Fresh from the Freezer

Fresh from the Freezer

4 (12 ratings by Goodreads)
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Did you know that custard, fresh fruit and vegetables, pancake batter and iced cakes can all be frozen for future use? With more and more of us trying to save money and avoid wastage, now is the perfect time to start using your freezer to its full advantage. Fresh from the Freezer offers remarkable insights into what foods can be frozen and how, as well as practical advice on how to cook foods straight from the freezer, defrosting times and methods and reheating leftovers safely. Ghillie James provides over 100 foolproof and delicious recipes for every occasion that can be stored in the freezer or prepared from defrosted ingredients. Chapters include Basic Stocks and Sauces, Party Nibbles, Prepare-ahead Suppers, Teatime Treats and Freezer Food for Babies and Toddlers. With mouth-watering recipes such as Dijon Mustard and Poppyseed Sausage Rolls, Roasted Vegetable Lasagne, Lamb and Prune Tagine, Chocolate Pistachio Biscuits and Mojito Sorbets on standby, you will never again resort ready-meals or unhealthy takeaways when there just isn't time to cook.
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Product details

  • Paperback | 176 pages
  • 209 x 245 x 15mm | 640g
  • Kyle Books
  • London, United Kingdom
  • English
  • col. Illustrations
  • 0857830023
  • 9780857830029
  • 431,063

Review quote

Freezer-friendly dishes for a meal in minutes when you're pushed.' * Daily Mail Weekend *
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About Ghillie James

Ghillie James spent her school holidays helping her mother in the kitchen as she cooked for their bustling local pub in Kent. Ghillie was food editor of Sainsbury's Magazine for five years, has done freelance writing for various magazines including Delicious, and is now the food editor of the new Tesco Magazine. Ghillie lives in Hampshire and owns a company called The Lazy Larder, making soups, jams, casseroles and puddings for small farm shops and private customers. She is also the author of Jam, Jelly and Relish (Kyle Cathie, 2010).
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Rating details

12 ratings
4 out of 5 stars
5 42% (5)
4 25% (3)
3 25% (3)
2 8% (1)
1 0% (0)
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