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Barefoot Contessa, How Easy Is That?: Fabulous Recipes & Easy Tips Hardcover – October 26, 2010

4.2 out of 5 stars 335 customer reviews

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Editorial Reviews

Amazon.com Review

Fall into Cooking Featured Recipe from Ina Garten’s Barefoot Contessa: How Easy Is That?: Herb-Roasted Turkey Breast

Why do we only serve turkey on Thanksgiving? A whole turkey breast roasted with fresh rosemary, sage, and thyme is a great weeknight dinner and the leftovers make delicious sandwiches the next day. Roasting the turkey at 325 degrees and allowing it to rest for fifteen minutes ensures that it will be very moist. --Ina Garten

Serves 6 to 8

Ingredients

1 whole bone-in turkey breast (6½ to 7 pounds)
2 tablespoons good olive oil
1 tablespoon minced garlic (3 cloves)
2 teaspoons freshly squeezed lemon juice
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
¾ cup dry white wine

Preheat the oven to 325 degrees. Place the turkey breast on a rack in a roasting pan, skin side up.

In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly all over the skin of the turkey breast. (You can also loosen the skin and smear half of the paste underneath, directly on the meat.) Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1½ to 1 ¾ hours, until the skin is golden brown and an instant-read meat thermometer registers 165 degrees when inserted into the thickest and meatiest area of the breast. Check the breast after an hour or so; if the skin is overbrowning, cover it loosely with aluminum foil.

When the turkey is done, remove from the oven, cover the pan with aluminum foil, and allow the turkey to rest at room temperature for 15 minutes. Slice and serve warm with the pan juices.

Fall into Cooking Featured Recipe from Ina Garten’s Barefoot Contessa: How Easy Is That?: Easy Cranberry & Apple Cake

This recipe is inspired by a cranberry pie from Sarah Chase’s book Cold Weather Cooking. My friend Barbara Liberman calls it “easy cake”--I call it delicious. It’s even better served warm with vanilla ice cream. --Ina Garten

Serves 6-8

Ingredients

12 ounces fresh cranberries, rinsed and picked over for stems
1 Granny Smith apple, peeled, cored, and diced
½ cup light brown sugar, lightly packed
1 tablespoon grated orange zest (2 oranges)
¼ cup freshly squeezed orange juice
11⁄8 teaspoons ground cinnamon, divided
2 extra-large eggs, at room temperature
1 cup plus 1 tablespoon granulated sugar
¼ pound (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
¼ cup sour cream
1 cup all-purpose flour
¼ teaspoon kosher salt

Preheat the oven to 325 degrees.

Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.

Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1⁄8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.




From Publishers Weekly

The focus is on creating simpler yet appetizing dishes that save time and minimize stress in the kitchen in bestselling author (Barefoot Contessa Cookbook) and Food Network guru Garten's latest. She showcases recipes that utilize fewer ingredients, limited to those easily found in supermarkets or specialty food stores. She also stays away from time-consuming cooking techniques, instead making unusually good use of her oven for everything from easy parmesan risotto and French toast bread pudding to spicy turkey meatballs. Despite the relative simplicity of these dishes, they are still elegant enough to be served at dinner parties, especially the roasted figs and prosciutto, fresh salmon tartare, and the mouthwatering, easy Provençal lamb. Garten's vegetable dishes are particularly appealing and varied, including scalloped tomatoes, garlic-roasted cauliflower, and potato basil purée, and her desserts are equally strong, with easy cranberry and apple cake and fleur de sel caramels. Full-color photos accompany each recipe and are enough to send any hungry soul immediately into the kitchen. True to her trademark style, Garten once again shows that delicious food can be prepared with a minimum of fuss, even with guests on the way.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Product Details

  • Hardcover: 256 pages
  • Publisher: Clarkson Potter; First Edition edition (October 26, 2010)
  • Language: English
  • ISBN-10: 0307238768
  • ISBN-13: 978-0307238764
  • Product Dimensions: 7.8 x 0.8 x 10.3 inches
  • Shipping Weight: 2.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (335 customer reviews)
  • Amazon Best Sellers Rank: #18,104 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover
I didn't think it was possible to be disappointed with anything Ina Garten is associated with, but I guess there's a first time for everything. I loved her last book (Back to Basics), but this one just fell flat for me for a few reasons:

1. The recipes aren't neccesarily easy, especially when you have to search for some of the special ingredients (duck fois gras, Tate's Bake Shop chocolate chip cookies, Fox's U-Bet chocolate syrup, etc.). Also, "good ketchup such as Stonewall Kitchen"?!? There were just too many instances of blatantly trying to advertise other people's products. I think the only people who will have no trouble finding these specialized ingredients live in New York City, East Hampton or near a Whole Foods store (which for me is a 2 hour drive).

