If you loved The Home Edit, How It Works and Alton Brown’s Good Eats, step away from your television and pick up a book. Fridge Love is a highly satisfying deep-dive into the mysteries of that cold box in your kitchen. You’ll learn exactly how it works, how we chilled food throughout history, how to make the best use of the various zones in your fridge, what to store your food in, how to prep your food, and finally, how to cook all that fresh, gloriously chilled but not killed food. You took the time to shop for it, you dug into your wallet to pay for it, so treat your food with the respect and care it deserves, and you deserve to put into your body.
All aspects of your refrigerator and its contents are discussed. They are well-researched and inspired by the author’s everyday life experiences. Her suggestions are practical and attainable. She not only tells you what to do, but *why* you should do it, and that’s what’s going to make your relationship with your own fridge meaningful. As a bonus, you’ll learn how to be more eco-friendly for the planet that provided all that food for you in the first place.
The author is vegan and her recipes reflect this, but her meal prep ideas and recipes will help me stick to the low-carb diet my doctor recommends, and are also in good alignment with my husband’s heart-related low-sodium diet. I’ll keep the book in my kitchen for frequent reference. Her food storage guide will tell me exactly how to prepare, package and choose a fridge zone for each fresh item I purchase.
While everyone can benefit from reading Fridge Love and putting the advice into action, I would especially recommend it for young people just getting started with their first kitchens. Learn good habits young, and reap the rewards for a lifetime.
My thanks to author Kristen Hong, Houghton Mifflin Harcourt, and NetGalley for allowing me to read a digital advance review copy of this book. This review is my honest and unbiased opinion.