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Barefoot in Paris: Easy French Food You Can Make at Home
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Barefoot in Paris: Easy French Food You Can Make at Home

4.2 37
by Ina Garten, Quentin Bacon (Photographer)
 

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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 crème 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

Overview

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 crème 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 crème 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.

Editorial Reviews

As viewers of her Barefoot Contessa show can attest, Ina Garten favors simple, sophisticated dishes, main courses that evoke the best of cozy bistro meals. In Barefoot in Paris, the Food Network star applies her cooking wisdom to the foods of France. Favoring fresh, quality ingredients, she offers flavorful twists on old favorites such as Steak au Poivre and Crème Brulée and new slants on dishes such as Zucchini Vichyssoise and Chicken with Morels. A feast of a book, Barefoot in Paris contains 140 full-color photographs and a primer for sources for specialty ingredients.
Korby Kummer
Why bother buying this? Because each recipe is completely persuasive -- this is food you know you'll enjoy cooking and eating, brought to its simplest essence. Garten is popular because she knows what home cooks will stand still for and because she makes everything attractive.
The New York Times
Publishers Weekly
It would be easy to resent Garten: the successful Hamptons specialty food store, three previous cookbooks-one a New York Times bestseller-her own series on the Food Network and an apartment on the Left Bank all invite envy. But Garten is much too pleasant and friendly in this book for anyone to wish her ill. While she doesn't break any ground-with simple recipes like Chicken with Forty Cloves of Garlic, and Loin of Pork with Green Peppercorns-she also doesn't step on any toes or have any pretension, and writes personally in a way that feels genuine. Garten even includes a photograph of herself, circa age three, in the frilly dress her grandparents brought her from Paris that inspired a lifelong love affair with the city. Part of Garten's charm lies in her self-deprecating sense of humor. "I was a little afraid to attempt a souffl (think Audrey Hepburn in Sabrina)," she relates in the introduction to Blue Cheese Souffle. "I really love beautiful flower arrangements, but I usually make a mess of them on the first try," she admits in a brief note on flowers. Her relaxed attitude toward entertaining also comes through in dishes like Ice Cream Bombe, where she reassures readers that H agen-Dazs mango sorbet will do fine. Even the innovation is low-key: Avocado and Grapefruit Salad features an unusual pair, but is dressed with a very basic vinaigrette; and Zucchini Vichyssoise is no more complicated than the traditional potato-only version. (On sale Nov. 9) Forecast: Garten has a big following, and with its inviting tone and fresh fare, this book may cause it to grow further. A 250,000-copy first printing indicates Clarkson Potter's faith in a reliable author. Copyright 2004 Reed Business Information.
Library Journal
Garten recently sold the Barefoot Contessa, the gourmet take-out shop in the Hamptons, NY, that led to her three, hugely successful earlier cookbooks. Now she has more time to spend in her beloved Paris, exploring the markets and cooking simple but delicious dishes like Zucchini Vichyssoise, Scallops Proven al, and Chocolate Orange Mousse. These and other familiar French classics are collected here; Garten's engaging style and the book's attractive design, with striking color photographs throughout, should make this just as popular as the earlier "Barefoot" titles, which have sold more than a million copies. For most collections. Copyright 2004 Reed Business Information.

Product Details

ISBN-13:
9781400049356
Publisher:
Potter/TenSpeed/Harmony
Publication date:
10/26/2004
Pages:
240
Sales rank:
18,395
Product dimensions:
7.78(w) x 10.40(h) x 0.80(d)

Read an Excerpt

Chocolate Orange Mousse: Serves 4-8

•6 ounces semisweet chocolate
•2 ounces good bittersweet chocolate, chopped
•1/4 cup Grand Marnier liquer
•1 teaspoon grated orange zest
•12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
•8 extra-large eggs, at room temperature, seperated
•1/2 cup plus 2 tablespoons sugar
•Pinch of kosher salt
•1/2 cup cold heavy cream
•Whipped cream and mandarin orange segments, for decoration

Combine the two chocolates, Grand Marnier, 1/4 cup water, and the vanilla in a heat-proof bowl. Set it over a pan of simmering water until the chocolate just melts. Cool to room temperature. Whisk in the orange zest and butter until completely combined.

With an electric mixer, beat the egg yolks and 1/2 cup of the sugar on high speed for 4 minutes, or until very thick and pale yellow. With the mixer on low speed, add the chocolate mixture. Transfer to a large bowl. Beat 1 cup of the egg whites, the salt, and 1 tablespoon of the sugar on high speed until firm but not dry. Whisk half of the egg whites into the chocolate mixture; then carefully fold the rest.

Whip the heavy cream and the remaining tablespoon of sugar until firm. Fold the whipped cream into the chocolate mixture. Chill the mousse and decorate with whipped cream and oranges, if using.

