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Barefoot Contessa Foolproof: Recipes You Can Trust by Ina Garten

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Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Dukes cosmopolitan

    • ianapoli on June 28, 2015

      froth egg white before adding. Jan 2014

  • Crab strudels

    • Kfaber on December 25, 2015

      Good crab appetizer - the phyllo was a nice touch

  • Tuscan mashed chickpeas

    • twoyolks on May 22, 2017

      This was a really nice spread that would even be liked by chickpea haters. I used a rich, homemade chicken stock which was a bit too rich and chickeny. I'd use something lighter in the future.

    • julesamomof2 on August 19, 2017

      Despite my personal love of chickpeas, this one did not go over well at a recent dinner party I hosted. I think it may have been the somewhat unappetizing brown color. It was hardly touched.

  • Chili tortilla chips

    • ianapoli on June 28, 2015

      June 2015 wonderful use of leftover tortillas. Wonderful

  • Winter minestrone and garlic bruschetta

    • Jacksmm1 on July 09, 2014

      Delicious! Add pasta only if consuming immediately. Pasta swells and absorbs minnestrone liquid.

    • bwhip on February 20, 2018

      This soup is excellent. Perfect for a cold winter night. I had an extra Parmesan rind, so I threw that in there as well. Great flavor.

  • Garlic bruschetta

    • Lnevva on February 11, 2016

      Completely easy & absolutely perfect with the Winter Minestrone

  • Easy tomato soup and grilled cheese croutons

    • clouse91 on December 11, 2013

      I wasn't crazy about the saffron in this recipe, and would definitely make it again using basil and oregano, or just adding some prepared pesto. The orzo makes it a bit heartier and the kids liked the addition of pasta in the soup.

    • Rachaelsb on January 03, 2014

      The perfect tomato soup. I did not add saffron---seemed to tamper with the pureness of flavor but one day maybe I will be brave enough. Definitely my new go to tomato soup!

    • ianapoli on June 28, 2015

      wonderful recipe - have made many times, Granny Robbye loved this soup and I made it often for her in per last months. Dec 1212

    • Lepa on June 10, 2018

      This was well received by my family but I don't feel like I've found my favorite tomato soup recipe yet.

    • raybun on April 03, 2017

      This is a very good recipe. I only made the soup and my guests really enjoyed it after a long flight. I made Jamie Olivers cheesy scones (Jamie magazine march 2017) to go with it.

  • Spanish pea soup with crispy ham

    • anya_sf on December 27, 2018

      Easy, super fast, very good. Love the crispy prosciutto. I used canned broth so didn't need that much salt.

  • Marinated artichoke hearts (Artichokes barigoule)

    • Aggie92 on June 18, 2015

      Two snaps up! If you love artichokes, you will adore this dish. I made a few changes, 2 out of necessity and 3 for personal preference. My frozen artichoke hearts came in 12 oz bags, so I used 2 (even though Ina calls for three 9 oz packages). I made up for the slight loss of bulk with a couple of extra carrots. Ina also calls for Picholine or other green olives. The olive bar at my local grocery had very few olives to choose from so I used a black & green mix. Since I do not like the bitter quality of cooked lemons, I just used the juice and zested rind in the marinade. Also omitted the pancetta and as usual with Ina's recipes I cut the amount of salt in half. If you are on the fence about the anise flavor of the Pernod, don't let it's inclusion put you off. The licorice flavor is very subtle. A sprinkle of crushed red pepper is also a tasty addition.

    • ianapoli on June 28, 2015

      Dec 31, 2012 Made for Empty Nesters' New Year's Eve party. No one ate it. I'm not crazy about artichokes so hard for me to judge.

  • Fennel and garlic shrimp

    • ianapoli on July 04, 2015

      I'm not much of a fennel eater, but this was quite good. 7/15

  • Roasted asparagus and prosciutto

    • MmeFleiss on March 06, 2015

      Quick and tasty meal.

  • Crispy mustard-roasted chicken

    • Kfaber on February 13, 2014

      Delicious chicken recipe! And very easy to make.

  • Accidental turkey

    • jaelsne on November 29, 2013

      This recipe is indeed foolproof. The turkey was moist and delicious. It was one of the best turkeys I have ever made! The recipe is a keeper.

    • jaelsne on December 01, 2017

      I realize that I first added a note for this recipe in 2013. Still relying on it for my Thanksgiving turkey in 2017. All of the birds have been delicious.

  • Slow-roasted filet of beef with basil Parmesan mayonnaise

    • julesamomof2 on August 19, 2017

      After years of using Ina's method from the Parties cookbook I switched to this one about 3 years ago and never looked back. With her previous high heat method things can go bad very very quickly. Fortunately I never had that actually happen, but it was too stressful. This way you can keep an eye on the meat, and it cooks at a temperature where you can have other things in the oven at the same time. This is the center of my Christmas table.

    • MKinLA on April 25, 2013

      Too salty, particularly if you make the basil mayonnaise (where I'd cut the salt in the mayo to about half of what Ina recommends and add from there). Instead of 4 teaspoons of salt on the salt, I'd probably cut a teaspoon to make it an even Tablespoon. Very flavorful, loved the tarragon flavor that suffuses the beef, but so salty I woke up several times in the middle of the night with dry mouth, needing to get water. Not an experience you want to give your guests (and at this price - a 4 pound tenderloin was over $60 at Costco), it's a special occasion or having guests over recipe.

