Want to avoid advertising?

Join as Premium member »
x

Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

The Barefoot Contessa Cookbook by Ina Garten

Search this book for Recipes »

Notes about this book

  • Eat Your Books

    2000 James Beard Award Nominee

  • Laura on August 06, 2011

    The more I cook from this book, the more I appreciate it. The recipes are very approachable, yet delicious. This would be a good choice to give to someone just starting out in the kitchen. The photographs are lovely and would tempt anyone to want to get into the kitchen and start cooking.

  • IvyManning on September 03, 2010

    It a good book, mostly. But beware the amount of butter and oil in everything, especially the carrot cake!

  • lydia on June 12, 2010

    The first and still the best of the Barefoot books.

  • Lhardin on April 29, 2010

    Banana Crunch Muffins, Yum!!

Notes about Recipes in this book

  • Roasted eggplant spread

    • Breadcrumbs on August 20, 2012

      p. 41 I’m really surprised we haven’t seen a review for this yet. I’ve been making the recipe for years now and we always love it. If you’re finding yourself with an abundance of eggplants and peppers, this is the recipe for you! I see there's a link to the recipe so I’ll skip how this comes together. Suffice to say, prep is super-simple. Ina calls for minced garlic, I often toss in some whole cloves as well. We prefer this a little smoother and I always add an extra tbsp of tomato paste to my mixture. If you have any eggplant-haters in your crowd, this is a dish that just may convert them as the eggplant flavour and texture blends with the other ingredients. Sweet and rustic we love this atop grilled Crostini or pita. Highly recommend this one. Photos here: http://chowhound.chow.com/topics/737716?replied_to=5954411#7536055

    • Cati on August 20, 2012

      Breadcrumbs, this was the first recipe I noted to try when I bought thsi book a month ago. I have been making variations of an eggplanr dip for years, but always roasted the eggplant whole or when in a hurry did it in the microwave.Am very keen to try this where the eggplant is cut up before roasting,but I think it is the wrong season here ,will have to wait till summer.

  • Hummus

    • Breadcrumbs on September 01, 2013

      p. 46 - Just another shout out for this recipe. It's our house favourite and one that just never lets us down. So quick to pull together and no need to let it sit as it's delicious right away! Today's batch is made w the wonderful Susie's hot sauce from Antigua. A drizzle of evoo and a sprinkle of Aleppo over top and we're off to the deck to enjoy it along w some grilled pita and a little white wine. Cheers to another summer!

    • Breadcrumbs on August 18, 2012

      p. 46 - I've made this hummus on countless occasions and it's always a hit. So quick and delicious. I tend to add extra hot sauce and depending on my menu I vary between using fresh or roasted garlic. I roast heads of garlic in the fall and freeze them so I have them on hand through the winter months. Love this w some Aleppo pepper sprinkled atop.

  • Pan-fried onion dip

    • bmbaker on May 15, 2010

      This is the best, but we like it better with the onions chopped a little finer!

    • ckbkaddict on November 02, 2012

      This is lovely but next time I would omit or reduce the cayenne.

  • Sun-dried tomato dip

    • ckbkaddict on November 02, 2012

      Easy to make and tastes fantastic.

    • cadfael on March 10, 2014

      One of my favourite dips over the years.

  • Smoked salmon tea sandwiches

    • ianapoli on January 04, 2014

      butter was too rich, used cream cheese instead

  • Parker's split pea soup

    • imaluckyducky on December 11, 2013

      Pg. 73 I used this recipe as the base for making a split pea and ham soup. It was, by far, the best version I have ever tasted. Added the ham bone with the water at the beginning and then added about a pound of chopped leftover ham when the second portion of split peas were added (after about 40 minutes). Didn't have oregano, but marjoram was an excellent substitute. I left out the potatoes only because I wanted to freeze the leftovers. Will make again!

  • French onion soup

    • Laura on January 19, 2011

      This is the first time I've ever made French Onion Soup, although I've eaten it many times in French restaurants. I would say that this version is definitely tasty, but not mind-blowing. The onions take way more than 20 minutes to caramelize, more like 40 minutes. Also, I would cut the onions differently in the future -- quarter the onion, then slice -- the slices were too long to eat easily. Also, if I were to make this again, I might use all beef stock instead of half veal stock.