Copyright © 2004 by Ina Garten

Meet the Author

Ina Garten is the author of three previous bestselling cookbooks, including the New York Times bestseller, Barefoot Contessa Family Style. Her highly rated cooking series, Barefoot Contessa, airs on Food Network. She and her husband, Jeffrey, live in East Hampton, NY.

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Barefoot in Paris 4.2 out of 5 based on 0 ratings. 37 reviews.
Guest More than 1 year ago
My husband & I came home from a week in Paris determined to master boeuf bourguignon, the fabulous beef stew we had at a sidewalk cafe near one of the outdoor flea markets. The first recipe we tried was Julia Child's, and while it was tasty it didn't have the extra something special we remembered from our trip. On a whim, I bought Barefoot in Paris and voila! Ina Garten's manages to recreate traditional French dishes that are not only delicious, but easy to make even for a novice. Her pear clafouti is to die for and if you like garlic, you're going to love the 40 clove garlic chicken.
Guest More than 1 year ago
At last another TV Chef who has made French cuisine more accesible to the home cook. As usual she shows her true love of food without fear of calories. For people who truly enjoy cooking and eating great food!
Guest More than 1 year ago
I am so-o-o-o very hooked on the Food TV shows and was thrilled to meet Ina Garden at her book signing in Freehold, N.J. My family and I are not big on French cooking and I bought this book just to have it signed by Ina. However, I was delighted with its contents. I made several recipes that came out great. Thank you Ina for introducing me to your way of cooking French.
Guest More than 1 year ago
Barefoot in Paris has a wide expanse of recipes that are easy to prepare and readily available foods. Brioche Loaves are easy like Ina tells you in her recipe. I have made the two loaves, and can tell you with 4 'gourmet eaters' in the house, the second loaf never hits the freezer. Herbed-Baked Eggs are as simple as making scrambled eggs but with the 'wow' factor when it arrives at the brunch table. And love the valuable tips on purchasing good French cookware. Have tried many of Ina's recipes as she prepared them on Food Network and would love to take cooking lessons from her. She exudes her enthusiasm for cooking and I think it would be great fun to be in a kitchen with her.
Guest More than 1 year ago
I haven't read any of her other books, but really like this one for the content and the recipes. I have recently started collecting cook books and this is a really nice French addition to my international collection.
purpledogdoc More than 1 year ago
I love this cookbook. I have all of Ina Garten's cookbooks. I think this one is like all her others in that is is great food simply prepared. The recipes are easy to understand and if you follow them always turn out well. My family and friends have enjoyed everything I have made from this book.
W_A_F More than 1 year ago
I thought it was a very informative and well written cookbook. I bought this for someone else as a Christmas gift but while looking through it, I liked reading all of the recipes in it. I am not the worlds best cook but I can follow her instructions and have a great meal. Now, I have to buy another book just for myself. I have been to Paris, France and enjoyed their food, so to me, it's like a little bit of Paris here in the USA.
Guest More than 1 year ago
I have reviewed many recipe books, and this was the very first one that I read from the front page to the last page. It is a wonderful book. I have since made about 10-15 of Ina's recipes and they have turned out to be fairly easy, but most of all delicious. Many of my friends and family have now purchased this book.
Anonymous More than 1 year ago
I got this cookbook from my son and his girlfriend as a Christmas gift. I was making some of Ina's recipes in past, mostly what I found online. Since I started working on my French again, they thought this would be great gift. This is one of the best gifts I could get. I made half of the recipes so far and EVERY single one is AWESOME. Ina does it every time! I made Ice Cream Bomb just two weeks ago and it came out absolutely fab! There are few things I change with Ina's recipes in this book. Anytime she uses Gruyere cheese, I use Smoked Provalone and instead of ricotta, I prefer cottage. Other than that, my favorite fruit is also raspberry. I don't have enough good words for this lady, her cooking and making everything so simple and pretty. I told everyone that all I want for gifts (Mother's Day, my birthday, wedding anniversary, ....) is one of Ina' s cookbooks, till I have all of them! Ina Garten is the VERY best!
Anonymous More than 1 year ago
Everything I have made has been fantastic tasting!
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Llanolady More than 1 year ago
I now own all of Ina's cookbooks; Barefoot in Paris is my most recent purchase, after seeing the movie Julie and Julia. My opinion of French food was that it was fussy, took too long to make, and way too rich for my taste. I was inspired to try it, though, and I knew that Ina would be a perfect fit for me. I was right, this is a beautiful book and the recipes are delicious! Like all her books it is a joy to read with stories and beautiful photos. The food is simple and not fussy at all. Another winner from Ina, she is the best cook ever and seems like a really fun person. I would love to be a guest at her table!
Anonymous More than 1 year ago