HarperCollins has wrapped up a deal for the "life-changing" freezer-filling cookbook from Shivi Ramoutar.
Editorial director Katya Shipster bought world all language rights from Antony Topping at Greene &Heaton for The Ice Kitchen, to be published on 30th April.
"Learn how to cook the Ice Kitchen Method—maximise convenience, cut down on food waste and save money and time, without sacrificing flavour," the synopsis explains. "Shivi has done all the planning and hard work for you, providing delicious freezable recipes that recipe serve four for now, and four for later. Step into a clever world of freezer filing, ice cube butters and sauces, and Shivi’s magic Ice Kitchen jam which you don’t even need to cook. Every dish in this book can be safely recooked straight from frozen—no defrosting ahead needed—and each dish is designed to work flawlessly second time around without compromising on taste or texture."
Trinidad-born Ramoutar’s recipes have been featured in numerous publications, including the Sunday Times, Delicious, the Metro and the Guardian. She is a regular guest on "Saturday Kitchen" and has also been featured on "Woman's Hour".
She said: "I am literally bubbling over with excitement to share The Ice Kitchen, not only because of the wealth of colourful, worldly and simply delicious recipes, but especially because of the Ice Kitchen ethos; the ability to cleverly plan meals to reduce waste, save time, cut costs, make the most of seasonal produce and essentially, to be able to have exciting, mouth-watering fare on your table in a jiff, without any compromises. This is truly how I live and I believe however your household is made up, The Ice Kitchen can be tailored to suit your needs and make life easier and full of flavour!"
Shipster added: "This book is honestly life-changing, and has personally saved me this busy autumn. Shivi has managed to tap into every current food trend—low waste, low cost, quick and easy family cooking with a time promise, batch cooking, seasonal, flexi-vegan—and do it in a totally new and revolutionary way within a crowded cookery market. Forget pickling, the most useful food preservation resource already sits in every kitchen. I have had to stop cooking from it, only because my freezer is entirely chock full of delicious meals that I now need to eat up. I will never cook the same way again."