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Barefoot In Paris: Easy French Food You Can Make At Home by Ina Garten

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Notes about this book

Notes about Recipes in this book

  • Cheese straws

    • vickster on September 24, 2012

      A simple and irresistible appetizer.

    • Delys77 on April 29, 2013

      Pg. 30 made the pesto variation and it went over very well. They came out very nicely, but I did have to cook a bit longer than suggested, probably another 2 minutes on the first side and another minute or so on the second side. Be careful not to salt too heavily as the pesto is quite savoury. Nice and easy appie or party food.

    • dmass on December 25, 2018

      Always a hit and simple to make. Delicious!

  • Cheese Puffs (Gougères)

    • dmass on March 16, 2015

      These are delicious! A little messy to make, but worth it.

    • Analyze on February 13, 2017

      My friend highly recommended this recipe, but my husband and I didn't think they had much flavor (even using a really nice strong Gruyere). However, I'm not usually a big fan of pate a choux dough, so maybe that's the bias there.

  • Rosemary cashews

    • dmass on December 25, 2018

      These are delicious and get gobbled up fast! I accidently put the topping on before I warmed the cashews in the oven - still turned out great.

  • Croque monsieur

    • luolili on February 17, 2018

      I would not call this a healthy recipe, but it sure is tasty! Husband adores it!

    • Analyze on March 25, 2017

      This is an interesting recipe; on the one hand, we didn't think that it had that much flavor and I couldn't taste the ham, but on the other hand, I accidentally DOUBLED the amount of bread, so that could explain that! It's not a repeat for me, but I just wanted to note that the sauce that you top your sandwich with (and then bake, then broil) is really good and tastes just like the cheesy sauce you'd typically find in a cauliflower gratin or something like that, so if that sounds delicious, you might really enjoy this. I prefer the sauce to stay in my veggie dishes personally, but I could see people really liking this sandwich.

  • Blue cheese soufflé

    • stef on November 04, 2018

      We love this souffle. Baguette and white wine. Heaven

  • Salad with warm goat cheese

    • lhkelsey on December 08, 2013

      This was a great salad. The dressing was yummy and the goat cheese was perfect.

    • Delys77 on October 31, 2011

      The croutons are just the right blend of richness and tang

  • Eggplant gratin

    • Delys77 on October 26, 2011

      This was very tasty, sort of provencal with a creamy edge. I would increase the tomato a little and decrease the custard a little.

  • Goat cheese tart

    • MVitek on June 03, 2011

      Very good filling but use the Once Upon a Tart savory tart crust recipe for the pastry.

  • Winter squash soup (soupe au potiron)

    • Delys77 on November 06, 2012

      Pg. 82. A bit different from your average butternut squash soup as it includes a fair amount of pumpkin, something I have never put in soup. Overall the pumpkin adds a slightly different nuance, and is generally good. The croutons are always a nice touch. Overall a good soup that was healthy, a little different, and came together easily. Not extremely exciting but solid.

  • Homemade chicken stock

    • Analyze on February 09, 2017

      This is a great chicken stock IF you like vegetable stock - I guess it's sort of mid-way between chicken and vegetable broth. The celery, dill, and other herbs do definitely diminish the taste of the chicken. My husband and I much preferred the recipe from the America's Test Kitchen Family Cookbook for chicken broth to this one, because I personally want a really strong chicken flavor that's not complicated by other herbs... but to each their own. I could see this recipe being very popular with you if you like more of an herbal/vegetal flavor to your broth.

  • Zucchini vichyssoise

    • Delys77 on October 26, 2011

      Good simple soup but don't freeze as it has way too much potato

  • Lentil sausage soup

    • Laura on March 15, 2015

      Pg. 90. This recipe is the same as the lentil vegetable soup that Ina has in her 'Barefoot Contessa Cookbook,' except with the addition of sausage. I liked it fine, but didn't think it was anything special. I might have liked it more had I used the kielbasa that the recipe calls for because that would have probably added a smoky accent. As it happened, I had chicken 'bratwurst' sausages on hand, so used them. They really didn't add anything taste-wise.

  • Endive, pear and Roquefort salad

    • Julia on June 16, 2011

      Easy and delish! Nice presentation.

  • Fennel salad

    • Delys77 on October 26, 2011

      The flavour was a bit flat so you added bit of white wine vinegar. Over all just so so

  • Warm mushroom salad

    • stef on June 19, 2016

      Made it following recipe exactly. Delicious lunch with baguette and white wine

  • Green salad vinaigrette

    • Delys77 on May 14, 2012

      Pg. 102 The major difference between my typical vinaigrette and this recipe is that Ina suggests you add an extra large egg yolk. I did so and I did note that this adds a touch of richness to the vinaigrette which offsets the acidity of the white wine vinegar. I'm not sure however that this added richness is to my taste, I might simply stick to a simpler vinaigrette that excludes the egg.

