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The Best Make-Ahead Recipe
Features over three hundred recipes for pre-prepared meals that can save time later, including dishes such as casseroles and desserts.
435 pages, Hardcover
First published March 1, 2007
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Displaying 1 - 28 of 28 reviews
February 20, 2009
Eight months ago I purchased fifteen pounds of ground beef for about nine dollars at a supermarket Grand Opening down the way. I was packing it up to freeze, when a thought came sliding by: “You know…If I bunch this up just right, I could have sex with this meat.”
And so, if cooking has become my outlet for the pursuit of new sensual experience, then this book is my Kama Sutra. Which is to say, not everything is workable, some of it is over my head or requires too many professional implements; however, it is a tremendous resource for exploring proven methods and branching out into new areas. (Did I take the metaphor too far?).
On Page 302 There is a Recipe – Red Onion Jam Stuffed Pork Chops w/ Port, Pecans, and Dried Fruit. I became obsessed with getting it just right. Five hours, two trips to the store, and a destroyed kitchen later, I was ready to treat myself to the most impressive cullinary display I've ever been able to produce. And while the meal did not settle calmly, I have no regrets. Reaching back through time, and all the tasty quarters of my memory, I think this was the most delicious thing I’ve ever tasted. I know, I know, but I’m no fan of hyperbole; this is the simple truth of it. Serves four?...My Ass! Serves Me! Tonight!
I ate my belly balloon tight. I ate myself sick. I kept thinking, “I should save some of this for later, for when I’m hungry again and can enjoy it more.” And then, “Fuck it, I’ll have another.” Pretty soon the pan was empty, and I was questioning my own existence. Was life going to get any better than this moment?
If there’s a fatty in me this book will bring him out.
They teach you economy of action, and explain the how and why of a recipe. This is fantastic, because they save you so much of the trial and error that is typically required before perfecting a standout dish. It will help with simple things too, like mashed potatoes, where all variations are explored and then key suggestions made. Sometimes their dead ends will sound delicious to you and lead to a preferable permutation. I even like the long anecdotal lead-ins, am comforted by hearing how others have pushed through their mistakes and triumphed.
I'll mention again that many of the recipes are fairly complex, and beyond the capacity of my meager kitchen and meager budget. That said, it's on the level that aspire I to...like with the Kama Sutra.
And so, if cooking has become my outlet for the pursuit of new sensual experience, then this book is my Kama Sutra. Which is to say, not everything is workable, some of it is over my head or requires too many professional implements; however, it is a tremendous resource for exploring proven methods and branching out into new areas. (Did I take the metaphor too far?).
On Page 302 There is a Recipe – Red Onion Jam Stuffed Pork Chops w/ Port, Pecans, and Dried Fruit. I became obsessed with getting it just right. Five hours, two trips to the store, and a destroyed kitchen later, I was ready to treat myself to the most impressive cullinary display I've ever been able to produce. And while the meal did not settle calmly, I have no regrets. Reaching back through time, and all the tasty quarters of my memory, I think this was the most delicious thing I’ve ever tasted. I know, I know, but I’m no fan of hyperbole; this is the simple truth of it. Serves four?...My Ass! Serves Me! Tonight!
I ate my belly balloon tight. I ate myself sick. I kept thinking, “I should save some of this for later, for when I’m hungry again and can enjoy it more.” And then, “Fuck it, I’ll have another.” Pretty soon the pan was empty, and I was questioning my own existence. Was life going to get any better than this moment?
If there’s a fatty in me this book will bring him out.
They teach you economy of action, and explain the how and why of a recipe. This is fantastic, because they save you so much of the trial and error that is typically required before perfecting a standout dish. It will help with simple things too, like mashed potatoes, where all variations are explored and then key suggestions made. Sometimes their dead ends will sound delicious to you and lead to a preferable permutation. I even like the long anecdotal lead-ins, am comforted by hearing how others have pushed through their mistakes and triumphed.
I'll mention again that many of the recipes are fairly complex, and beyond the capacity of my meager kitchen and meager budget. That said, it's on the level that aspire I to...like with the Kama Sutra.
