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Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again by Ina Garten

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Notes about this book

  • Breadcrumbs on June 04, 2011

    I adore Ina and this book is one of my T&T favourites. You can always count on Ina for well-tested recipes with clear and thorough instructions. Ingredients are always accessible and, in our experience, dishes always impress. I've given this book as a gift time and time again to experienced and hoping to be cooks. This book is a treasure.

Notes about Recipes in this book

  • Fresh whiskey sours

    • MVitek on June 03, 2011

      Makers Mark makes all the difference

  • Summer borscht

    • ksg518 on June 28, 2016

      Great chilled summer soup. Online recipe doesn't specify dicing the cucumber but that's fairly obvious. I think smaller dicing is the way to go with this recipe. Next time I'll add more dill but I'm a dill lover so add accordingly.

  • Caesar club sandwich

    • AreBe on January 09, 2012

      Our whole family loves this recipe. It's hard to eat other Caesar dressing after having had this one. This is a recipe we make over and over again. Also the recipe for the baked chicken is one of the best. Simple but delicious for cooked, moist chicken to go in a variety of recipes.

  • Mexican chicken soup

    • chawkins on July 12, 2017

      Made the stock with the carcass of a chicken that I harvested the breast and the legs, the carcass from a Rick Bayless roadside chicken and the tips from three dozen wings. Both carcasses still had a lot of meat attached, so I did not roast the chicken breasts. Used three jalapeños and it was not spicy. The tortillas thickened the soup a bit. All in all, a very good tasting soup with avocado and cheese added.

    • ksg518 on February 27, 2017

      This is a good basic Mexican chicken soup recipe. Ina calls for roasting chicken breasts to use in the soup. I just used the remains of a roasted chicken so the amount of chicken was probably somewhat less than if I made the recipe exactly, which was fine with me. It also meant the soup was ready in less than an hour. I wasn't sure about adding the tortillas to the soup but I ended up liking it. For what it's worth, the soup looks nothing like the picture here.

  • Ribollita

    • Lnevva on December 29, 2014

      Used White onions & No Cabbage; Added leftover Hot Italian Sausage

    • Laura on December 21, 2014

      Pg. 38. Hmm, I can usually count on Ina's recipes to produce a delicious result, but this one fell short of the mark. Even on the second day, it was just lacking in flavor. I won't be making it again, but if I did, I'd increase the amount of pancetta and decrease the amount of bread and I'd use diced tomatoes rather than whole plum tomatoes.

    • Megney on October 19, 2018

      I LOVED this recipe. My parents ask for me to make it every year. Mine had lots of flavor, perfect for a cold night

  • Fresh pea soup

    • anya_sf on December 27, 2018

      I usually use frozen peas and frozen sliced leeks, and have used both fresh mint and dried thyme instead of mint. Both versions were delicious and really quick and easy. An immersion blender makes it even easier, if you don't mind a slightly chunky texture.

    • mharriman on March 13, 2019

      This is the best pea soup recipe I’ve ever made, and I’ve made several. The added bonus was that it took under 30 minutes to make. I used frozen peas and fresh mint leaves. My only quibble is the instruction to puree the soup on ‘low’ in the blender. That resulted in a chunky texture that I didn’t like. I just re- blended everything at a higher speed in my Vitamix and the mixture was smooth and creamy with just faint bits of fresh mint in the mix. I went ahead and made the suggested croutons since that was such a simple and fast recipe. Those added a nice crunch. This is so good, I’m thinking of making it as a first course for our family Easter dinner and ditching my usual vichyssoise.

  • Chicken stock

    • stockholm28 on December 24, 2014

      Good basic recipe. She has you add the fresh herbs and peppercorns in the beginning and this makes it difficult to skim the broth. I'd start without the herbs, skim, and then add the herbs to the pot.

  • Shrimp bisque

    • Kinhawaii on March 11, 2019

      Love it, made it many times!

  • Seafood stock

    • Kinhawaii on March 11, 2019

      Easy to make, tastes great!

