Tuesday, April 26, 2011

Vegan Baking and Freezer Meals

Freezers can be a home cook’s best friend because they allow busy chefs to plan family menus ahead of time, cook them in advance, and freeze them. Cheri Sicard includes 120 delicious meals in her new book, The Complete Idiot’s Guide® to Easy Freezer Meals. These meals are available when they’re needed, simply by reheating them. Thousands of home cooks are realizing that cooking ahead and freezing meals help them:

• Save time by planning menus and cooking multiple meals in a single session
• Save money by buying in bulk
• Eat healthier by preparing good meals, with wholesome ingredients, instead of store-bought frozen foods
• Take control of portions to help with dieting
• Prepare special foods for special dietary concerns ahead of time
• Spend more time doing the things they love outside the daily kitchen routine

About the Author:
Cheri Sicard (Los Angeles, Calif.) was the creator, editor, and publisher of FabulousFoods.com, now owned by SheKnows.com. She has taught cooking classes for Williams-Sonoma and is the author of The Low Carb Restaurant Guide and Everyday American, and has written for The Boston Herald, Magellan, Canoe & Kayak Magazine, and The Armchair Reader, as well as TheFamilyCorner.com, iChef.com, ChefMom.com, and GardenGuides.com.

The Complete Idiot’s Guide® to Easy Freezer Meals
ISBN: 9781615640645, April 2011, $16.95
Author: Cheri Sicard (Los Angeles, Calif.)

Home cooks have recently embraced veganism as a delicious way to eat the healthiest foods, but have found that it’s challenging to create baked goods without using eggs, dairy, or animal products. Expert baker, Donna Diegel, has created wonderfully light and flavorful breads and desserts—a welcome change from older heavy and tasteless recipes. In The Complete Idiot’s Guide? to Vegan Baking, Donna delivers over 150 amazing recipes including:

• Breakfast cakes and muffins
• Yeast breads and dinner rolls
• Flatbreads and quick loaf breads
• Tarts, cobblers, and crisps
• Cakes, pies, cupcakes, and sweet buns
• Cookies and brownies

About the Author:
Donna Diegel (Warwick, R.I.) has a lifetime of experience in baking. Having served as the pastry chef at four upscale country inns in New England, a commercial caterer and founder of a commercial baking concern in Vermont, she has also pursued a career as a writer and educator about organic cooking. She teaches classes in Vegan Cooking, writes for several food websites including Baking and Desserts, Providence Food Examiner, and the National Food Blog Examiner and has self published two vegetarian cookbooks. She also reviews cookbooks and is a member of “Operation Baking Gals,” a group that sends cookies to the troops overseas.

The Complete Idiot’s Guide® to Vegan Baking
ISBN: 9781615640577, April 2011, $16.95
Author: Donna Diegel (Warwick, R.I.)

1 comment:

Chucky said...

I agree with you that vegetarian dishes tend to freeze well. You can enjoy a scrumptious dinner tonight and freeze left-overs to repeat the experience on another day.