Ebook The Best Make-Ahead Recipe, by John Burgoyne

Ebook The Best Make-Ahead Recipe, by John Burgoyne

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The Best Make-Ahead Recipe, by John Burgoyne

Ebook The Best Make-Ahead Recipe, by John Burgoyne

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Amazon.com Review

In its many publications and on TV, Cook's Illustrated/America’s Test Kitchen offers exhaustively tested "best" recipes, tips, and product evaluations. Among its cookbooks, The Best Make-Ahead Recipe offers over 300 formulas that can be prepared in advance, held, and finished later. The recipes range widely from pre-prepared oven-ready dishes like Baked Fish Provençal; "double-duty" recipes, such as Mexican-Style Pork and Chorizo Stew, that use leftovers imaginatively; slow-cooker items like Tuscan white bean soup; and desserts, such as a chocolate soufflé that can go from freezer to oven successfully. In addition, the fully illustrated book offers helpful charts like How to Reheat, which provides advice according to portion size and heating method; special-occasion menus that can be started up to a month ahead; and discerning product and equipment advice. As with other Cook's Illustrated projects, Make-Ahead includes recipes that have appeared previously in its other works, though a majority of these have been amended with make-ahead or scaling-up data. Almost all the recipes are prefaced with their trademark testing "diaries," exhaustively detailed accounts of the recipe-making process ("With the onion shells figured out, we focused next on the filling...," gives the flavor), which some readers will find enlightening, but others will think excessive. Of course, certain recipes, or recipe classes, like that for desserts, are necessarily made wholly or partially in advance--but the book's point is to provide formulas designed to yield superior results even when the uncompleted dishes are held, as most can be, in the refrigerator or freezer. Mission accomplished. Readers will find the book a consistently reliable resource for superior make-ahead dishes for everyday and special-occasion cooking. --Arthur Boehm

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From Publishers Weekly

The thorough, ever-reliable experts at Cook's Illustrated (The Best 30 Minute Recipe, The New Best Recipe) return with definitive make-ahead recipes for a number of classic dishes. Busy cooks will find recipes for standards such as Lasagna and Twice-Baked Potatoes as well as Slow-Cooked Barbecued Brisket and Lamb and Eggplant Moussaka. It should be noted that while the final steps-thawing a dish or throwing a prepared casserole directly in the oven-are easy, preparation often requires some planning. The authors' well-known compulsion to test recipes multiple ways before declaring a "best" version leads to text-heavy introductions for each dish, but readers are frequently rewarded with helpful tips and tricks. Flat no-bake lasagna noodles make fine stand-ins for the titular pasta in Baked Manicotti, and flank steak frozen for twenty minutes firms up the fibers before it's sliced to accommodate a cheese and spinach stuffing. Combined with a plethora of recommendations for everything from dutch ovens and hand blenders to "the best dark chocolate," this title makes a helpful resource for cooks with a passion for doing their "best." Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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Product details

Hardcover: 435 pages

Publisher: Americas Test Kitchen; 1st edition (March 15, 2007)

Language: English

ISBN-10: 1933615141

ISBN-13: 978-1933615141

Product Dimensions:

8.5 x 1.2 x 11 inches

Shipping Weight: 3 pounds (View shipping rates and policies)

Average Customer Review:

4.4 out of 5 stars

78 customer reviews

Amazon Best Sellers Rank:

#428,277 in Books (See Top 100 in Books)

