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The Barefoot Contessa Cookbook Kindle Edition
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 --This text refers to the hardcover edition.
- ASIN : B00BVJG2GK
- Publisher : Clarkson Potter; 1st edition (2 April 2013)
- Language : English
- File size : 44384 KB
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced typesetting : Enabled
- X-Ray : Enabled
- Word Wise : Enabled
- Print length : 331 pages
- Best Sellers Rank: #648,577 in Kindle Store (See Top 100 in Kindle Store)
- Customer Reviews:
Top reviews from other countries
Most of the recipes are just too simple, and could be found anywhere else and even are ones which one would already have in one’s own cooking repertoire. For example a chicken is simply cooked with lemon juice , olive oil and thyme. And do we really need to know that for “roasted carrots” we just have to add a touch of garlic and dill. An orange yoghurt needs – well some orange zest in it Tomato soup: not much of a surprise there either – cherry tomatoes plus tinned ones, with a couple of herbs added. A recipe for a potato salad can be found in any cookbook. Parmesan croutons: one doesn’t need a whole page to tell us that you need, bread, olive oil, salt and parmesan cheese! There are two whole pages on a fruit platter, one of them with an illustration and the other with the “recipe”. A fruit platter tells its own story – you just need to choose a variety of fruit, and one doesn’t need any guidance to do that. There is a beautiful photo illustrating this, which would have contributed to the book being the price it is, illustrations appearing on virtually every page of the book.
These are just a few examples among many, and one is left asking oneself "so what’s new?”. Her TV series showed much more exciting dishes which were also rather more complicated – a soufflé being one of them, which I had hoped to find in this book, along with a few others which I found innovative and unusual.
All these recipes then are ones which the eponymous food store would have provided and thus by the very nature of it being a “food store” meant the recipes had to be relatively easy to produce with a need for the either being cooked very rapidly for a customer, or pre-prepared. No one is going to find any of these recipes particularly new and it is certainly over-priced for telling us a lot of things with which we are already familiar. Having said that, for a first-time cook the book could, nevertheless, be useful.
I have not entirely given up on Ira Gartner, and might even order her “Cooking for Jeffrey” cookbook. I should imagine that this book would provide recipes for just two to four people, instead of the large numbers (i.e. 8-10) that most of the recipes cater for in this volume, but above all, hopefully will contain recipes from her TV series, which, to use her favourite word, sound really "deelicius".