COOKING FOR THE FREEZER by Myra Waldo

COOKING FOR THE FREEZER

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KIRKUS REVIEW

A collection of company-minded dishes (not just leftovers- to be popped into the freezer) has been selected from the point of view of their suitability; there are contraindications for those foods which lose flavor, texture, and so on when frozen, and instructions on containers, wrapping, etc. Almost all of the dishes here are sufficiently elegant for entertaining (quiche lorraine; coquilles Saint-Jacques; etc.) and there is a variety to choose from for every course of the meal- from appetizers and hors d'oeuvres down through the heartier stages to cold souffles, tarts, mousses, ices, etc. There are further instructions in each case for serving now, or thawing later, so that two meals can be prepared in one. Experienced guidance for an expanding market.

Publisher: Doubleday