Are you tired of coming home after a long day and having to slave away in the kitchen?
Freezer meals are meals that are made in advance and placed in the freezer, so you'll have a meal ready to go when you need it. Spend a day cooking once or twice a month and you'll be able to cook enough meals to last you the rest of the month.
This helpful guide lays the foundation for you to be able to quickly and easily cook real food every day of the week. Learn how to successfully plan a freezer meal cooking day, figure out the ingredients you're going to need and how to package and label the meals. Get started cooking freezer meals and break free from the fast food and unhealthy (but oh so convenient ) meals you normally turn to when pressed for time.
Freezer meals don't just save you time; they also save money. Buy this book today and find out how.

Everything one needs to know to dehydrate like a pro. Dehydrating is the ultimate way to store food. Not only can you stock your pantry with delicious, nutritious food for just pennies, you can eliminate waste and preserve nutrients. Dehydrating food allows you to store food with no preservatives and no overprocessing, plus it delivers a longer shelf life than canning or freezing. This is clean eating at its best, without the spoilage and waste. The complete guide to drying food plus 398 recipes A-Z entries on how to dehydrate fruits, vegetables, greens, herbs, flowers, and nuts from apples to courgettes How to use the dehydrator to make jerky, fruit leathers and roll-ups, crackers and just-add-water instant meals for home or camping Includes recipes for cooking with dehydrated ingredients from soups to desserts, as well as all-natural baby food and herbal teas Not just for cooking - making one's own infused waters and oils, potpourri, dried wreaths and soap

"Maynard Davies, the last of the traditional bacon apprentice-boys, and now retired master-curer, shares here with the reader his lifetime's knowledge of the art of smoking and curing.In this practical manual Maynard explains, step-by-step, how he did it all in his day - from choosing the best raw ingredients, to building one's own smokehouse, to the secrets of making the best sausage.After working in the profession for 60 years, Maynard wants to pass on his expertise to the next generation, in the hope that enthusiasts will get as much satisfaction from producing their own hams, bacons, sausages and countless other products, made with pride from the best ingredients, as he has always done. "