Barefoot Contessa Cookbook Collection: The Barefoot Contessa Cookbook, Barefoot Contessa Parties!, and Barefoot Contessa Family Style by Ina Garten

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  • Parmesan roasted asparagus

    • jaelsne on April 15, 2019

      Delicious!

    • jbuchman on January 03, 2012

      Page 46.

  • 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!

  • Coconut macaroons

    • robinorig on April 06, 2012

      My "go-to" macaroon recipe. So fabulous & simple, I will never buy another canned macaroon again. If you do not care about making it dairy-free, good for Passover. I have played with the recipe, making orange macaroons with orange peel & orange extract, or chocolate macaroons with cocoa & melted chocolate. Can also dip them in chocolate.

  • Lemon angel food cake

    • mabeysmom on June 10, 2012

      Cake was delicious and perfect with strawberries. Rather then buying superfine sugar I put regular sugar in blender and blended until it was fine and powdery.

  • Plum tart

    • jzanger on September 27, 2010

      easy, easy easy and SO wonderful.

  • Panzanella

    • jzanger on September 27, 2010

      This is my go-to recipe

  • Strawberry country cake

    • jzanger on December 10, 2011

      This is fantastic, especially if you make a strawberry sauce to drizzle over top. Note that it makes enough cake for two full cakes. EDIT: with that second cake, I crumbled it into chunks and made an amazing Blueberry Trifle from joyofbaking.com. The citrus flavored cake worked perfectly with the blueberry sauce and the richness of the mascarpone/whipped cream filling.

  • 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.

    • mirage 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.

  • 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 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.

  • Tequila lime chicken

    • Breadcrumbs on April 27, 2010

      p.85 - grilled, 3 whole chx breasts w skin on

    • jbuchman on January 05, 2012

      Page 85.

  • Gazpacho

    • 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.

  • Grilled salmon salad

    • mirage on June 26, 2010

      Anne made - it was very good.

  • Turkey meatloaf

    • mirage on January 16, 2010

      Susan and Nancy each said "yuck"

    • jbuchman on January 07, 2012

      Page 138; for a crowd.

  • Outrageous brownies

    • mirage 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.

  • 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.

  • 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.

  • Caramel chocolate nut ice cream

    • DJM on January 23, 2012

      Add at least 1/2 teaspoon salt to the ice cream mix.

  • Curried chicken salad

    • Julia on June 16, 2011

      This is a great chicken salad and worth the time. It keeps well and is great the following day so a good make ahead for a party. We like it in a wrap.

    • mummybunny2005 on September 15, 2012

      I roast 2 whole chickens and take them apart when cool and keep the recipe the same-the sauce is plenty. I used a "hot" mango chutney (Geeta's) for a nice little kick. Great salad.

  • Banana sour cream pancakes

    • Julia on June 16, 2011

      These are wonderful. Very easy.

  • Linguine with shrimp scampi

    • fprincess on May 03, 2012

      I still make this dish regularly. It's a good week night recipe and I always have all the ingredients on hand. Picture here: http://egullet.org/p1875797

    • fprincess on November 04, 2010

      This is super tasty and delicious. Easy to make - I always keep a bag of frozen raw shrimp in my freezer for that dish.

    • bapfel on December 26, 2010

      This is one of our favorites for a quick and delicious meal. Just have a bag of frozen large peeled and deveined shrimp in your freezer and you have a meal in 1/2 an hour. 1/2 a recipe feeds two perfectly!

    • Trackypup on November 24, 2011

      Delicious! I added some left over roasted cherry tomatoes from the night before. Definitely a keeper.

  • Parker's fish & chips

    • lorloff on October 08, 2018

      Great recipe. The technique works really well. I substituted amaranth flour for white four and used 3 egg whites instead of one egg to get the consistency right and it worked perfectly and was delicious. I tried the amaranth because was trying to see if I could do a gluten free version. It was perfect not greasy, the coating was light as could be and the cod perfectly cooked. The potatoes were great too. Used lots of rosemary from the garden.

  • Rosemary white bean soup

    • nomdekt on August 31, 2010

      Wonderful subtle flavors & so easy to make!

