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Do-Ahead Dinners: How to Feed Friends and Family Without the Frenzy by James Ramsden

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Notes about this book

  • sarahj22 on June 01, 2018

    Southern-style Shoulder of Pork: I looked at quite a few pulled pork recipes before taking the plunge and this one didn't disappoint. Tender, smoky, delicious and one of my go-tos when cooking for guests, especially for a relaxed games afternoon. It always goes down a treat. For veggies I set aside some of the spice rub to use on cauliflower florets before roasting for half an hour. JR states that a 'small' pork shoulder is 3-4kg but the ones available to me are usually only 1.5kg. For that size you can cut back the cooking time to around 4 hours or stick to the specified 7-8. The barbecue sauce is lovely and more complex than many others, but as with other BBQ sauces I found it too sweet, so now when making it I cut the sugar back by around a third. The sauce improves with time and freezes well too. JR suggests traditional accompaniments of Boston baked beans, soft buns and a crunchy salad: I agree with the salad but also like the fresh contrast of sharp slaw and crusty bread.

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  • ISBN 10 1909397725
  • ISBN 13 9781909397729
  • Published Aug 20 2013
  • Format eBook
  • Language English
  • Countries United Kingdom

Publishers Text

A range of 150 fresh, creative recipes that can all be made ahead at a leisurely pace, so that cooks aren't holed up in the kitchen, playing chef, instead of sitting at the table playing host

Cooking for groups can be a stressful operation, yet at his supper club, The Secret Larder, James Ramsden has built a reputation for creating exciting, trendy, tasty food without the gaga gourmet, while being able to maintain a relaxed and sociable presence amongst the guests. This is because he prepares the majority of his food ahead. In this book, James offers an exciting array of stress-free, inexpensive recipes that can be prepared ahead and served up without a fuss so that the cook can be with their guests, not stuck in the kitchen. Do-ahead cooking need not be limited to hotpots and pies; James' innovative recipes include Scotch Quail Eggs with Homemade Brown Sauce, Fennel Soup with Brown Shrimp and Dill, Pig Cheek Salad with Pickled Shallot and Buttermilk Dressing, Rhubarb Crumble Ice Cream, and Raspberry Gin and Tonic. The recipes are not exclusively for entertaining—many double-up as easy after-work suppers. This is a book for every cook's bookshelf.

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