  • Gazpacho

    • imaluckyducky on May 19, 2013

      I've been making a batch of every other week or so for a solid two months during the summer for the past few years. Good texture, good range of flavors, and you can spice it up if you like. Keeps extremely well in the fridge - I've had it in there for a week and a half before all of it was gone, with no negative outcomes for the flavor or texture.

    • krobbins426 on July 15, 2013

      Pretty straightforward Gazpacho recipe that hits the spot on a summer's evening. Makes a lot but keeps well.

    • mirage on January 16, 2010

      Nancy made this and it was very good.

    • Laura on August 27, 2010

      8/27/10: I've been making a lot of gazpacho this summer, trying different recipes. So far, this one is the best. We had some immediately after I finished preparing it. I suspect it will be even better later, as tomato dishes often are.

  • Lentil vegetable soup

    • Laura on November 18, 2011

      Pg. 80. Made this using both chicken stock and vegetable stock (both were homemade.) Also used regular green lentils, not the small French green lentils, because that's what I had on hand. Used both red wine and red wine vinegar. We both enjoyed it a lot. Husband wants to give it 4.5 stars; I'm going with 4.0. That may change after leftovers tomorrow.

  • Rosemary white bean soup

    • imaluckyducky on May 19, 2013

      I agree that the flavors or subtle, but they were perhaps a bit too subtle for my liking. I ate all of the soup during the week, but only out of necessity instead of "man, I can't get ENOUGH of this stuff!"

    • nomdekt on August 31, 2010

      Wonderful subtle flavors & so easy to make!

  • Roasted-tomato basil soup

    • Laura on August 27, 2014

      Pg. 84. Another winner from Ina Garten. Loved this soup! The basil flavor really shines through. I was concerned about using canned tomatoes in addition to the fresh for fear that the soup would not seem as fresh, but I really don't think it had any effect on that. I'll be making this again very soon!

    • dmass on January 07, 2013

      This is a delicious soup. We make this with fresh tomatoes and basil from our garden. We substitute fresh tomatoes for the canned.

  • Parmesan croutons

    • Laura on January 19, 2011

      I accidentally bought a whole wheat baguette, so these probably weren't as good as they would be with a regular baguette. I used course Kosher salt, which I think made them a little too salty.

  • Curried couscous

    • Dale on May 22, 2011

      This is an unbelievable salad and very easy; I substitute craisins for currants

    • cookbookhabit on June 08, 2013

      One of my favorite BC recipes ever, and one of the simplest and healthiest, too. Keeps well in the fridge for repeat lunches.

    • bernalgirl on July 26, 2012

      My cousin made this for a barbecue, it is delicious! Definitely not another ho hum couscous salad.

  • Broccoli with garlic

    • sturlington on May 25, 2013

      P100. I was looking for a recipe that would use some leftover cooked broccoli. This was surprisingly good. I omitted the actual garlic and added only the garlic oil for a more subtle flavor.

    • Laura on July 08, 2014

      Pg. 100. Well, this is a rarity -- an Ina Garten recipe that didn't wow me. The one change I made was that I made it with half broccoli and half golden cauliflower. It wasn't bad, it just wasn't all that good. The pepper flakes and garlic flavors didn't come through in the oil. I much prefer the Deborah Madison recipe, Broccoli with Garlic, Red Pepper Flakes and Parmesan, from Vegetarian Cooking for Everyone.

  • Grilled salmon salad

    • mirage on June 26, 2010

      Anne made - it was very good.

  • Filet of beef bourguignon

    • Laura on March 11, 2013

      Pg. 123. This is fabulous! As Ina states, this is a far quicker way of making this dish because the filets require almost no time to cook vs. stewing beef for hours the old-fashioned way. However, this is also an extremely expensive way to make this dish. To save some money I cut back by 1/3 the amount of beef and added baby yukon gold potatoes. Otherwise, I followed the recipe exactly. It was absolutely delicious and I wouldn't hesitate to make it again, but not soon and only for a special occasion because of the cost. Meanwhile, looking forward to leftovers for dinner tonight; they should taste even better.

  • Indonesian ginger chicken

    • Laura on June 06, 2014

      Pg. 125. I'm a big fan of Ina Garten -- her recipes are pretty foolproof for the most part. So, I expected to love this dish, especially given the ingredients. I followed the directions exactly with the exception that I marinated for about 8-9 hours on the day I cooked it rather than overnight. So, that may have been the issue. In any event, I liked it but didn't love it -- the flavor of the ginger did not really come through. Next time I would remove the covering at the beginning of baking, not halfway through the process. I did love the fact that it was a snap to prepare, so I will probably try it again.

