JANE BUTEL'S FREEZER COOKBOOK by Jane Butel

JANE BUTEL'S FREEZER COOKBOOK

By
Email this review

KIRKUS REVIEW

The bubbling good cheer here is strictly canned even though the food is frozen. GE home economist Butel counsels thinking of it as your ""frozen assets."" What with today's dizzying Con Edison bills you won't save money--once the great selling point of the home freezer--just time. Assuming you want one, there are tips on selection--there's no such thing as too big--and on wrapping, packaging, labeling, and thawing food. Butel recommends having the butcher flash-freeze meets, and devotes a chapter each to game and variety meats. The recipes are sometimes more ornate than need be, and doubling and tripling the amounts for the freezer is not as simple as Butel suggests. She will freeze virtually anything: eggs, watercress and lettuce (they may turn to mush but you can use them in soup), grains and cereals, nuts and rice. Why on earth? The most useful part is the Appendix which gives maximum storage periods.

Pub Date: Feb. 17th, 1976
Publisher: Coward, McCann & Geoghegan