  • Grilled lemon chicken

    • Kelley on September 13, 2011

      Great. Use a lot. P and C 2007

    • jbuchman on January 05, 2012

      Page 48-49; with satay dip

  • Satay dip

    • Kelley on September 13, 2011

      great. Use a lot P & C 2007

  • Smoked salmon tea sandwiches

    • Kelley on September 13, 2011

      Excellent. Collins 2009

  • Turkey tea sandwiches

    • Kelley on September 13, 2011

      Excellent. Collins 2009.

  • Apple crostata

    • Kelley on September 13, 2011

      Excellent

  • Lasagna with turkey sausage

    • jhappel on November 21, 2010

      The goat cheese and basil add good flavor. I like to add spinach.

    • jimandtammyfaye on May 22, 2022

      Absolute success! Goat cheese did not overpower (used 3 oz). Used substantially less salt. Made earlier in the day and chilled until just before dinner. Set dish out an hour before baking and baked at 400 for almost an hour. Very saucy- could even handle another layer of pasta- but I liked it as written. Repeat!

  • Caesar salad with pancetta

    • DianeKirkland on February 15, 2011

      This is the best Caesar salad dressing I've ever had. Don't by afraid to use all the anchovies called for; they're well balanced by the lemon juice. And don't tell anyone how many are in it (ever). It lasts a week in the fridge.

  • Chocolate chunk cookies

    • Marguerite on May 19, 2011

      A great recipe to freeze. Use a small ice cream scoop to make the cookies and freeze them in a container. When ready for a few, simply place on a tray frozen and bake as directed.

  • Curried couscous

    • Dale on May 22, 2011

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

    • bernalgirl on July 26, 2012

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

  • Scott's short ribs

    • margaretpeters on November 09, 2011

      Fall of 2011 Have made this several times! Fabulous! Baked with cover for 1 1/2 hours then removed the tinfoil for the last 1 hour, watch carefully that it doesn't dry out, but unbelievable condensed. Also only used 1/2 bottled red wine and worked great.

    • jbuchman on January 08, 2012

      Page 94.

  • 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.

  • Broccoli with garlic

    • Sarit on January 04, 2012

      Broccoli is uncooked

  • Fresh corn salad

  • Filet of beef

  • Chicken stew with biscuits

  • Chicken noodle soup

  • Buffalo chicken wings

    • jbuchman on January 03, 2012

      Page 36; blue cheese dip/dressing is excellent -- better than wing recipe.

  • Oven-fried chicken

  • Provençal tomatoes

    • jbuchman on January 03, 2012

      Page 116; TCB loves these.

  • Rosemary polenta

    • jbuchman on January 03, 2012

      Page 130.

  • Croissant bread pudding

    • jbuchman on January 11, 2012

      Page 192.

  • Lemon cake

    • mrsmadam on October 02, 2012

      Very good. When pouring on the syrup poke holes and pour it over both the top and bottom.

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  • ISBN 10 0307720012
  • ISBN 13 9780307720016
  • Published Nov 30 2010
  • Format Hardcover
  • Language English
  • Publisher Clarkson Potter

Publishers Text

In her first ever boxed set, bestselling cookbook author and Food Network star Ina Garten, the Barefoot Contessa, unites her initial three titles in one beautiful package.
           
Here are the books that started it all for Ina Garten, who turned a passion for food into a successful specialty food store in the Hamptons and is now beloved by millions for her Barefoot Contessa television show and cookbooks. The Barefoot Contessa Cookbook, Ina's first book, has all of the fabulous, easy recipes that won Ina a loyal following at her retail shop, including Perfect Roast Chicken, French Potato Salad, and those irresistible Coconut Cupcakes. In Barefoot Contessa Parties! Ina shares her very best menus, divided by season, for fuss-free yet gorgeous entertaining, from a summer garden lunch for eight to an intimate fireside dinner for two. Barefoot Contessa Family Style is full of crowd-pleasers you'll make again and again, like roasted asparagus showered with freshly grated Parmesan and a French toast made with challah and just the right amount of grated orange zest and pure vanilla extract to make it sing. 
  
Together, these three titles form a timeless collection perfect for every home cook, whether accomplished or amateur, and for every occasion, whether a weeknight dinner with family or a larger, more festive gathering. With stunning photography and Ina's helpful tips, this boxed set makes the perfect gift for those who love to cook.


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