Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips by Ina Garten

Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips

byIna Garten

Hardcover | October 26, 2010

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Ina Garten, bestselling cookbook author and beloved star of Barefoot Contessa on Food Network, is back with her easiest recipes ever.
In Barefoot Contessa How Easy Is That? Ina proves once again that it doesn’t take complicated techniques, special equipment, or stops at more than one grocery store to make wonderful dishes for your family and friends. Her newest must-have cookbook is all about saving time and avoiding stress while having fun in the kitchen.

These are not recipes with three ingredients thrown together in five minutes; instead home cooks will find fantastic Barefoot Contessa recipes that are easy to make but still have all that deep, delicious flavor Ina is known for—and that makes a meal so satisfying. Think Pink Grapefruit Margaritas served with Smoked Salmon Deviled Eggs—two classics with a twist. For lunch, Ina makes everyone’s favorite Ultimate Grilled Cheese sandwich and Snap Peas with Pancetta. For dinner, try Jeffrey’s Roast Chicken (tried and true!); Steakhouse Steaks, which come out perfectly every time and—with Ina’s easy tip—couldn’t be simpler; or an Easy Parmesan “Risotto” that you throw in the oven instead of stirring endlessly on the stovetop. Finally, Ina’s desserts never disappoint—from Red Velvet Cupcakes to Chocolate Pudding Cream Tart.

To top it all off, Ina also shares her best tips for making cooking really easy. She leaves bowls of lemons and limes on the counter not only because they look great but because they also remind her that a squeeze of lemon in a dish brightens the flavors. She shows us the equipment that makes a difference to her—like sharp knives, the right zester, an extra bowl for her electric mixer—and that can help you in your kitchen, too.

Filled with 225 gorgeous full-color photographs, Barefoot Contessa How Easy is That? is the perfect kitchen companion for busy home cooks who still want fabulous flavor.

About The Author

Ina Garten is the author of six bestselling cookbooks and host of the popular Barefoot Contessa television show on Food Network She has a line of Barefoot Contessa baking mixes available nationwide and writes a monthly column for House Beautiful. Ina lives in East Hampton, New York, with her husband, Jeffrey. Visit Ina at BarefootConte...
Cooking For Jeffrey: A Barefoot Contessa Cookbook
Cooking For Jeffrey: A Barefoot Contessa Cookbook

by Ina Garten


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Available in stores

The Barefoot Contessa Cookbook
The Barefoot Contessa Cookbook

by Ina Garten


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Available in stores

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Details & Specs

Title:Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy TipsFormat:HardcoverDimensions:256 pages, 10.38 × 7.7 × 0.84 inPublished:October 26, 2010Publisher:Potter/TenSpeed/HarmonyLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0307238768

ISBN - 13:9780307238764

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easy cranberry & apple cake Serves 6 to 8 12 ounces fresh cranberries, rinsed and picked over for stems1 Granny Smith apple, peeled, cored, and diced½ cup light brown sugar, lightly packed1 tablespoon grated orange zest (2 oranges)¼ cup freshly squeezed orange juice11⁄8 teaspoons ground cinnamon, divided2 extra-large eggs, at room temperature1 cup plus 1 tablespoon granulated sugar¼ pound (1 stick) unsalted butter, melted and slightly cooled1 teaspoon pure vanilla extract¼ cup sour cream1 cup all-purpose flour¼ teaspoon kosher salt Preheat the oven to 325 degrees. Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt. Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1⁄8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.