Joni Hilton starts her book out with freezer tips. She follows with some basic cooking instructions that even experienced cooks might find helpful, such as how to make a vegetable stock, how to make white sauce, and how to make various meat mixes that can be used throughout the week.
Fourteen week-long plans are included in the book. Each plan comes with its own shopping list and step-by-step instructions for preparing the dishes. These instructions are designed for good time management, and instead of preparing each dish from it's own directions, you prepare all the ingredients at one time, then put them together for each dish. Each week's plan uses 2-3 different meats. Freezing and thawing instructions are included.
The book also includes a chapter on freeze-ahead breakfasts, including waffles, biscuits, and wraps. A chapter titled, "Kids in the Kitchen" has ideas for getting kids to help in the kitchen, and gives 15 easy lunches that can be frozen ahead.
The author does mention that this method of cooking will save money beacause you will end up buying in bulk and because you will eat less fast-food. A very organized method of shopping and cooking is presented and this might also help to save money. For families on a budget, however, the ingredients called for are far too expensive. Rib-eye steaks, macadamia nuts, shrimp, and salmon steaks are just a few of the items on the shopping lists. According to most of the cooks I hear from, these items just cannot be standard fare.
This is another good beginners book, since it gives step-by-step directions for preparing each group of dishes. Those more experienced at cooking ahead will not find themselves following each plan to the letter, but by studying the plans, you might find some ways you could save time during your own bulk cooking sessions. The tips for breakfasts and lunches are very helpful.
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