A Revolutionary Approach to Cooking Ahead with 150 Recipes for the Time-Pressed Cook

Make-ahead meals don’t need to be second-rate, pulled from the freezer and tossed into the microwave, or smothered with sauce to conceal their lack of flavor. With simple planning and smart shopping, foods prepared ahead can be just as flavorful and fresh as those prepared at mealtime.

The Make-Ahead Cook presents eight different strategies that provide solutions for the time-pressed cook who appreciates the ease of make-ahead meals, but demands great taste. Each chapter focuses on a different path in make-ahead cooking, taking into account a variety of needs, budgets, and lifestyles, adding up to what is essentially eight cookbooks in one.

The 150 recipes in the book are specifically designed for preparing and cooking ahead: time-intensive stews reengineered to spread the workload over two days, favorite casseroles and pot pies reimagined to taste fresh after reheating, and hearty roasts reinvented into completely different meals for the following day.

Through its eight approaches to preparing and cooking in advance, The Make-Ahead Cook transforms the concept—and taste—of make-ahead meals from quick convenience to quality cuisine.

 

The Make-Ahead Cook ensures that cooking in advance is not only simple but also delicious. It shares the fundamentals of all aspects of freezing, thawing, storing, and reheating, and takes the calculation out of the kitchen by noting all procedure times—prepping, storing, finishing, serving—as well as providing easy-to-navigate, step-by-step instructions.

Proving that using time wisely in the kitchen is a virtue, The Make-Ahead Cook exemplifies what make-ahead cooking can truly be—convenient, economical, and delicious.

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• Publication Date: September 2014
• 336 pages, paperback
• 150 recipes, four-color throughout
• $26.95 (list price)
• ISBN 978-1-936493-84-5