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Do-Ahead Dinners

how to feed friends and family without the frenzy

James Ramsden

Pavilion

Format:

ISBN: 9781862059979

Price: £20.00

Publication date: 15 August 2013

Category: Cookery

‘This is a book you really want. No fifteen minute magic or culinary sorcery, just practical, staged cooking 
of the most sumptuous dishes. Made me salivate.’ 
Yotam Ottolenghi

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, whilst 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 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.  

ABOUT THE Author

James Ramsden is a food writer, podcaster and founder of London-based Pidgin and Magpie restaurants. The author of four cookbooks, he has written about food and cookery for the GuardianThe Times, the FTSainsbury’s MagazineLondon Evening Standard and writes a monthly column in delicious. magazine. He hosts a weekly podcast, the Kitchen is on Fire, with his friend and business partner Sam Herlihy. He has built a reputation for creating exciting, trendy, tasty food without the gaga gourmet, and yet he is also known for his relaxed and sociable presence among the guests. 

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