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Make It Ahead: A Barefoot Contessa Cookbook, by Ina Garten

Download Ebook Make It Ahead: A Barefoot Contessa Cookbook, by Ina Garten

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Featured Recipes from Make It Ahead Download the recipe for French Green Bean Salad with Warm Goat Cheese Download the recipe for Roast Chicken with Bread & Arugula Salad Download the recipe for Chocolate Cake with Mocha Frosting

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About the Author

INA GARTEN is the host of the Emmy Award–winning Barefoot Contessa television show on Food Network and a New York Times bestselling author. She lives in East Hampton, New York, with her husband, Jeffrey. This is her ninth book. Visit Ina at www.BarefootContessa.com.

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Product details

Series: A Barefoot Contessa Cookbook

Hardcover: 272 pages

Publisher: Clarkson Potter; 1st Edition edition (October 28, 2014)

Language: English

ISBN-10: 0307464881

ISBN-13: 978-0307464880

Product Dimensions:

7.7 x 0.8 x 10.3 inches

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

Average Customer Review:

4.4 out of 5 stars

1,021 customer reviews

Amazon Best Sellers Rank:

#8,992 in Books (See Top 100 in Books)

I bought this cookbook because I have all of Ina Garten's cookbooks. I have skimmed though it and did not find myself marking pages of items I wish to make (which is unusual for her cookbooks). I have to say that I am a little disappointed in this book.

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.

Ina Garten's new cookbook Make It Ahead: A Barefoot Contessa Cookbook is tastefully and impeccably done as you would expect from Ms. Garten. But as many reviewers have said, the book is repetitive of her prior cookbooks including old recipes, just updated to "make ahead". The whole make it ahead concept is a tired one as the majority of the recipes are ones like casseroles that every cook knows can be made well ahead of time to be frozen and then popped out when needed. The big selling point of the book is make it ahead Thanksgiving which includes making the turkey ahead. You don't really cook the turkey ahead, you prep it in the fridge by curing it with salt, then you still have to cook it two to two and half hours on Thanksgiving and then slice it up and put the dark meat back in for another 15 to 20 minutes. It shortens the cooking time, but at the end of the day you aren't really making it ahead like you would a casserole that has to be assembled. All in all, the book looks great, but unless you are a diehard Barefoot Contessa fan, it is not essential.

A good, straightforward book with recipes to please everyone.This is my first Ina Garten cookbook, although I have been cooking for myself and my family for many years and own a small library's worth of cookbooks. I like her shows and her persona. My sister is a devoted fan. I just never bought one of her books. About to celebrate my 60th birthday with a family reunion, I looked to amazon for a book on make-ahead recipes. I wanted someone else to think out menus for me.This book does not disappoint. So far, I have made (and frozen for the family get-together) ginger shortbread cookies, salted chocolate chunk cookies, and zucchini basil soup. All are simple to make from easily-sourced ingredients. All instructions and quantities are correct. All are delicious.Tomorrow I'm making the pearl farro and mushroom soup. (Yes, the pearl farro was available at my local grocery store. I wondered about that.)

Honestly, I don't understand why she would choose this title for the book. She could easily have called it "Ina Garten's Classics" or something rather. The "make ahead" twist is pretty lousy - for instance. Make ahead beef tenderloin refers to a simple paragraph i the end of the recipe: Roast the beef and make the mayonnaise. Wrap both well and refrigerate for up to 2 days.Seriously, Ina? I mean, that's not what I had in mind when buying a cookbook from a person of your caliber with the selling point "make it ahead"Apart from that, it seems to me there's not much new, most recipes have been around in her own books.

I have all of Ina's books. This is just a great book to have on hand when you are needing a few dishes to make ahead. I have done about 10 so far and they are all wonderful. Nice size book, stays open, good tips, every recipe has a picture.

Not a lot of recipes I would make in here. I was interested because I heard her mention her make-ahead Thanksgiving turkey. I thought how helpful that would be--make it today and serve it tomorrow! Turns out her idea of make-ahead was to make it in the morning and reheat it before dinner. I already do that.

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Make It Ahead: A Barefoot Contessa Cookbook, by Ina Garten PDF