Cook Now, Eat Later – Mary Berry
Genre: Cookbook
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Cook Now, Eat Later reveals many interesting recipes you can prepare in advance without compromising the quality of the food. The author offers tips on how to store the meals and enjoy them at the right time.
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While eating more home cooked meals always sounds like a good idea, in practice it is hard to find the time to cook for family and friends. Mary Berry tackles this problem in her new cookbook, Cook Now, Eat Later, by taking an innovative approach. Her idea is that you can prepare things in advance, so that when meal time comes around, everything is simple and ready to go. Best of all, you can do this without giving up flavor, quality, or nutrition.
Cooking for guests or family should be a pleasurable experience, but that is not always the case. If you’ve ever had a dinner party with a last-minute disaster, you know how stressful and fraught with worry such an occasion can be. The answer, according to author Mary Berry, is to cook in advance. When everything is done before the guests ever arrive, your dinner party should be much more relaxing, and you might even enjoy it yourself.
The book is split into sections covering recipes for Soups, First Courses, Fish, Game and Poultry, Meat, Salads and Vegetables, Vegetarian dishes, Supper Dishes, Puddings, and Desserts. There are also sections on Christmas, baking at home, snacks to have with drinks, and cooking for a large group.
A few of the recipes in the book are Grilled vegetables with goat cheese, Baked cod with pesto and parmesan mashed potatoes, Thai pork curry, Butternut squash soup, Herbed fondant potatoes, and Lavender creme caramel.
Recipes all include an easy to use ingredients list, and instructions that are clearly explained. Each recipe also includes details on how to make dishes ahead. It delineates exactly which steps can be done in advance, and how to store pre-prepared food in the refrigerator or freezer until you are ready to finish and serve the food. Preparing your dishes in advance like this keeps you one step ahead, and makes your actual mealtimes hassle-free, stress-free, and enjoyable.
Along with recipes, Berry provides readers with practical tips, advice, and shortcuts. For instance, users of low fat spreads are advised that if they are using this in a cake, the spread should come straight out of the fridge, to avoid the cake turning runny.
Cook Now, Eat Later includes an Introduction and Forward that give you some more personal insights from the author. Berry gives the sense that she truly cares about food, cooking, and creating dishes that you will be proud to share with family and friends.
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