Make It Ahead Pdf Summary
For the first time, trusted and beloved cookbook author Ina Garten, the Barefoot Contessa, answers the number one question she receives from cooks: Can I make it ahead?
If you’ve ever found yourself stuck in front of the stove at your own party, scrambling to get everything to the table at just the right moment, Ina is here to let you in on her secrets! Thanks to twenty years of running a specialty food store and fifteen years writing cookbooks, she has learned exactly which dishes you can prep, assemble, or cook ahead of time. Whether you’re hosting a party or simply making dinner on a hectic weeknight, Ina gives you lots of amazing recipes that taste just as good—or even better!—when they’re made in advance.
In Make It Ahead, each recipe includes clear instructions for what you can do ahead of time, and how far in advance, so you can cook with confidence and eliminate last-minute surprises. Make a pitcher of Summer Rosé Sangria filled with red berries, let it chill overnight for the flavors to develop, and you have a delicious drink to offer your friends the minute they arrive. Simmer a pot of Wild Mushroom & Farro Soup, enjoy a bowl for lunch, and freeze the rest for a chilly evening. You can prep the kale, Brussels sprouts, and lemon vinaigrette for Winter Slaw ahead of time and simply toss them together before serving. Assemble French Chicken Pot Pies filled with artichokes and fresh tarragon a day in advance and then pop them in the oven half an hour before dinner. And for dessert, everyone needs the recipe for Ina’s Decadent (gluten-free!) Chocolate Cake topped with Make-Ahead Whipped Cream. Ina also includes recipes for the biggest cooking day of the year—Thanksgiving! Her Ultimate Make-Ahead Roast Turkey and Gravy with Onions & Sage may just change your life.
With beautiful photographs and hundreds of invaluable make-ahead tips, this is your new go-to guide for preparing meals that are stress-free yet filled with those fabulously satisfying flavors that you have come to expect from the Barefoot Contessa.
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5.0 out of 5 stars Ina Garten, you hit this one right out of the ballpark!
Reviewed in the United States 🇺🇸 on October 28, 2014
I just read this book from cover to cover, and I’m itching to get into the kitchen and make a lot of these recipes. This book delivered more than I had hoped for. The first thing that makes me fall in-love with a cookbook are pictures. This book has them, as in a gorgeous photo of each and every recipe. The reason I’m such a fan of Ina Garten is that she makes fancy looking food, that is actually quite simple. Of course, it’s not processed meals, that you microwave. She’s cooking from scratch, but I find her recipes to be user-friendly, and always successful. I say that her recipes work, with confidence, because I own all of her cookbooks and have made (and blogged) over a dozen of them. Not one recipe of hers, that I’ve made, has flopped.
Sure, some of her ingredients might be on the pricey side (like a 4-5 pound beef tenderloin), but not all of her recipes are super expensive. What appeals to me about Ina’s recipes is that many of them look healthy, colorful and I want to dive right into a dish of whatever the recipe photo looks like. This book gives great tips on how to prepare recipes ahead of time. We’re not talking spending two days of making freezer meals. Ina’s approach is how to prepare dishes just enough so that when company arrives, it’s a matter of heating, baking or serving some dishes at room temperature. Some recipes taste even better, when left for a few hours (or a day) for all the flavors to marry. We enjoy entertaining, but sometimes I wear myself out (yes, I am can be a perfectionist), and I know this book will become my new best cooking/baking friend.
In the cocktail section, my eyes locked onto a beautiful Greeke mezze Thyme Roasted Red Pepper plate. It’s totally doable and a whole lot more impressive than chip and dip.
The Summer Rose’ Sangria looks like something I’d be proud to serve guests.
For starters, I zeroed in on making the Caesar Salad with Blue Cheese & Bacon (a deconstructed version, if you will)
The Cauliflower and Celery Root soup looks awesome.
I want to make practically all of the starters, such as Spanish Tapas & Peppers, Tomatoes and Burrata, Zucchini Basil Soup.
For lunch, I’ll take two servings of the Ham & Leek Empenadas. They look simple to prepare and undoubtedly they are very flavorful.
The dinner recipes made me so hungry and I’ve bookmarked many of them. The first one I’m making for a small dinner party will be the Easy Coquilles Saint Jacques, because I adore scallops. The French Chicken Pot Pies will be a perfect way to use my garden tarragon herbs.
There’s so much! Grilled New York Strip steaks, Herbed Pork Tenderloins with Apple Chutney, Make-Ahead Roast Turkey and Gravy, Moroccan Lamb Tagine, Pastitsio and that mouth-watering photo of the Summer Filet of Beef with Bearnaise Sauce… be still my heart. (Well, not literally, from high cholesterol.)
The sides dishes are awesome, and I already see a couple that will be part of my Thanksgiving feast:
Carrot & Cauliflower Puree, Leek & Artichoke Bread Pudding (instead of stuffing, which I don’t like), Peas & Pancetta, Twice-Baked Sweet Potatoes. The Spinach & Ricotta Noodle Pudding looks fabulous.
