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The Barefoot Contessa Cookbook by Ina Garten

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    Notes about this Book

    • 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

    • 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!

    • Swordfish with tomatoes and capers

      • 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.

      • cjb on June 26, 2010

        Anne made - it was very good

      • Laura on August 06, 2011

        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.

    • Grilled salmon salad

      • cjb on June 26, 2010

        Anne made - it was very good.

    • Gazpacho

      • cjb 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.

    • Turkey meatloaf

      • cjb on January 16, 2010

        Susan and Nancy each said "yuck"

    • Outrageous brownies

      • cjb on January 16, 2010

        The best.

      • Dale on May 22, 2011

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

    • 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.

    • 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.

    • 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.

    • Rosemary white bean soup

      • nomdekt on August 31, 2010

        Wonderful subtle flavors & so easy to make!

    • Curried couscous

      • Dale on May 22, 2011

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

    • Homemade applesauce

      • 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.

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    • 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 21 people

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