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


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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 0.9 x 10.3 inches
  • Shipping Weight: 2.2 pounds (View shipping rates and policies)
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (145 customer reviews)
  • Amazon Best Sellers Rank: #14 in Books (See Top 100 in Books)

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.

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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#71 Overall (See top 100 authors)
#70 in Books
#70 in Books

Customer Reviews

I love Ina Garten and every one of her cookbooks.
preppygirl56
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.
Kcorn
While I may make a recipe or two, this book is not what I thought it would be.
go.with.the.flow

Most Helpful Customer Reviews

260 of 269 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.

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.
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68 of 77 people found the following review helpful By Bassocantor TOP 500 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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50 of 56 people found the following review helpful By christine g on November 2, 2014
Format: Hardcover Verified Purchase
I love the Barefoot Contessa, but I find her cookbooks repetitive. This "make it ahead" concept seemed like a good idea, but it is really just a one or two sentence footnote at the bottom of the page.
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66 of 77 people found the following review helpful By Life is Delicious! on November 2, 2014
Format: Hardcover Verified Purchase
Ina has done lovely cookbooks before & always the photography is fantastic (it's always nice to envision a recipe before making it). However, everyone on Earth knows you can make soups, dips, sauces, hummus, & lasagna ahead of time, & then heat/reheat. Everyone knows if you freeze something, it needs thawing before heating/serving (except for ice cream-like items, course). She "borrows" recipes from her former cookbooks for this book, which is extremely disappointing. She even showcases a dog biscuit recipe which you do ahead of time (you have to anyhow as that is what makes 'em crunchy....leaving the oven door open as the oven cools {following a King Arthur Flour recipe}, or just plain using a very hot oven which she does. Then you just keep them in a tightly covered container or Ziplock bag - I don't get the inclusion of a dog biscuit recipe in this cookbook at all. Does she serve her guests dog biscuits that she made months ago?

I don't care for the style - she writes the recipe "as is" with no "do aheadedness" to it, that is the main (lengthy) focus to all the recipes, then she writes 1 to 2 tiny sentences in the corner on how a partial recipe component - or the whole recipe - can be made ahead. Everyone knows how to cut up veggies, put them in Ziplock bags and then toss together at the last moment. At times it's only a couple of hours ahead that she talks about (which really doesn't help a cook in the long run in most cases).

? Uncorking the wine one day ahead to taste it? You better have a Vacuvin or some other reliable method of "recorking", keeping oxygen out, and maintaining the integrity of that wine (especially if it's expensive!) while you wait for the serving time!
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68 of 81 people found the following review helpful By mecross on November 2, 2014
Format: Hardcover Verified Purchase
Like others who have already posted their review, I too own all of Ina's cookbooks so I eagerly await her new ones. 'Make It Ahead' is a major disappointment. It reminds me of long time authors who merely churn out another novel because it is expected of them, so they use other writers to help do the research and writing. The recipes seem stale and a rehash of many others she has done over the years. The 'make ahead' part is only a minor theme of the book, one or two sentences tucked at the bottom of some of the pages. I have made one recipe from the book, Salty Cranberry oatmeal chocolate chip cookies, and was disappointed by the taste. Sadly I will not be buying any more of Ina's books.
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