Freezers are one of the most usefuland most neglectedtools in the kitchen. Particularly great for those dark winter months when you want to get dinner on the table 15 minutes after you get home from workthink lasagna, stews, curries, and soupsfreezers are also useful for entertaining friends when time is short. In Can I Freeze It? Susie Theodorou explains the tips, tricks, and rules of freezing food, from containers and wrappers (foil or Tupperware?), to the best methods for retaining moisture and flavor, to what ingredients and dishes can and can't be frozen. She provides a wealth of recipes, along with color photographs, for whole and part dishes. Some are completely preassembled (think chicken in a marinade) and then frozen and cooked later. Still others combine frozen ingredients with fresh onespair a pastry from the freezer with berries from the farm stand, or defrost a sauce and use it to top fish straight from the market. Can I Freeze It? is the ultimate guide to saving time and money in the kitchen.