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It is a common misconception that frozen food is unhealthy and contains less nutrients than frozen food. In actual fact, fresh food like fruits or vegetables is usually picked before it has ripened fully, packed, shipped then stocked. It may be days before it ends up on a consumer's plate. Fresh foods typically lose most of their nutrients especially vitamins and minerals in the three days post harvesting. Frozen food, however, is picked at peak ripeness and flash-frozen within hours, thus, retains the quality, with freshness sealed in and nutrients locked in. These convenient ingredients are great options when ingredients are scarce or when time is limited. It also allows consumers access to out-of-season ingredients all year round, especially seasonal fruits, vegetables and fresh caught fish. In this book, author Squall Chin who has over 30 cookbooks under his belt fully utilises his freezer and presents to you 50 tantalising recipes using frozen ingredients to give you a peep into the diverse world of recipes these flexible and convenient ingredients can offer.
