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Can I Freeze It?: How to Use the Most Versatile Appliance in Your Kitchen Hardcover – January 30, 2007


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Editorial Reviews

From Publishers Weekly

This collection of enticing, if not particularly ground-breaking recipes is notable in that almost every dish can be made ahead of time and then frozen. What could be better on a busy weeknight than to open up the freezer and find a few bags full of Lamb Shanks and Preserved Lemon Tagine ready to pour over a bowl of couscous or serve alongside crusty bread? Other tasty main courses include Marsala Beef Stew, a winy, hearty one-dish supper, and a Seafood Pie thick with scallops and shrimp. Some dishes aren't necessarily freezer-ready, but are still time-savers; the author recommends throwing two Lemon Roasted Chickens into the pan, since "it takes no more effort to cook two chickens than to cook one," and urges readers to make extra Roasted Pumpkin Soup to turn into Thai Pumpkin and Coconut Soup later in the week. Several desserts are standouts, including Ice Cream and Mixed Berry Phyllo Packages that go from freezer to skillet to table for a Baked-Alaska like showstopper. Just as good, although much simpler, is a Blueberry and Pear Pie constructed from pre-made frozen pastry dough. But best of all are Theodorou's six variations on traditional Icebox Cookies, tubes of frozen batter which couldn't be easier to slice, bake, and eat way too many of.
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Review

“Beginning cooks, as well as those who have racked up multiple freezer-burn casualties, will appreciate the food writer and stylist’s practical knowledge, which comes with gentle do’s, don’ts, how-tos and how-longs.” (Washington Post)

“This guide is stocked with every piece of below-zero info you’ve ever wondered about: what foods you should never freeze, thawing times and delicious make-ahead recipes.” (Newsweek)

“Susie’s recipes are both practical and inspired.” (Frances Boswell - Food Director of Real SimpleFrances Boswell, Food Director of Real Simple)

“This unusual cookbook offers both practical information on freezing food and a selection of appealing recipes.” (Library Journal)

“Shows you how to make the most out of your freezer.” (The State (Columbia, SC))

“A good resource for cooks. . . . A lot of very practical information. . . . Sections on how to choose which foods to freeze, techniques for freezing and thawing, and hints for maintaining and organizing a freezer are extremely useful and logically presented.” (Miami Herald)

“Susie Theodorou walks you through every step of the way to making delicious, satisfying food that you can enjoy on the spot or freeze for later with crowd-pleasing results.” (Lygeia Grace, senior food editor, Real Simple)

“[A] clever field guide to freezing that will keep you eating well without breaking the budget.” (Florida Times Union)
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Product Details

  • Hardcover: 224 pages
  • Publisher: William Morrow Cookbooks (January 30, 2007)
  • Language: English
  • ISBN-10: 0060797029
  • ISBN-13: 978-0060797027
  • Product Dimensions: 9.4 x 7.7 x 1 inches
  • Shipping Weight: 5 pounds (View shipping rates and policies)
  • Average Customer Review: 3.3 out of 5 stars  See all reviews (15 customer reviews)
  • Amazon Best Sellers Rank: #2,493,386 in Books (See Top 100 in Books)

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Customer Reviews

I had thought this cookbook was about what you can freeze and what you can't.
kiwanissandy
Unfortunately the book only covers this in about one page, and mentions only a handful of foods (and then, rather sloppily.
charliegg
The only difference is the author explains at the end of the recipe how to freeze that particular item.
Wendell

Most Helpful Customer Reviews

21 of 22 people found the following review helpful By M. Singletary on December 17, 2007
Format: Hardcover
A disappointment. From the description, I was expecting advice on how to freeze everything from raw produce to prepared casseroles containing various ingredients. This is primarily a standard cookbook, and an outmolded one, at that. Overall, the author's emphasis is on "rich" (perhaps the most frequently-used adjective in the text), high-calorie items that are almost entirely useful only for entertaining, not for everyday, family meals. Beautiful color pictures of these meal items take up much of the space. The bit of advice on freezing could have been found on the web, without the expense of buying the book.

