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Make It Ahead: A Barefoot Contessa Cookbook Hardcover – October 28, 2014


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Editorial Reviews

Amazon.com Review

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 (October 28, 2014)
  • Language: English
  • ISBN-10: 0307464881
  • ISBN-13: 978-0307464880
  • Product Dimensions: 7.7 x 0.8 x 10.2 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (23 customer reviews)
  • Amazon Best Sellers Rank: #1 in Books (See Top 100 in Books)

More About the Author

In 1978, Ina Garten left her job as a budget analyst in the White House to pursue her dream of operating a specialty food store in the Hamptons. She is a frequent contributor to major national magazines and writes a recurring column in O Magazine. Her new television series on entertaining can be seen on Food Network. Ina lives in East Hampton, New York, and Southport, Connecticut, with her husband, Jeffrey.

Amazon Author Rankbeta 

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#29 Overall (See top 100 authors)
#29 in Books
#29 in Books

Customer Reviews

The pictures and recipes are easy to follow.
JP
If an engineer like me can follow these recipes, you can too.
Bassocantor
This is a book I can sit down with and plan ahead.
gobirds2

Most Helpful Customer Reviews

122 of 128 people found the following review helpful By Kcorn TOP 100 REVIEWERVINE VOICE on October 28, 2014
Format: Kindle Edition Verified Purchase
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.

I also plan to make a 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).

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.
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32 of 36 people found the following review helpful By Bassocantor TOP 1000 REVIEWER on October 28, 2014
Format: Hardcover
This is exactly the type of book I needed. I want something that: First of all, uses healthy recipes; Second, is easy to do; Third, has precise instructions (sorry, engineers are like that.) I also appreciate the various tips and high-quality photos that are customary in this series of books.

Each recipe includes: Number of servings, Ingredients, Specific preparation instructions, and very important--the "MAKE IT AHEAD" note--what you do ahead of time, and what you do just before serving.

√ This book meets my expectations of everything I needed--all provided in a simple, clear format. If an engineer like me can follow these recipes, you can too. Highly Recommend!
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5 of 5 people found the following review helpful By J. Michaelson on October 30, 2014
Format: Hardcover Verified Purchase
What a disappointment. I own all of her cookbooks and I had really high hopes for this new one. Many recipes are found in her other books to start with and then the rest are boring or old hat and unimaginative. Obviously, there was very little thought put into this book. Her first books were so good and they have gone way downhill the last few. Next time I will wait and look it over in a bookstore. Not worth the money.
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16 of 21 people found the following review helpful By Debby on October 28, 2014
Format: Kindle Edition Verified Purchase
I just read this book from cover to cover, and I'm itching to get into the kitchen and make a lot of these recipes. This book delivered more than I had hoped for. The first thing that makes me fall in-love with a cookbook are pictures. This book has them, as in a gorgeous photo of each and every recipe. The reason I'm such a fan of Ina Garten is that she makes fancy looking food, that is actually quite simple. Of course, it's not processed meals, that you microwave. She's cooking from scratch, but I find her recipes to be user-friendly, and always successful. I say that her recipes work, with confidence, because I own all of her cookbooks and have made (and blogged) over a dozen of them. Not one recipe of hers, that I've made, has flopped.

Sure, some of her ingredients might be on the pricey side (like a 4-5 pound beef tenderloin), but not all of her recipes are super expensive. What appeals to me about Ina's recipes is that many of them look healthy, colorful and I want to dive right into a dish of whatever the recipe photo looks like. This book gives great tips on how to prepare recipes ahead of time. We're not talking spending two days of making freezer meals. Ina's approach is how to prepare dishes just enough so that when company arrives, it's a matter of heating, baking or serving some dishes at room temperature. Some recipes taste even better, when left for a few hours (or a day) for all the flavors to marry. We enjoy entertaining, but sometimes I wear myself out (yes, I am can be a perfectionist), and I know this book will become my new best cooking/baking friend.

In the cocktail section, my eyes locked onto a beautiful Greeke mezze Thyme Roasted Red Pepper plate. It's totally doable and a whole lot more impressive than chip and dip.
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15 of 20 people found the following review helpful By outwest on October 28, 2014
Format: Hardcover
As a huge cookbook and cooking fan, Garten's book is a great addition to any cookbook arsenal, particularly in relation to holiday cooking. There is nothing more intimidating than cooking for a large crowd, and the practice of cooking ahead, without sacrifice in flavor or quality, is a life savor for the large event.

This book is filled with great strategies, recipes, and advice on cooking ahead for types of food that can handle it. It has been noted that, for example, some menus fail to include traditional items (such as Thanksgiving not including mashed potatoes), but then I would suggest that certain foods (like mashed potatoes) will not lend well to cooking far ahead of time. Think of the book like a secret weapon: while some folks are left scrambling to cook everything at once, you will have already almost finished many of the main dishes. Again, for large events and cooking on a larger scale, the book is a lifesaver.

Of course, the cookbook is sprinkled with much of Garten's humor and kindness, which also makes it a great read. A must have for cookbook lovers.
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