  • Honey white bread

    • averythingcooks on January 05, 2019

      The decision to make a loaf of bread with a new recipe lead me here. This was easy to cut in half for a single loaf but some substitutions were required. I'm not sure who buys extra large eggs (other than Ina!) but I worried about my large egg yolk so I added a bit more beaten egg hanging around from an earlier recipe. Also, no whole milk meant some math to make a mix of 2% milk & 5% cream which I'm sure did not come out to 3.5%! The dough was lovely to handle and rose beautifully both times but then came out of the oven a bit "flat". It tastes nice but as my husband said......not as "bread-like" as other loaves. I'm not sure if my technique or substitutions had an impact but it is good toasted & I'm going to try this again.

  • Heirloom tomatoes with blue cheese dressing

    • Kinhawaii on March 11, 2019

      Good, made with stilton.

  • Chicken salad Véronique

    • Lnevva on December 29, 2014

      Other chicken salad recipe in this book better for sandwiches! Added spiral pasta

    • stef on January 30, 2018

      This is a very nice salad with baguette and a glass of white wine

  • Grilled tuna salad

    • Breadcrumbs on March 21, 2010

      p. 68 - Looks delicious. calls for 2lbs fresh tuna steak, 2 ripe Hass avocados and 1/4 c. grn onions.

  • Bibb salad with basil green goddess dressing

    • Yildiz100 on September 20, 2017

      Made a quarter recipe of the dressing (for a different salad) and just eyeballed the quantities. I had to add some chives as a I didn't have quite enough scallions but otherwise I tried to follow as closely as possible. Very good. I wouldn't have minded more garlic but I am sure the recipe will keep better the way it is, with very subtle garlic.

  • Jon Snow's fish salad

    • MVitek on June 03, 2011

      Lovely summer dish

    • jaelsne on April 23, 2013

      Delicious salad, very similar to the taste of some potato salads with dill. In fact, I would consider adding small boiled potatoes to the dish to make it a complete meal.

  • Roasted shrimp & orzo

    • hirsheys on March 18, 2017

      This recipe is fantastic! Cooking the shrimp this way leaves them succulent and delicious, plus the dressing matches beautifully with the rest. When I made this, I was so excited by the shrimp that I left out two major ingredients - the cucumbers and the feta. It was good even without them, but even better with them. Definitely a favorite.

    • jnetlw on November 06, 2012

      My go-to picnic/summer potluck salad. Charming & refreshing.

    • Lnevva on December 29, 2014

      Great way for cooking shrimp!

  • Blue cheese coleslaw

    • Lnevva on December 29, 2014

      Great with / on buffalo chicken sandwiches

  • Guacamole salad

    • GiselleMarie on July 29, 2018

      My son-in-law and one of my daughters don’t like tomatoes, so for them I replaced the fresh tomatoes in this salad with a can of black olives that I cut in half. This version was a big hit!

    • Breadcrumbs on March 21, 2010

      p. 85 - Looks great, would be perfect with some lime grilled chicken. Need 1 pint grape toms, 1 yellow bell pepper, 1/4c. lime juice and 2 ripe Hass avocados

  • Old-fashioned potato salad

    • Lnevva on December 29, 2014

      Use white wine (not buttermilk or milk)

  • Blue cheese burgers

    • Lnevva on December 29, 2014

      Just used ground beef, not chuck & sirloin

  • Chicken piccata

    • Lnevva on December 29, 2014

      Serve over angel hair; Don't always sear first - sometimes just bake the whole way through

    • HerBoudoir on January 14, 2016

      Tasty and simple. Usually put lemon zest in with the breadcrumbs. Really good with tilapia filets instead of chicken.

    • Breadcrumbs on March 21, 2010

      p. 96 - Looks good, need 4 pcs b/s chx, 2 eggs, 1/3c lemon juice and 1/2 c dry white wine

    • pcrane on December 28, 2009

      Compare to Giada's

    • Megney on October 19, 2018

      One of my favorite recipes. This was so moist and full of flavor.

