The Barefoot Contessa Cookbook by Ina GartenThe Barefoot Contessa Cookbook by Ina Garten

The Barefoot Contessa Cookbook

byIna Garten

Hardcover | May 26, 1999

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Ina Garten and The Barefoot Contessa Cookbook provide the perfect recipe for hosting parties that are easy and fun for everyone--including the cook.

For more than twenty years Ina Garten's, Barefoot Contessa, the acclaimed specialty food store, has been turning out 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 and yield amazing results. Her Pan-Fried Onion Dip is the real thing, with slowly caramelized 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!
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, Jeffre...
Title:The Barefoot Contessa CookbookFormat:HardcoverDimensions:256 pages, 10.5 × 7.75 × 0.84 inPublished:May 26, 1999Publisher:Potter/TenSpeed/HarmonyLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0609602195

ISBN - 13:9780609602195

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Rated 4 out of 5 by from The turkey meatloaf is out of this world - moist and tasty!
Date published: 2017-10-02
Rated 5 out of 5 by from Still One of Ina's Best I return often to this book for the tried and true over time-The Sun Dried Tomato Dip, Pan Fried Onion Dip, Hummus, Potato Salads, Indonesian Chicken, Pecan Shortbreads, Roasted Vegetable Torte, Fennel Gruyere Potato Gratin, and yummy Coconut Cupcakes to name some recipes in my regular rotation from this book.
Date published: 2017-05-08
Rated 4 out of 5 by from Tasty recipes Lots of good recipes - a step above basics
Date published: 2017-05-02
Rated 5 out of 5 by from Classic great book with timeless recipes
Date published: 2017-01-31
Rated 4 out of 5 by from Good Book I think this one is the best of all that she has written. Good recipes and lovely photos.
Date published: 2017-01-12
Rated 5 out of 5 by from The First and The Best This was a gift to me and I have reproduced every single one of the recipes. Every single one was perfect. Almost all of them are in regular rotations and have become family favourites. Ultimate favourite and most requested from my friends and family is Ina's Tequila Lime Chicken. Hands down, it is the ultimate potluck crowd pleaser. I make it every Super Bowl, Stanley Cup and World Series final game. I've tried to offer to bring something else but I am forbidden to do so.
Date published: 2016-12-06
Rated 4 out of 5 by from My first Ina Cookbook This cookbook is easy to use, beautiful pictures and always a story about who she is and her family and friends. Love it!
Date published: 2016-05-01
Rated 4 out of 5 by from Great book, but overpriced Love her simple, homely (though sometimes very rich) recipes. For all those contemplating purchasing this book, buy it online or pick it up at stores in the US for way cheaper. for eg. sells this same book for US$21.95 with free shipping, while the store price at Indigo in Canada is C$53. Just highway robbery!
Date published: 2007-11-22
Rated 4 out of 5 by from Great Recipes This is one of those books that you'll find yourself going back to time and again. The illustrations are beautiful and the recipes are easy to follow. I have very few cookbooks with as many sticky notes attached to the pages with recipes I've tried (although Ina's Barefoot In Paris comes very close). If you're looking for inspiration - just flip through the pages and you'll be sure to find something amazing!
Date published: 2006-06-16
Rated 5 out of 5 by from One of my favorite cookbooks! I have all the Barefoot Contessa cookbooks. This is one of my favorites! This book provides loads of traditional suggestions to any meal. Ina Garten offers some great tips like storing vanilla beans, and clever tools to make your kitchen more efficient. This is a must of anyone who loves to cook!
Date published: 2006-05-31
Rated 2 out of 5 by from Not that thrilled I bought the book based on reviews and her show. I make her reciepes all the time but the book just didn't seem to have as much as I expected. The receipes are simple and elegant but I got kids and they are not always up to experiments. I thought the book would have more variety. I am returning this one and getting a different one of hers.
Date published: 2006-03-28
Rated 5 out of 5 by from The Barefoot Contessa Cookbook This has to be one of THE best cookbooks out there. I have made some of the recipes over and over again and each time friends and family rave about how good everything is. The recipes are simple to do and yet look like you slaved all day. Ina's philosophy on entertaining is right up my alley too. The emphasis is on preparing things ahead of time and enjoying your guest's company without feeling stressed. The Barefoot Parties and Family Style books are excellant as well. They just increase your repertoire in the same Ina style and quality. This avid cook gives Barefoot Contessa Cookbook a two thumbs up.
Date published: 2004-09-16
Rated 5 out of 5 by from Truly the best!!! The Barefoot Contessa cookbooks are by far the best cookbooks my girlfirends and I have ever purchased. Tons of amazing photos to go with the delightful and easy recipes. All of Ina's books are a requierment in any kitchen!! All of the items in the books are quick, easy to follow, and most of all tantalizing!!!!
Date published: 2003-08-28
Rated 5 out of 5 by from Barefoot Contessa Garten has hit the perfect balance of beautiful book with inspiring photos and basic good cooking. The only problem with this book is that if you purchase it as a lovely gift for someone, you won't want to part with it.
Date published: 2000-09-17
Rated 5 out of 5 by from Barefoot Contessa I read, I baked, I had a great time.....thanks Barefoot Contessa for giving the title of 'the best cook' around the house
Date published: 2000-08-21
Rated 5 out of 5 by from I love this recipe book! This is a great book. Full of fabulous recipes.
Date published: 2000-02-24
Rated 5 out of 5 by from Look out Martha ! Ina Garten has put together a classic collection of tried-and-trues. Her coconut cupcakes are a no fail fave and the banana crunch muffins are the best I've encountered. I would highly recommend a collar around the pan for the pecan caramel bars......and add extra orange zest for an interesting combo of flavours. Every recipe in this book has been scrupulously tested and is not uneccesarily difficult, like some celebrity chef cookbooks. Hire a marketter'd be bigger and better than Ma
Date published: 1999-11-12

Read from the Book

The Cocktail PartyBefore 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 Spreadserves 6 to 8This 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, peeled2 red bell peppers, seeded1red onion, peeled2 garlic cloves, minced3 tablespoons good olive oil11/2 teaspoons kosher salt1/2 teaspoon freshly ground black pepper1 tablespoon tomato pastePreheat 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 Pastrymakes 28 appetizers; serves 6 to 8Whenever 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 coil2 sheets commercial puff pastry, thawed (see note)2 tablespoons        Dijon mustard1 egg, beaten with 1 tablespoon water or milk, for egg washPreheat 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 Endivemakes 24 appetizers; serves 6 to 8If 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-diced1/2 cup good mayonnaise1/2 cup small-diced celery (1 stalk)1 tablespoon capers, drained11/2 tablespoons minced fresh dillpinch kosher saltpinch freshly ground black pepper4 heads Belgian endiveCombine 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 Our Editors

Ina Garten lives for fabulous food that is still recognizable and delicious. The Barefoot Contessa Cookbook is devoted to such culinary balance. Garten covers all stages of the best dinner party, from zesty appetizers to lush entrées. Before she lets you throw that dinner party, she also suggests the best places in the U.S. for tableware and specialty mail-order food.

Editorial Reviews

"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