Make It Ahead

Make It Ahead: A Barefoot Contessa Cookbook Hardcover – October 28, 2014

Author: Visit Amazon’s Ina Garten Page | ISBN: 0307464881

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Make It Ahead: A Barefoot Contessa Cookbook – October 28, 2014

Can I make it ahead If you This item will be available on October 28 2014 NOOK Book eBook Make It Ahead A Barefoot Contessa Cookbook eBook Pub Find helpful customer reviews and review ratings for Make It Ahead A Barefoot Contessa Cookbook at Contessa Cookbook by Ina Garten Hardcover Download Audio eBook Hardcover Make It Ahead A Barefoot Contessa Cookbook NOOK Book A Barefoot Contessa Cookbook Pub Date 10 28 2014 Publisher A Barefoot Contessa Cookbook Hardcover Ina Garten Author Make it Ahead A Barefoot Contessa Cookbook by Ina Garten Hardcover 13 60 Audible Download

• Series: A Barefoot Contessa Cookbook


• Hardcover: 272 pages


• Publisher: Clarkson Potter (October 28, 2014)


• Language: English


• ISBN-10: 0307464881


• ISBN-13: 978-0307464880


• Product Dimensions: 7.7 x 0.8 x 10.2 inches


• Shipping Weight: 2.4 pounds (View shipping rates and policies)


• Amazon Best Sellers Rank: #1 in Books (See Top 100 in Books)
  
  • #1 in Books > Cookbooks, Food & Wine > Entertaining & Holidays
  
  
  • #1 in Books > Cookbooks, Food & Wine > Regional & International > U.S. Regional
  
  
  • #1 in Books > Cookbooks, Food & Wine > Cooking Methods > Quick & Easy
  
  

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.

I also plan to make a 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).

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.

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.

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