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Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients by Ina Garten

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    Notes about Recipes in this Book

    • Dinner spanakopitas

      • jaelsne on March 23, 2012

        This is a WONDERFUL recipe! My family loved the spanakopitas. My husband, who is never very exuberant, said that they were excellent. When asked to rate them on a scale of one to ten--he said TEN! This was my first time in 25 years of cooking for the man that my food ever received a perfect ten! Whoo hoo! Thanks, Ina!

    • Baked sweet potato "fries"

      • sstewart on January 17, 2010

        Awesome! Made with DARK brown sugar and finished with MALDON sea salt. Took longer to cook than recipe instructs, but were nice and crispy!

      • HunyBadger on December 12, 2010

        No need for sugar, these are sweet enough. Add a bit more cooking time and a bit less oil as well. Yum!

    • Coq au vin

      • mabeysmom on January 14, 2010

        Made 1/14/2010. Not great won't make again.

    • Italian wedding soup

      • Breadcrumbs on October 17, 2010

        p. 72 - 2010 - First attempt w this rec that will now be a fave. I made meatballs in advance and froze so I can make portioned soup on demand w little fuss. Just added required amt into broth to defrost and heat through. Used 1 box chx stock and 1/4c ditalini for 2 servings. Topped w parm. Soup was extremely flavourful. K-9/10.

    • Parmesan-roasted broccoli

    • Easy sole meunière

      • HunyBadger on May 22, 2010

        Really simple ingredients: butter, lemon, sole, salt and parsley...can't get much easier than that! Very tasty too, just go easy on the lemon juice or taste the reduction in case it gets too tangy. Add more butter or perhaps chicken broth to thin out if needed.

    • Date nut spice bread

      • DJM on December 24, 2011

        Made a written, this bread is extremely dry and requires the orange cream cheese spread included to keep it from sticking in the throat. An additional egg and an additional 2 tablespoons of butter would probably solve the dryness.

    • French apple tart

      • Digitoes on August 09, 2010

        This is so easy and delicious. I like her way of slicing the apples; easy-peasy. I used Myer's Dark Rum in the Apricot Glaze and everyone loved it. Most people said they liked this better than apple pie!

    • Truffled filet of beef sandwiches

      • leisalow on July 25, 2010

        This sandwich looked delicious when I saw Ina make it on TV.

    • Chive risotto cakes

      • manond on August 17, 2011

        These were delicious the night we made them, but they did not reheat well the next day. I doubled the amount of chives, and next time, I would add some Asiago or Parmesan cheese to the mixture.

    • Buttermilk cheddar biscuits

      • MVitek on June 03, 2011

        very buttery

    • Herb-marinated loin of pork

      • rebecca1july on June 12, 2011

        Serve with Greek Panzanella food network what friends are for episode

    • Roasted butternut squash salad with warm cider vinaigrette

      • jbuchman on January 03, 2012

        Page 88; TC B didn't like.

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    • ISBN 10 1400054354
    • ISBN 13 9781400054350
    • Linked ISBNs
    • Published Dec 12 2008
    • Format Hardcover
    • Language English
    • Countries United States
    • Publisher Clarkson Potter

    Publishers Text

    For Ina Garten, creating a successful meal has nothing to do with what's in vogue; it's all about what's readily available, in season, and easy to prepare. In Back to Basics Ina explores how to bring the best out of ordinary ingredients for delicious meals that have that extra wow factor we've all come to expect from the Barefoot Contessa.

    Which ingredient unlocks the purest chocolate flavor in brownie pudding? What twist makes an old favorite like tomato Caprese salad truly unique? How can you amp up the impact of butternut squash soup without overpowering the true butternut squash flavor? It's not always about finding the most exotic or costly ingredients--it's about finding the methods and flavor pairings that unlock the essence of good food.

    Newcomers and longtime fans alike will love Ina's insights on building a menu, finishing a dish, and setting the scene for dinner, and an inspired roster of all-new recipes--ranging from Lobster Corn Chowder to Fresh Lemon Mousse and Easy Sticky Buns--demonstrates Ina's talent for transforming fresh, easy-to-find ingredients into an elegant meal without fuss or complications.

    Ina's five previous bestselling cookbooks have sold an astonishing 6 million copies, and have inspired a show seen daily on Food Network and a line of packaged food products. Her new Foot Network series, also called Back to Basics, will debut this October.

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    Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients

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    Average rating of 4.5 by 21 people

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