Do-ahead Dinners: How to Feed Friends and Family Without the Frenzy (Anglais) Relié – 15 août 2013
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Description du produit
Revue de presse
It s fantastic. I want to cook every single thing in it. --India Knight
James Ramsden s writing is so compelling and his recipes so accessible that Do-Ahead Dinners made me want to run straight into the kitchen and start cooking. --Russell Norman of Polpo
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Commentaires client les plus utiles sur Amazon.com
My rating: 2 Stars
My opinion: This definitely was not a favorite cookbook of mine. I didn't see this book as being family friendly as it was very heavy on foods that would never see the tops of my plates such as pigs cheek, pigs belly, venison, rabbit, etc.. I think I am a pretty open eater, but couldn't see the foods on other friends' plates either. To boot, most recipes have heavy prep time so not sure of the "do-ahead"
I must admit that it did have a very interesting selection on vegetarian selections that I would focus on.
Breads for "make ahead" would be easier to actually make the day of, esp with the yeast being so temperamental.
From an ingredient standpoint, I did feel some ingredients could be very difficult to obtain in the US, particularly in the Midwest rural area where I am from. They might be easier in urban areas, but I had my doubts on some of those too.
All in all, I could count on two hands the number of recipes that I would make.
Source: Publisher for Review
Would I recommend? : No
Stand Alone or Part of a Series: Stand Alone
Author: James Ramsden
Publisher: Anova Books/Pavilion
E-Book ASIN: B00EOS36KK
I remember a time when I first moved out of my parents home I often spent one day a week making sauces and casseroles for that week and occasionally for a neighbor or friend that might be having a trying time and be unable to cook that day for some reason. As important as my refrigerator was, I valued my freezer equally. I was raised in a home where guest were often added to the dinner table t the last moment so my mother taught us to prepare meals ahead that could be made at the last minute. The difference was we usually made things along the lines of sauces such as for spaghetti, bases like those for soups or dumplings and of course casseroles. We would blanch vegetables as well but never thought of breads or other items. After reading Do-Ahead Dinners I begin to wonder why we were so limited in what we prepared and froze for later use.
Do-Ahead Dinners begins with the story of James Ramsden and his sister, Mary, who in 2010 took over an old Chemistry Lab in a converted school. They started out with a Hodge-podge of used furniture but with word of mouth and the use of social medias it soon became well known and a well known place to find good food. Home cooking with a flair might be a good description. Not wanting to rushed in preparation and serving James began preparing parts and sometimes all of some of the items they offered. By doing so he could be sure that the quality and taste was not lost due to being rushed. Do-Ahead Dinners contains many of those dishes and others he has developed over time.
There are breads, appetizers, soups, some side dishes and even some main dishes other than casseroles. Not all the dishes can be made and frozen for an extended time, but rather are broken down in such a way as to do the majority of the prep a day ahead of time then finish the next day so that when your guest arrive you are not worn and flustered by rushing to get everything ready. The recipes included in the cookbook are easy to understand and are not so fussy that the picky eaters in your home might object to them. You will enjoy the wide variety of recipes offered. Each and every one is sure to gain you praise for how hard you must have slaved in the kitchen. Only you need know the truth. Be sure to take a close look at Do-Ahead Dinners when you start looking for a new cookbook. The tasty recipes will have you drooling and anticipating arriving home to try each and every one of them.
This book was absolutely not what I was expecting. And that’s a good thing.
I honestly expected lots of frozen casseroles, lasagnas, crock pot / slow cooker dishes, things like that. I couldn’t have been more wrong.
Try the following recipes on for size:
- Scotch Quail Eggs with Brown Sauce
- Southern Style Pork Shoulder
- Neck Of Lamb with Roasted Garlic and Flageolet Beans
- Shallot Tarts with Taleggio and Pine Nuts
- Honey Roasted Carrots with Za’Atar
- Exploding Chocolate Pots
- Sticky Apple Cake with Drunk Currants
You get the idea. Not your average frozen dinner, that’s for sure.
Admittedly, most of these recipes have both make-ahead and final prep components to them, so they aren’t just ones you can take from freezer to oven to table. But the most labor intensive portion of each recipe is done in advance, and that portion is frozen or refrigerated until you need it.
I really enjoyed this book, and it’s made me look at busy weeknight meals differently. I don’t know how often I’ll serve quail eggs, but I will definitely be trying several of the dishes. One thing I would have liked to have seen more of was pictures of the finished dishes, although there certainly wasn’t a dearth of images in the book. Just personal preference, that’s all.
Rating: 4 stars (out of 5)
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