Cook & Freeze: 150 Delicious Dishes to Serve Now and Later Paperback – August 17, 2010

Bought this several years ago, and another copy for my cousin. We especially like the make ahead options. My favorite is the Corn Casserole: great freshly baked, travels to potlucks very nicely, and reheats well as leftovers. For the Holidays we add a small jar of pimientos to dress it up.

I got this from the library and then bought my own copy. As someone who likes to prep meals and freeze for later, I appreciate that the recipes are written out with this in mind--including how to thaw and finish cooking. Mostly easy-to-find ingredients. I could use more pictures, but I like a cookbook that has a picture of every recipe. My favorites so far include Chicken Chili Verde and Lemon Chicken and Rice Casserole.

I've learned so much from this book that was recommended on the National Public Radio Station program, The Splendid Table. The first chapter outlines the important fundamentals of freezing food which sets you up for success. The recipes and ingredients are easy yet sophisticated, with gluten free options available. The recipes are designed for double loads; one to eat now and one to freeze. Be sure to read Chapter 11 on the best ways of cooking to fill your freezer. The true beauty of this book revealed itself last week when a friend came home from the hospital and was unable to cook. I was able to complete five, 2 portion freezer meal recipes in one afternoon thus creating ten meals; five for her and five for me, sealed and labeled in ready to freeze packaging vs. in dishes that have to be returned. So far our favorites are the meatloaf, pork chops with honey-sizzled prunes, and the gourmet chicken curry. Absolutely a wonderful book to save both time and money while getting to eat some superb meals in the bargain. I highly recommend this cook book.

I have only just cracked this book open, but let me tell you about the FLAVORS! Yes, food develops more flavor once frozen and defrosted, but 2 particular recipes; Roasted Rosemary Almonds & Peppered Parmesan crisps never make it CLOSE to the freezer! Both of these items are eaten off the pan by my family. The All American Pimiento Cheese and Herbed Tapenade are great both fresh AND frozen. As you can tell, I haven't made it out of the appetizer section yet! Do your palate a favor, and buy this book!

This guide's tips for preparing food ahead are actually better than the recipes I've tried so far. The peanut butter cookies I tested were so crumbly that they barely held together. The stuffed peppers fared better. The big bonus here is adapting the make-ahead techniques to my favorite recipes.

Much more complicated instructions on freezing home cooked food. Only tip I found useful was storing food in plastic zip lock bags and laying flat in the freezer for space saving and convenience. I've used this tip a lot for leftover sauce and stock. When I need some stock, I just break off a piece of the frozen batch, use what I need and put the rest back in the freezer.

book was marked as new and when I received it the right bottom corner was turned up and appeared to have been wet causing the curling. Also some curling of the pages on the right upper pages. Very stiff to turn pages, Contents of book were interesting.

I am an experienced cook and continue to enjoy learning new techniques and recipes. This was a great find. I heartily recommend this book for anyone, but especially, for those new to cookery. I've also bought this book as a gift.