Barefoot Contessa Cookbook by Ina Garten, Ana Garten |, NOOK Book (eBook) | Barnes & Noble
The Barefoot Contessa Cookbook

The Barefoot Contessa Cookbook

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by Ina Garten
     
 

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For more than twenty years, Barefoot Contessa, the acclaimed specialty food store, has been cooking and baking extraordinary dishes for enthusiastic customers in the Hamptons. For many of those years, people have tried to get the exuberant owner, Ina Garten, to share the secrets of her store. Finally, the energy and style that make Barefoot Contessa such a special

Overview

For more than twenty years, Barefoot Contessa, the acclaimed specialty food store, has been cooking and baking extraordinary dishes for enthusiastic customers in the Hamptons. For many of those years, people have tried to get the exuberant owner, Ina Garten, to share the secrets of her store. Finally, the energy and style that make Barefoot Contessa such a special place are shown here, with dozens of recipes and more than 160 breathtaking photographs, in The Barefoot Contessa Cookbook.
        
Ina's most popular recipes use familiar ingredients, but they taste even better than you would expect. Her Pan-Fried Onion Dip is the real thing, with slowly car-amelized onions and fresh sour cream. Tomato soup is created from oven-roasted tomatoes and fresh basil to intensify the flavors. Meat loaf is as good as your grandmother's, but it's healthier because it's made with ground turkey and fresh herbs. The light and flaky Maple-Oatmeal Scones are baked with rolled oats, whole wheat, and real maple syrup. Now these and other famous Barefoot Contessa recipes can be prepared at home.
        
Ina says that before she owned a specialty food store she often spent a week making dinner for six friends. Her experience at Barefoot Contessa has given her hundreds of ideas for creating wonderful parties in a few hours. And they're all in this book. Crab Cakes with Rémoulade Sauce can be stored overnight in the refrigerator and sautéed just before the guests arrive. Cheddar Corn Chowder can be made days ahead, reheated, and served with a salad and bread for a delicious autumn lunch. The ingredients for Grilled Salmon Salad can all be prepared ahead and tossed together before serving. The batter for the Raspberry Corn Muffins can be mixed a day before and popped into the oven just before breakfast.
        
Ina Garten teaches us how to entertain with style, simplicity, and a relaxed sense of fun. There are notes throughout the book for giving cocktail parties, lunches, and dinner parties where everything is done before the guests arrive. And there are easy instructions for creating gorgeous party platters that don't even require you to cook!
        
With Ina Garten and The Barefoot Contessa Cookbook, you have the perfect recipe for hosting parties that are easy and fun for everyone--including the cook.


From the Hardcover edition.

Editorial Reviews

bn.com
The Barefoot Contessa may be the most famous specialty food store in the rarefied environs of the Hamptons, but don't assume that the recipes the owner, Ina Garten, is finally revealing are too sophisticated for ordinary mortals to enjoy. The Barefoot Contessa Cookbook is filled with wholesome, appealing, homey recipes and sensible, realistic tips for elegant entertaining.

Product Details

ISBN-13:
9780307956057
Publisher:
Potter/TenSpeed/Harmony
Publication date:
04/02/2013
Sold by:
Random House
Format:
NOOK Book
Pages:
256
Sales rank:
175,707
File size:
44 MB
Note:
This product may take a few minutes to download.

Read an Excerpt

The Cocktail Party
Before I owned a specialty food store, I could spend hours making hors d'oeuvres for a cocktail party. Now I think it's more important to have fun and to spend time with my friends. If I am racing around getting drinks for everyone and then running back and forth to the kitchen to get hot hors d'oeuvres out of the oven, I have missed the point of having a party. So now I have several guidelines for myself.

