A Perfect Setting or Can I Freeze It

A Perfect Setting

Author: The Junior League of Lubbock Staff

West Texas hospitality extends itself to extraordinary lengths to make a guest feel at home and recognizes the eternal bond between food and fellowship. Welcome to A Perfect Setting, which includes fun themed chapters like One-Dish Wonders with casseroles for people on the go, Seeing Green salads, Terrific Tureens soups, and much more of the regular fare.

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Can I Freeze It?: How to Use the Most Versatile Appliance in Your Kitchen

Author: Susie Theodorou

Freezers are one of the most useful––and most neglected––tools in the kitchen. Particularly great for those dark winter months when you want to get dinner on the table 15 minutes after you get home from work––think lasagna, stews, curries, and soups––freezers are also useful for entertaining friends when time is short. In Can I Freeze It? Susie Theodorou explains the tips, tricks, and rules of freezing food, from containers and wrappers (foil or Tupperware?), to the best methods for retaining moisture and flavor, to what ingredients and dishes can and can't be frozen. She provides a wealth of recipes, along with color photographs, for whole and part dishes. Some are completely pre–assembled (think chicken in a marinade) and then frozen and cooked later. Still others combine frozen ingredients with fresh ones–pair a pastry from the freezer with berries from the farm stand, or defrost a sauce and use it to top fish straight from the market. Can I Freeze It? is the ultimate guide to saving time and money in the kitchen.

Library Journal

This unusual cookbook offers both practical information on freezing food and a selection of appealing recipes. A food stylist and food writer, Theodorou begins with "Perfect Freezing Every Time," which includes tips on everything from choosing a freezer to containers to organization. The recipe chapters include "Raw Freeze" (dishes that can be prepared ahead for cooking or finishing later, such as Chicken Stir-Fry in Ginger-Sesame Marinade), "Cook Once, Eat Twice," and "Cooking for a Crowd," as well as separate sections on pastries and sweets. Theodorou's book would have been even better with more recipes and/or variations because some of the recipe sections seem frustratingly brief. Recommended for most collections. Copyright 2006 Reed Business Information.