Barefoot In Paris (Hardcover) by Garten, Ina
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Hardcover; Published 10/21/2004; 240 Pages; ISBN 9781400049356
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From the South Fork of Long Island to the Left Bank of Paris, Ina Garten has her finger on the pulse of what people really want to eat--and how they like to cook.
In her latest cookbook, Ina reinvents the classics of French cuisine, looking to her favorite spots in Paris to inspire an all-new collection of easy-to-prepare bistro fare you really can make at home. Readers come to her for dishes that are simple to make, look absolutely gorgeous, and have that unmistakable wow! factor that makes the cook a star every time she serves them. The recipes here are no exception: easy, fresh-flavored, and comforting, with that Barefoot Contessa twist that makes them just a bit more special.
Ina simplifies familiar preparations like Soupe au Pistou and Boeuf Bourguignon to make them weeknight fare. Vichyssoise gets a fresh new look with the addition of zucchini, and she adds nuance to a traditional chocolate mousse with the flavor of orange. It's an introduction to French cuisine that is inviting and empowering, not intimidating. With impeccably clear recipes and vivid photographs that make old standards new again, the arrival of Barefoot in Paris is sure to be the cookbook event of the season.
I really feel that most of the Barefoot Contessa Recipes are do-able for me. Thank you for such a collection of Recipes!!
She has great recipes
As usual, Barefoot in Paris is just one more "go to" cookbook. I have purchased all of her books, and they are all amazing references. I seem to gravitate to recipes that are impressive yet rather easy to put together. I have used many of Ina's recipes over the years, and have NEVER been dissapointed. Thanks Ina for yet one more fantastic book.
I did return this cookbook for an even exchange. The book jacket was messed up.I expected to receive a book like one I would buy in a book store.
...Have been a fan and a frequent user of Ina's recipes for years. My daughter turned 25 today and has become a "Certified Foodie"...Her Hint for a Gift...Barefoot in Paris...only to happy to oblige...Thanks Ina, for inspiring the next generation!
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Recipes that call for wine do so to enhance the flavor of the dish- so it's not the time to use that half-opened bottle of red that's been sitting in your fridge for a month. If you wouldn't drink it, then don't cook with it.