  • Lemon chicken with croutons

    • LaurenKLauren on January 26, 2014

      I first tried this recipe almost 10 years ago. Since then, it has entered my regular rotation of meals and friends frequently ask me to prepare this chicken for dinner parties. The recipe is quite literally foolproof - and you'll come to know it like the back of your hand. My favorite side dishes for "lemon chicken with croutons" - green salad, roasted garlic mashed potatoes, and asparagus!

  • Chicken with forty cloves of garlic

    • Delys77 on May 24, 2012

      Pg 113 The key thing with this dish is to make sure you brown your chicken well and that you season both the sauce and the chicken aggressively. Also I would suggest halving the cloves and sautéing a little longer, or perhaps use organic garlic because there was a touch of bitterness this time around. On the whole this recipe yields a very flavorful dish with excellent gravy and juicy chicken.

  • Roast duck

    • Analyze on May 08, 2018

      The duck turned out delicious. However, I wish that Ina would give more specific instructions (I'm so spoiled by Cook's Illustrated!), like what temperature to cook the duck to, or even which direction to face it in the roasting pan. The skin underneath the duck (whichever side you face down) also ended up very flabby, and I'm wondering if there's a cooking method that would give you crisp skin on both sides of the duck. However, it was still yummy!

  • Chicken with morels

    • stockholm28 on May 13, 2016

      Creme fraiche is missing from the ingredient list. The recipe calls for 1 cup creme fraiche and 1 cup cream. I used 2 cups cream and it was fine. I liked this recipe better the second day as the mushroom flavor was more pronounced and the madeira had mellowed. I used fresh morels rather than dried.

  • Loin of pork with green peppercorns

    • Delys77 on October 26, 2011

      Absolutely fabulous sauce and a delicious and simple roast. Quite an easy dish to put together also. You might want to go a tiny bit lighter on the salt in the sauce.

  • Beef stew with red wine (Boeuf Bourguignon)

    • Delys77 on September 19, 2012

      Ina has all the components right here, and as per usual she has a few smart shortcuts that yield a very nice result. The only reason I didn't give this one a 5 is because the meat was a bit tough and I suspect this might have to do with the shorter cooking time. I did use pre cubed stewing beef and perhaps that was it. Either way, it is a very flavourful recipe that is a bit quicker than some bourguignon recipes, so I might try it with the recommended chuck and see if that helps.

    • Aggie92 on March 29, 2013

      This is essentially the same recipe as Julia Child's with a lot fewer steps. The end result was a delicious, rich stew that would be a perfect meal for a dinner party.

    • lhkelsey on November 24, 2013

      The best! I cooked it in the oven at 300 for 30 minutes then 275 . 250 was not hot enough. It is perfect!

    • dmass on December 25, 2018

      Delicious and easy. A great make ahead for dinner parties. My friends request it at least once a year.

    • dmass on October 10, 2014

      This is delicious and as Ina states even better the next day. A favorite that my family and friends request regularly.

  • Filet of beef au poivre

    • Delys77 on February 15, 2013

      This was pretty good but not up to Ina's usual standard. The sauce has a nice flavour but it is a bit one note as it is a bit lacking in acidity. I would add some green peppercorns with a bit of their brine to elevate the flavour profile a little. Otherwise this was just ok.

  • Roast lamb with white beans

    • Delys77 on February 02, 2015

      Pg. 130 This is very easy and very delicious. The white beans really stand out for their flavour, textures, and how well they compliment the lamb. I thought the amount of herbs would interfere with the mellow flavour of the beans, but they complimented them perfectly. I used dried navy beans and they worked just fine but took a bit longer to cook than suggested (about an hour). Lamb wise I found my 2 kg lamb was a bit overdone at the 1h15 mark. I would probably start checking at 45 minutes and assume a good 15% degrees of carry over cooking (ie. pull it at no more than 115 degrees). Eventhough it was a touch overdone it was just delicious. I also removed most of the fat cap and I don't think the lamb was dry at all. That said, I did brush the top with about 1.5 tb of oil. You could also up the number of carrots to surround the roast with.

  • Scallops Provençal

    • MKinLA on January 31, 2013

      This is regularly the dinner my partner requests as a "special meal," i.e., birthdays, holiday dinner (we've had it several years running for New Year's Eve), etc. It's not "light cooking" by any stretch of the imagination. You need a *big* pan to make sure you have enough room for the scallops. Ina recommends cutting the scallops in two if you get sea scallops; I don't do this, because then you'd need to do the scallops in batches, which I think is a little much. After taking the scallops out of the pan, I tend to boil down the sauce so it's thicker.

