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Barefoot in Paris: Easy French Food You Can Make at Home Hardcover – October 26, 2004
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Ina Garten's much loved cookbooks, The Barefoot Contessa Cookbook, Barefoot Contessa Parties!, and Barefoot Contessa Family Style, offer relaxed yet stylish dishes that don't tax the cook. Her food works wonderfully for entertaining but shouldn't be limited to such times. Barefoot in Paris finds Garten (almost inevitably) in France, "translating" native dishes for the American home cook. The result is rewarding, and should get those reluctant to "cook French" to do just that. Covered are classics like Celery Root Rémoulade, Boeuf Bourguignon, and Chicken with Forty Cloves of Garlic, but also "newer" dishes like Zucchini Vichyssoise and Avocado and Grapefruit Salad. If Garten ranges wide from typical Parisian fare--in, for example, recipes like Rosemary Cashews, Tomato Rice Pilaf, and a distinctly American Brownie Tart--these nonetheless embody the French approach. Her sweets, including the likes of Peaches in Sauternes, Plum Cake "Tatin," and an exemplary Crème Brûlée, are particularly tempting. Included also are asides like "About French Table Settings," and "If You're Going," a resource guide, that, practicality apart, give readers a sense of French culinary life. With color photos, this is winning addition to the Barefoot collection. --Arthur Boehm
From the Inside Flap
Hearty boeuf Bourguignon served in deep bowls over a garlic-rubbed slice of baguette toast; decadently rich croque monsieur, eggy and oozing with cheese; gossamer creme brulee, its sweetness offset by a brittle burnt-sugar topping. Whether shared in a cozy French bistro or in your own home, the romance and enduring appeal of French country cooking is irrefutable. Here is the book that helps you bring that spirit, those evocative dishes, into your own home.
What Ina Garten is known for--on her Food Network show and in her three previous bestselling books--is adding a special twist to familiar dishes, while also streamlining the recipes so you spend less time in the kitchen but still emerge with perfection. And that's exactly what she offers in "Barefoot in Paris. Ina's kir royale includes the unique addition of raspberry liqueur--a refreshing alternative to the traditional creme de cassis. Her vichyssoise is brightened with the addition of zucchini, and her chocolate mousse is deeply flavored with the essence of orange. All of these dishes are true to their Parisian roots, but all offer something special--and are thoroughly delicious, completely accessible, and the perfect fare for friends and family.
"Barefoot in Paris is suffused with Ina's love of the city, of the bustling outdoor markets and alluring little shops, of the bakeries and fromageries and charcuteries--of the wonderful celebration of food that you find on every street corner, in every neighborhood. So take a trip to Paris with the perfect guide--the Barefoot Contessa herself--in her most personal book yet.
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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.