  • Mustard-marinated flank steak

    • Rachaelsb on November 07, 2018

      Easy, tasty, nice change

  • Veal chops with caramelized shallots

    • mrsmadam on December 19, 2012


  • Lamb shanks and orzo

    • julesamomof2 on August 19, 2017

      Served this for a winter dinner party and I chose it because I was looking for a one pot make ahead meal. Others loved it-I wasn't crazy about the lamb shanks, not sure why, just personal preference I guess. Not a fan of sawing meat off bones I guess.

  • Foolproof ribs with barbecue sauce

    • ianapoli on June 28, 2015

      excellent recipe, but used Bone Sucking Sauce instead of made from scratch. Method is what I like - roast it first! May 2015

  • Seared scallops and potato celery root purée

    • Kfaber on January 09, 2014

      Very tasty dish, although purée was a little on the heavy side

    • ksg518 on September 19, 2016

      Even though I realized from the ingredient list that this would be a very rich puree, I still was surprised by how little I could eat. If I make this again, I'll only make a half or even third recipe of the puree.

  • Salmon and melting cherry tomatoes

    • vickster on August 06, 2018

      Simple and delicious way to cook salmon. The tomatoes and onions melt into a wonderful sauce. Definitely company-worthy!

    • anya_sf on September 16, 2018

      Delicious! Depending on the size and shape of your salmon fillets, they may actually get completely cooked through, so check them early if you want them less done. The topping is also good with mint instead of basil. It would taste great with other fish, chicken, or vegetables as well.

  • Straw and hay with Gorgonzola (Paglia e fieno)

    • ianapoli on August 16, 2015

      made 8/15. excellent results. Used half and half instead of full cream and it was fine - and a lot less fat.

  • Orange-braised carrots and parsnips

    • juliejean1 on March 07, 2014

      Nothing special. I felt that adding the additional orange juice after cooking was too much.

  • Provençal cherry tomato gratin

    • Lnevva on July 20, 2015

      Need to add cheese! :)

  • Crispy roasted kale

    • Kfaber on February 13, 2014

      Had a great crispy texture but next time I'd add much less oil and salt

    • ianapoli on July 04, 2015

      agree - too much salt. 12/12

  • Sweet potato purée

    • lhkelsey on November 26, 2013

      I thought I didn't like sweet potatoes until I made this dish. Really tasty!

  • Mushroom and leek bread pudding

    • Skamper on January 27, 2018

      Have made this multiple times and it is delicious. Great accompaniment to poultry or roast meat. Make a half recipe in 8x8 dish.

  • Balsamic-roasted Brussels sprouts

    • bwehner on December 25, 2012

      Agreed. This is excellent & easy. Adjust cooking time depending on the size of your brussel sprouts.

    • MKinLA on December 12, 2012

      This recipe is quintessential Ina: low on effort and ingredients but big on taste. Trader Joe's sells diced pancetta in a 4 oz package, so you don't even have to worry about prepping it. However, I increase the oven temp to 425 instead of 400, and I cook up the pancetta for a few minutes in a pan before throwing it in so it ends up being extra crisp and crunchy - a great salty contrast to the soft, sweet brussel sprouts (made all the sweeter by the balsamic). This is a fall staple in my house now.

  • Raspberry crumble bars

    • Globegal on June 18, 2017

      Didn't have a 9x9 pan so used an 8x8. Used about 12 oz of homemade jam, which was a little too much jam. It's ok but wouldn't make again. 6-22-17 -- froze the bars. Like better than I remember. Family members want again.

  • Chocolate chunk blondies

    • ianapoli on July 04, 2015

      these disappeared in a hurry! 6/14

  • Perfect pie crust

    • stockholm28 on December 26, 2014

      Nice and flaky, easy.

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Reviews about this book

  • Oregonian

    We love the generous selection of menu suggestions at the back of the book, but half of the recipes in those menus indicate that they are from Garten's other books.

    Full review
  • The Kitchn

    these are just really good recipes. They're not over the top with excessive amounts of cream or gratuitous fancy ingredients; they're the kind of foods that we want to eat and share with good company.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0307464873
  • ISBN 13 9780307464873
  • Linked ISBNs
  • Published Oct 30 2012
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Clarkson Potter

Publishers Text

Millions of people love Ina Garten because she writes recipes that make home cooks look great; family and friends shower them with praise and yet the dishes couldn’t be simpler to prepare using ingredients found in any grocery store. In Barefoot Contessa Foolproof, the Food Network star takes easy a step further, sharing her secrets for pulling off deeply satisfying meals that have that “wow!” factor we all crave.

Start with delicious Dukes Cosmopolitans made with freshly squeezed lemon juice, plus Jalapeño Cheddar Crackers that everyone will devour. Lunches include Hot Smoked Salmon, Lobster & Potato Salad, and Easy Tomato Soup with Grilled Cheese Croutons, all featuring old-fashioned flavors with the volume turned up. Elegant Slow-Roasted Filet of Beef with Basil Parmesan Mayonnaise and show-stopping Seared Scallops & Potato Celery Root Purée are just two of the many fabulous dinner recipes. And your guests will always remember the desserts, from Sticky Toffee Date Cake with Bourbon Glaze to Salted Caramel Brownies.

For Ina, “foolproof” means more than just making one dish successfully; it’s also about planning a menu, including coordinating everything so it all gets to the table at the same time. In Barefoot Contessa Foolproof, Ina shows you how to make a game plan so everything is served hot while you keep your cool. There are notes throughout detailing where a recipe can go wrong to keep you on track, plus tips for making recipes in advance. It’s as though Ina is there in the kitchen with you guiding you every step of the way.

With 150 gorgeous color photographs and Ina’s invaluable tips, Barefoot Contessa Foolproof is a stunning yet infinitely practical cookbook that home cooks will turn to again and again.

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