How to Freeze: Everything You Need to Know About Freezing

by Carolyn Humphries

The complete A to Z guide for freezing almost any food. Includes tips on freezing management for maximum enjoyment from your frozen foods. Contains instruction on food preparation, packaging suggestions, storage times, defrosting techniques, hygiene, and food safety.

Paperback

Published January 1, 2003

About the author

Carolyn, after reading food technology at college, started her career at the top working as Head Chef for a restaurant but eventually switched to journalism where, in 1977, she was able to combine her love of food with her flair for words when she became Deputy Cookery Editor for Woman magazine. Over the years she has freelanced for numerous women’s, parenting, education, food and lifestyle magazines as well as for PR companies specialising in food, nutrition and health. She has written over 40 books and has taught both cookery and journalism at further education level.

Reviews

[Theresa]

This is a good reference book that gave me new ideas on what I can freeze. I had no idea you could freeze things like cream cheese, sour cream and eggs. I know, who would want to do that, right? But, if you're a Costco shopper like me, then this new found knowledge might be helpful! Besides, how often do you throw out an entire carton of eggs that you ended up not using after all? Well, now you can freeze them instead... I suppose it might save you a dollar or two.

Caution: do not freeze the eggs inside the shell... You will be sorry ;)