  • Lamb kabobs with couscous

    • ddenker on October 20, 2016

      We made this 10/20/16 (marinated for two days in advance) and thought it was delicious (though might have slightly over cooked the lamb). We forgot to make the sauce, but it was still very flavorful without. Served with Ina's couscous with pine nuts and currants.

    • Lnevva on December 29, 2014

      Don't need the sauce - juicy without!

  • Couscous with pine nuts

    • ddenker on October 20, 2016

      Delicious! Made this 10/20/16 and we would love to cook it again. Very simple as well.

    • Megney on October 19, 2018

      This is such a solid side dish. I recommend!

  • Loin of pork with fennel

    • Lnevva on December 29, 2014

      Used the 2 Costco pork loins with one cut apiece; 2 cups of bread crumbs too many; Only did 10 minutes @ 350, not 20 - fine when rested; Used dried, not fresh thyme; Sprinkled with fennel

    • Breadcrumbs on March 24, 2010

      p. 104 -Mar. 2010 – First use of this rec. and won’t be our last. We were very pleased with the results. Roast was excellent, moist and very flavourful. Minor changes to recipe: I omitted the pernod and sprinkled top of roast w garlic powder, crushed fennel seeds and sea salt. I also prepared the stuffing a day in advance (spread on saran wrap) to save time the following night. I’d definitely do this again as the final prep time took under 10 mins which was great. Leftovers used to make “porchetta-style” sandwiches. Delicious.

  • Stuffed cabbage

    • andreathurm on February 03, 2015

      I had the same problem. The cabbage rolls cooked unevenly. After 1 hour, the one on top that I checked was totally raw. After 2 hours, the meat was cooked, but it was a bit hit or miss. Some of the rice was cooked and fluffy, some not. This also after reheating the next day. Arthur Schwartz in his "Jewish Home Cooking" suggests parboiling the rice for 3 minutes. I made his recipe years ago and I don't remember having the same problem. Both recipes are delicious.

    • Lnevva on December 29, 2014

      Rice didn't fluff properly - too al dente, so should try again.

  • Portobello mushroom lasagna

    • Yildiz100 on December 30, 2017

      This recipe is basically perfect-really needs no tweaking other than maybe a bit more parm. It was a bit hard to know how much sauce to put on each layer so I did end up with a bit extra, but it was fine and wouldn't have been too much if I had used it all. I cut down on the nutmeg a bit. I think it would have been ok with the full amount of nutmeg so I should have trusted Ina! I only had table salt on hand so I reduced it to 1.75 tsp as a precaution, but I did need to add more to taste after that. Not sure how much but it may be that I ended up using the salt amount (1 tbs) that she called for. To my surprise it needs no other seasonings. It is simple, familiar tasting comfort food. Serve small pieces with a good salad!

    • cwolf on September 06, 2010

      prepared by Sandy. Mmm!

    • Lnevva on December 29, 2014

      Rich! Added white wine to sauce; Added sausage to lasagna

  • Chicken with goat cheese & basil

    • Megney on October 19, 2018

      I didn't love this. Felt like it was lacking flavor, and turned a little dry.

    • Lnevva on December 29, 2014

      Split & stuffed instead of putting under skin

    • HerBoudoir on January 14, 2016

      Since I can't get skin on boneless breasts, I bought split breasts and boned them. The skin shrunk quite a bit and didn't crisp much, so not sure it was worth the effort. Goat cheese was tasty. I would bone chicken thighs instead next time.

  • Seafood gratin

    • MVitek on June 03, 2011

      Types of shellfish easily varied--I don't use the lobster. Make ahead. Nice for Christmas Eve.

  • Eli's Asian salmon

    • Breadcrumbs on March 21, 2010

      p. 118 - this looks amazing and would be a perfect company dish because the final assembly and cooking time is so short. Soy sauce mix c/b made ahead. Can't wait to try this. Calls for 1c soy sauce so I'm thinking low sodium w/b a good idea, 1/4 c rice wine vinegar, the sesame oil recommended is the toasted (dark) variety, 2tbsp fresh ginger and 1/4c green onions. The recipe does not call for chile bean paste (noted above) rather it uses chile paste.

