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| Frozen Assets Readers' Favorites | 
 enlarge | Author: Deborah Taylor-hough
Publisher: Sourcebooks, Inc.
Category: Book
Buy New: $25.00
New (3) Used (6) from $21.99
Avg. Customer Rating:  6 reviews
Sales Rank: 467162
Format: Illustrated
Media: Ring-bound
Edition: Lslf
Number Of Items: 1
Pages: 150
Shipping Weight (lbs): 1
Dimensions (in): 9.2 x 7.3 x 0.9
ISBN: 1891400185
Dewey Decimal Number: 641.6153
EAN: 9781891400186
ASIN: 1891400185
Publication Date: March 10, 2003
Availability: Usually ships in 1 to 3 weeks
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| Customer Reviews:
| Showing reviews 1-5 of 6 | | NEXT » |
Good book to start with February 16, 2007
5 out of 5 found this review helpful
I have a couple of freezer/once-a-month recipe books and I like this one the best. It's a good "starter" book. The best thing is that it's a 3-ring bound, and has tabs for quick reference. The recipes are clear and easy to read, with instructions on freezing and serving. Includes a variety of recipes from breakfast and soups, to desserts. Also includes helpful charts.
I've learned that you can make a freezer meal out of just about any recipe--so buy this book if you'd like to learn how to do it --then when you have down the general idea, go out and get your favorite recipe books and adjust the recipe directions as needed.
 Saves Time January 28, 2006
4 out of 7 found this review helpful
The idea of cooking for a day and then freezing meals for a month worth of meals, seems to have evolved from leftovers being frozen. For the past few years, I've been freezing whatever is leftover after making a recipe for four and serving it to two people. This has worked out very well, because normally I cook 15 days or less a month instead of 30. This takes the idea quite a few steps further. If you want to only cook one day and have meals for 30, then this is your book.
This book contains recipes for Breakfasts, Soups, Sides, Entrees, Vegetarian Dishes and Desserts.
Recipes to enjoy:
Perfectly Pleasing Pancakes
Blueberry French Toast
Meatball Soup
Chicken Mushroom Rolls
Sherried Beef
Italian Garden Pasta
Strawberry Yogurt Pie
Fudge Sheet Cake (24 Servings)
The best way to use this book might be to double recipes or to cook with friends. You can also just make the recipes and freeze the leftovers. Most of the recipes are for 6 servings, so if you are cooking for two, then that would be 4 frozen meals leftover. Some are for 24 and a few are for 12.
The recipes are easy and the directions simple to follow. If you are looking for some fun recipes and a place to keep some of your own recipes, this book might interest you. The last section of this book is for your recipes. Four dividers are included.
~The Rebecca Review
 Disappointing Recipes January 8, 2006
15 out of 15 found this review helpful
I bought this book in high hopes of stocking the freezer with healthy recipes. I found the recipes in this book to be disapointing and fatty. The dishes that are to be frozen are dishes that don't take that much time to cook anyway. Therefore, by thawing and heating them you are not saving much time. I also did the 2 week meal plan and found that it took far more time that 1 1/2 days to prepare. I think that it is harder to prepare these meals in a day and a half than it would be to do them nightly.
I would have prefered a book that had healthier and more creative recipes. I usually love to cook and was trying to do something that would make my life easier when my newborn arrives in a few months. This cookbook did not live up to what I expected. Sorry for the bad review.
Same old recipes December 19, 2005
2 out of 4 found this review helpful
There is nothing wrong with the cook book in general. The concept of cooking once for a month takes discipline, the only downside I saw to the book is that it has boring recipes. Also, it's geared to cook many dishes of the same meat or vegetable family. So if you cook beef, it will be beef dish's for a month.
A PRIME RESOURCE FOR BUSY COOKS September 10, 2004
40 out of 42 found this review helpful
Many of my happiest memories are of summer days spent at my grandmother's house. Removed from parental eyes I was pretty much free to do as I pleased, and eat the wonderful food that my grandmother prepared. In addition to the fun games and mornings of reading in a hammock I well remember the hours my grandmother spent in the kitchen preparing a full breakfast, lunch and dinner. Fortunately, she loved to cook. However, if she'd had a choice I'll bet she would have liked to have more time to enjoy the other activities she loved, whether it was quilting or her needlepoint.
Cooking for a day to eat for a month would have been a concept she could not even imagine. How lucky we are! Many are already familiar with Deborah Taylor-Hough's Frozen Assets cookbooks, and enjoy the easy to follow as well as good tasting recipes. I especially like the free time it gives me. (Grandmother's love of cooking gene didn't come to me).
"Frozen Assets: Readers' Favorites" is a very special one in this popular series as it contains just what the title states - a collection of readers' favorite recipes, all judged in a search for what the author and editor considered to be the best.
The loose leaf pages in a plastic coated cover shows these folks know what cooks need. One of my pet peeves is a cookbook that won't lie flat when you're trying to following a recipe! There are tabs in the back for sections where you an add your personal recipes, worksheets, etc.
Of course, what's most important? The recipes, and they're terrific. It's easy to see why they're favorites! Breakfast includes such yummies as Ham & Cheese Crepes and Perfectly Pleasing Pancakes. The chapter titled "Soups & Sides" offers an Apple Barley Soup that's incredible as well as superb cornbread muffins. Other chapters include vegetarian dishes and desserts. Over 170 pages of recipes and tips!
Knowing the author she has, of course, included information on how to cook for freezing, creating a month long meal plan, and the supplies you'll need in your kitchen.
"Frozen Assets: Readers' Favorites" is a prime resource for new brides as well as seasoned (pun intended) cooks.
- Gail Cooke
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