First, all the fixings for drinks are on a table in the room where cocktails are served: glasses, wines, alcohol, mixers, ice, lemons, and limes. I often have one special drink which everyone ends up choosing: Campari with soda and blood orange juice, champagne and crème de cassis, or margaritas. Second, I do everything possible to ensure that I never leave the room. Friends need to be greeted, people who don't know each other need to be introduced, and the energy of a party is set from the moment people arrive. I choose appetizers that can be served at room temperature and everything is out on tables or ready to pass before the first guest arrives. Third, despite my passion for good food, it's not my first priority for a good cocktail party. The first one is the guest list. Are the people interesting? Will they enjoy each other's company? Are there surprises? I sometimes ask people to bring friends who are fun so surprises happen.

Cocktail parties with good, hearty food can be a very easy way to entertain, particularly on Friday night. I serve five or six different kinds of appetizers and three of each kind per person. Plan a menu like a meal: seafood (crab cakes), vegetables (roasted eggplant), and meat (chicken satay). You can even serve coffee and a country dessert platter at the end. Friends stop on their way home from work--who needs dinner after a good cocktail party?--and they can be home by 9:30, having had a wonderful start to their weekend.  What could be better?

Roasted Eggplant Spread serves 6 to 8

This is not only good, it's good for you. Many years ago we developed a group of recipes that have almost no fat for customers who like to save their calories for dessert. I love to serve this alongside other Mediterranean specialties, such as hummus, pita bread, Greek olives, feta cheese, and stuffed grape leaves.

1 medium eggplant, peeled
2 red bell peppers, seeded
1red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
11/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste

Preheat the oven to 400 degrees.

Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.

Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend.

Taste for salt and pepper.

Serve with toasted pita triangles or crackers.

Lamb Sausage in Puff Pastry makes 28 appetizers; serves 6 to 8

Whenever I am catering a party and the husband wants good old "pigs in blankets" and the wife wants something more sophisticated, I recommend lamb sausage in puff pastry. It looks the same but tastes so much better. You can use any kind of thin fresh sausage for this recipe. I like to serve it with extra mustard.

1 pound fresh lamb sausage, 1/2 inch thick, in a coil
2 sheets commercial puff pastry, thawed (see note)
2 tablespoons        Dijon mustard
1 egg, beaten with 1 tablespoon water or milk, for egg wash

Preheat the oven to 400 degrees.

Bake the sausage on a baking sheet for 20 minutes. Turn the sausage and bake it  5 to 10 minutes more, until it's fully cooked. Cool to room temperature.

Unfold the puff pastry on a lightly floured board. Cut each piece in half lengthwise and brush the top sides with mustard. Divide the sausage into 4 equal pieces. Starting at the long end of the pastry, place 1 piece of the sausage on top of the mustard and roll it up tightly, overlapping the end by 1        2 inch and sealing the pastry by brushing the edge with water. Cut off the excess pastry. Roll the other 3 pieces of sausage in puff pastry. Place the 4 rolls, seam side down, on a baking sheet lined with parchment paper. Brush with the egg wash. Lightly score each roll diagonally to make 7 equal pieces. Bake at 400 degrees for 20 to 25 minutes, until browned. Slice and serve immediately.

Lobster Salad in Endive makes 24 appetizers; serves 6 to 8

If you want to be good to yourself and your guests at the same time, ask your fish store to sell you cooked fresh lobster meat, instead of cooking a lobster yourself. This is a great summer appetizer or a special treat for New Year's Eve. This recipe is also good, and not quite so expensive, with cooked shrimp or crabmeat. You'll see that a little salad makes a lot of appetizers.

3/4 pound fresh cooked lobster meat, small-diced
1/2 cup good mayonnaise
1/2 cup small-diced celery (1 stalk)
1 tablespoon capers, drained
11/2 tablespoons minced fresh dill pinch kosher salt pinch freshly ground black pepper
4 heads Belgian endive

Combine the lobster, mayonnaise, celery, capers, dill, salt, and pepper.

With a sharp knife, cut off the base of the endive and separate the leaves. Use a teaspoon to fill the end of each endive leaf with lobster salad. Arrange on a platter and serve.

From the Hardcover edition.

