Cook it Freeze it

List price: US$15.49

Currently unavailable

We can notify you when this item is back in stock

Add to wishlist

AbeBooks may have this title (opens in new window).

Try AbeBooks

Description

The great advantage of cooking in bulk on weekends and freezing is that it gives you the luxury of some no-cook nights during the week. Lots of dishes can be cooked in advance - casseroles and curries in particular benefit from slow cooking, freezing and slow reheating. Pasta sauces, especially tomato-based sauces and bolognese, can be cooked in bulk and frozen, and then all you have to do is boil some pasta when you get home from work. Some dishes which are quickly cooked like hamburgers and fish cakes can be prepared, frozen and then thawed and cooked. This book will become the busy cook's best friend.

show more

Product details

  • Paperback | 120 pages
  • 202 x 276 x 12mm | 458.13g
  • Australian Consolidated Press UK
  • Northampton, United Kingdom
  • English
  • 100 colour photographs
  • 1863969934
  • 9781863969932
  • 13,859

About The Australian Women's Weekly

The Australian Women's Weekly is an extraordinarily successful global cookery brand, built over 30 years, having sold over 70 million books in over 100 countries around the world.So what's the secret? It's the world famous Test Kitchen and the 3 Rs: RANGE, RELIABILITY & the RECIPESRANGE Delicious recipes for every occasion covering cuisine from around the world - where there's food, there's a Women's Weekly cookbook. RELIABILITY All the books are TRIPLE TESTED(r) for guaranteed results.And finally, the RECIPESEach recipe is clearly and vividly photographed to illustrate your finished dish and they taste fantastic. It's not complicated. The recipes work - every time.

show more