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Barefoot in Paris: Easy French Food You Can Make at Home: A Barefoot Contessa Cookbook by [Ina Garten, Quentin Bacon]

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Barefoot in Paris: Easy French Food You Can Make at Home: A Barefoot Contessa Cookbook Kindle Edition

4.8 out of 5 stars 982 ratings

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Product description

Amazon.com Review

Ina Garten's much loved cookbooks, The Barefoot Contessa Cookbook, Barefoot Contessa Parties!, and Barefoot Contessa Family Style, offer relaxed yet stylish dishes that don't tax the cook. Her food works wonderfully for entertaining but shouldn't be limited to such times. Barefoot in Paris finds Garten (almost inevitably) in France, "translating" native dishes for the American home cook. The result is rewarding, and should get those reluctant to "cook French" to do just that. Covered are classics like Celery Root Rémoulade, Boeuf Bourguignon, and Chicken with Forty Cloves of Garlic, but also "newer" dishes like Zucchini Vichyssoise and Avocado and Grapefruit Salad. If Garten ranges wide from typical Parisian fare--in, for example, recipes like Rosemary Cashews, Tomato Rice Pilaf, and a distinctly American Brownie Tart--these nonetheless embody the French approach. Her sweets, including the likes of Peaches in Sauternes, Plum Cake "Tatin," and an exemplary Crème Brûlée, are particularly tempting. Included also are asides like "About French Table Settings," and "If You're Going," a resource guide, that, practicality apart, give readers a sense of French culinary life. With color photos, this is winning addition to the Barefoot collection. --Arthur Boehm --This text refers to the hardcover edition.

Excerpt. © Reprinted by permission. All rights reserved.

Chocolate Orange Mousse

Serves 4-8

6 ounces semisweet chocolate
2 ounces good bittersweet chocolate, chopped
1/4 cup Grand Marnier liquer
1 teaspoon grated orange zest
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
8 extra-large eggs, at room temperature, seperated
1/2 cup plus 2 tablespoons sugar
Pinch of kosher salt
1/2 cup cold heavy cream
Whipped cream and mandarin orange segments, for decoration

Combine the two chocolates, Grand Marnier, 1/4 cup water, and the vanilla in a heat-proof bowl. Set it over a pan of simmering water until the chocolate just melts. Cool to room temperature. Whisk in the orange zest and butter until completely combined.

With an electric mixer, beat the egg yolks and 1/2 cup of the sugar on high speed for 4 minutes, or until very thick and pale yellow. With the mixer on low speed, add the chocolate mixture. Transfer to a large bowl. Beat 1 cup of the egg whites, the salt, and 1 tablespoon of the sugar on high speed until firm but not dry. Whisk half of the egg whites into the chocolate mixture; then carefully fold the rest.

Whip the heavy cream and the remaining tablespoon of sugar until firm. Fold the whipped cream into the chocolate mixture. Chill the mousse and decorate with whipped cream and oranges, if using. --This text refers to the hardcover edition.

Product details

  • ASIN ‏ : ‎ B009QJMWAW
  • Publisher ‏ : ‎ Clarkson Potter; 1st edition (26 November 2012)
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 37294 KB
  • Text-to-Speech ‏ : ‎ Enabled
  • Screen Reader ‏ : ‎ Supported
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Enabled
  • Word Wise ‏ : ‎ Enabled
  • Print length ‏ : ‎ 407 pages
  • Customer Reviews:
    4.8 out of 5 stars 982 ratings

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4.8 out of 5 stars
4.8 out of 5
982 global ratings
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Sean Cawood
4.0 out of 5 stars Interesting 'slant' on a cookbook
Reviewed in the United Kingdom on 1 January 2010
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11 people found this helpful
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M. Smith
5.0 out of 5 stars barefoot contessa at her best
Reviewed in the United Kingdom on 27 September 2019
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Donna Lewis
5.0 out of 5 stars Five Stars
Reviewed in the United Kingdom on 26 March 2018
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One person found this helpful
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Carolina Moon
5.0 out of 5 stars Five Stars
Reviewed in the United Kingdom on 22 June 2017
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Izzy
5.0 out of 5 stars she said they were very good, no nonsense French food
Reviewed in the United Kingdom on 10 January 2015
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One person found this helpful
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