What People are saying about this

Steven Spielberg
I enjoy Barefoot Contessa both for its presentation, which is just about the best I've ever seen, and also because the food tastes like home cooking-because it is. I'm drawn in as much by its personality as I am by what they have to offer.
Eli Zabar
No store more fully embodies the easy, stylish elegance of the Hamptons than Barefoot Contessa. And no one understands what successful entertaining is all about better than Ina Garten. Born of retailing, her wonderful accessible recipes have been tested on you and me for a very long time and they really work. Bravo! (Eli Zabar, owner of E.A.T., The Vinegar Factory, Eli's Bread, Across the Street, and Eli's Manhattan)
From the Publisher
"I enjoy Barefoot Contessa both for its presentation, which is just about the best I've ever seen, and also because the food tastes like home cooking—because it is. I'm drawn in as much by its personality as I am by what they have to offer."—Steven Spielberg, director, DreamWorks SKG

"Like Ina Garten herself, this stunning, lively new book is about style, simplicity, comfort, and good times among family and friends. Her natural approach to food is frank and forward, and you are sure to treasure each tip, each story, each recipe."—Patricia Wells, author of At Home with Patricia Wells: Cooking in Provence

"No store more fully embodies the easy, stylish elegance of the Hamptons than Barefoot Contessa. And no one understands what successful entertaining is all about better than Ina Garten. Born of retailing, her wonderful accessible recipes have been tested on you and me for a very long time and they really work. Bravo!"—Eli Zabar, owner of E.A.T., The Vinegar Factory, Eli's Bread, Across the Street, and Eli's Manhattan

Patricia Wells
Like Ina Garten herself, this stunning, lively new book is about style, simplicity, comfort, and good times among family and friends. Her natural approach to food is frank and forward, and you are sure to treasure each tip, each story, each recipe. (Patricia Wells, author of At Home with Patricia Wells: Cooking in Provence)

Meet the Author

In 1978, Ina Garten left her job as a budget analyst in the White House to pursue her dream: operating a specialty food store in the Hamptons. Twenty years later, Barefoot Contessa is celebrated for its stylish charm as well as its delicious food. Ina lives in East Hampton, New York, and Southport, Connecticut, with her husband, Jeffrey.


From the Hardcover edition.

