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Barefoot in Paris: Easy French Food You Can Make at Home Hardcover – October 26, 2004

4.7 out of 5 stars 278 customer reviews

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Editorial Reviews

Amazon.com Review

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

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"Beloved all over the planet (not only for her food), Ina Garten has become the inspiration in the kitchen for so many of us. Her ease, warmth and grace make her shows as delectable to watch as her food is to eat." Gwyneth Paltrow --This text refers to an out of print or unavailable edition of this title.
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Product Details

  • Hardcover: 240 pages
  • Publisher: Clarkson Potter/Publishers; 1st edition (October 26, 2004)
  • Language: English
  • ISBN-10: 1400049350
  • ISBN-13: 978-1400049356
  • Product Dimensions: 7.8 x 0.9 x 10.4 inches
  • Shipping Weight: 2.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (278 customer reviews)
  • Amazon Best Sellers Rank: #12,022 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Toni VINE VOICE on June 22, 2007
Format: Hardcover Verified Purchase
There is not much that I can add to the reviews already written, but as an admitted Francophile, I wanted to put my 2 cents in. As all have stated, this is an incredible book, not just of French cooking, but a slight peek into the French way of living and thinking. Obviously, Ina loves Paris, and all that is French, and you get that feeling as she deviates from strictly recipes, and goes into the various nuances of French life.

Those nuances are scattered throughout the book and peppered (no pun intended) in the introductions to her recipes. The photography and food styling is excellent as usual, and as long as you aren't expecting a Jacque Pepin or Julia Child style of French cooking, then you will enjoy Ina's more simple, peasant-style fare. She talks about the visual preparation of the French table and all the ways that you can make your dining experience as simple, fresh, and carefree as the dishes. And for those who are fellow "Parisians", she guides you through the streets and markets of Paris and gives you a tour of sorts, of that magical city.

INTRODUCTION

TO START:
All about French wines
Raspberry Royale
Kir
Cassisa l'Eau
Cheese Straws
Blioni with Smoked Salmon
Cheese Puffs (Gougeres....ummmmmmmm!!!
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Format: Hardcover
The Barefoot Contessa cookbooks (I own all of them) can always be counted on if what you seek is a guaranteed "hit." Ina Garten's new book contains some of those. But, it seems to me that the book was rushed to press, because this book contains numerous oversights and glitches. I am a very experienced and confident home cook, and the "Ile Flottante" (floating island) recipe, for example, had me on my knees in despair. The intro assures us that it will be "worth every minute it takes to make." I lost track of the minutes it took to make this thing. The directions for making the caramel were so vague that my first attempt resulted in what I later learned is known as "crystallized" sugar. So, I turned to my faithful "Joy of Cooking" for clearer directions on how to make caramel (it's enormously nuanced, and definitely doesn't belong in a book that calls itself "easy.") Then, the meringues were supposed cook in 20 minutes. I have a brand new oven and an independent over themometer, and these took a good 40 minutes. The recipe says to "set aside" the caramel, which you later pour over the merigues--well, my caramel sat for about an hour, and when I went to pour it it was hard as a rock. Etc. Etc. She writes that her Moroccan Couscous is easy to reheat--but fails to explain how to reheat it without drying it out. The salmon with lentils recipe fails to mention when you add the lentils. Do you see what I mean? There are numerous oversights of this nature, making this a perilous book for any but an experienced cook. Glossy photos and a $35.00 sticker price cannot overcome sloppy basics. You can do better, Ina!
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Format: Hardcover Verified Purchase
Ina Garten has given us a new book on `cuisine bourgeois', and one immediately wonders if the world really needs another book on everyday French cooking, since we already have great works from Julia Child and Elizabeth David, excellent works from Patricia Wells and Richard Olney, and hundreds of others, including an excellent volume from Garten's mentor, teacher Lydie Marshall, author of the excellent book `A Passion for My Provence'. The questions become doubly appropriate with the recent appearance of Food Network colleague Tony Bourdain's really excellent book of bistro recipes, `Anthony Bourdain's Les Halles Cookbook'. To complete the picture of my general skepticism about book is the fact that Ms. Garten's book lists at a higher price than Bourdain's book, yet it has substantially fewer recipes and none of Monsieur Bourdain's really excellent tutorials on cooking technique. Yet, here is the key to Ms. Garten's enterprise and audience.

Ina Garten has no intention of emulating Julia Child in her writing or even in her TV shows. She is squarely in the tradition and style of Martha Stewart. Like Stewart, she started in the culinary business as a caterer and she was, for many years, a major contributor of culinary material to Martha Stewart's magazine. All you need to do is compare the design of Garten's books with either Bourdain's book or even Julia Child's books, and the difference is evident. Bourdain limits himself to pictures of dishes and series of pictures illustrating culinary techniques. Garten pictures lots of dishes, but she also pictures lots of pottery, table settings, and flowers as well. Each chapter has a prelude on marginally culinary matters.
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