Read
August 3, 2011I'm not sure if you can truly finish reading a cookbook...but I have browsed through enough! I am looking forward to trying recipes from this book because of the known quality and taste of any recipes that come from America's Test Kitchen. But I personally like quick recipes. That, I have not found here. Hence, making ahead. I just have to make the time to make something delicious ahead of time! This would have done me a world of good when I was pregnant and freezing meals. If I could only get my butt in gear and do that now that I have a toddler running around!
January 20, 2014
I first checked this out from the library and made a couple of the dishes prior to out-of-town visitors. The dishes I made were so good, I sought out the book and purchased it. I enjoy the cooks Illustrated books because they don't just give you the recipe; they tell you what variations they tried and what the results were from each variation. Being someone who loves to play with recipes, reading the results of their trials has saved me much time and needless experimentation. I have made 4 or 5 of the recipes included here, several for which I already had an excellent standard recipe, but did not do well with advance preparation. This shoed me why and gave me the tools,to either adapt my recipe or gave me a reliable alternative. A great resource for anyone who enjoys good food but can't always afford the prep time immediately prior to serving. Highly recommended.
April 6, 2009
Pretty much the bible of make ahead cooking!
Every recipe I have tried has been delicious and received rave reviews!
As is always the case with America's Test Kitchen, some of the recipes are a bit more complicated than they need to be. I have ammended a few of them by replacing complicated ingredients with simple ones. For instance, in the Beef Tamale Pie recipe, I replaced a gaazillion listed latin spices with a taco seasoning packet and had fabulous results.
All around it's my most recommended cook book by far. A great resource for any kitchen.
Every recipe I have tried has been delicious and received rave reviews!
As is always the case with America's Test Kitchen, some of the recipes are a bit more complicated than they need to be. I have ammended a few of them by replacing complicated ingredients with simple ones. For instance, in the Beef Tamale Pie recipe, I replaced a gaazillion listed latin spices with a taco seasoning packet and had fabulous results.
All around it's my most recommended cook book by far. A great resource for any kitchen.
March 30, 2018
You gotta love Cook's Illustrated; if you've never read one of their magazines or cookbooks, get one as soon as you can. Every recipe is accompanied by explanations of chosen (and rejected) methods and ingredients, so you learn principles that can help you to tailor other recipes and/or wing it with great results.
November 24, 2007
The sweet potato casserole was a hit. The beef pot pie was rich and delicious and I was able to freeze half the recipe and give it to a new mother.
This is a great book because it goes beyond lasagna and casseroles and offers other tasty make-ahead recipes.
This is a great book because it goes beyond lasagna and casseroles and offers other tasty make-ahead recipes.
September 10, 2009
I'll be buying this one. I love Cooks Illustrated magazine, so I knew this book would be good. There are wonderful recipes with clear instructions. Not your basic freeze-ahead casseroles either - lots of inspiration here.
April 15, 2012
I borrowed this book from the library six times in six months. No joke. I finally purchased my own copy. I use it for entertaining, babysitter nights and meals for new moms. The recipes are foolproof and classic. My finicky, carnivorous husband has liked every meal I've made from this book.
August 30, 2015
Manicotti turned out well! However not a lot of meatless dishes, and (as usual) America's Test Kitchen gives a big ole finger to any attempt to cook healthier.
September 18, 2016
Snore. In my love/hate relationship with Cook's Illustrated, this cookbook exemplifies everything I hate. Yes. The recipes are well-developed and explained. That's the part I like. The parts I don't like are:
1. The recipes are basic, everyone has one, even ones that they make-ahead recipes. Nothing new here, folks.
2. Many recipes are laid out so that you have to turn the page to finish reading it. Why is it so hard to put a whole recipe on one page or at least a double page spread?
3. The cookbook reads like a text book. The print is small and double column. This is ok for the explanation parts, but for the recipes is a little rough. Sepia and white abound and I fall asleep just opening the book.
4. The photos. Some recipes include a black and white photo. There are a total of 16 color plates grouped together near the front of the book. The recipes for these photos are scattered throughout. Why bother with the color photos? They add nothing to the book. I guess someone would look at a photo and go to the page and make the dish. However, the pictured recipes do not even tell you that there is a picture you can see before making it.
5. And you will be charged $35.00 for this. Do yourself a favor and check it out from the library first. If you are a beginning cook, this might be a good beginning place for you. Otherwise, the internet is chockfull of similar recipes in a much more user friendly format.
