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Cook & Freeze: 150 Delicious Dishes to Serve Now and Later Paperback – August 17, 2010


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Cook & Freeze: 150 Delicious Dishes to Serve Now and Later + Don't Panic - Dinner's in the Freezer: Great-Tasting Meals You Can Make Ahead + Fix, Freeze, Feast: The Delicious, Money-Saving Way to Feed Your Family
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Product Details

  • Paperback: 288 pages
  • Publisher: Rodale Books (August 17, 2010)
  • Language: English
  • ISBN-10: 1605294691
  • ISBN-13: 978-1605294698
  • Product Dimensions: 9.2 x 7.6 x 0.7 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (15 customer reviews)
  • Amazon Best Sellers Rank: #169,031 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

DANA JACOBI is the author of 10 best-selling cookbooks, including The 12 Best Foods Cookbook and Amazing Soy. She is a a culinary instructor and lecturer and writes a nationally syndicated newspaper column, Something Different. She has appeared on national media as a spokesperson for several companies. She lives in New York City.

More About the Author

Dana Jacobi created the first food blog, The Bytable Feast, and shared it on Prodigy, where she was food editor and, from 1988-1993, the first food writer to publish only digitally. Still a leader, her cookbooks are loved for providing delicious healthy food uniquely appealing to both conventional and natural foods cooks.

Both under her name and for Williams-Sonoma, Dana is known for sharing abundant information along with easy recipes. Twice nominated for a James Beard Foundation Cookbook Award, she also writes Something Different, a digital column for the American Institute for Cancer Research, teaches, and her articles have appeared in The New York Times, Food & Wine, Cooking Light, and Prevention magazines.

Dana lives in New York City, where she shops the Greenmarket, knits passionately, and plays mah jongg. To see more recipes, visit www.danajacobi.com.

Customer Reviews

Great book for advance cooking and saving time for later schedules.
Donald Weaver
Dana's research in freezing foods has produced a book full of great recipes that save time and really do taste good.
Virginia Allen
The recipes and ingredients are easy yet sophisticated, with gluten free options available.
Julia

Most Helpful Customer Reviews

27 of 27 people found the following review helpful By der Lizzard on March 14, 2011
Format: Paperback
I'm single, so I've been cooking to freeze for years now, but even I learned a trick or two from this book. It explains which foods freeze well, which don't, and why. Great tips on how to package foods properly and how to maximize space (I never thought to use freezer bags this way - it's unbelievable how much you can store in a tiny space using bags instead of hard-sided containers). The recipes are very appealing - I made the tuna noodle casserole with the homemade creamy mushroom sauce, and that one recipe alone was worth the entire book. I plan to make multiple batches of the sauce whenever mushrooms are on sale and freeze. With the sauce already made, it took me less time to assemble the casserole than it did to boil the water for the pasta. The baked stuffed potatoes were also great. In my market I can often buy a 5 pound or even 10 pound bag of potatoes for $1 on sale. No single person can finish 5 lbs of potatoes before they sprout. Now, I can just bake, stuff and freeze - no waste! Having been unemployed for quite a long while, I am now extremely frugal with my food budget. This book not only helps me with time management, it also helps me save money!
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17 of 17 people found the following review helpful By F. B. Ragan on August 17, 2010
Format: Paperback
Cook & Freeze fits the title perfectly. It's already been so handy and explains how to make, then freeze a recipe correctly to ensure thawed/heated food has great flavor and texture(this has been a problem for me in the past. The Pulled Jerk Pork with Carolina BBQ Sauce went very nicely with Frozen Coleslaw (surprised at how tasty the defrosted coleslaw was). And do not overlook the Banana Coconut Bread Pudding....delicious!!
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23 of 27 people found the following review helpful By Virginia Allen on August 17, 2010
Format: Paperback
After following Dana Jacobi for years, I was very excited when she asked me to help test some of her recipes for this book. So I know first hand about her newest cookbook, Cook and Freeze, and I'm totally happy with it! Dana's research in freezing foods has produced a book full of great recipes that save time and really do taste good. From the oven, to the freezer and to the table...it works!

While testing one of the recipes, I actually did my own research . I made 2 batches of the Sticky Toffee Pudding with caramel sauce at the beginning of the week. I packaged one batch of the pudding and the sauce in containers and froze as directed. The other batch was eaten that night by a group of very picky eaters (my firemen friends at our local station). They all raved about the pudding. Three days later, I brought them the other batch of pudding and had them try it. All agreed, that they couldn't tell it from fresh baked. And my findings were the same! Other recipes I tested, were the "Freeze Please Fudge Brownies" and the "Mocha Chocolate Cheesecake". Both were heavenly!

To me, this book really has it all. Great layout, easy to follow instructions, very nice photos and recipes that would appeal to everyone. Especially anyone who wants to have a well stocked freezer. There are complete instructions on freezing, use of equipment, thawing and reheating. Throughout the book are side notes for freezing and preparing foods; ingredient substitutions as well as great helpful hints. This book is perfect for anyone who has a busy schedule and wants to have delicious meals on hand at all times. I would definitely recommend Cook and Freeze to anyone.
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10 of 11 people found the following review helpful By Julia on January 6, 2012
Format: Paperback Verified Purchase
I've learned so much from this book that was recommended on the National Public Radio Station program, The Splendid Table. The first chapter outlines the important fundamentals of freezing food which sets you up for success. The recipes and ingredients are easy yet sophisticated, with gluten free options available. The recipes are designed for double loads; one to eat now and one to freeze. Be sure to read Chapter 11 on the best ways of cooking to fill your freezer. The true beauty of this book revealed itself last week when a friend came home from the hospital and was unable to cook. I was able to complete five, 2 portion freezer meal recipes in one afternoon thus creating ten meals; five for her and five for me, sealed and labeled in ready to freeze packaging vs. in dishes that have to be returned. So far our favorites are the meatloaf, pork chops with honey-sizzled prunes, and the gourmet chicken curry. Absolutely a wonderful book to save both time and money while getting to eat some superb meals in the bargain. I highly recommend this cook book.
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10 of 12 people found the following review helpful By Candy on August 18, 2010
Format: Paperback
Cook and freeze is an outstanding cookbook. It's so easy to read with very thorough recipes and instructions. The photos are great, makes me want to try all the recipes! I did try the recipe for baked red peppers with quinoa and feta and it was delicious. Next I want to try the Italian wedding soup which is a regional favorite where I grew up. Thanks Dana for a wonderful addition to my cookbook collection!
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23 of 32 people found the following review helpful By Sarah on May 4, 2011
Format: Paperback
Containing not just recipes, Cook & Freeze explains the best techniques to freeze, store and prepare meals that will taste fresh right out of freezer.

The best part of this book were the tips and hints about preparation, freezing and storage. They really helped make the act of preparing freezer dishes seem easy.

There were a wide variety of recipes, however I didn't find even one that I really want to try. Part of that may be due to the lack of pictures. Food dishes really need visual appeal, and I found myself judging just the ingredient lists for most of the recipes. There were some pictures scattered through-out the book, but they weren't labelled. I don't even think all the pictures were lined up with the correct recipes, which made them very confusing.

Overall, this is a good concept, and I loved the instructional content, but the actual food content left me unimpressed.
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