    • mharriman on January 23, 2019

      Excellent. Refreshing twist on baked salmon. I halved all the ingredients since I made it for just my husband and me. Next time I’ll not put the salmon in the baking dish and then pour the soy sauce mixture over it as directed. Instead I’ll put it on a large plate and pour the sauce over, then sprinkle the panko, then more sauce— making sure all the sauce and panko is on the fish, and then put it in the Baking dish. This is what I ended up doing this first time because the sauce ran all over the baking dish. Baked for 10 minutes at 500 degrees (sockeye salmon) and it was perfectly baked. Served with a green salad, ginger dressing (Makado), and jasmine rice with peas.

  • Lemon fusilli with arugula

    • Lnevva on December 29, 2014

      Used 1 1/2 cups almond milk + 1/2 plain greek yogurt instead of heavy cream

  • Zucchini pancakes

    • julesamomof2 on July 05, 2018

      Super simple and delicious, I make this often

    • Breadcrumbs on March 21, 2010

      p. 136 - looks really good. Uses 3/4lb zucchini, 2tbsp grated red onion and 2 x-tra lg eggs

  • Herbed basmati rice

    • Megney on October 19, 2018

      Delicious! I make this all the time, so easy to make

  • Green green spring vegetables

    • julesamomof2 on August 19, 2017

      Key here is the vegetable combination. Otherwise its just sautéed vegetables. I serve almost every Christmas-it's nice and light, I can prep the vegetables ahead of time, and it's one less dish I have to fit into a crowded oven. Keeper.

  • Stewed lentils & tomatoes

    • cadfael on March 02, 2014

      A family favourite over the years

    • Breadcrumbs on March 21, 2010

      p. 144 - Oct '07 - Delicious and v. tomatoey! I would replace curry and thyme w oregano next time and would serve w grilled meat using an Italian preparation ...like bisteca or, chx marinated in lemon garlic oregano. Cooking time is approx 1hr.

    • candrika.jo on October 31, 2011

      Delicious! We loved the spice combination of curry and thyme. I used hot curry instead of mild and added 15-20 mins to the cooking time. Served over brown rice.

  • Parmesan-roasted cauliflower

    • Breadcrumbs on March 21, 2010

      p. 146 - this will be delish!! Perfect fall dish when cauliflowers are so plentiful. uses 1 lg head in addition to 1c. parm chs and 1c. gruyere. Bake 30 mins @ 350

  • Creamy rosemary polenta

    • LoriPerrault on March 12, 2014

      This is one of our favorite recipes. Yummy.

  • Mustard-roasted potatoes

    • pattwilson on August 15, 2014

      Love these. Did them in foil on the BBQ.

    • Cati on August 20, 2012

      Have been enjoying these using my homemade grainy mustard.

    • Megney on October 19, 2018

      A favorite recipe for Christmas dinner.

    • averythingcooks on October 19, 2018

      These make a regular appearance at all kinds of dinners (summer bbqs and winter roasts) - reliable and delicious!

  • Herb-roasted onions

    • Lnevva on December 29, 2014

      45 minutes too long - about 35 is right

  • Lemon yogurt cake

    • phembott2 on February 03, 2016

      Loved this cake! I didn't read the instructions carefully and accidentally mixed all the wet ingredients together instead of reserving the lemon juice & bit of sugar to pour over the cake after baking, but it still turned out well, just had to bake a few extra minutes. I also mixed in 2 drops of my Young Living Lemon Essential Oil in the glaze to make it extra lemony and it was absolutely delicious! I would definitely make this again!

    • stockholm28 on February 07, 2016

      This is a very simple cake that does not require a mixer. It takes maybe 10 minutes to prep. She calls for both a lemon syrup (which is drizzled on the cake after baking) and a lemon glaze. I only made the former and thought that was all that was needed. This recipe is very similar to the yogurt cake recipe in Molly Wizenburg's "A Homemade Life" which I've made before. This recipe uses more yogurt than Molly's. Ina notes that she based this recipe on Dorie Greenspan's yogurt cake.

