etc.), and taste (thawing, reheating suggestions). There were a lot of things I didn't know about my freezer and can now implement to get better results in money saving, convenience, and taste of my food.
The chapters include the introduction, meat, fish, veg, bread, fruit, cakes, ices, and stock. There are many images, about 1 for every 3 recipes, and the images were either finished product or frozen result. The recipes have a large title for easy reference, overview/preptime, and then ingredients. Then several paragraphs to describe how to make the meal.
I found the recipes to be interesting but very exotic. They seemed more suited to a childless couple than to a family with kids who want their comfort food and normal favorites. Imagine the blank stares when I tell the family we're having Goan chicken and spinach curry or pheasant pie? As well, the recipes are ingredient and instruction heavy. A lot of the recipes call for all kinds of things I've never heard of (garni? noilly prat?). I'd have to have a well stocked pantry in order to make a lot of these recipes. As well, this is only 100 or so pages - so there aren't a lot of recipes.
I would suggest this is a great book for the hobbyist cooker or food aficionado who wants to make intricate and interesting dishes - and encourage them to use their freezer to make the most of the meals. Since so much goes into each of these meals, you'll want to make a lot and then freeze and have leftover to make the most of the time spent getting ingredients, storing, and then preparing these meals.
Some of the recipes to give an idea: fish pie, beef and sweet potato adobo, Lamb Rogan Josh, and teo chew-style chicken.
I rate this 4 stars. 1 less because the ingredient list items are mashed together with little leading - making it very hard to read when there are 17+ ingredients to start preparing. As well, the serving/prep/cooking time/thaw info is sandwiched between lines and also hard to read. A smaller font but more space between lines would have been much easier on the eyes.
Received as an ARC from the publisher.