From Publishers Weekly
The thorough, ever-reliable experts at Cook's Illustrated (The Best 30 Minute Recipe, The New Best Recipe) return with definitive make-ahead recipes for a number of classic dishes. Busy cooks will find recipes for standards such as Lasagna and Twice-Baked Potatoes as well as Slow-Cooked Barbecued Brisket and Lamb and Eggplant Moussaka. It should be noted that while the final steps-thawing a dish or throwing a prepared casserole directly in the oven-are easy, preparation often requires some planning. The authors' well-known compulsion to test recipes multiple ways before declaring a "best" version leads to text-heavy introductions for each dish, but readers are frequently rewarded with helpful tips and tricks. Flat no-bake lasagna noodles make fine stand-ins for the titular pasta in Baked Manicotti, and flank steak frozen for twenty minutes firms up the fibers before it's sliced to accommodate a cheese and spinach stuffing. Combined with a plethora of recommendations for everything from dutch ovens and hand blenders to "the best dark chocolate," this title makes a helpful resource for cooks with a passion for doing their "best."
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