Books : The Best Make-Ahead Recipe
from: America's Test Kitchen
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Binding: Hardcover
Dewey Decimal Number: 641.5
EAN: 9781933615141
ISBN: 1933615141
Label: America's Test Kitchen
Manufacturer: America's Test Kitchen
Number Of Items: 1
Number Of Pages: 435
Publication Date: March 15, 2007
Publisher: America's Test Kitchen
Sales Rank: 8486
Studio: America's Test Kitchen
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Editorial Review:
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
Average Rating: 
Rating:  -
What decade did the authors come from? Have they not gotten the word that HEAVY CREAM, gobs of butter and lots of salt are not exactly healthy? Good grief. These recipes should contain the same warnings as a pack of cigarettes! As I perused the recipes I was horrified at the ingredients. We just don't eat tlike that anymore. I can probably adapt some of the recipes to a more healthy way of cooking and eating, but overall I would not use the recipes in this book. Money is better spent on a subscription to Cooking Light magazine.
Rating:  -
I used several of these recipes to make ahead for Thanksgiving and they were delicious as well as gave me more time with the family and less time in the kitchen over the holiday. It's a winner.
Rating: -
Many of the recipes in this book were not only the best make-ahead recipes I've used, but some of the best recipes I've used. Pureed butternut squash, baked ziti, chicken and rice casserole, macaroni and cheese, and baked fish provencal are very good recipes whether you make them ahead or eat same day.
A unique feature of this book is the straight from freezer to oven approach for some of the baked goods. I have not previously seen a muffin recipe that goes straight from the freezer to the oven. This halves the time of making muffins, eliminates clean-up and results in warm fresh muffins for breakfast.
I used the make ahead mashed potatoes recipe for Thanksgiving. The recipe is too complicated to do if you have enough time to mash same day, but for a day when you're making 5 side dishes at once, it was great to pull these from the refrigerator, microwave and serve.
Like many Cook's Illustrated recipes, the recipes can be a little fussy and time consuming, but in most cases the results are worth it.
Rating: -
If for nothing else, the cinnamon roll recipe is to-die for in this book. I am NOT a very experienced cook and my cinnamon rolls were gobbled by my family in minutes. The dough was easy to manage and I loved the clear instructions and illustrations.
Rating: -
It was so interesting the trial and error of each recipe. They make suggestions why you use one product over another when you refrigerate or freeze your food. Great information regarding kitchen gadgets as well. I have several recipes marked to whip up and have made several things already. Some I didn't care for and others where very time consuming. The manicotti recipe is great fresh or from the freezer. It was hard to tell the difference between the two. I can't wait to make the chocolate molten cakes and the apple turnovers. You can freeze both of these and have them ready for company.
The roasted chicken filled my kitchen with heavenly smells yesterday and it tasted yummy. So tender and juicy!
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