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Cook Like a Pro: Recipes and Tips for Home Cooks by Ina Garten

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Notes about this book

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Notes about Recipes in this book

  • Classic daiquiris, updated

    • anya_sf on December 16, 2018

      I scaled the recipe down. As written, each drink has about 1.75 oz each lime juice and rum, 1.33 oz simple syrup. I used gold Havana club rum. Good balance of tart and sweet, although I might reduce the syrup, since I like a tart drink (or else skip the sugar rim).

  • Warm dates with blue cheese & prosciutto

    • anya_sf on December 10, 2018

      Even easier using pitted dates. Mine were Halawi, which are a bit smaller, so I used less blue cheese. I used the full amount of prosciutto, but wrapped it around the dates more. Very tasty! Great for a party.

  • Sautéed shishito peppers

    • anya_sf on December 10, 2018

      Simple and delicious!

  • Charlie Bird's farro salad

    • anya_sf on January 26, 2019

      Farro was very flavorful. I added a sliced Persian cucumber, doubled the arugula, and topped with roasted chicken for a main course, serving 3 for dinner. I only added 2/3 of the dressing to the farro as I didn't want too much dressing. I did end up adding a bit more with the arugula, using about 3/4 of the dressing total. The salad was delicious. Leftovers made a nice lunch.

  • Pork posole

    • anya_sf on January 14, 2019

      I used pork tenderloin, 1 25-oz can hominy, and omitted the poblano pepper (couldn't find). Did not need extra salt at the end. Served with cilantro in addition to other toppings. I don't love radishes, but liked them here. The soup isn't spicy, but you could add hot sauce to taste. I'm sure this isn't traditional, but it was quick and easy, and my family devoured it.

  • Roasted beet, butternut squash & apple salad

    • laur0684 on January 19, 2019

      Really tasty and unique fall/winter salad. I’m allergic to nuts so I subbed roasted squash seeds from the butternut squash for the almonds.

  • Tomato & avocado salad

    • mharriman on January 01, 2019

      This was an easy salad. I substituted shallots for the red onion, but other than that, I made it by following all the ingredients and directions. I was able to use cherry tomatoes grown on the vine in a greenhouse, so unlike most tomatoes in winter, these were very flavorful and tasted great with the avocados in the lemony vinaigrette.

  • Tomato & eggplant soup

    • anya_sf on January 16, 2019

      Thick and chunky soup with a bright, sweet tomato flavor, but also a peppery bite. Could add more salt (Ina adds more for the pasta dish). Quick and easy to make. I used less oil to saute the eggplant. My eggplant was probably bigger, so I ended up with a LOT of soup, but that was OK since I really wanted to make the pasta.

  • Tricolore salad with oranges

    • anya_sf on March 10, 2019

      I made 1/2 recipe, but adjusted the greens to 3 endives (both red and green), 7 oz arugula, no radicchio. There was still extra dressing. The flavors went together very well. Although the cider vinegar softened the bite of the shallot, there was still too much for my taste.

    • ellencooks on January 20, 2019

      This was fantastic! I made it as written except I just add the dressing ingredients to a jar then shake it up.

    • jackiecat on January 20, 2019

      https://www.foodnetwork.com/recipes/ina-garten/tricolore-salad-with-oranges-5478470

  • Baked pasta with tomatoes & eggplant

    • anya_sf on January 16, 2019

      I scaled the recipe up for 12 oz pasta, made in one large casserole (metal, because I don't think pyrex or ceramic dishes are oven safe at 500 degrees). I used 8 oz mozzarella because I didn't want leftover cheese. This is super quick to make if the soup is already made, but the soup doesn't take that long. My family enjoyed this with extra Parmesan cheese.

  • Cioppino

    • anya_sf on December 07, 2018

      I used bottled clam juice instead of seafood stock, which I'm sure would be more flavorful. Also, I was in a hurry and only simmered the broth for 15 minutes. Still, the cioppino was very good. Here in San Francisco, cioppino usually contains Dungeness crab, halibut instead of cod, and clams instead of (or in addition to) mussels. But you can use whatever seafood is available in your area. This was easy and enjoyed by all; will make again.

  • Garlic toasts

    • anya_sf on December 07, 2018

      Good method, but the toasts were quite brown and crisp after 15 minutes. Next time I'd take them out of the oven sooner. They were good dunked in the cioppino broth.

  • Chicken thighs with creamy mustard sauce

    • anya_sf on December 30, 2018

      I used boneless, skinless thighs, which weren't as pretty, but still worked fine. Added some tarragon with the parsley. Served over mashed potatoes. Quick, easy, and absolutely delicious!