    • Breadcrumbs on March 21, 2010

      p. 168 - Looks wonderful! Glazed cake, no butter!!! What's up w Ina!!! Rec calls for 1 c. plain whole milk yogurt, 3 x-tra lg eggs and 1/3c lemon juice, 1/2 c. vegetable oil.

    • jaelsne on December 10, 2013

      I made the cake exactly as written. Though not as pretty as the associated picture, it had a great crumb and tasted wonderful.

    • micheleK on July 15, 2011

      Set oven at 160deg C fan forced. Cake rose very high and split. Used yogurt, sour cream and whole milk, as I didn't have enough yogurt. Didn't seem to make a difference to the texture, which was semi pound cake like. Didn't bother with frosting, lemon syrup was enough for us. A good cake. On tv, Ina turned the cake out onto rack and poured the syrup over the bottom of the cake. The recipe doesn't mention this.

    • nadiam1000 on March 01, 2019

      I subbed coconut oil for veg oil and used Meyer lemons. I needed more powdered sugar (about 1/2 cup) to thicken the glaze so it was thick enough to stay on top of cake. Very good lemon flavor - the syrup soak plus the zest and glaze with the yogurt make it nice and tart. I love lemon pound cake and this is one of the best I have ever made.

    • anya_sf on March 02, 2019

      I love this recipe and have made it numerous times. I almost always add poppy seeds and often reduce or skip the glaze. This cake works with whole wheat pastry flour and nonfat yogurt, if you want to make it healthier.

    • Ntaake on November 20, 2018

      I added blueberries and used low-fat vanilla yogurt. Also skipped the glaze and only made the lemon syrup. One of my faves!

  • Peanut butter & jelly bars

    • anya_sf on March 02, 2019

      I made 1/2 recipe in an 8"x8" pan. There was plenty of dough for the pan and top (which didn't spread much). The bars were quite thick. We liked them, but they're really rich.

    • mrsmadam on October 22, 2018

      These are very good. I weighed the dough after I mixed it to get the correct proportions for the top and bottom. Fussy, yes, but for me bottom crusts can be problematic.

    • moreace01 on May 09, 2011

      These bars are to die for.

  • Mixed berry Pavlova

    • anya_sf on March 02, 2019

      Quite easy. I made the meringue the day before. Raspberry sauce was yummy; the recipe makes more than needed for the pavlova. Overall, I thought it was too sweet and needed more whipped cream (possibly unsweetened) to balance the flavors.

  • Triple raspberry sauce

    • anya_sf on March 02, 2019

      Delicious. Makes more than needed for the pavlova.

    • ahsafford on October 01, 2011

      Delicious! Can be made with frozen berries.

  • Coconut cake

    • anya_sf on March 02, 2019

      I baked it in a 9"x13" pan for a party, just frosting the top and sides, using about 3/4 of the frosting for a generous covering. The cake took 45 min to bake, and I lowered the oven to 325 after 35 minutes. If using round pans, I'd check early. The cake was dense, but good. The frosting was fabulous. It served 15-20 people.

  • Pumpkin mousse parfait

    • anya_sf on March 02, 2019

      I used peparkakor. Overall, the parfait tasted pretty good, with a nice pumpkin spice flavor, and was not too much work, but it didn't wow me.

  • Chocolate sorbet

    • anya_sf on March 02, 2019

      I made 1/2 recipe (1 batch) using Callebaut cocoa and brewed coffee instead of espresso. The flavor and texture were great! The sorbet was smooth and chocolatey, with a pleasant hint of cinnamon.

  • Black & white angel food cake

    • anya_sf on March 02, 2019

      I grated the chocolate in the food processor, which worked well. Skipped the glaze. The eggs just barely fit in my mixer - best if you have a large model. Quite tasty for an angel food cake, which I usually find too sweet and one-dimensional. I liked it, but didn't love it, although the glaze would probably help.

