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Make It Ahead: A Barefoot Contessa Cookbook by Ina Garten

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Notes about this book

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Notes about Recipes in this book

  • Parmesan kale chips

    • Breadcrumbs on July 20, 2015

      p. 28 - I picked up some beautiful Cavolo Nero at the farmer’s market and needed a quick and easy recipe to make use of it. This recipe fit the bill and complimented the Italian inspired menu I’d planned. We especially liked the use of Parmesan in this version of kale chips. I left the leaves whole, which made for a nice presentation. Photo here: http://chowhound.chow.com/topics/1019558?commentId=9648409#9648409

  • Caesar salad with blue cheese and bacon

    • Breadcrumbs on January 01, 2015

      P. 43 – Ina’s dressing is delicious with a wonderful tang due to the 1/2cup of lemon juice. I just wasn’t sold on the Roquefort with a Caesar…not sure we need to mess with a good thing. For the very first time, Ina and I will have to agree to disagree!! Love that the dressing will “last for days” in the refrigerator. It does make quite a bit so it’s particularly handy to have on hand over the holidays. A hearty salad is just a few moments away if unexpected guests arrive. Photos here: http://chowhound.chow.com/topics/1000517?commentId=9363146#9363146

  • Wild mushroom and farro soup

    • kayanelson on November 15, 2014

      A nice hearty soup. It's good but not spectacular. But I would make it again.

    • Laraaline on January 03, 2015

      I made this with 1/2 the creme fraiche that was called for and it was still delicious! I would like to make with homemade beef broth next time.

  • Cauliflower and celery root soup

    • swegener on December 30, 2014

      Really good, and simple. Though celery root might as well be made of gold for how expensive it is around here.

    • MelissaM0223 on February 03, 2016

      Delicious! I did half celery root / half turnip, and added a little bit more cream than suggested.

  • Ham and leek empanadas

    • MVitek on January 28, 2015

      Used Oscar's Smokehouse pork loin.

  • Herbed pork tenderloins with apple chutney

    • gastronom on March 05, 2015

      Very good. Recommend you make her apple chutney, too--good combo

  • Apple chutney

    • gastronom on March 05, 2015

      Excellent. Crowd enjoyed it with her pork tenderloin.

  • Spinach and ricotta noodle pudding

    • MVitek on December 05, 2014

      Tasty. Used a thicker, homestyle noodle.

  • Roasted baby bok choy

    • Delys77 on February 11, 2016

      Interesting approach. Avoids having to stir fry when you are working on several other dishes.

  • Baked farro and butternut squash

    • ksg518 on December 19, 2016

      This is very good and, as Ina notes, substantial enough to be a main course. I used some kabocha squash I already had in addition to some butternut squash. If I had one tweak it would be to add the squash about 10 minutes after the farro has been in the oven so it stays a little firmer.

  • Leek and artichoke bread pudding

    • MVitek on December 05, 2014

      Good. Doubled the artichokes.

  • Fresh apple spice cake

    • gastronom on March 05, 2015

      Nice moist cake; unless you love orange flavor, I would skip the orange rind. Found it distracted from the apple flavor.

  • Fresh blueberry pie

    • alex9179 on May 26, 2016

      My youngest son requested it for his birthday, although the texture of the blueberries weren't to his liking. The rest of the family loved it and the cassis addition is wonderful.

  • Tres leches cake with berries

    • alex9179 on May 26, 2016

      Rich and delicious. A great dessert to bring to a pot-luck gathering and small pieces will satisfy most.

  • English chocolate crisps

    • pistachiopeas on March 23, 2015

      Recipe online: http://barefootcontessa.com/recipes.aspx?RecipeID=1045&S=0

  • Homemade ricotta

    • alex9179 on May 26, 2016

      My go-to ricotta recipe because my only other option is the average Frigo-type. I use it for traditional Italian-American lasagna and it takes it over the top.

  • Make-ahead salt and pepper biscuits

    • anya_sf on May 27, 2017

      I didn't make them ahead; they are very quick to make. Followed mixing directions, but butter was no longer visible in the dough. Dough was quite dry, just barely came together. Nevertheless, it worked, and biscuits were tender. Got 11 biscuits (my cutter was closer to 2"). Took 15 min to bake. Tasty - salt and pepper on top is nice. Still, I wanted extra butter on mine. They'd be great with eggs.

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Reviews about this book

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  • ISBN 10 0307464881
  • ISBN 13 9780307464880
  • Linked ISBNs
  • Published Oct 28 2014
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Clarkson Potter

Publishers Text

For the first time, trusted and beloved cookbook author Ina Garten, the Barefoot Contessa, answers the number one question she receives from cooks: Can I make it ahead?

If you’ve ever found yourself stuck in front of the stove at your own party, scrambling to get everything to the table at just the right moment, Ina is here to let you in on her secrets! Thanks to twenty years of running a specialty food store and fifteen years writing cookbooks, she has learned exactly which dishes you can prep, assemble, or cook ahead of time. Whether you’re hosting a party or simply making dinner on a hectic weeknight, Ina gives you lots of amazing recipes that taste just as good—or even better!—when they’re made in advance.

In Make It Ahead, each recipe includes clear instructions for what you can do ahead of time, and how far in advance, so you can cook with confidence and eliminate last-minute surprises. Make a pitcher of Summer Rosé Sangria filled with red berries, let it chill overnight for the flavors to develop, and you have a delicious drink to offer your friends the minute they arrive. Simmer a pot of Wild Mushroom & Farro Soup, enjoy a bowl for lunch, and freeze the rest for a chilly evening. You can prep the kale, Brussels sprouts, and lemon vinaigrette for Winter Slaw ahead of time and simply toss them together before serving. Assemble French Chicken Pot Pies filled with artichokes and fresh tarragon a day in advance and then pop them in the oven half an hour before dinner. And for dessert, everyone needs the recipe for Ina’s Decadent (gluten-free!) Chocolate Cake topped with Make-Ahead Whipped Cream. Ina also includes recipes for the biggest cooking day of the year—Thanksgiving! Her Ultimate Make-Ahead Roast Turkey and Gravy with Onions & Sage may just change your life.

With beautiful photographs and hundreds of invaluable make-ahead tips, this is your new go-to guide for preparing meals that are stress-free yet filled with those fabulously satisfying flavors that you have come to expect from the Barefoot Contessa.

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