Barefoot Contessa Back To Basics: Fabulous Flavor From Simple Ingredients

Barefoot Contessa Back To Basics: Fabulous Flavor From Simple Ingredients

Hardcover | October 28, 2008

byIna Garten

not yet rated|write a review
#1 NEW YORK TIMES BESTSELLER

Barefoot Contessa Back to Basics
is the essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nearly a hundred brand-new recipes that will become trusted favorites.

Ina Garten’ s bestselling cookbooks have con-sistently provided accessible, subtly sophisticated recipes ranging from French classics made easy to delicious, simple home cooking. In Barefoot Contessa Back to Basics, Ina truly breaks down her ideas on flavor, examining the ingredients and techniques that are the foundation of her easy, refined style.

Here Ina covers the essentials, from ten ways to boost the flavors of your ingredients to ten things not to serve at a party, as well as professional tips that make successful baking, cooking, and entertaining a breeze. The recipes—crowd-pleasers like Lobster Corn Chowder, Tuscan Lemon Chicken, and Easy Sticky Buns—demonstrate Ina’s talent for transforming fresh, easy-to-find ingredients into elegant meals you can make without stress.

For longtime fans, Ina delivers new insights into her simple techniques; for newcomers she provides a thorough master class on the basics of Barefoot Contessa cooking plus a Q&A section with answers to the questions people ask her all the time. With full-color photographs and invaluable cooking tips, Barefoot Contessa Back to Basics is an essential addition to the cherished library of Barefoot Contessa cookbooks.

Pricing and Purchase Info

$29.07 online
$40.00 list price (save 27%)
In stock online
Ships free on orders over $25
Prices may vary. why?
Please call ahead to confirm inventory.

Barefoot Contessa Back To Basics: Fabulous Flavor From Simple Ingredients

Hardcover | October 28, 2008
In stock online Available in stores
$29.07 online $40.00 (save 27%)

From the Publisher

#1 NEW YORK TIMES BESTSELLERBarefoot Contessa Back to Basics is the essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nearly a hundred brand-new recipes that will become trusted favorites. Ina Garten’ s bestselling cookbooks have con-sistently provided accessib...

From the Jacket

Barefoot Contessa Back to Basics is the essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nearly a hundred brand-new recipes that will become trusted favorites. Ina Garten’s bestselling cookbooks have con-sistently provided accessible, subtly sophisticated recipe...

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.

other books by Ina Garten

Cooking For Jeffrey: A Barefoot Contessa Cookbook
Cooking For Jeffrey: A Barefoot Contessa Cookbook

Hardcover|Oct 25 2016

$27.29 online$45.00list price(save 39%)
Barefoot Contessa Cookbook Collection: The Barefoot Contessa Cookbook, Barefoot Contessa Parties…
Barefoot Contessa Cookbook Collection: The Barefoot Con...

Hardcover|Nov 30 2010

$91.21 online$116.99list price(save 22%)
Make It Ahead: A Barefoot Contessa Cookbook
Make It Ahead: A Barefoot Contessa Cookbook

Hardcover|Oct 28 2014

$26.84 online$41.00list price(save 34%)
see all books by Ina Garten
Format:HardcoverDimensions:272 pages, 10.32 × 7.71 × 0.86 inPublished:October 28, 2008Publisher:Potter/TenSpeed/HarmonyLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1400054354

ISBN - 13:9781400054350

Look for similar items by category:

Customer Reviews of Barefoot Contessa Back To Basics: Fabulous Flavor From Simple Ingredients

