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Cheri Sicard was the creator, editor, and publisher of FabulousFoods.com, now owned by SheKnows.com. She has taught cooking classes for Williams Sonoma and is the author of The Low Carb Restaurant Guide and Everyday American and has written for The Boston Herald, Magellan, Canoe & Kayak Magazine, and The Armchair Reader, as well as The FamilyCorner.com, iChef.com, ChefMom.com and GardenGuides.com.
There are so many recipes in this book that I could use, and being a fussy eater that's a surprise to me! I have only ONE complaint, and it's a formatting issue. Read morePublished 18 months ago by Heather
I was so excited to get this book. I'm a beginner cook, and I follow recipes precisely. I'm cooking for two. Read morePublished on August 30, 2013 by Ashley
Just not really excited about the contents. Was expecting more casseroles type dishes. More one dish type meals to freeze for a busy mom. This contained appetizers to frosting.Published on June 7, 2013 by Mary E.
This had a few recipes that I hadn't seen anywhere else. That's what I was looking for, so it was a good purchase.Published on February 3, 2013 by Charlie Kessler
It is hard to find this kind of recipes. I prepared some meals following all the instructions and tips and I got wonderful results.Published on January 16, 2013 by lovejewel
For a person that hates to cook and likes to work ahead of time to make things easier this was a good item.Published on November 23, 2012 by V. L. Johnstonfreese
This book has many easy recipes for preparing meals in advance for familes with easy to follow cooking and reheating directions.Published on November 9, 2012 by S. Caplan
Unlike other freezer/cook ahead cook books I have, this one takes the time to explain the how and why behind their recipes, thereby allowing me to modify techniques used in the... Read morePublished on May 28, 2012 by Amazon Customer
There are lots of good ideas in this book, and I like that it not only contains recipes, but give a good how-to, for people who don't know anything about blanching and what food... Read morePublished on April 23, 2012 by J. Schultz