  • Chocolate cupcakes & peanut butter icing

    • Kinhawaii on March 11, 2019

      My favorite chocolate cupcakes! Usually makes 16 to 18 for me. Peanut butter icing is good too but I usually make a dark chocolate or 7 minute frosting. Always moist.

    • anya_sf on March 02, 2019

      I got 16 large cupcakes. They had great flavor and a fluffy, rather crumbly texture - best eaten with a fork. Frosting was fantastic, and made a generous amount.

  • Kathleen's peanut butter icing

    • anya_sf on March 02, 2019

      Easy and delicious. Makes a generous amount for the cupcakes.

  • Panna cotta with balsamic strawberries

    • anya_sf on March 02, 2019

      I used nonfat yogurt, cream, and half-and-half, and slightly more gelatin, which worked fine. Loved the panna cotta, which was delicious and not too sweet, but thought the balsamic vinegar was a bit strong/sharp - would use less or seek out a sweeter, aged balsamic vinegar instead.

  • Ultimate ginger cookie

    • anya_sf on March 02, 2019

      Nice texture. Very strong, hot ginger flavor from the crystallized ginger, which I don't really care for, but ginger fans may enjoy.

  • Fruitcake cookies

    • inflytur on January 20, 2018

      Don’t be afraid of this cookie, even if you think you hate fruitcake. It is a delicious cookie chock full of dried fruit enlivened with just a touch of sherry. It doesn’t include dried citron, which is what most fruitcake haters object to.

  • Peach & blueberry crumbles

    • GiselleMarie on July 29, 2018

      Another delicious fruit recipe from Ina! I transported this to my parents’ house, which involved a three-hour drive, so I chose to assemble it in a 9X9-inch square aluminum foil pan rather than individual ramekins. I baked it in my parents’ oven after it spent several hours in a cooler, and it came out very well!

    • anya_sf on March 02, 2019

      I made one large dish, using pear and blackberry with no zest. Very good!

  • Pear, apple & cranberry crisp

    • anya_sf on March 02, 2019

      I made 1/2 recipe in an 8"x8" pan, using Anjou pears and Jonagold apples. It took 1 hour to bake. Quite good! Lots of topping, which of course makes it super yummy, but you could use less. Next time I'd use less or no nutmeg.

    • raybun on October 01, 2016

      A fabulous crumble/crisp for this time of year. I made the fruit part according to the recipe using local ginger gold apples and Bosc pears. I pulsed amaretti cookies with melted butter and some sliced almonds for the topping. 5*

    • Breadcrumbs on December 10, 2015

      p. 200 – With a large basket of bosc pears on hand I decided it would be the perfect time of year to give this recipe a try. So glad I did as this was an instant hit. As mr bc pointed out, the combination of cinnamon, nutmeg and orange zest made this smell very “Christmassy” as it baked in the oven. The pears are especially lovely in this. This will be a great brunch item through the holidays so I’ll definitely make this again. photo here: http://www.chowhound.com/post/baking-days-december-2015-edition-1028886?commentId=9776636

  • Summer fruit crostata

    • anya_sf on March 02, 2019

      I made the pastry a day ahead and chilled it. The crostata was fairly easy to make and was not too sweet, so you can serve it with ice cream. There was a lot of topping - could use less - but it's tasty. It's best eaten the day it's made, as it gets soggy the next day.

  • Caramel pecan sundaes

    • anya_sf on March 02, 2019

      A good, easy, basic caramel sauce recipe. Make sure the sugar gets dark amber before adding the cream, or it will be too sweet and bland. I stored the sauce in the fridge and reheated it in the microwave. It got a little grainy, but that didn't really matter. The sundaes were tasty.

  • Tri-berry muffins

    • jaelsne on August 16, 2011

      I made these for a friend that just came out of the hospital. They were beautiful and absolutely delicious. I saved a few for myself!

  • Chunky banana bran muffins

    • jumali on January 24, 2015

      I'm not a fan of raw bananas, so if I make this again (and I probably will), I'd mash the bananas rather than chop them. This was a nice alternative to raisin bran muffins. 6 T of molasses is a pain to measure so I will probably call 1/3 C close enough next time.