  • 1770 House lamb & chickpea curry

    • anya_sf on January 27, 2019

      I made 1/2 recipe, but used the full amount of onion and carrots, and substituted 3 small zucchini for the celery. The sauce cooked down a lot, so I had to add an extra cup of broth for the final 30 minutes of cooking. It smelled AMAZING while simmering. I used mild curry powder and rose harissa, so there was a spicy kick, but not too much. I found it a tad sweet and would reduce the brown sugar and maybe omit the raisins next time. A squeeze of lime juice might also be good. Didn't need extra salt at the end. My family loved it and three people finished it all.

  • Pork souvlaki with radish tzatziki

    • anya_sf on January 24, 2019

      I was skeptical that pork shoulder would be tender with such a short cooking time, so I used loin (1.5 lbs). Marinated the pork about 6 hours. Cooked everything in a 12" cast iron skillet and it wasn't quite large enough for everything to be a single layer. I cooked the mixture a few minutes extra so that all the vegetables would soften and brown more. The souvlaki were super flavorful and didn't need extra salt at the end. My family really enjoyed this.

  • Radish tzatziki

    • anya_sf on January 24, 2019

      Half the recipe and there was just barely enough for the souvlaki (made with 1.5 lbs pork instead of 2). Make the full amount if you like a lot of sauce. Made 6 hours ahead. The tzatziki had a definite bite from the radish and I didn't love it plain, but it was perfect with the souvlaki.

  • Red wine-braised short ribs

    • anya_sf on December 11, 2018

      My short ribs were very fatty, so I didn't add the roasting "juices" (fat) back to the pot. I still skimmed a ton of fat off the surface. Flavor is best if made ahead. Cooked in the oven covered for probably an extra hour so ribs were quite tender. Added peas at the end for extra nutrition, color, and texture, since the other vegetables were very soft. Very good served over mashed potatoes.

    • jackiecat on December 11, 2018

      Recipe on line https://parade.com/700567/parade/red-wine-braised-short-ribs/

  • Roasted eggplant Parmesan

    • anya_sf on December 07, 2018

      I didn't measure the oil that was brushed on the eggplant slices - just brushed a small amount on each side, which was probably around 1/2 cup oil total. I assembled the casserole one day ahead. Baking time was still only 45 minutes, so if you bake it right after assembly, the cooking time might be less. There was just as much cheese as eggplant, but no one complained about this. It was delicious.

  • Shells with broccoli rabe & pancetta

    • anya_sf on December 08, 2018

      I used what I had on hand: regular broccoli, 12 oz wagon wheel pasta, 4 oz pancetta. Only used half the red and black peppers, since my son is sensitive to spice. It was a delicious, quick, and easy weeknight dinner. I'm sure it would be even better with more pancetta and broccoli rabe.

  • Haricots verts with hazelnuts & dill

    • anya_sf on December 05, 2018

      I cooked 2 lbs haricots verts and did not need the full amount of salt, so I'd start with half and add it to taste. The hazelnuts and dill went well with the green beans and the dish was quick and easy to prepare.

  • Orange-roasted rainbow carrots

    • anya_sf on December 30, 2018

      Some of my carrots were thick, so they needed closer to 30 minutes in the oven. This is a lovely variation on plain roasted carrots!

  • Parmesan pesto zucchini sticks

    • JJ2018 on December 05, 2018

      These were delicious so quick and easy to make but so tasty. Absolutely will make again

  • Perfect basmati rice

    • anya_sf on December 05, 2018

      This is the first of Ina's rice recipes that hasn't turned out mushy. The method is a little time-consuming, but not difficult, and yields flavorful rice with fluffy, separate grains. I thought half the oil was enough; the full amount would make the rice rather rich. Still, my rice cooker produces a similar result for less work.

  • Roasted broccoli with panko gremolata

    • anya_sf on January 16, 2019

      The broccoli needed an extra 5 minutes to roast. It was delicious with the panko gremolata. What an easy way to dress up roasted broccoli. The panko gremolata would be great on other vegetables as well.

  • Sautéed Savoy cabbage with bacon

    • anya_sf on March 18, 2019

      My cabbage was smaller, about 1.5 lbs. I used half the bacon, salt, and pepper, and used 1 Tbsp each bacon fat and butter to saute the cabbage, which was plenty. Turning the heat up to medium-high at the end seemed like a mistake, as the cabbage started to burn. Having the heat on low worked much better. The cabbage turned out very tasty with that critical change.

  • Daniel Rose's pear clafouti

    • anya_sf on December 05, 2018

      I used Bartlett pears and didn't bother peeling them; we didn't mind the skins. I also used vanilla sugar for the ramekins since I had some on hand. An electric mixer seems unnecessary here and left small lumps of flour (not noticeable in the baked clafoutis); mixing by hand with a whisk would probably work better. Watch the baking time, as the clafoutis were quite brown on the edges at the minimum time. They were delicious both warm from the oven and after cooling, although the clafoutis deflated upon cooling so the texture was more dense.

  • Triple chocolate loaf cakes

    • anya_sf on November 24, 2018

      Absolutely delicious! Very chocolatey, not overly sweet (people ate leftovers for breakfast). The walnuts really went well with the chocolate.

  • Belgian waffles & smoked salmon

    • anya_sf on December 24, 2018

      For once I used the full amount of butter in the waffles and WOW - they tasted as buttery as croissants. I ate one quarter plain. I'd never had savory waffles before, but the combination of crispy, buttery waffle, creme fraiche, and silky smoked salmon was divine.

  • Lemon ricotta pancakes with figs

    • anya_sf on December 08, 2018

      Note: the clarified butter is only for the pan, not the batter! You don't have to use clarified butter, but it does work well. I made the blueberry variation. Using an ice cream scoop to portion the batter worked really well - I'll use that technique in the future; yield was 18 pancakes. The pancakes were light, tender, and lemony. My family loved them!

  • Morning glory muffins

    • anya_sf on January 24, 2019

      I made the batter the night before. Used white whole wheat flour. With my scoop (more flat than rounded), I got 19 muffins, which domed nicely but weren't big enough to spread, so there was no fear of sticking to the pan. Baked in a convection oven for 25 minutes. They were moist and delicious, sweet but not too sweet for breakfast.

  • Short rib hash & eggs

    • anya_sf on December 11, 2018

      I added a red bell pepper with the onion and doubled the Brussels sprouts (didn't bother to core or halve them before shredding). Sauteed the sprouts before adding the diced short ribs, which I cut smaller. The hash was delicious. We didn't really taste the Sriracha - I think you could leave it out, or add more if you really want to taste it. Three people polished this off for dinner.

  • Truffled scrambled eggs

    • anya_sf on March 09, 2019

      I had to keep the heat at medium-low for the eggs to actually finish cooking. The curds remained small and super creamy. The truffle butter was good, but quite strong - could use less. I omitted the chives (didn't have) and served the eggs with toasted country bread, rather than brioche. The eggs were rich and quite good, but the flavor was definitely strong, so you have to like truffles. No extra salt was needed.

  • Fresh raspberry sauce

    • anya_sf on December 24, 2018

      I've made this recipe from Ina's other books and love it. It's quite sweet, so you can reduce the sugar. You can also use less jam - I only had 3/4 cup this time.

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Reviews about this book

  • Two Peas and Their Pod

    If Ina has a new book, you better believe I am buying it. She is the queen!

    Full review
  • The Kitchn

    The recipes are still simple, bright, and classic, but now alongside each there are "pro tips" that add a layer of instruction.

    Full review
  • The Kitchn

    Our 10 favorite tips from Ina Garten's new cookbook

    Full review
  • The Kitchn

    In Ina we trust: Our Q&A with the queen of cookbooks

    Full review
  • The Kitchn

    Ina's new cookbook is out today! Here's why you need it.

    Full review
  • The Kitchn

    Take a break from t...your regularly scheduled programming to pretend you're in a gorgeous barn in the Hamptons surrounded by hydrangeas, making slow-cooked truffled scrambled eggs.

    Full review
  • The Kitchn

    Once you make it to the end, all of Ina's helpful hints for prepping, cooking, serving, and hosting will be permanently ingrained in your mind.

    Full review
  • ISBN 10 0804187045
  • ISBN 13 9780804187046
  • Linked ISBNs
  • Published Oct 23 2018
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

In her new cookbook, Cook Like a Pro, Ina Garten shares a brand-new collection of recipes, tips, and techniques, so readers can cook with confidence no matter how much experience they have in the kitchen.

As America's most trusted and beloved cookbook author, Ina Garten--the Barefoot Contessa--has taught millions of people how to cook. A home cook at heart, Ina knows that cooking and entertaining can be difficult, so to make her recipes simple and streamlined, she tests and retests each recipe until it's as straightforward and delicious as possible. Although Ina is completely self-taught and doesn't consider herself to be a "professional" cook, she has spent decades working with chefs and learning the techniques that take their cooking to the next level. In Cook Like a Pro, Ina shares some of her most irresistible recipes and very best "pro tips," from the secret to making her custardy, slow-cooked Truffled Scrambled Eggs to the key to the crispiest and juiciest Fried Chicken Sandwiches. Ina will even show you how to make an easy yet showstopping pattern for her Chocolate Chevron Cake--your friends won't believe you decorated it yourself!

For Ina, cooking like a pro also means hosting like a pro, and along with know-how like how to tell when a filet of beef is perfectly cooked, you'll find dozens of other great ideas to boost your cooking and entertaining skills such as how to set up an elegant home bar and how to make an impressive Raspberry Baked Alaska that can be completely prepared ahead of time so all you need to do is finish it for your guests before serving. Beginner and advanced cooks alike will love Ina's delectable recipes, and if you have questions along the way, don't worry--Ina's practical cooking advice talks you through every detail, as though she were right there by your side.

With beautiful photos and a treasury of pro tips that span prepping, making, and serving, as Ina says, "You don't have to be a pro to cook like one!"


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