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Barefoot Contessa Cookbook 4 out of 5 based on 0 ratings. 49 reviews.
ImaFan More than 1 year ago
Although the book is probably more for intermediate than inexperienced cooks, Ina Garten's recipes are no-fail. Her presentation is outstanding and the food is good home cooking with wonderful flair. You'll impress all your guests with these recipes and they always turn out the way Garten says they will. My favorite is the Indonesian Ginger Chicken (which can also be used with other meats and even tofu and seitan for vegetarians or vegans who eat honey). I received this book as a birthday gift and used it so often, I went out and bought Barefoot Contessa At Home and Back to Basics. There has been some criticism that Garten uses too much butter and oil in her recipes, but I find that this is really the case in her desserts (which rely on traditional recipes - none of that hydrogenated margarine crap) not her appetizers, entrees, or breakfasts. What I really appreciate about her cooking style is that it uses good, simple, fresh ingredients to produce great food. No muss, no fuss, but there will be some labor. Don't expect 30-Minute Meals here, although some will be quick like the salads.
Anonymous More than 1 year ago
I found the book to be interesting and informative. The recipes are laid out simply. Ms. Garten explains the terms in an easy to understand vocabulary. The recipes are appealing and definitely tasty. I can't wait to start reading the other three.
Hayah32208 More than 1 year ago
This is a fantastic book for creating fun dishes for your family or a dinner party you may be having. Alot of easy to follow recipes for beginners or experienced. The crabcake recipe is excellent.
Guest More than 1 year ago
I've found that many recipes from celebrity chefs don't come out right when you make them at home. They leave something out, or change the measurements slightly so that us home cooks will still go to their restaurants to get the same results. Ina Garten's recipes have never failed me, (except the one time I didn't completely read the directions for her Outrageous Brownies, and didn't leave some of the chocolate chips aside to mix in once the batter cooled, but it still tasted great!) and I look forward to more cookbooks from her.
Guest More than 1 year ago
This is by far the best cookbook I have used! The Barefoot Contessa has established herself as a true chef! Here recipes are easy to follow and always get rave reviews wherever you serve them. Well done!
Guest More than 1 year ago
Fabulous, easy to make recipes that are great for every night or a special occasion. I highly reccommend it to everyone who enjoys good food.
TennisLiz More than 1 year ago
This book is full of ideas and delicious recipes. You will wow your guests with any choice. Some recipes are less practical than others but all are delicious.
Guest More than 1 year ago
I have many, many cookbooks, but this is the only one that I truly rely on everyday. The recipies and directions are so easy to follow and the results are amazing. The book is written very well and the pictures are beautiful. Ina Garten now has her own section in Martha Stewart Living magazine every month. I now have a subscription!
Guest More than 1 year ago
This lavishly illustrated volume containing many stunning full-color photographs of finished dishes as well as locally grown produce strives for elegant simplicity and proves that good food need not be complicated. The dishes described are not difficult to prepare and require no special expertise or equipment. The author provides clearly written recipes that call for widely available ingredients. She knows that even standard dishes can benefit from fresh thinking and encourages inventiveness in the kitchen. This book would make a lovely gift for anyone who likes to entertain simply, naturally, and with style. Another book that I highly recommend is Sonia Uvezian's masterpiece, 'Recipes and Remembrances from an Eastern Mediterranean Kitchen,' which has to be one of the greatest ethnic cookbooks ever written. It too inspires innovation and brims with magnificent recipes suitable for entertaining that have consistently brought me raves from both family and guests. Uvezian's recipes for hummus with red pepper paste and for pomegranate wine punch are just two of the hundreds in her book that will bring you fame as a cook.
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Lynn64 More than 1 year ago
Gave as a gift for Christmas. My daughter has asked for it over the last few years so 2013 was her lucky year. She is an excellent cook and apparently loves Ina Garten and this book.
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blue-eyes More than 1 year ago
i love all of Ina Garten's books. They are easy to follow for the home cook and the meals are delicious. The illustrations are beautiful. She gives great ideas for any type of meal, party. I have all of her books and can't wait for the next one.
Anonymous More than 1 year ago
The chef has gathered together some really great recipes and what I have tried so far was to my perfection. I highly recommend this book to all those who like a taste of fine dining foods.
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PMW More than 1 year ago
After seeing the movie "Julia and Julie" I was inspired to prepare a wonderful dinner for 12 of my friends. I decided to challenge myself and make beef bourguignon. I mentioned to my friend from NY that I was going to try to make the dish and she replied "What a great idea!" and made the dish, using Ina Garten's recipe, a week before my dinner party. My friend raved about the results and reviews she received from her guests. I rushed to Barnes and Noble to pick up Ina Garten's cookbook. I have a couple of her cookbooks but the recipe for Beef Bourguignon is in The Barefoot Contessa Cookbook, a book I didn't own. The day of my party I prepared the recipe up to a certain point but there were still steps to complete close to the time my guests were arriving. Three of my guests worked with me to ensure the dish got to the table where it was thoroughly enjoyed by all. The work of completing the recipe provided my guests with a fun and interesting evening. The next day my husband and I finished the the delicious leftovers. Beef bourguignon is just one of the fabulous recipes from Ina Garten's The Barefoot Contessa Cookbook. The parmesan smashed potatoes and carmelized butternut squash are equally wonderful. For dessert, the outrageous brownies will please any brownie lover! The pictures are vibrant and show you how a dish will present itself on your table. On the side margins of the pages are Ina's helpful hints to ensure every cook's success. Anyone who loves to cook and those who want to learn will find this Ina Garten cookbook or any Ina Garten cookbook a partner in their kitchen.
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