Cook Like A Pro: Recipes And Tips For Home Cooks by Ina GartenCook Like A Pro: Recipes And Tips For Home Cooks by Ina Garten

Cook Like A Pro: Recipes And Tips For Home Cooks

byIna Garten

Hardcover | October 23, 2018

see the collection Healthy New You

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In her new cookbook, Cook Like a Pro, Ina Garten shares a brand-new collection of recipes, tips, and techniques, so readers can cook with confidence no matter how much experience they have in the kitchen.

As America's most trusted and beloved cookbook author, Ina Garten--the Barefoot Contessa--has taught millions of people how to cook. A home cook at heart, Ina knows that cooking and entertaining can be difficult, so to make her recipes simple and streamlined, she tests and retests each recipe until it's as straightforward and delicious as possible. Although Ina is completely self-taught and doesn't consider herself to be a "professional" cook, she has spent decades working with chefs and learning the techniques that take their cooking to the next level. In Cook Like a Pro, Ina shares some of her most irresistible recipes and very best "pro tips," from the secret to making her custardy, slow-cooked Truffled Scrambled Eggs to the key to the crispiest and juiciest Fried Chicken Sandwiches. Ina will even show you how to make an easy yet showstopping pattern for her Chocolate Chevron Cake--your friends won't believe you decorated it yourself!

For Ina, cooking like a pro also means hosting like a pro, and along with know-how like how to tell when a filet of beef is perfectly cooked, you'll find dozens of other great ideas to boost your cooking and entertaining skills such as how to set up an elegant home bar and how to make an impressive Raspberry Baked Alaska that can be completely prepared ahead of time so all you need to do is finish it for your guests before serving. Beginner and advanced cooks alike will love Ina's delectable recipes, and if you have questions along the way, don't worry--Ina's practical cooking advice talks you through every detail, as though she were right there by your side.

With beautiful photos and a treasury of pro tips that span prepping, making, and serving, as Ina says, "You don't have to be a pro to cook like one!"
INA GARTEN is a New York Times bestselling author and the James Beard Award-winning host of Barefoot Contessa, which has won an Emmy Award and airs on Food Network. She lives in East Hampton, New York, with her husband, Jeffrey. This is her eleventh book.
Title:Cook Like A Pro: Recipes And Tips For Home CooksFormat:HardcoverDimensions:272 pages, 10.3 × 7.79 × 0.93 inPublished:October 23, 2018Publisher:Potter/Ten Speed/Harmony/RodaleLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0804187045

ISBN - 13:9780804187046

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Rated 3 out of 5 by from Easy to use I adore Ina Garten and was thrilled to get her book as a Christmas gift. Her recipes are easy to follow. Style is making something look simple and Ina has style.
Date published: 2019-02-12
Rated 3 out of 5 by from Easy to use I adore Ina Garten and was thrilled to get her book as a Christmas gift. Her recipes are easy to follow. Style is making something look simple and Ina has style.
Date published: 2019-02-12
Rated 2 out of 5 by from Cook like a basic... Definitely not cook like a pro....more like cook like you're just starting.
Date published: 2018-11-12
Rated 2 out of 5 by from Disappointed Since I own every single cookbook that Ina has ever written, I preordered my copy of "cook like a pro" and was impatiently awaiting its arrival. Unfortunately, once I read the book, I was quite disappointed, for a number of reasons. Firstly, the recipes and advice that Ina gives are way too basic and simple...not at all "pro" worthy. Most of it will not be news to the majority of home cooks. Secondly, many of the recipes are essentially repeats from her previous books with just 1 or 2 ingredient changes, and other recipes are just too simple to be included in a book entitled "cook like a pro" like her recipe for "daiquiris" and "sautéed shishito peppers". Lastly, there appear to be some errors, for example, the photo of her "baked spinach and zucchini" contains what looks like bread or croutons on the surface, however there is no mention of this in the actual recipe. It just appears that this book was rushed to be published by a certain deadline.
Date published: 2018-11-06
Rated 5 out of 5 by from Great cook book Another hit for Ina. Easy to follow recipes. One of my favorite cook book author and love her shows.
Date published: 2018-11-05
Rated 5 out of 5 by from Another classic from Ina I have all her books and the recipes are easy to follow if you watch Food network you can watch the videos as well to accompany most of the recipes.
Date published: 2018-10-30
Rated 3 out of 5 by from Simple and Straightforward Most recipes are easy to follow and are accompanied by colourful photos.
Date published: 2018-08-31

Read from the Book

Crispy Mustard Chicken & FriseeServes 4This is a great summer dinner! I love the interplay of hot and cold—the crispy chicken and roasted fingerling potatoes with the slightly bitter greens and mustard vinaigrette. This hits all the right notes for me.2 garlic cloves1 1/2 teaspoons fresh thyme leavesKosher salt and freshly ground black pepper1 cup panko (Japanese bread flakes)1 1/2 teaspoons grated lemon zestGood olive oil1 tablespoon unsalted butter, melted1/4 cup good Dijon mustard1/4 cup dry white wine1 1/2 pounds bone-in, skin-on chicken thighs (4 large)1 pound fingerling potatoes, halved lengthwise12 ounces baby frisée or chicory salad greens (see tip)Mustard Vinaigrette (recipe follows)Pro tip: Vinaigrette won't cling to wet lettuce. Wash and thoroughly spin-dry greens before dressing them.Preheat the oven to 375 degrees.Place the garlic, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, 1 tablespoon olive oil, and the butter and pulse a few times to moisten the panko. Pour the mixture into a shallow bowl. In another shallow bowl, whisk together the mustard and wine.Pat the chicken thighs dry with paper towels and sprinkle generously with salt and pepper. Dip each piece first in the mustard mixture to coat the top and bottom and then coat the skin side only in the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on one side of a sheet pan, crumb side up, and press any remaining crumbs onto the chicken.Place the potatoes, 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and toss. Spread the potatoes on the other side of the sheet pan in one layer and roast both together for 40 to 50 minutes, turning the potatoes once during roasting, until the chicken reaches an internal temperature of 160 degrees. The chicken and potatoes should be done at the same time.Meanwhile, place the greens on a serving platter. When the chicken and potatoes are done, toss the salad with enough vinaigrette to moisten and place the chicken and potatoes on top, adding any crumbs from the sheet pan. Sprinkle with salt and serve while the chicken and potatoes are still warm.Mustard Vinaigrette Makes 3/4 cup 1/4 cup minced shallots 1/4 cup apple cider vinegar 1/2 cup good olive oil 1 tablespoon good Dijon mustard Kosher salt and freshly ground black pepper Place the shallots, vinegar, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl and whisk until emulsified. Pro tip: To cut onions or shallots neatly, cut them in half and peel them, leaving the root end intact before slicing, chopping, or mincing. Otherwise, you’ll have onions all over your cutting board!

Editorial Reviews

#1 New York Times Best SellerA Best Book of 2018: —New York Times Book Review —Amazon —FoodNetwork —Country Living —The Feast —Popsugar —City Book Review —The Atlanta Journal-Constitution —Eater —Food & Wine —The Kitchn —Delish"Garten has kicked things up a level, this time encouraging readers to try more ambitious recipes that are still signature Ina: warm, comforting, homey."—Chicago Tribune"As with everything else Ina has ever produced, this flawless book (her 11th!) is filled with trustworthy recipes that taste delicious and don't require a culinary degree to make (just a few of her pro tips)."—The Kitchn