2. Some of the tips are not realistic for regular cooks, especially in these tough economic times (having 2 dishwashers!?!?!). Sure, I'd love to have 2 dishwashers in my kitchen, but unless you regularly host dinner parties with > 10 people or you run a catering business out of your house, what's the point? And who has room in their kitchen for that?

3. Unlike Ina's other books, none of the recipes here made me want to drop what I was doing and start cooking. Also, Ina's other books have included a chapter on breakfast foods, so I was sad when I saw that this book did not.

The book was not a total disappointment. As always, the pictures and layout of the book were beautiful (although I didn't understand the full page individual photos of each of Ina's friends). Also, some recipes, such as Lemon Chicken Breasts, Ultimate Peach Ice Cream and Old Fashioned Banana Cake are really good.

I'm still a big Ina fan and I'll continue to buy her books. I guess not everyone can hit a homerun everytime they step up to the plate.
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Format: Hardcover Verified Purchase
I love both Ina's show and her cookbooks. If you've been a fan of both, most of these recipes (as others have noted) are going to seem redundant, particularly if you own her "Back to Basics" or The Barefoot Contessa cookbooks. While the layout and pictures are gorgeous, as usual, I couldn't get over the feeling this book was rushed out and with a little more time and development could have been better.

This is not to say that the recipes themselves are bad - we've just seen them before. The Mustard Chicken salad (page 104) is one of my favorites, but she's published it before. Jeffrey's Roast Chicken (page 122) is a re-tweaked version of the same recipe from the Barefoot Contessa cookbook. Again, these are good recipes, but the book wasn't presented as a redux of her other cookbooks. If it had been, customers would have been prepared for it, but as it was marketed - as a new book of recipes and tips - it is somewhat of a disappointment.
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Format: Hardcover
Unfortunately, I was very disappointed with this book..I love Ina and I love watching her shows but this book is not as good as her previous ones. I guess I thought it was about "easy" and it's not. If one must go to specialty stores for items such as tray figs, prosciutto, white truffle butter, smoked salmon, oxtails,mussels, soppressata salami(what is that?), duck foie gras(yikes),creme fraiche, romano flat bean(never saw those), bakery meringue shells,etc, etc,---this is not what I consider easy. Most cooks are into saving time with fresh, normal food items that are easily found in a normal foodstore. I hope in the future Ina reaches out to middle America for more normal not so expensive items to feed our families and friends. With today's economy, one has to be smart, a bit frugal and wise in making easy decisions for quick dinners on the table.. and healthy and easy does not have to be gourmet.Also, most of her tips and extra info was quite simplistic and took up alot of space in the book.
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Format: Hardcover Verified Purchase
As the owner of all of Ina's previous books I had to pre-order this latest title! I anxiously awaited it's arrival and was not dissapointed. I spent my entire Sunday cooking recipes from this new book I was so excited. I made the Chicken with Shallots (delicious) The garlic roasted cauliflower, the pear apple sauce, and the creamy parmesan polenta. All the recipes were easy and tasted amazing, and were hits with my family. I have cooked from all of Ina's books and this one is great like the rest. For all of you saying the recipes are repeats you obvioulsly didnt look close enough. There are some that are new variations of old favorites but for every one of those there are 10 new exciting ones!! Today I made the fresh peach cake and it was a delicious coffee type cake. I loved the book so much i purchased an extra copy for my mom. Dont listen to all the haters, If you want an easy to follow cookbook that produces tasty and elegant food, buy this book!
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I'm a really big fan of The Barefoot Contessa TV show and I own all of her cookbooks. This one is a disappointment. It arrived 3 days ago and while I haven't made any of the recipes yet Iam intrigued and will try the rich beef barley soup, watermelon and arugula salad and mocha chocolate icebox cake (our local grocery store carries Tates cookies). All in all however I got a sense of deja vu with many of the recipes and frankly the tips section was a waste of paper that went on way too long and was beyond basic. As usual it was lovely to look at and almost identical to all of her other cookbooks in layout. Nothing much new, her last really good cookbook was Barefoot in Paris.
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