The Best Make-Ahead Recipe

The Best Make-Ahead Recipe

The Best Make-Ahead Recipe
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Book Summary Information

Editor: Cook's Illustrated Magazine
Illustrator: John Burgoyne
Photographer: Daniel J. Van Ackere
Edition: Hardcover
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2007-03-15
ISBN: 1933615141
Number of pages: 435
Publisher: America's Test Kitchen

Book Reviews of The Best Make-Ahead Recipe

Book Review: You'll Want to Read the Details
Summary: 4 Stars

This is my first cookbook in the Cooks series and I would consider purchasing more. The divisions are helpful, and there is a generous number of recipes under each division. I've tried only a few, but each was as promised with one exception, each recipe I tried resulted in more servings then was indicated. I'm glad I took the time to read the pages about the testings that precede each section, they contain tips that I can use with many of my 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 Proven?al; "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 souffl? 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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