Can I Freeze It?: How to Use the Most Versatile Appliance in Your Kitchen

This collection of enticing, if not particularly ground-breaking recipes is notable in that almost every dish can be made ahead of time and then frozen. What could be better on a busy weeknight than to open up the freezer and find a few bags full of Lamb Shanks and Preserved Lemon Tagine ready to pour over a bowl of couscous or serve alongside crusty bread? Other tasty main courses include Marsala Beef Stew, a winy, hearty one-dish supper, and a Seafood Pie thick with scallops and shrimp. Some dishes aren't necessarily freezer-ready, but are still time-savers; the author recommends throwing two Lemon Roasted Chickens into the pan, since ""it takes no more effort to cook two chickens than to cook one,"" and urges readers to make extra Roasted Pumpkin Soup to turn into Thai Pumpkin and Coconut Soup later in the week. Several desserts are standouts, including Ice Cream and Mixed Berry Phyllo Packages that go from freezer to skillet to table for a Baked-Alaska like showstopper. Just as good, although much simpler, is a Blueberry and Pear Pie constructed from pre-made frozen pastry dough. But best of all are Theodorou's six variations on traditional Icebox Cookies, tubes of frozen batter which couldn't be easier to slice, bake, and eat way too many of.