Introducing the freezer as an ally to the gourmet, this book contains freezing instructions for gourmet ingredients and advice on how to use them in their raw defrosted state as well as recipes for usng these ingredients in cooked dishes which can then be frozen. The material is presented in an A-Z format and is complemented by a detailed appendix of courses. Indgredients cover a wide range of sometimes surprisingly freezable foods. Glynn Christian was the resident TV cook on BBC Breakfast Time and has published many books. ...
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Introducing the freezer as an ally to the gourmet, this book contains freezing instructions for gourmet ingredients and advice on how to use them in their raw defrosted state as well as recipes for usng these ingredients in cooked dishes which can then be frozen. The material is presented in an A-Z format and is complemented by a detailed appendix of courses. Indgredients cover a wide range of sometimes surprisingly freezable foods. Glynn Christian was the resident TV cook on BBC Breakfast Time and has published many books. She also runs the Kitchenclass Theatre of Cooking in Totenham Court Road, London. Sue Ross began her career with "Good Housekeeping" and writes a regular column on gourmet freezer food in "A la Carte".
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