Barefoot Contessa Cookbook

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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...

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More About This Book

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.

Editorial Reviews

From Barnes & Noble
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.
Library Journal
Garten opened her upscale take-out shop in East Hampton 20 years ago, and its still thriving today (some might say that its prices are what are legendary). Many of the recipes she shares in her lavishly illustrated book 200 color photographs are rather simple, and a number of them are familiar: Hummus and Guacamole, Baked Ham and Roast Chicken. Each chapter also includes an idea for a party platter for a buffet, from Fruit and Cheese to Country Desserts. An attractive book, but theres not much new here; for area libraries and others with large entertaining collections. Recommended for most collections.

Product Details

  • ISBN-13: 9780609602195
  • Publisher: Crown Publishing Group
  • Publication date: 4/28/1999
  • Pages: 256
  • Sales rank: 20,038
  • Product dimensions: 7.85 (w) x 10.29 (h) x 0.87 (d)

Meet the Author

Ina Garten

Ina Garten is one of the country’s most beloved culinary icons and the author of five previous cookbooks. She can be seen on Food Network, where her shows, Barefoot Contessa and Back to Basics, are among the network’s most watched. Ina also writes a column on entertaining for House Beautiful magazine. Visit Ina at BarefootContessa.com.

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.

Customer Reviews
Average Rating 4
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  • Posted October 16, 2008

    Fun and flavorful cooking

    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.

    2 out of 2 people found this review helpful.

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  • Anonymous

    Posted March 27, 2007

    Easy and Delicious!

    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.

    2 out of 2 people found this review helpful.

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  • Posted August 29, 2009

    I Also Recommend:

    Food Flair with Ease

    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.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted November 9, 2002

    EXTRA Large EGGS?? Spillovers!!! Pecan Bars!

    Has anybody actually tried to make the pecan bars? As a very experienced cook and baker in the home kitchen, this one has to be written, again. I challenge anybody to put the ingredients together exactly as the recipe reads with no complications. There is a major problem -- and I DID check to see if my pan was the larger size for jelly roll style recipes. Tasted great but was not an easy task.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted May 15, 2000

    Ava Gardner would have approved!

    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.

    1 out of 1 people found this review helpful.

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  • Posted February 9, 2011

    Ina the Original

    My wife and I love her books.

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  • Posted May 22, 2010

    Great Cookbook

    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.

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  • Anonymous

    Posted May 10, 2010

    If you like to cook, this is the book to read and re-read.

    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.

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  • Posted April 10, 2010

    A Must to have

    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.

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  • Anonymous

    Posted February 20, 2010

    the barefoot contessa cookbook by Ina Garten

    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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  • Posted December 5, 2009

    I Also Recommend:

    A great update on a classic recipe

    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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  • Anonymous

    Posted November 11, 2009

    Ina Garten's Cookbooks never disappoint. They include something for everyone.

    Recipe's from Ina Garten's cookbooks, quickly become family favorites. Thanks for sharing!! "If I discover at least one recipe (that becomes a favorite) from a newly purchased cookbook, I am pleased.

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  • Anonymous

    Posted April 26, 2005

    Amazing Food You'll Feel Comfortable Making!

    I literally learned to cook through this book. Ina Garten took me from a 23 year old novice to 'Suzy Homemaker' in no time and I didn't even lose my real job! The recipes are so straightforward, you'll feel confident you can prepare any of them and get it right the first time!

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  • Anonymous

    Posted April 17, 2003

    Like Being in East Hampton

    This is a must have. It's just like being in her wonderful shop. If you entertain at all, she can make is SOOOOO easy for you. The recipes WORK and are delighful. They range from simple to challenging--good for a range of cooks.

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  • Anonymous

    Posted August 6, 2002

    Outstanding Cookbook!

    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!

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  • Anonymous

    Posted May 7, 2002

    Hmm, hmm, hmm

    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.

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  • Anonymous

    Posted April 24, 2002

    It doesn't get better than this.

    It doesn't get any better. I'll admit, I'm a huge Martha Stewart fan & that is how I heard about the Barefoot Contessa. This is such a beautiful & amazing cookbook. I have tried 5 recipes since I got it last week & all of them have come out perfect & delicious.

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  • Anonymous

    Posted March 27, 2001

    The Barefoot Contessa Rocks

    I have been cooking for over 25 years and this has to be one of the best cookbooks i have run across. I think i have made everything at least once...and most a ton of times! The BEST chocolate cake...her Potato Salad is to die for.

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  • Anonymous

    Posted December 17, 2000

    An essential for every kitchen

    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!

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  • Anonymous

    Posted November 18, 2000

    Fabulous, Easy and Beautiful Food

    After seeing Ina Garten featured on Martha Stewart, I was eager to get a copy of her cookbook. Everything I've tried has been easy to make, yet elegant and delicious. The Coconut Cupcakes are simply divine!

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