Click Here To Read Our Q&A With Ina Garten!
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 Rose 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.
- ISBN-13: 9780307464880
- ISBN-10: 0307464881
- Publisher: Clarkson Potter Publishers
- Publish Date: October 2014
- Dimensions: 10.28 x 7.74 x 0.86 inches
- Shipping Weight: 2.33 pounds
- Page Count: 272
Cooking: 2014's gourmet go-tos
This is a great year for fabulous cookbooks from fabulous chefs, and they’re hitting the market just in time for the holidays.
Nothing could be fina than a new book from Ina (Garten, that is). This time, our beloved Barefoot Contessa shares her secrets for making entertaining less stressful and more fun. Every recipe in Make It Ahead is designed to be made and served right away, plus (and this is a very big plus) each one also has all the info you need to make it ahead. This goes for everything from Cranberry Martinis, Parmesan Kale Chips, Slow-Roasted Spiced Pork and Winter Slaw to Lemon Ginger Molasses Cake, with a dollop of made-ahead whipped cream. Ina’s recipes, as expected, are foolproof, delicious and seasoned with her magic brand of kitchen confidence.
And the glory of Dorie (Greenspan, that is) shines on in her new Baking Chez Moi, a superb, surprising collection of elegantly simple recipes gathered from her French friends. These are the recipes the French bake at home—generous, satisfying and determinedly different from the complicated, time-consuming confections produced by professional pâtissiers. Each delight is introduced with a charmingly detailed header, followed by Greenspan’s always impeccable instructions and advice on serving and storing. In these gorgeously illustrated pages, you’ll find 175 recipes for cakes, tarts, galettes, cookies and a super selection of fruit, creams, frozen desserts and candies. The baking world is hunky-Dorie again!
If you’re a follower of Jamie Oliver, you know that, like good wine, he has improved with age. Only 100 recipes made it into Jamie Oliver’s Comfort Food, and he has given these chosen few more space, more photos and more loving attention. Oliver’s choices are a spot-on international medley bound to please, from Chicken Tikka Masala to Mini Fish and Perfect Chips, fantastic Feijoada to Crispy Duck Lasagna, Lobster Mac ’n’ Cheese to Polish Pierogi, Sticky Chinese Ribs to Sticky Toffee Pudding. Take comfort and give comfort with these all-time favorites.
TOP PICK IN COOKBOOKS
Sean Brock grew up in the coalfields of southwest Virginia and began his lifelong love affair with food in his grandmother’s kitchen, garden and preserved-food-filled basement. That love affair blossomed into a passion for Southern cooking, three award-winning restaurants and Heritage, his beautifully designed celebration of Lowcountry cooking, its spirit and soul, roots and traditions and future—a future that Sean, a staunch supporter of heirloom ingredients (animal, vegetable and Bourbon), may well have a hand in. No matter how handsome a cookbook is, only the recipes can make it a winner—and this one crosses the culinary finish line first! Some are easy, like Chicken Simply Roasted in a Skillet; some are deliciously complex, like Rabbit Andouille with Braised Peppers and Lady Pea Gravy; some are surprising, like Crispy Pig’s Ear Lettuce Wraps; but all are inspiring, enticing and beyond good.