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Cook it Freeze it By The Australian Women's Weekly


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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.

Publisher: Australian Consolidated Press UK
Format: Paperback | 120 pages
Dimensions: 202mm x 276mm x 12mm | 458g
Publication date: 3 July 2011
Publication City/Country: Northampton
ISBN 10: 1863969934
ISBN 13: 9781863969932
Illustrations note: 100 colour photographs
Sales rank: 12,532