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!

Barefoot Contessa Foolproof: Recipes You Can Trust by Ina Garten

Search this book for Recipes »

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

  • 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.

  • 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

    • 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.

  • 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.

  • Slow-roasted filet of beef with basil Parmesan mayonnaise

    • 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.

  • Veal chops with caramelized shallots

    • mrsmadam on December 19, 2012

      Fantastic!

  • 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.

  • 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!

  • Balsamic-roasted Brussels 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.

    • bwehner on December 25, 2012

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

  • 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.

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

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.



Other cookbooks by this author