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Can I Freeze It?: How to Use the Most Versatile Appliance in Your Kitchen Paperback – September 15, 2009
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From Publishers Weekly
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to the Hardcover edition.
“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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Top Customer Reviews
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.
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.Read more ›
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.
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!
Most Recent Customer Reviews
I use the book very often, a lot of good tips, using my freezer is used properly now, My friends use the book alsoPublished on December 8, 2013 by joan abramowitz
This book is not what the title makes it out to be. It's basically a book of the authors recipes, and how to freeze and reheat them. Read morePublished on September 30, 2013 by Jennifer P. Bell
I have owned this book for about two years, and initially had high hopes for obtaining good information on freezing prepared food. Read morePublished on October 14, 2012 by Babette
This is one of the best freezer books I have and I have many. It is not to teach you how to freeze the unfreezable. Read morePublished on November 7, 2010 by peace
As other reviewers have mentioned, this is not a book about what can and cannot be frozen. That said, the recipes are wonderful and it has been so convient to be able to make... Read morePublished on April 8, 2009 by Andrea (Book Addict)
I had thought this cookbook was about what you can freeze and what you can't. It really has nothing to do with that. Read morePublished on February 5, 2008 by kiwanissandy
It is 90% recipe book and 10% introduction on freezing and thawing meals/produce/staples. I can't vouch for the recipes since I just glanced through for types of meals that freeze... Read morePublished on January 28, 2008 by With two daughters in tow