The Best Make-Ahead Recipe
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Book Summary Information
Editor: Cook's Illustrated MagazineIllustrator: John Burgoyne
Photographer: Daniel J. Van Ackere
Edition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2007-03
ISBN: 1933615141
Number of pages: 435
Publisher: America's Test Kitchen
Book Reviews of The Best Make-Ahead Recipe
Book Review: Love the tips, love the recipes!
Summary: 5 Stars
I received this book as a Christmas gift. My husband knows I love Cook's Illustrated, and I like trying to cook ahead (since making dinner is a bit nuts with 3 little kids), so he picked this out for me. I'm almost done reading it cover to cover, and I love it!! It has CI's normal thorough explanation of how they created the recipe, plus the recipes are written very detailed & concise (helpful for a perfectionist like me!).
Now as for this book specifically, I like all the recipes they've given. The chapters are: Appetizers, Side Dishes, Double-Duty Cooking, Slow-Cooker Favorites, Stews, Chilis, and Sauces, Casseroles, Oven-Ready Entrees, Breakfast and Breads, Desserts, and Make-Ahead Holiday Menus. They range from basic, kid-friendly foods, to fancy, dinner party recipes. Some are a little too "out there" for me (I'm a little picky), but I'd say at least 75% of them are ones I'd like to eat.
The recipes I've made so far are: Classic Scalloped Potatoes, Chicken Enchiladas, and White Chicken Chili. They have 2 things in common- they were all time-consuming, but they were all the BEST version of those foods I have EVER eaten!!! They take a bit of time to make, but the payoff is that on a future date, I get to enjoy an awesome dinner with little to no preparation. I can't wait to make more of these recipes!
Summary of The Best Make-Ahead Recipe
.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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