It’s Always Freezer Season: How To Freeze Like a Chef with 100 Make-Ahead Recipes

While testing recipes for their first cookbook, Poole’s, the authors often froze excess prepared ingredients (like herbed béchamel) to use later in quick meals. Now they teach readers how to strategically use their home freezers. Unlike Carole Jones’s The 30-Minute Cooking from Frozen Cookbook, which uses store-bought frozen items, this book encourages caching a homemade supply of versatile prepared frozen items to jump-start dinner or entertain on a whim. The first part of the book covers fundamentals of freezing, including professional tips on packaging and organization from James Beard Award–winning chef Christensen. Chef Goalen brings her expertise to later chapters that focus on recipes for building blocks and fully composed, flavorful dishes that freeze well, such as snacks and casseroles. This welcome guide is approachable enough for beginners, but experienced cooks will also learn new tricks. In addition to an index, there is a helpful key that lists the recipes by course.