The desserts look decadent and mouth-watering, included a gluten free chocolate cake. I’ll take two slices of the chocolate cake with Mocha frosting, please. For Fall, I must make the fresh Apple Spice Cake. There’s Fresh Blueberry Pie, Lemon Poppy Seed cake, and whoa, a Make-Ahead Zabaglione with Amaretti. I’m so there! There’s so much more, like Skillet brownies and Tri-Berry crumbles.
The breakfast section didn’t disappoint, either. The Mini Italian Frittatas look fabulous, and I’d love to try the Overnight Belgian Waffles. Raspberry Baked French toast… and more.
Yes, I did read the whole book, and now I need to prioritize where to start. Ina Garten, you did it again. I have no doubt I’ll cook and bake my way through here, and I look forward to sitting down with my dinner guests feeling as relaxed as she says her tips will help me to be.
4.0 out of 5 stars Entertaining will be much easier now, especially Thanksgiving and other holidays.
Reviewed in the United States 🇺🇸 on October 28, 2014
As Ina Garten points out, “there is ahead of time and there is WAY ahead of time.” That’s why she’s included recipes that cover a wide range of “make ahead” schedules. Some of them, especially soups (one example is Zucchini Basil Soup) and gravy (Make Ahead Turkey Gravy with Onions and Sage) can be completely cooked and frozen for months. Others can only be made a few hours – or perhaps a few days- ahead of time.
This includes Thanksgiving turkey. Although it seems obvious now that she’s suggested it, I like the idea of cooking and slicing the turkey well before guests arrive….just have to make sure it stays warm.I bought this book primarily to streamline our Thanksgiving and other holiday menus – especially since we have both meat lovers and vegetarians in the family.
UPDATE: I tested two recipes on October 30th. See info below.
I plan to make Roasted Vegetable Lasagna for the vegetarian option, and freeze it and that solves the main course situation. There are also some side dishes and desserts in here that I’ll be contemplating, perhaps the Cauliflower and Carrot Puree (can be prepped ahead of time but not frozen).
UPDATE: I tested both and they’re delicious. I’ve made an extra lasagne for the freezer, following the freezer instructions, and plan to defrost and test how it works after being in the freezer. Will update again then. I don’t like to use any untested recipes although Ina’s are reliable.
The majority of these recipes are NOT frozen ahead of time so if you’re looking for a freezer cookbook this isn’t the one. You might want to keep this in mind but it didn’t bother me. I’m happy to simply save time and not be a frazzled host. The main sections are cocktails, To Start (primarily appetizers), Lunch, Dinner, Vegetables, Dessert, and Breakfast.
Here’s the major pros of this cookbook:
1. Lots of vegetarian options: Warm Fig and Arugula Salad, Tomatoes and Burrata (a type of cheese), Quinoa Tabbouleh with Feta, Zucchini and Goat Cheese Tart and plenty more.
2. Minimal to no last minute prep. When guests arrive, relax and have dinner ready to serve in minutes. No messy kitchen.
3. A complete menu and a schedule for cooking and prepping Thanksgiving dinner. This includes making 2-3 dishes a day, starting on Monday with the Carrot and Cauliflower Puree, then seasoning the turkey on Tuesday and taking out the gravy base out of the freezer to defrost (or making it that day), cutting the brussels sprouts for roasting, etc. There is also a timetable for cooking everything.
If you’re a traditional sort when it comes to Thanksgiving, there isn’t a recipe for cranberry sauce or traditional mashed potatoes in here. No pumpkin pie either. There is, however, a make ahead mashed potato recipe that – although it deviates from traditional – is yummy and stays creamy even when prepared in advance. I’m excited about trying a variation on old-fashioned mashed potatoes. And of course, pumpkin pie and cranberry sauce can be made well ahead of time. We do both at least a day ahead.
Points worth considering:
1. Many of the recipes are very heavy on cheese, especially the vegetarian options. You might want to consider this factor if you’re watching your dairy consumption.
2. Make ahead does not generally mean freezer recipes in this book. Depending on your expectations, this may be a disappointment. As noted, however, this didn’t bother me.
3. A fair amount of the recipes may not be kid friendly or they use relatively exotic ingredients. We’ve always encouraged our kids to “push the envelope” and experiment with different foods – sometimes successfully and sometimes not.
Also includes a list of Make-Ahead menus for various occasions as well as a complete recipe index.
About Ina Garten Author Of Make It Ahead pdf Book
Ina Garten Author Of Make It Ahead pdf Book is a New York Times bestselling author and the host of Barefoot Contessa on Food Network, for which she has won four Emmy Awards and a James Beard Award. She lives in East Hampton, New York, with her husband, Jeffrey.
Make It Ahead pdf, Paperback, Hardcover Book Information
- Publisher : Clarkson Potter; 1st Edition (October 28, 2014)
- Language : English
- Hardcover : 272 pages
- ISBN-10 : 0307464881
- ISBN-13 : 978-0307464880
- Item Weight : 2.36 pounds
- Dimensions : 7.74 x 0.85 x 10.31 inches
- Best Sellers Rank: #3,160 in Books (See Top 100 in Books)
- #5 in Gluten Free Recipes
- #28 in Entertaining & Holiday Cooking
- #38 in Quick & Easy Cooking (Books)
- Customer Reviews: 4.6 out of 5 stars 2,245 ratings
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