Cookbooks in my collection from the 50's and 60's occasionally described how one might roast one cut of meat at the beginning of the week, then make several different meals using it as a base. Possibly useful to some readers, this book has a section with the same sort of progression.
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26 of 30 people found the following review helpful By B. Marold HALL OF FAMETOP 500 REVIEWER on May 4, 2007
Format: Hardcover
'can i freeze it' by Suzie Theodoru has one of the most accurate, informative, and catchy subtitles I've seen on a cookbook, which more than makes up for the catchy but less than accurate main title. The subtitle points out that while there are stacks of books on how to cook with blenders, food processors, slow cookers, pressure cookers, rice cookers, and sloppy cookers (See Martha Stewart's Housekeeping Manual), not everyone has a food processor, slow cooker, pressure cooker, or rice cooker. But, virtually EVERYONE has a freezer. And, I'll guess that only a minority really know all the tips and pitfalls of freezing.

My issue with the title is that a scant 10 percent of the book (the first 22 pages, in chapter entitled `Perfect Freezing Every Time') actually deals with the techniques of freezing. The remainder of the book realizes the subtitle to a tee, in giving one both common and relatively uncommon techniques with which to use the freezer (or freezing compartment of a dual refrigerator - freezer).

`Perfect Freezing Every Time' begins with a section on how freezing works, in order to explain why certain techniques work and why certain practices cause frozen food to go bad. Next is `freezing tips and techniques, which may be just a bit thin for the novice. I think a few good picture series demonstrating some basic techniques would have done well here. Next is `containers', which may offer information which is foreign to most people. I'm just a bit surprised that the author doesn't give a stronger warning against using water in glass in the freezer. In spite of the fact that I, Mr. Smarty Pants chemist for 10 years, have used due care in putting water in glass in the freezer, the glass busts virtually every time! Ms.
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16 of 18 people found the following review helpful By L. Cooke on April 18, 2007
Format: Hardcover Verified Purchase
I probably have more than 100 cookbooks, but this one will be kept in the kitchen. The freezer is the one mystery appliance left in my kitchen and I'd been searching for months for good guides to using the freezer and cooking from the freezer. The Once-A-Month Meals books were helpful with menus but they weren't specific enough about the process of taking food from hot to cold and back to hot. It sounds simple, but I spent plenty of nights delaying dinner by 45 minutes to cook the center of a dish. Thrilled with this book!
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8 of 8 people found the following review helpful By Wendell on May 2, 2009
Format: Hardcover
As previously stated, the title is misleading. The book never FULLY answers the question which it ask in the title. The chapter "perfect freezing every time" is the only part of the book that covers; can I freeze it? The rest of the book is a standard cookbook. The only difference is the author explains at the end of the recipe how to freeze that particular item. If you have something that you did not make from this book then you are out of luck. I can not believe that during the editorial process someone did not say: Let's make a chart at the end of the book with 400-500 common foods with simple column like food, storage container type, can I freeze it (yes, or no), and most important how long will it keep in the freezer. I repeat, this is the most important information you need if you are going to freeze food.
Because the truth is 99% of foods can be frozen, but the storage times are vastly different. That was the only useful part of the book. In the previously y mentioned chapter the author gives "keep times" for various foods but it is random and incomplete. Like she mentions bread loves, and slices freeze well and in the next paragraph she says to slice up the loaves before freezing. ???? Why did you just tell me that loaves freeze well?
There are other inconsistencies like that, I would have overlooked if the book was complete thorough in answering the title question.
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9 of 10 people found the following review helpful By charliegg on December 28, 2007
Format: Hardcover Verified Purchase
i was very disappointed in this book, and i think the title is to blame for being misleading. It is called "Can I freeze it?" and i assumed from this that it would give lists of which foods freeze well and which don't. I was looking for this information.
Unfortunately the book only covers this in about one page, and mentions only a handful of foods (and then, rather sloppily. Eg she says you can easily puree watermelon and freeze it. But what about actual watermelon? that isn't answered. also, she talks about making raw hamburgers and freezing them, but does not say whether making cooked hamburgers and freezing them would work as well). The rest of the book is recipes.
I would not have bought it if I had known this. If anyone knows of a good book which will list lots of foods and whether you can freeze them, please post here!
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Can I Freeze It?: How to Use the Most Versatile Appliance in Your Kitchen
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