  • Perfect roast chicken

    • stockholm28 on August 25, 2013

      This is my "go-to" roast chicken recipe ... easy and tasty.

  • Swordfish with tomatoes and capers

    • Laura on August 06, 2011

      Pg. 136. We really liked this alot. Delicious and simple. The sauce flavors were excellent. However, next time I make it I will increase by half the amount of tomatoes -- the proportion of onions/fennel seemed to overwhelm the tomatoes. The swordfish steaks I had were slightly smaller than those called for in the recipe and so I cut back on the cook times just a bit. The fish came out perfectly cooked. This sauce would be great with other white-flesh fish as well.

    • mirage on June 26, 2010

      Anne made - it was very good

    • Breadcrumbs on December 22, 2010

      p. 136 - Oct 2010 -The sauce was really delicious. I used the food processor to chop the veggies to speed up the process, especially since fennel is so hard...much easier in the fp. I really liked the impact that the inclusion of one tbsp of butter made to the sauce. I tasted it just prior to the addition and though it was a small amount, the butter really seemed to round out the flavours and kill any acidity from the tomatoes. Made again in December and dish was even better w addition of sweet yellow pepper and olives and anchovy paste. Excellent, will make again.

  • Turkey meatloaf

    • we10mom on May 01, 2013

      I love this meatloaf! Especially wonderful cold for sandwiches. In place of ketchup, I use tomato jam.

    • mirage on January 16, 2010

      Susan and Nancy each said "yuck"

  • Roasted Brussels sprouts

    • ljholland on November 08, 2012

      Cut sprouts in half before roasting.

  • Homemade applesauce

    • cookbookhabit on June 08, 2013

      The only applesauce recipe I come back to every fall. Freezes beautifully, too.

    • smccandless on December 16, 2011

      favorite applesauce recipe. Works every time. Do not need to peel apples. Use variety. Cut sugar in half and omit butter.

  • Outrageous brownies

    • Dale on May 22, 2011

      Hands down the only recipe I will ever use for brownies and feeds a crowd

    • mirage on January 16, 2010

      The best.

  • Croissant bread pudding

    • Kfaber on December 21, 2013

      Incredibly rich but delicious in small portions! Next time I would try chocolate chips instead of raisins

  • Homemade granola

    • cookbookhabit on June 08, 2013

      Seriously addictive stuff - probably the most sugary granola recipe I've tried, but it's incredible. I find that turning the oven down a notch results in less burning (always a hazard with granola, but especially this one with its copious amounts of maple syrup).

    • Alro9 on November 06, 2013

      Really enjoying this granola. I did make some changes to the recipe - turning down the oven and reducing the time overall (more like 30mins) worked and stopped the whole thing burning. Also I found the suggested proporition of dried fruit to add (cherries, apricots, cranberries etc) was too high for me so I chopped this up and have kept it separate to add 'according to taste' to the granola base. Next time I'd just reduce the quantity.

  • Banana crunch muffins

    • Kfaber on July 18, 2014

      These muffins are so good! Left out the nuts- the diced banana, granola and coconut added to batter was plenty- and added banana chips to the tops which gave them great crunch.

    • Delys77 on November 19, 2012

      The flavour on these muffins is delicious with all the little tidbits that go into them. The are quite delicate though, and a little sticky form the sugar so I would definitely say you have to go with a lined muffin tin. A bit higher calorie than some other muffins but definitely a good result.

  • Maple-oatmeal scones

    • twoyolks on November 18, 2014

      The glaze was the best part of these scones. The scones themselves didn't have a lot of flavor other than being slightly sour (from the buttermilk).

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0609602195
  • ISBN 13 9780609602195
  • Linked ISBNs
  • Published Nov 01 1999
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Crown Publications

Publishers Text

After 20 years of dazzling customers at her legendary East Hampton specialty food store, Ina Garten shares tips and 100's of recipes for simple and stunning party foods.


Ina Garten teaches us how to entertain with style, simplicity, and a relaxed sense of fun. There are notes throughout the book for giving cocktail parties, lunches, and dinner parties where everything is done before the guests arrive. And there are easy instructions for creating gorgeous party platters that don't even require you to cook!



Other cookbooks by this author

The Barefoot Contessa Cookbook

Member Rating

Average rating of 5 by 28 people

Categories