1. The recipes are basic, everyone has one, even ones that they make-ahead recipes. Nothing new here, folks.
2. Many recipes are laid out so that you have to turn the page to finish reading it. Why is it so hard to put a whole recipe on one page or at least a double page spread?
3. The cookbook reads like a text book. The print is small and double column. This is ok for the explanation parts, but for the recipes is a little rough. Sepia and white abound and I fall asleep just opening the book.
4. The photos. Some recipes include a black and white photo. There are a total of 16 color plates grouped together near the front of the book. The recipes for these photos are scattered throughout. Why bother with the color photos? They add nothing to the book. I guess someone would look at a photo and go to the page and make the dish. However, the pictured recipes do not even tell you that there is a picture you can see before making it.
5. And you will be charged $35.00 for this. Do yourself a favor and check it out from the library first. If you are a beginning cook, this might be a good beginning place for you. Otherwise, the internet is chockfull of similar recipes in a much more user friendly format.
March 5, 2008
I wanted to like this cookbook more. I had originally gotten it out of the library because I was looking for a make-ahead casserole for a brunch. And I did find one - the 24 hour omelet, which was good. But that's the problem with the book -- the recipes are only good. With a Cook's Illustrated book, you're expecting better-tasting food and it just delivers food that is OK but with the added pomp of a lot of experimental, how-to text.
Reminds me of a Thanksgiving Chicago NPR interview where the commentator made four pumpkin pies - a fancy pie (Bon Appetit), a smarty pie (Cooks Illustrated), a healthy pie (recipe off the organic pumpkin label), and a quicky pie (recipe off the puree can?). Everyone hated the smarty pie!!! And loved the fancy pie. Bon Appetit has excellent recipes.
Anyways, I've gone back to the cookbook a couple of times, once to search for good make-ahead appetizers and another time for make-ahead dinner party entrees and the recipes just weren't right. I could always find something better in another cookbook or cooking magazine. Lots of stews, slow cooker recipes, etc but nothing better than could be found in a slow cooker or stew cookbook. Let me know if anyone has a good make-ahead cookbook with interesting recipes suitable for entertaining because this isn't it.
Reminds me of a Thanksgiving Chicago NPR interview where the commentator made four pumpkin pies - a fancy pie (Bon Appetit), a smarty pie (Cooks Illustrated), a healthy pie (recipe off the organic pumpkin label), and a quicky pie (recipe off the puree can?). Everyone hated the smarty pie!!! And loved the fancy pie. Bon Appetit has excellent recipes.
Anyways, I've gone back to the cookbook a couple of times, once to search for good make-ahead appetizers and another time for make-ahead dinner party entrees and the recipes just weren't right. I could always find something better in another cookbook or cooking magazine. Lots of stews, slow cooker recipes, etc but nothing better than could be found in a slow cooker or stew cookbook. Let me know if anyone has a good make-ahead cookbook with interesting recipes suitable for entertaining because this isn't it.
January 23, 2017
3.5 stars
I own a few America's Test Kitchen books and have read/studied/cooked from a lot of other America's Test Kitchen and Cook's Country cookbooks. There is some cross over between books, so I figured I'd write my thoughts here. (I own the ATK TV seasons complete cookbook, the two ATK Slow Cooker Revolution cookbooks, and the ATK Mexican food cookbook.)
I really liked this book but decided not to buy it. 300 of the 400 pages in the book felt either quite similar to other America's Test Kitchen or Cook's Country books, OR contained recipes that were pretty dated and didn't seem like something I'd cook much. The other 100 pages were fantastic and pretty unique to this book (recipes like Stromboli, overnight waffles, freezer biscuits, muffins that go from freezer to oven, lots of make ahead dessert recipes, and some make-ahead holiday menus that help you plan out an entire week prior to the event so you're cooking things every day).
If you don't own many other ATK or Cook's Country cookbooks, I think this is definitely a good one to own. If you do own others, I'd just check this out of the library or something to see what you think. As with the other ATK and Cook's Country books, the recipes are great.
I own a few America's Test Kitchen books and have read/studied/cooked from a lot of other America's Test Kitchen and Cook's Country cookbooks. There is some cross over between books, so I figured I'd write my thoughts here. (I own the ATK TV seasons complete cookbook, the two ATK Slow Cooker Revolution cookbooks, and the ATK Mexican food cookbook.)
