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Freeze & Easy: Fabulous Food and New Ideas for Making the Most of Your Freezer Hardcover – 16 May 2013

3.8 out of 5 stars 6 customer reviews

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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: 20.8 x 2 x 23.6 cm
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: 364,090 in Books (See Top 100 in Books)

Product Description


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

3.8 out of 5 stars
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Top Customer Reviews

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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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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Format: Hardcover
This is a really useful book for those starting out on the road to freezing meals and organising what they're likley to eat during a week. I love the idea that you can go to your freezer and pick out things that are going to cook quickly that you know exactly what went into them. It's like the best kind of fast food, you just need to have put in a bit of effort to begin with.
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