by Sheila Howarth, Jill McWilliam, José Northey, Mary Norwak, Mary Reynolds, Helge Rubinstein · ALFREDO ORTELLS · tapa blanda · ISBN 9788485327461
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«Cocina y congelación» is the food-freezing guide by Sheila Howarth, Jill McWilliam, José Northey, Mary Norwak and others, in paperback.
A practical guide to preserving food in the freezer: it covers techniques for freezing fresh and cooked foods, packaging, storage and quick-reference tables. Its recipe section includes soups, starters, main courses, vegetables, desserts and baking, with full-color illustrations.
Translation of The Complete Encyclopedia of Home Freezing; published by Alfredo Ortells, it has 255 pages and came out in 1979.
A reference manual for households interested in preserving food and planning meals with the help of the freezer.
Mary Norwak was a Norfolk-based British food writer who specialized in regional British food. She was educated at Haberdashers' Aske's School for Girls. She published more than 100 cookbooks. Her best-known work, English Puddings: Sweet and Savoury, published in 1981, remains a standard reference on the subject.