  • Sunday morning oatmeal

    • GiselleMarie on July 29, 2018

      I found 1/2 teaspoon kosher salt to be too much, even with a little real maple syrup poured over my bowl. I eat old-fashioned oatmeal every morning and I don’t use salt, so it’s just not what I’m used to eating. I only had old-fashioned oats in my cupboard so I used them instead of quick oats and they took 15 minutes to cook and thicken. I used one cup of blueberries in place of the banana and an assortment of chopped dried fruit in place of the raisins. I don’t want to be one of those people who doesn’t follow the recipe and then reviews it, but I’m trying to use up all the food hanging around my pantry, refrigerator, and freezers. I will definitely make this again, but without salt.

  • Blueberry crumb cake

    • Skamper on May 15, 2018

      This was very tasty. Made exactly as directed, but didn't add powdered sugar (plenty sweet already). Next time, line the pan with parchment.

  • Irish soda bread

    • Lu1950s on March 17, 2013

      I substituted 3/4 cup craisins in place of the currants. It was delicious. I liked that it wasn't very sweet. It really helped to use a pastry scraper with this really wet dough.

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Reviews about this book

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Reviews about Recipes in this Book

  • Beatty's chocolate cake

  • Fresh pea soup

    • David's Table

      I chose this recipe because it calls for leeks...It also calls for crème fraîche, how bad can that be? But mostly, I’ve chosen this because I have never made anything by Ina Garten that I didn’t like.

      Full review
  • Bibb salad with basil green goddess dressing

    • Running With Tweezers

      ...eating this dressing with a spoon...on bread...on leftover raw radishes...off my finger...licking the plate...Without question, this is the best salad dressing I have ever put in my mouth.

      Full review
  • Zucchini pancakes

    • Tea and Scones

      There is just enough seasoning to bring out the zucchini flavor. And the ease of making them means they are a quick side dish for any night of the week.

      Full review
  • ISBN 10 1400054346
  • ISBN 13 9781400054343
  • Linked ISBNs
  • Published Nov 01 2006
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Clarkson Potter

Publishers Text

Throughout the years that she has lived and worked in East Hampton, Ina Garten has catered and attended countless parties and dinners. She will be the first to tell you, though, that nothing beats a cozy dinner, surrounded by the people you love most, in the comfort that only your own home can provide. In Barefoot Contessa at Home, Ina shares her life in East Hampton, the recipes she loves, and her secrets to making guests feel welcome and comfortable.

For Ina, it's friends and family - gathered around the dinner table or cooking with her in the kitchen - that really make her house feel like home. Here Ina offers the tried-and-true recipes that she makes over and over again because they're easy, they work, and they're universally loved. For a leisurely Sunday breakfast, she has Easy Cheese Danishes or Breakfast Fruit Crunch to serve with the perfect Spicy Bloody Mary. For lunch, she has classics with a twist, such as Tomato, Mozzarella, and Pesto Paninis and Old-Fashioned Potato Salad, which are simply delicious. Then there are Ina's homey dinners - from her own version of loin of pork stuffed with sautéed fennel to the exotic flavors of Eli's Asian Salmon. And since Ina knows no one ever forgets what you serve for dessert, she includes recipes for outrageously luscious sweets like Peach and Blueberry Crumble, Pumpkin Mousse Parfait, and Chocolate Cupcakes with Peanut Butter Icing.

Ina also lets readers in on her time-tested secrets for cooking and entertaining. Get the inside scoop on everything from what Ina considers when she's designing a kitchen to menu-planning basics and how to make a dinner party fun (here's a hint: it doesn't involve making complicated food!).

Along with beautiful photographs of Ina's dishes, her home, and the East Hampton she loves, this book is filled with signature recipes that strike the perfect balance between elegance and casual comfort. With her most indispensable collection yet, Ina Garten proves beyond a shadow of doubt that there truly is no place like home.

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