I really liked this book but decided not to buy it. 300 of the 400 pages in the book felt either quite similar to other America's Test Kitchen or Cook's Country books, OR contained recipes that were pretty dated and didn't seem like something I'd cook much. The other 100 pages were fantastic and pretty unique to this book (recipes like Stromboli, overnight waffles, freezer biscuits, muffins that go from freezer to oven, lots of make ahead dessert recipes, and some make-ahead holiday menus that help you plan out an entire week prior to the event so you're cooking things every day).
If you don't own many other ATK or Cook's Country cookbooks, I think this is definitely a good one to own. If you do own others, I'd just check this out of the library or something to see what you think. As with the other ATK and Cook's Country books, the recipes are great.
January 21, 2015
Perhaps my purpose was too specific, but I was seriously disappointed with this book. I wanted to know how to make dishes ahead to freeze for my elderly in-laws. I wanted to learn what I can freeze and what I can't and why. This book addressed none of those issues! Sure it has plenty of meat stews and curries that can be made ahead and frozen, but almost any cook knows those can be frozen. The authors were overly conservative about the storage times saying that stews and curries should be kept freezer no longer than a month. The vegetable section basically only addressed storing prepared items in the refrigerator for 2 days and the dessert section was extremely limited. As a regular cookbook this book is okay, but as a "Make-Ahead" cookbook it doesn't make it.
November 4, 2012
What a great read. I love cookbooks and this one is filled with techniques and how to's. They tell you their best results of trying different versions of recipes to come up with the best "do aheads".
February 28, 2008
the chocolate souffle recipe alone, makes this book worth whatever you pay for it. But there are many more great recipes.
October 19, 2008
One of my all time favorite cookbooks. Everything comes out like it suppose to.
May 15, 2009
Someday, when I return to eating real food, there are some great time-saving recipes here!
October 28, 2009
Awesome recipes!! I learned about freezing and how to prepare many classic recipes in advance that turned out great. I'll probably have to buy this book.
September 12, 2009
worth owning
October 28, 2011
I like more illustrations in cookbooks. There aren't a lot here. The taste tests and eqpt ratings were nice. The recipes are divine.
August 31, 2014
If you like Cook's Illustrated, you'll like this book. Not revolutionary, but delicious-sounding all the same.
September 29, 2017
4 stars
- Ms. Jenn
- Ms. Jenn
May 5, 2021
I have yet to read a C.I. book that I did not love.
April 5, 2023
Filled with great recipes and, more importantly, the thought process behind them and why and how they were modified to work for advanced preparation.
As my partner and I adjust to caring for his mother, we've been adjusting our cooking to make parts of meals in advance so that we can serve dinner before her 'sun-downing' makes eating more difficult for her to navigate. Unfortunately, many make ahead ideas online turned out disappointingly like leftovers (not that we don't regularly use up leftovers, but that is not what we're hoping for when cooking fresh from scratch.)
The recipes in this book were all tested specifically for making in advance, and the authors share the notes from the testing process -- quite useful!
As an added bonus, there is a section at the end of full, planned menus.
As my partner and I adjust to caring for his mother, we've been adjusting our cooking to make parts of meals in advance so that we can serve dinner before her 'sun-downing' makes eating more difficult for her to navigate. Unfortunately, many make ahead ideas online turned out disappointingly like leftovers (not that we don't regularly use up leftovers, but that is not what we're hoping for when cooking fresh from scratch.)
The recipes in this book were all tested specifically for making in advance, and the authors share the notes from the testing process -- quite useful!
As an added bonus, there is a section at the end of full, planned menus.
May 27, 2022
I want to make most of these recipes!! And as always the instructions and information from America's Test Kitchen is amazingly in depth and they remain a favorite source of how to make my kitchen work well. Can't wait to try some of these for Sunday lunch!
September 7, 2016
Okay I just couldn't get into a lot of the recipes. They were odd sounding. Also WHERE ARE THE PICTURES? How do I know how these items are suppose to look at the end? I just found the book to be very un-visually appealing. I probably won't making anything from this cookbook. I need pictures. I had such high hopes fort his book too.
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February 11, 2017Sara 641.555 Best
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