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

Search this book for Recipes »

Notes about this book

  • sturlington on January 01, 2015

    This is beautiful cookbook, with photos of every dish and lots of helpful entertaining tips. The recipes seem easy and accessible, without having to make ridiculous quantities of food, although they do seem more geared toward entertaining than everyday eating. My favorites are the Oven-roasted Vegetables and Pan-Roasted Root Vegetables. The best chapters are Vegetables, offering several simple but tasty side dishes, and Breakfast of course. The Country French Omelet and Sunrise Smoothies earned rave reviews from my family. This is a keeper cookbook to break out for special family dinners and having guests over.

  • shknbk on August 29, 2013

    The French Apple Tart is fabulous.

  • PrincessK on October 09, 2010

    Maple-Roasted Butternut Squash, Herb-Marinate Pork Tenderloin, other books: Cauliflower Gratin (paris), 40 cloves garlic chicken (paris), pan fried onion dip (bcc), french onion soup (bcc), parkers split pea soup (bcc), Chocolate Buttercream Cake (bcc), outgrageous brownies (bcc-make half), pecan squares(bcc), coconut cupcakes (bcc), indonesian chicken (bcc), roasted brussels sprouts (bcc), potato-fennel gratin (bcc), szechuan noodles (bcc)

Notes about Recipes in this book

  • Baked blintzes with fresh blueberry sauce

  • Baked shrimp scampi

    • kateiscoooking on March 27, 2017

      Used size 31-40 and they were really too small. So, will use bigger shrimp next time. Flavor is fabulous. Served over pasta.

  • 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!

    • eBrowner on October 27, 2012

      How did you get them crispy?

    • sturlington on April 07, 2013

      At such a high temperature, potatoes tended to burn rather than crisp up.

  • Buttermilk cheddar biscuits

    • MVitek on June 03, 2011

      very buttery

  • Cape Cod chopped salad

    • sldoug on November 29, 2015

      Made for Thanksgiving 2015. I used spinach instead of arugula and smoked blue cheese instead of Roquefort but otherwise followed the recipe. One mistake I made was measuring the vinaigrette by weight instead of volume and even though I should be able to do that, the vinaigrette never turns out right. The salad was fine, but I wonder whether wispier arugula might have been better for catching all the ingredients. I'd potentially make it again.

  • 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.

  • Company pot roast

    • ssdrabek on October 03, 2012

      Add more carrots because we love them! Super yummy!!

    • texannewyorker on September 25, 2016

      This is fabulous. I made it, froze it, then ovenighted it to my mom when she was sick; she defrosted it and reheated it for a group a family and they couldn't give enough raves. I sneaked a bite before I sent it and was extremely impressed. Will probably have to make this again just for me :)

    • Kojak on December 05, 2016

      Delicious--sauce was the best

  • Coq au vin

    • mabeysmom on January 14, 2010

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

    • Kojak on December 05, 2016

      Very good. Served with mashed potatoes and the whole family loved it.

  • Country French omelet

    • sturlington on January 01, 2015

      Made for New Year's Day brunch. Very easy to make and flavorful. More like a frittata than an omelet. The recipe says it serves 2 but we got 4 servings out of it.

  • Cream of fresh tomato soup

    • bburciul on October 01, 2015

      Hold back a cup of chicken stock and add it as needed to adjust the consistency. With the tomatoes I used, 3 cups was far too much.

    • Lepa on July 22, 2016

      I made this with a huge bowl of fresh summer tomatoes and it was delicious. The croutons were essential.

  • Creamy cheddar grits

    • czechmate on June 27, 2013

      Our go-to recipe for cheesy grits!

    • mrsmadam on December 04, 2016

      These were great. They just simmered away as I prepped the shrimp and salad to go with. Husband asked "Where have these been all my life?".

  • Creamy cucumber salad

    • anya_sf on May 14, 2017

      I made 1/4 recipe and it was plenty for 4 people, as it's not the kind of salad people would eat in large portions. I used 2% Greek yogurt and only drained the yogurt and vegetables for about 5 hours, but it seemed to work OK. It was pretty good, but the dressing is rich and there is a lot of it. Nevertheless, the flavor is refreshing. But I'm not sure I'd make it again.