I bought this book so that I could see what recipes would freeze well from the ATK/Cook's Illustrated/Cook's Country collection. Because the book is all about "making ahead" it offers more recipes than just those that you pop in the freezer. Don't get me wrong, there are a bunch of them, marked with "Freeze It" above every recipe that they deem freeze worthy. But there are also a bunch of other types of make ahead recipes. Like, overnight, make a day before, set it and forget it in the crockpot, etc... At first, I was irked like a lot of people who have commented about the freezing thing, but then it dawned on me that:1. It says Make Ahead in the title, not Freeze2. This could actually teach me something here :)If you're like me, Monday through Friday is exhausting. When I get home from work, I am too drained to even think about what to eat, let alone cook it! I love to cook though and always enjoy it like a hobby on weekends. SO, what this book made me think was that there are some recipes that I can freeze for later in the coming week, or even way ahead of that, and some I can prep and whip together quickly Monday and Tuesday. It takes the guess work out of weekday suppers and makes it easier than starting from scratch.The other big thing about this book (if you have never made or heard of America's Test Kitchen recipes before) is you can rely on these folks. These recipes are not hit and miss and this book is not going to collect dust. Make enough of them, and you start noticing techniques repeat into a habit, like blooming spices and garlic in oil, and you feel more confident as a cook. At least that has been the case with me. I really trust them.I do have one gripe and that is just how it is organized. It is appetizer, casserole, sauces... I wish those were sub-categories and the big categories were Freezer Recipes: appetizer, casserole, sauces...; 1-2 Days Ahead Recipes, etc. Just because I feel the need to mark with highlighters or post-its all the freezer recipes to make navigation for them easier, and I don't like marking books like this.But again, I found there to be so much good information and SO many recipes (It's over 400 pages with often more than 2 or 3 recipes on the page and even variation ideas) that I can't help forgiving them for that. :)One last thing a lot of folks may find useful and not be expecting it: There's a whole section on double duty recipes which are ones that help you do something with leftovers besides just eat them as is again.

This is a great book if you are the kind of person who wants to know the "why" you do this and not that along with what will freeze, cook ahead, or just want to do a bunch of meals!! It's very well written, easy to understand and very nice compliment of recipes. Would recommend this book for all kinds of cooks but remember this book isn't just FULL of recipes - it's has pages of how they developed the recipe so it works either refrigerated, frozen or cook now. They even tell you which ones work which way and why. Plus they explain why they use what kind of ingredients. So you know not to try something say with skim milk when it says whole milk - the product won't be the quality. It's even fun to page thru and read the different explanations. I bought this book based on other reviews of "America's Test Kitchen" cookbooks because I wanted one which had more make and freeze recipes. So glad I did!!! It has provided me with enough information that I can now figure out on my own pretty much of the basic foods I prepare what will work. I would highly recommend this cookbook!!!

This is hands-down my favorite of the Cooks Illustrated arsenal. If you're not familiar with what they do, they pretty much walk you through the conceptual creation of a particular dish and tell you everything that they were trying to do (or trying NOT to do) in their test kitchen. Each recipe reflects many trials to get the final product as universally appealing to their testers as possible.I have read most of their cookbooks cover to cover like a novel, and you end up learning so much about the food you make and the foods you're afraid to make. This particular volume of make-ahead recipes has become a bible for me. I frequently entertain lots of people, whether family or friends, and yet I'm not the type that enjoys cooking while they're all there. I like to prep in advance and then pop everything into the oven so that the kitchen is mostly clean (we're typically hanging out in there, right?) and I can sit down and have a cocktail. My problem before was that I can't stand how the food quality goes down so dramatically when you cook in advance. With this cookbook you are able to create so many dishes that you never before thought would be possible to have done any time other than last-minute.Now my kitchen is clean and I have so many more options than pot roast and new potatoes.

This has been one of the most helpful cookbooks I have used. As I have gotten older, I need to be able to get much of the holiday meals ready ahead of time as is possible. I cannot talk to guests and cook at the same time, so this cookbook lets me know how many days I can keep different parts of the meal to be able to heat and serve easily. I have given it to three friends who have mentioned that they also have to plan ahead now for special meals. Shirley C.

I love this cookbook because it tells exactly how far ahead you can make things, how to package them for storage, how to store them. You might think that's a no-brainer but I've got other books that just say things like "freeze" without mentioning whether you cook them before or after freezing them or if you need to thaw them before cooking them. This takes all the guesswork out so your food comes out perfectly every time.

This trusted cook book from COOKS ILLUSTRATED, has long been one of my well "dog eared," favorites. It has recipes from appetizers through desserts to make ahead. Be assured they will be family favorites. I have sent this book ahead as a hostess gift, as I turn to these when I am planning for house guests. I am ready for a new volume, as this one (still great!) is now sixteen years old.

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