Book offers freezing tips

Are you seized by dread when faced with boxes of phyllo dough or a freezer full of unlabeled foil-wrapped packages? The next best thing to professional therapy might be Susie Theodorou’s new book, “Can I Freeze It?” (Morrow, 2007, $24.95).

Beginning cooks, as well as those who have racked up multiple freezer-burn casualties, will appreciate the food writer and stylist’s practical knowledge, which comes with gentle do’s, don’ts, how-tos and how-longs. This is her second book (“Coffee and Bites,” 2001).

“Can I” also covers the basic science involved in freezing foods. And just about all of its 80 recipes come with “to freeze” or “to thaw” directions, which, in a perfect world, would be appropriately included with all other written recipes. The collection is a nice mix of ethnic dishes and makes-you-want-to-eat-it photography.