    • Lepa on June 17, 2017

      This was okay but we weren't crazy about it. I suspect there are better cucumber/sour cream salad recipes out there.

  • 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.

  • 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!

  • 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.

  • Easy sticky buns

    • Sarobin on November 28, 2012

      These are absolutely disgusting. At first I thought there must have been a print error in the amount of butter specified, but apparently this is correct. These come out swimming in butter - Check the online recipe reviews. Strangely some people appear like this which is a little worrying.

  • 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!

    • Bryan on February 19, 2015

      http://www.foodnetwork.com/recipes/ina-garten/apple-tarts-recipe.html

    • julesamomof2 on August 19, 2017

      Much lighter and more delicate than a heavy apple pie. People liked it but weren't raving about it like some of Ina's other desserts I've served (mocha ice box cake is one). I personally loved it.

  • French bistro steaks with Provençal butter

    • Delys77 on March 25, 2013

      Pg. 122 I was unable to find onglet so I used a rib eye. The butter is very nice, with all the flavours you would expect and the stead itself was very nice with the herbes de provences. I could imagine it would be even better with onglet since the butter would pair nicely with the leaner meat.

  • Garlic ciabatta bread

    • julesamomof2 on August 19, 2017

      My favorite garlic bread, period. Look no further, this is the one!

  • Herb-marinated loin of pork

    • rebecca1july on June 12, 2011

      Serve with Greek Panzanella food network what friends are for episode

  • Homemade granola bars

    • IvyManning on October 22, 2013

      This recipe doesn't work! They fall apart and taste of nothing but honey. Blech.

  • Indonesian grilled swordfish

    • Waderu on September 16, 2012

      Great recipe, great flavor. I grilled it a little longer than suggested but followed everything else perfectly. Yum

  • 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.

    • jnetlw on October 20, 2012

      Italian Wedding Soup is one of my favorites. This soup is hearty enough for a meal. Use it for my annual Christmas ships dinner, a crowd pleaser.

    • Delys77 on March 25, 2013

      The meatballs in this are very very tasty and the soup itself is quite good. I do think you need homemade stock though as the broth is very simple otherwise.

    • Kojak on December 05, 2016

      I have made this recipe more times than I can't count--it's a classic.

  • Mustard-roasted fish

    • Delys77 on April 15, 2013

      Pg. 136 For us this was just ok. The sauce could do with some more capers but was generally quite good, the challenge is that the fish doesn't brown so it remains a little bland despite the punchy sauce.

    • kayanelson on January 17, 2015

      I made this as an individual serving for myself and it turned out well. I did add more capers as suggested by another reviewer. I would make again.

    • Laura on January 20, 2016

      Pg. 136. I made this with halibut and we enjoyed it. I loved how easy the prep was and it took almost no time to cook and was perfectly done in the time called for. I'd definitely make this again.

    • stef on October 05, 2016

      Instead of creme fraiche I used sour cream. Two adults loved it, one didn't. My fish could have been thicker

  • Oven-roasted vegetables

    • eBrowner on October 27, 2012

      Not a big fan of fennel so I replaced with garlic. very good!

    • lizcoates on April 15, 2014

      I love this recipe! The roasted fennel is incredible! I often leave out the asparagus because the season is so short but really this is fantastic. I love to serve it with the tuscan lemon chicken from this book and a green salad.

    • sturlington on October 18, 2014

      Potatoes were delicious in this recipe. I only add the green beans and skipped the other vegs, but this recipe is nicely adaptable to what you have on hand.

  • Pan-roasted root vegetables

    • sturlington on March 26, 2013

      This is such a simple technique but results in a really good side dish. I used none of the vegetables called for, but substituted potatoes, sweet potatoes and green beans. It was still very good, proving that this is an extremely adaptable side suitable for everyday cooking. A little bacon thrown in also tastes great!

  • Parker's beef stew

  • Parmesan-roasted broccoli

    • HunyBadger on May 09, 2010

      On pg 172

    • Delys77 on March 25, 2013

      Pg 172 This is a real winner. The broccoli gets just a touch smokey from the roasting and the garlic is delicious, but then the final sprinkling of seasonings is the clincher with the buttery pine nuts, umami parm, and assertive lemon. Very easy and just delicious. Just be careful with your proportions, it can easily have too much salt and lemon.

