Cook it, Freeze it by The Australian Women's Weekly
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.
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.
| SKU | Unavailable |
| ISBN 13 | 9781863969932 |
| ISBN 10 | 1863969934 |
| Title | Cook it, Freeze it |
| Author | The Australian Women's Weekly |
| Series | The Australian Women's Weekly Essentials |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Australian Consolidated Press UK |
| Year published | 2011-03-01 |
| Number of pages | 120 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |