The Cook-Ahead Cookbook (Nitty Gritty Cookbooks - Special Themes) (Paperback)

by Cynthia MacGregor (Author)

Editorial Reviews

Product Description

Not every food is suitable for cooking in advance and freezing, but many are; and The Cook-Ahead Cookbook tells you which ones. The author tells you the important details of how to prepare, package, freeze, defrost and reheat foods.

Recipes include appetizers, chicken, beef, pork, lamb, sausage and veal dishes—a tremendous variety of wholesome main courses.

About the Author
Cynthia MacGregor is the author of a number of cookbooks. This is her first book for Bristol Publishing.

Product Details

• Paperback: 160 pages
• Publisher: Bristol Publishing Enterprises (December 1, 2002)
• Language: English
• ISBN-10: 1558672702
• ISBN-13: 978-1558672703
• Product Dimensions: 8.2 x 5.2 x 0.5 inches
• Shipping Weight: 7.7 ounces (View shipping rates and policies)
• Average Customer Review: 3.5 out of 5 stars See all reviews (2 customer reviews)
• Amazon.com Sales Rank: #1,245,383 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

5 of 5 people found the following review helpful:

5.0 out of 5 stars Idiot Proof....as only a kitchen idiot can tell, October 23, 2004

By	Tonya Kloek "Lovincookin" (Louisville, KY) - See all my reviews (REAL NAME)

This cookbook is great. It can make any idiot a cook ahead gourmet...and I am indeed a kitchen idiot. The instructions are very clear from how to prepare a dish, to how to freeze it (and the types of containers), to how to best prepare it once it comes out of the freezer. GREAT cookbook. Get them while they last, you won't regret it!

2 of 2 people found the following review helpful:

2.0 out of 5 stars $8.95 and oh so misleading, June 15, 2007

By	Dwight (USA) - See all my reviews

This is not an idiot's guide to freezer meals as the other reviewer reports. There is only a short paragraph about do's and dont's for freezer e.g. buttermilk and yogurt and breading do not freeze well, This is a book with recipes for chicken beef and pork that you are supposed to thoroughly cook, then store in freezer containers, then microwave or reheat on the stovetop. I am not kidding. This book does not deliver on its premise at all.

Most of the chicken recipes require searing the chicken before finishing the meat by stewing or baking.

This book did move me in an irritation to look at my regular cookbooks for meals that would freeze well. So far, I have found that Fuschia Dunlop's Hunan pork stir fry dishes can be frozen and steamed. Also, I have baked Italian hot sausages and then packed them in containers with raw green peppers and onions to be reheated in the oven whenever I need a savory dish.