  • Pasta with Pecorino and pepper

    • Delys77 on November 17, 2014

      Nothing could be simpler than this. Goes to show that you can make something very nice with just a handful of good quality ingredients. This is creamy and luscious with just enough bite from the pepper.

    • Kojak on December 05, 2016

      Rich, but easy and very, very good.

  • Raspberry sauce

    • Aggie92 on December 31, 2016

      Fabulous dessert sauce! Served with both an Amaretto cheesecake and a poppyseed cake. Cut the sugar in half and used frozen berries.

  • Roasted butternut squash salad with warm cider vinaigrette

    • jbuchman on January 03, 2012

      Page 88; TC B didn't like.

    • texannewyorker on September 25, 2016

      One of my favorite fall salads ever.

  • Roasted butternut squash soup and curry condiments

    • ksg518 on September 24, 2015

      Great easy recipe. The curry is fairly subtle so I might add a little more next time. I loved the idea of adding bananas as a topping.

  • Roasted pears with blue cheese

    • ellabee on February 11, 2013

      Regretted ignoring instruction to cut slice off outer curve of pears so they lie steady, which also insures good contact & bigger surface between pears and liquid and pan; my omission made the pears take much longer to soften. Still completely delicious.

  • Roasted shrimp cocktail

    • Gio on December 26, 2012

      Made this 12.24.2012. Halved the recipe. Used colossal Gulf of Mexico wild caught blue shrimp from TJ's. Delicious. Will definitely make again.

    • lorloff on November 10, 2013

      Careful when you roast the shrimp they over cook quickly check regularly the roasting time was too long in the recipe

  • Sunrise smoothies

    • sturlington on January 01, 2015

      I omitted watermelons and peaches because they are out of season and used frozen berries instead. This was delicious and easy to make. Besides varying the fruit, I'm sure the flavor of sorbet can be varied or use different juice, i.e., cranberry juice for a cranberry shrub. This is a nice breakfast addition for a holiday.

  • Truffled filet of beef sandwiches

    • leisalow on July 25, 2010

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

  • Tuscan lemon chicken

    • lizcoates on April 15, 2014

      This is my go-to chicken recipe. I don't even look at the recipe anymore. I usually use chicken pieces instead of a butterflied chicken and definitely marinade for about 8 hours. Many people have asked for the recipe. It is so simple!

    • Aggie92 on December 28, 2016

      Used this on 2 spatchcocked Cornish hens. Marinated overnight and roasted them in the oven. Served for Christmas dinner. Everyone loved it!

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

Reviews about this book

  • Chef Talk by T. Susan Chang

    I like this book. New cooks will learn helpful techniques...while seasoned cooks might glean inspiration from the more unusual entries.

    Full review
  • Boston Globe by T. Susan Chang

    ...has some perennial favorite tastes - lemon, prosciutto, Parmesan, shrimp - but what could be better?

    Full review

Reviews about Recipes in this Book

  • Pumpkin roulade with ginger buttercream

    • Lisa Is Cooking

      ...roulades are much easier than they look, and they tend to store really well. It’s everything you could want in a dessert for fall, and you can make it the day before you plant to serve it.

      Full review
  • Parmesan & thyme crackers

    • Lottie and Doof

      They would be great served with some wine or snacked on any time... A really good thing to have on hand when quests are over. These are easy to make and quite delicious.

      Full review
  • Cream of fresh tomato soup

    • Lisa Is Cooking

      Crunchy, parmesan croutons take the place of a grilled cheese sandwich here, and they are a delicious topping on the soup along with some fresh basil.

      Full review
  • Roasted shrimp cocktail

    • Running With Tweezers

      Let me tell you – shrimp cooked this way have so much more flavor and sweetness.

      Full review
  • Savory palmiers

    • Running With Tweezers

      For this recipe, you can make your own pesto or used pre-made for an even easier time of it.

      Full review
  • ISBN 10 1400054354
  • ISBN 13 9781400054350
  • Linked ISBNs
  • Published Oct 28 2008
  • Format Hardcover
  • Page Count 272
  • 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, debuted October 2012.



Other cookbooks by this author