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The Barefoot Contessa Cookbook by Ina Garten

The Barefoot Contessa Cookbook (edition 1999)

by Ina Garten, Martha Stewart

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746812,468 (4.27)9
Title:The Barefoot Contessa Cookbook
Authors:Ina Garten
Other authors:Martha Stewart
Info:Clarkson Potter (1999), Edition: 1, Hardcover, 256 pages
Collections:Your library

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The Barefoot Contessa Cookbook by Ina Garten



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Showing 1-5 of 8 (next | show all)
This is my first Barefoot Contessa cookbook. So far, I haven't had the opportunity to cook much out of it. The recipes I have tried have made enormous quantities, too much for my small family. I think the Contessa entertains a lot more than I do.

Having said that, these are classic favorites, well presented with nice photos. Even if I don't cook out of this book all the time, I'd definitely keep it around for family gatherings, holiday meals and other occasions.

Standout recipes: Onion Dip; Sun-dried Tomato Dip; Fingerling Potatoes; Grilled Lemon Chicken ( )
  sturlington | Mar 12, 2012 |
This is my favorite cookbook of hers. The sun-dried tomato dip, roasted eggplant spread and hummus are fabulous. ( )
  wlocke | Feb 11, 2011 |
Cute name, cute gimmick, but her recipes are outlandish and not appealing. ( )
  tess_schoolmarm | Dec 19, 2010 |
Still my favorite cookbook of hers, and I have all of them. There are classic, easy recipes that make you look like you've slaved over them for hours. ( )
  californiareader | Jun 24, 2008 |
The roast chicken is by far the most used recipe from this book, shared with many friends and family. ( )
  lbsaeger15 | Oct 12, 2007 |
Showing 1-5 of 8 (next | show all)
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Author nameRoleType of authorWork?Status
Ina Gartenprimary authorall editionscalculated
Acevedo, MelaniePhotographersecondary authorall editionsconfirmed
Stewart, MarthaForewordsecondary authorall editionsconfirmed
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Amazon.com Amazon.com Review (ISBN 0609602195, Hardcover)

Lauren Bacall gets cranky when Barefoot Contessa, an East Hampton specialty food store/institution for more than 20 years, is sold out of Indonesian Ginger Chicken. She can now thank her lucky stars that exuberant owner Ina Garten has written The Barefoot Contessa Cookbook and included this recipe. Ms. Bacall is sure to be pleased to discover how easy it is to achieve such fantastic flavor. Simplicity is something of a bottom line at Barefoot Contessa. "Food is not about impressing people," Ina Garten says. "It's about making them feel comfortable."

Aimed at the cook who intends to entertain, The Barefoot Contessa Cookbook draws on Garten's experience as a caterer, as well as her knowledge of what customers really want to eat when they arrive at her shop. She has culled her favorite recipes and has included timesaving tips, always striving for ease and simplicity. Neither cooking nor entertaining should be a chore, according to Ina Garten, and her lovely cookbook is a case in point.

This is an intensely illustrated cookbook that shows the foods to best advantage (and makes it a lovely gift book). Presentation counts for a great deal, and Garten's food styling adds to any food platter. But just as relevant are photos that bring in the spirit of fresh, locally grown produce. There's the local poultry producer proudly holding a laying hen in case anyone should wonder where the eggs come from.

Starting with appetizers, Ina Garten isn't afraid to include such basics as hummus and guacamole: she knows from experience that her versions make a profound impact. There are French Onion Soup and Corn Cheddar Chowder, Baked Virginia Ham and Salmon with Fennel, Roasted Carrots and Caramelized Butternut Squash--and then one killer dessert after another. Included, too, are some breakfast specialties. Any upscale bed and breakfast could have this book in the kitchen and get rid of all others.

This isn't a cookbook about getting outrageous with food. The Barefoot Contessa Cookbook is about warming the hearts and souls of your guests with familiar food raised to a gourmet level. --Schuyler Ingle

(retrieved from Amazon Thu, 12 Mar 2015 18:18:21 -0400)

Presents a collection of recipes for appetizers, entrees, desserts, and accompaniments

(summary from another edition)

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