- Hardcover: 256 pages
- Publisher: Clarkson Potter; 1 edition (April 6, 1999)
- Language: English
- ISBN-10: 9780609602195
- ISBN-13: 978-0609602195
- ASIN: 0609602195
- Product Dimensions: 7.8 x 0.8 x 10.5 inches
- Shipping Weight: 2.2 pounds (View shipping rates and policies)
- Average Customer Review: 792 customer reviews
- Amazon Best Sellers Rank: #2,980 in Books (See Top 100 in Books)
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The Barefoot Contessa Cookbook Hardcover – April 6, 1999
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Lauren Bacall gets cranky when Barefoot Contessa, an East Hampton specialty food store/institution for more than 20 years, is sold out of Indonesian Ginger Chicken. She can now thank her lucky stars that exuberant owner Ina Garten has written The Barefoot Contessa Cookbook and included this recipe. Ms. Bacall is sure to be pleased to discover how easy it is to achieve such fantastic flavor. Simplicity is something of a bottom line at Barefoot Contessa. "Food is not about impressing people," Ina Garten says. "It's about making them feel comfortable."
Aimed at the cook who intends to entertain, The Barefoot Contessa Cookbook draws on Garten's experience as a caterer, as well as her knowledge of what customers really want to eat when they arrive at her shop. She has culled her favorite recipes and has included timesaving tips, always striving for ease and simplicity. Neither cooking nor entertaining should be a chore, according to Ina Garten, and her lovely cookbook is a case in point.
This is an intensely illustrated cookbook that shows the foods to best advantage (and makes it a lovely gift book). Presentation counts for a great deal, and Garten's food styling adds to any food platter. But just as relevant are photos that bring in the spirit of fresh, locally grown produce. There's the local poultry producer proudly holding a laying hen in case anyone should wonder where the eggs come from.
Starting with appetizers, Ina Garten isn't afraid to include such basics as hummus and guacamole: she knows from experience that her versions make a profound impact. There are French Onion Soup and Corn Cheddar Chowder, Baked Virginia Ham and Salmon with Fennel, Roasted Carrots and Caramelized Butternut Squash--and then one killer dessert after another. Included, too, are some breakfast specialties. Any upscale bed and breakfast could have this book in the kitchen and get rid of all others.
This isn't a cookbook about getting outrageous with food. The Barefoot Contessa Cookbook is about warming the hearts and souls of your guests with familiar food raised to a gourmet level. --Schuyler Ingle
Long Island's summer foodie crowd flocks to the Barefoot Contessa for the kinds of upscale eats that are required for the endless rounds of parties. Garten's creations satisfy her customers, and this cookbook makes it easy to understand why. Savory dishes such as turkey meatloaf and lobster potpie are sure to be crowd pleasers. Potato-fennel gratin improves simpler spud creations; one can go over the top with buttery, creamy Parmesan smashed potatoes. Croissant bread pudding provides a rich ending to a grand dinner. For those entertaining overnight guests, Garten offers a handful of trendy breakfast scones. A chapter on finger foods provides the basis for grazing or for summer lawn cocktail parties. Garten's use of extra-large eggs as her standard measure may cause some cooks to encounter difficulties in reproducing some recipes. Mark Knoblauch
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First, the photographs in the book are amazing. They show beautiful meals of completed recipes, as well as some concerning choosing the freshest ingredients, preparing a recipe, and setting the table. Instead of making one feel intimidated or lacking because you don't have a 1,000 square foot kitchen of your own, they are inspiring, and make you excited to try each new recipe. Second, the food is, simply, divine. While there are some very creative and new recipes, many of the recipes are classics with a few new twists, that truly elevate the food. My favorite recipe in the book - as you can tell from my photograph how dirty the page is from me cooking it over and over - is the recipe for Filet of Beef Bourguignon. Ina took a Julia Child classic recipe and cut out a few hours of cooking time by using filets of beef. Truly delicious and so much easier to prepare. Serve it for your next dinner party, and you will get nothing but raves.
If you enjoy cooking, this is a good selection for your library of cookbooks.
This cookbook includes some really wonderful recipes, but it is also a celebration of great food. I urge you to read more than just the recipes. Ina covers the importance of high quality fresh ingredients. The photos throughout the book are beautiful and instructions easy to follow. Although I know my way around the kitchen, I appreciate the photos showing how Ina defines mince, chop, and dice. Ina even shares how to make your own vanilla extract.
In the past week I've made roasted carrots, homemade applesauce, roasted baby pumpkins, fingerling potatoes, homemade granola, and cranberry harvest muffins. Everything has been wonderful. The cranberry harvest muffin recipe itself is worth the price of the book.
Over the last few years, I lost my interest in cooking. This book has inspired me to get back into it again.