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Freeze & Easy: Fabulous Food and New Ideas for Making the Most of Your Freezer [Hardcover]

Sara Lewis
3.3 out of 5 stars  See all reviews (3 customer reviews)
RRP: 14.99
Price: 11.29 & FREE Delivery in the UK. Details
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Book Description

16 May 2013
Freeze & Easy teaches you how to make the most of your freezer to save time and money. By cooking in bulk and freezing gluts, you can cut down on the cost of your ingredients and the time you spend in your kitchen. Packed with 100 delicious recipes, including lentil and venison sausage stew; Thai green fish curry; garlicky dauphinoise; pear, saffron and ginger tarte tatin; blueberry and white chocolate muffins and peach and vanilla lattice tart. Freeze & Easy features all the basic recipes a busy cook needs; for example ragù sauce that can be frozen and then turned into numerous dishes. There are also recipes perfectly suited to cooking in bulk for instance, why cook one lasagne when you can fit three in your oven and freeze two of them? Every recipe features health and safety advice on freezing, defrosting and reheating, and there are at-a-glance charts of ingredients to show which ones can be frozen and for how long.

Frequently Bought Together

Freeze & Easy: Fabulous Food and New Ideas for Making the Most of Your Freezer + Freeze: 120 Delicious Recipes and Fantastic New Ways to Use Your Freezer and Make Life Just That Bit Easier
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Product details

  • Hardcover: 176 pages
  • Publisher: Pavilion Books (16 May 2013)
  • Language: English
  • ISBN-10: 1909108022
  • ISBN-13: 978-1909108028
  • Product Dimensions: 23.6 x 20.8 x 2 cm
  • Average Customer Review: 3.3 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: 421,403 in Books (See Top 100 in Books)

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Product Description

Review

Lewis has created a cookbook that offers delicious and easy recipes from a leg of lamb to citrus cupcakes, all of which can be frozen once prepared and enjoyed later without the loss of fresh flavor --Austin Woman magazine (US), August 2013

About the Author

Sara Lewis is the author of numerous books, including the best selling Hamlyn All Colour Slow Cooker Cookbook. Her most recent books are Cooking from the Garden and Chocolate Success both for the Women's Institute and Mini Pies for Love Food. She was cookery editor for Practical Parenting magazine for a number of years and now contributes regularly to Slimming World magazine. Sara lives in Sussex and is happiest cooking for family and friends.


Customer Reviews

3.3 out of 5 stars
3.3 out of 5 stars
Most Helpful Customer Reviews
3 of 3 people found the following review helpful
4.0 out of 5 stars As simple as make, freeze, bake 21 July 2013
Format:Hardcover
I have long been an exponent of make, freeze and bake, especially for things like cookies. This book, Freeze and Easy, is about applying that same theory to other meals.

We all like the convenience of a ready meal, but unfortunately, that convenience comes along with hydrogenated fats, preservatives and too much salt. This book will point you along the path to creating your own ready meals, so at the end of a busy day, you have a great home prepared meal to throw in the oven.

I would like to think that this isn't a completely new concept for most people, but it does seem to be gaining in popularity. I even saw a piece on the Pioneer Woman's website this week on exactly this kind of cooking.

Some of the recipes are quite unusual, but a lot will be familiar. However, I feel the main purpose of the book is to make you realise just how much you are under using your freezer as a way to save time and money. It takes out some of the mystery surrounding which foods are suitable for freezing. Some things, such as Yorkshire Pudding or Pancake batter I would never have thought of freezing.

Most of the dishes can be prepped then frozen, then either defrosted first or cooked direct from frozen. Others, you are also given the choice of freezing after cooking, so that all you need to do is defrost and warm up.

There are few photos, but what is there is well staged. There is a nice balance of mid-week meals, Sunday roasts, and even desserts and snacks. My favourites were Chicken and Wild Mushroom Lasagne, Peach and Mascarpone Crumble Cake, and Raspberry Ripple Ice Cream. There is approximately 100 recipes, and this is broken down into 8 chapters, each covering a different food type, such as meat, fish or veg etc.
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1 of 1 people found the following review helpful
Format:Kindle Edition
This book is crammed full of recipes, and is very thorough in the many ways we can - but don't - use our freezers.

Starting with the basic information about how to freeze different foodstuffs, storage times, etc, it moves on to a wide variety of recipes. Unusually, some of them are prepared and frozen, ready to put in the oven - rather different from the usual 'cook and freeze' recipes. There's something for everyone, from a complete straight-to-oven Sunday roast, to curries, risotto, breads and cakes to 'emergency snacks'!

The accompanying photos are beautifully shot, but there isn't an overabundance of them, thus leaving the space for more recipes (in contrast to the majority of cookery books).
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0 of 2 people found the following review helpful
1.0 out of 5 stars Waste of money. 8 July 2013
By JONNY
Format:Hardcover
Very disappointed. I was expecting some new and innovative freezer recipes and yet this contained basic, everyday recipes that most people would already know how to produce. Save your money!
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Amazon.com: 4.0 out of 5 stars  3 reviews
1 of 1 people found the following review helpful
5.0 out of 5 stars Good eats! 27 Jun 2013
By Dr. Wilson Trivino - Published on Amazon.com
Format:Kindle Edition
As a single man my refrigerator remains baron and the whole concept of freezing is foreign to me. In Freeze & Easy: Fabulous Food and New Ideas for Making the Most of Your Freezer by Sara Lewis I now am more willing to use my freezer.
First I learned not to use glass, it will shatter, I use glass all the time. Next is when I prepare a meal I can fix two portions and save on for later when I don't have the time or feel like cooking.
This book takes the mystery out of freezing and is full of helpful hints and insight. It covers the basic meats but also some other exotic ones.
The food can be cooked in a conventional oven, stove top, or microwave. The photographs capture the stages of the meals.
Now you no longer have an excuse on not having a good meal at home. With little planning you can celebrate a feast everyday!
4.0 out of 5 stars Gourmet Freeze 24 July 2013
By Talvi - Published on Amazon.com
Format:Hardcover
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.
3.0 out of 5 stars Focuses on unusual recipes 23 Jun 2013
By N. Blackburn - Published on Amazon.com
Format:Kindle Edition
Synopsis: From Goodreads.com:

By cooking in bulk and freezing gluts, cooks can cut down on the cost of ingredients and the time spent in the kitchen, and this book explains how. It is packed with 100 delicious recipes, including Lentil and Venison Sausage Stew; Thai Coconut Fish Curry; Garlicky Stilton and Dauphinoise; Pear, Saffron and Ginger Tarte Tatin; Easy Spiced Banana and Apricot Bread; and Peach and Mascarpone Crumble Cake. All the basic recipes a busy cook needs can be found right here; for example a ragù sauce that can be frozen and then turned into numerous dishes. There are also recipes perfectly suited to cooking in bulk--for instance, why cook one lasagna when you can fit three in your oven and freeze two of them? Every recipe features health and safety advice on freezing, defrosting, and reheating, and there are at-a-glance charts of ingredients to show which ones can be frozen and for how long. Includes dual measures

My rating: 3 Stars

My opinion: There were a large number of unusual meats/fish recipes. The thing is that I am not sure how "popular" these recipes would be as they were meats such as lamb, game, rabbit, etc. There were little recipes dedicated to what I would call your traditional meats such as beef, chicken and pork. My favorites included the breads, fruits and veggie recipes, which were plentiful and included some basics as well as more unusual ones.

Source: Netgalley for Pavilion/Anova

Would I recommend? : Check it out either as a Amazon sampler or a brick/mortar store first.

Stand Alone or Part of a Series: Stand Alone
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