It's Always Freezer Season: A Cookbook: How to Freeze Like a Chef with 100 Make-Ahead Recipes: How to Freeze Like a Chef with 100 Make-Ahead Recipes [a Cookbook]

Ashley Christensen

ISBN 10: 1607746891 / ISBN 13: 9781607746898

Published by Ten Speed Press, 2021

About this Item

2021. Hardcover. . . . . . Books ship from the US and Ireland.

Seller Inventory # V9781607746898

Bibliographic Details

• Title: It's Always Freezer Season: A Cookbook: How to Freeze Like a Chef with 100 Make-Ahead Recipes: How to Freeze Like a Chef with 100 Make-Ahead Recipes [a Cookbook]
• Publisher: Ten Speed Press
• Publication Date: 2021
• Language: English
• ISBN 10: 1607746891
• ISBN 13: 9781607746898
• Binding: Hardcover
• Condition: New

About this title

Synopsis

Transform the way you use your freezer with 100 flavorful meal prep recipes from two-time James Beard Award–winning Southern chef Ashley Christensen and cookbook author Kaitlyn Goalen.

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TASTE OF HOME • “Ingenious . . . Ashley and Kaitlyn are leading us in the right direction to making life in the kitchen a little bit easier.”—Emeril Lagasse, chef and restaurateur

In It’s Always Freezer Season, Ashley Christensen and Kaitlyn Goalen reveal how the freezer can easily become the single most important tool in your kitchen. By turning your freezer into a fully provisioned pantry stocked with an array of homemade staples, you’ll save time and energy.

Even on a tight schedule you can now put together delicious, complex dishes such as Cornbread Panzanella with Watermelon, Cucumber, and Za’atar Vinaigrette; Potato Pierogi; Pan-Roasted Chicken Breast with Preserved Lemon–Garlic Butter; Braised Short Ribs with Cauliflower Fonduta; and Provençal Onion Tart (Pissaladière) with Tomato-Olive Relish. Christensen and Goalen also share fully prepared make-ahead dishes for every meal of the day to keep in your freezer, like Pistachio Croissant French Toast with Orange Blossom Soft Cream, Chicken and Kale Tortilla Soup, Pimento Mac and Cheese Custard, and Deviled Crab Rigatoni, plus snacks, sweets, and drinks ready to be enjoyed at a moment’s notice.

With innovative recipes, helpful technical information, and tips on stocking your new “pantry,” this book will allow you to make more delicious meals with a lot less effort.

About the Author

Chef Ashley Christensen and writer Kaitlyn Goalen are the authors of Poole’s: Recipes and Stories from a Modern Diner. They are married and live in Raleigh, North Carolina, where they oversee the five restaurants in the AC Restaurants hospitality group.