Reviews

Rated 5 out of 5 by from The Best! I own all the barefoot contessa books, and cook from them often, but I would say this is my favourite. I have made; roasted shrimp cocktail, bruschetta with peppers & gorgonzola, roasted butternut squash soup, tomato & goat cheese tarts, Tuscan lemon chicken, roasted turkey roulade, coq au vin, company pot roast, parkers beef stew, herb marinated loin of pork, baked shrimp scampi, easy sole meuniere, wild mushroom risotto, spring green risotto, dinner spanakopitas, maple roasted butternut squash, baked potatoes with yogurt, parmesan roasted broccoli, pan roasted root vegetables, baked sweet potato fries, garlic ciabatta bread, fresh lemon mousse, french chocolate bark, brownie pudding, country french omelet, buttermilk cheddar biscuits, baked blintzes, triberry oven pancakes, easy sticky buns, fruit salad with limoncello, in true Barefoot fashion, they all turned out flawless, and delicious, its hard to pick favourites. If you had to pick one book out of the collection, this is it. I love to make a double batch of the dinner spanakopitas and freeze them, they make a great snack with a glass of white wine on a friday night. http://stayathomestacy.weebly.com/library.html
Date published: 2013-10-08
Rated 5 out of 5 by from Fabulous and Easy I saw this reviewed by "The Shopping Bags" on W Network. They gave it a "buy" so thought I would try it for our Gourmet Club. I was not disappointed. The recipes are easy to follow, with lots of great pictures and hints for success. All 10 Gourmet Club members loved the recipes we chose and everyone enjoyed the results. No weird ingredients, just basic cooking.
Date published: 2013-02-11
Rated 5 out of 5 by from Does EXACTLY what is Says... This is one of my favourite Barefoot Contessa cookbooks, just because of the simplicity of its nature. Yes, you DO have to use the best ingredients you can get you hands for ultimate success in these recipes - but Ina explains that in her formidable & informative introduction. Simple things like using the lobster shells and corn cobs in the stock in her Lobster Corn Chowder make a world of difference! In fact, ALL of the recipes' steps are there for a reason. I adore her Italian Wedding Soup recipe - BAKING the meatballs makes that world of difference that most such recipes tend to miss out on. (Try it with kale and/or other greens too!) Her pictures are fabulous, her ingredients are un-daunting, and her recipes are approachable. And, she's got me enjoying Campari again!
Date published: 2012-04-18
Rated 1 out of 5 by from Back to Basics I love Ina's books but I found this cook book very disappointing. Although a lot of the recipes are lovely her chicken stock recipe is very wasteful. To many recipes are geared to ingredients that are expensive.
Date published: 2011-12-11
Rated 5 out of 5 by from fantastic book complicated recipes made easy, each one accompanied by a picture of the finished product... I enjoyed it so much, I ordered the previous cook book... A great buy.. enjoy!!!
Date published: 2010-09-09
Rated 5 out of 5 by from Fabulous Ina Like all her other books, she gives clear and easy to follow steps to create perfect meals. Her classic coq au vin is included as well as time-savers and common sense approaches to fine dining and entertaining. Enjoy the illustrations.
Date published: 2009-01-29
Rated 4 out of 5 by from Love it. I like the way her recipes can be prepared ahead of time and give more time to spend with family. I love to cook and love even more to be able to prepare my menu ahead of time.
Date published: 2008-12-27
Rated 5 out of 5 by from Ina Garten at Her Best! First I will say I love cookbooks! Secondly, Ina Garten has been a favorite of mine for so long now I can't even remember when I first saw her. I watch her religiously on the Food Network channel whenever she's on. This may sound odd, but for me she has a comforting nature. When I watch her show I'm just relaxed and really enjoying watching her putting together her recipes in that easy way that she has. This latest cookbook of hers is fabulous. First of all it's a beautiful book from the front cover to the wonderful pictures of the recipes themselves inside the book. The photos are bright, vivid and inviting and definitely have your mouth watering! The book is separated into sections like breakfast, lunch, dinner and my most favorite-desserts. Ina's introduction to this edition is great and not to be bypassed on your way to the recipes. Here's a quote from Ina that I really think sums up her cooking style, "I don't see why we can't buy perfectly good ingredients in a grocery store, cook them simply, and serve an absolutely delicious meal that will delight everyone at the table". This is one thing I really enjoy about using Ina's recipes-she takes ordinary ingredients that I can get at my local store and she doesn't make it a complicated process for someone to put them together into a tasty and wonderful meal. The recipes in this book are very easy to follow and most don't include a list of ingredients that is so long that you're scared to even contemplate trying it out. A few recipes that I've tried from this book and that I've seen her cook on her show are the Parmesan & Thyme Crackers. These are so yummy and perfect for a party or get together with a few friends. For me, parmesan is a staple in my kitchen and these simple crackers have a not so simple flavour-they are easy enough to make but at the same time, delectable. Her Cream of Fresh Tomato Soup I've made with fresh tomatoes from my back yard. The onion and garlic flavors along with the heavy cream mixed in make this a heavenly soup. As for a dessert which is my favorite meal, I vote for the Brownie Pudding-butter and cocoa-need I say more. Yummo! A few recipes I really want to try but haven't yet are the Old-Fashioned Carrot Salad that's made with rasins, sour cream, mayo among other things and it sounds divine if you're a lover of these kinds of ingredients as I am. Another is the Parmesan-Roasted Broccoli-doesn't the title of the recipe itself make your mouth water-it does mine. It's got more of my favorite ingredients like garlic and parmesan; the only thing I would leave out is pine nuts as I'm allergic but this is definitely another recipe I plan on trying soon. There are just so many amazing recipes to try in this book and it will take me a while to make it through ones I've marked as my favorites. For those who really like Ina Garten and her cooking style as I do, this newest book of hers is a must. For those who love to cook, it's a must and for those who maybe aren't so talented in the kitchen, this is really an easy book to follow and you may just surprise yourself with some of the delights you can make in your very own kitchen. Barefoot Contessa Back to Basics by Ina Garten was released by Random House on October 28.
Date published: 2008-11-30
Rated 5 out of 5 by from Fantastic!!! The Contessa does it again with wonderful recipes using easy to find ingredients. Lots of great tips on to make entertaining simpler.
Date published: 2008-10-27

Extra Content

Read from the Book

French Apple TartServes 6This just might be my all-time favorite dessert. It's the simple essence of sweet apples and crisp pastry with no distractions. We've all collected several similar recipes over the years, but this is the best one I've ever made. If I need to make it even faster, I use defrosted frozen puff pastry instead of making the crust (see note), but you'll want to eat it an hour or two after it comes out of the oven.For the Pastry: 2 cups all-purpose flour 1/2  teaspoon kosher salt 1 tablespoon sugar 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced 1/2 cup ice waterFor the Apples: 4 Granny Smith apples 1/2  cup sugar 4 tablespoons (1/2 stick) cold unsalted butter, small-diced 1/2  cup apricot jelly or warm sieved apricot jam (see note) 2 tablespoons Calvados, rum, or waterFor the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.Roll the dough slightly larger than 10x14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in ¼ - inch-thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full ½ cup sugar and dot with the butter.Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.Notes: For a really fast apple tart, you can use one sheet of frozen puff pastry, defrosted. Roll out to 10x10 inches and then proceed with the apples.