    • stef on November 29, 2015

      This is a wonderful quick dish. My husband requests this for a special dinner. Served with thick sliced potatoes microwaved for 3 minutes and then browned in bacon fat. Mushrooms and salad with a white wine. Divine

  • Salmon with lentils

    • Skamper on February 04, 2018

      Love this recipe. There are 2 of us so I make a full batch of lentils and freeze half.

    • jaelsne on August 17, 2010


  • Asparagus with hollandaise

    • Delys77 on June 03, 2012

      Pg 144 This version of hollandaise is much simpler and stays emulsified perfectly. I would suggest cutting the salt a little bit and doubling the lemon juice. You can fiddle with it to taste of course. The technique makes this a real winner.

    • missyvanee on March 19, 2013

      I used 1 tsp salt and it was still a bit too much.

  • Zucchini gratin

    • Delys77 on October 26, 2011

      The flavour of this was great, with a nice oniony bite and delicious zucchini that retain some texture. You pureed the onion to please Jinny so it wasn't too chunky, which impacted the texture a bit. Don't do this in future.

  • Roasted beets

    • Delys77 on October 26, 2011

      This was great, nice tang to cut the sweetness of the beets. The orange and thyme were a great touch, and the roating actually gave a nice crunch. I ended up roasting for closer to 50 minutes. Spencer isn't a big fan of beets so this wasn't a huge hit for him.

  • Brussels sprouts lardons

    • Delys77 on October 26, 2011

      Simple but if you like brussel sprouts you will love this. Crank the heat at end to finalize the caramelization.

    • Analyze on February 09, 2017

      We love this recipe. First time I made it for friends and they really loved it. About five years later, made it again and it was great. The pancetta and golden raisins are particularly delicious. I like Delys77's idea to finalize the caramelization (though the original recipe is delicious too).

    • pistachiopeas on October 13, 2015

      I think the raisins are superfluous here and I'd leave them out next time.

  • Cauliflower gratin

    • dmass on December 25, 2018

      Very tasty! Liked even by vegetable wary children.

    • dmass on March 16, 2015

      This is very tasty. The non cauliflower lovers or should I say picky eaters in my family really like this.

    • julesamomof2 on August 19, 2017

      This, and her spinach gratin, has made an appearance at my Christmas table for many, many years. Can be made the day before and popped in the oven. I make this exactly once a year. It is very rich, but perfect for the occasion.

    • adrienneyoung on August 29, 2016

      Came together very easily. That said, I think I prefer a good English cauliflower cheese.

    • Delys77 on October 26, 2011

      She is right that the cheese béchamel really turns this dish into a treat. The presentation is only so so because of the extensive white.

  • Moroccan couscous

    • kari500 on February 20, 2017

      Delicious, and good for getting both your carb and veg in the same dish. If you roast the vegetables the day before while doing something else, this comes together very quickly.

    • austin.brandon on August 24, 2011


    • Delys77 on October 26, 2011

      Delicious side wish combo of starch and veggies. The roasting took close to 45 minutes but the dish came together very easily.

    • swegener on February 08, 2015

      This was delicious--I used a homemade vegetable broth that had a lot of flavor, and a few extra vegetables. It did make a lot of couscous.

  • French string beans (haricots verts)

    • Delys77 on October 26, 2011

      Good flavour and super simple. You can cut the onions and peppers to large dice as the roasting will make them manageable

  • Sautéed wild mushrooms

    • PennyG on June 16, 2017

      I make this often - especially nice as a side dish to a great steak!

  • Potato celery root purée

    • Delys77 on September 19, 2012

      I love the combination of potato and celery root, it just screams fall to me. In the past I have made Dorie's version, which is very similar except that she recommends you puree the whole batch in the food processor. While this is expedient, the result is slightly gummy potato. Ina's approach of ricing the potato and pureeing the celery root separately then combining is a much better way to go. Fabulous side!

    • Analyze on March 25, 2017

      The first time I made this, maybe 5 years ago, we thought that it was really good. Over then, we've kinda both developed an aversion to celery root. This has a nice texture and tastes strongly of celery. If that sounds good to you, I'd definitely recommend it.

    • Skamper on December 13, 2018

      This was a delicious side to mustard chicken. Kind of a lot of dishes to do, though.

    • MKinLA on February 22, 2013

      Really delicious side, excellent, lightly and almost herbal alternative to mashed potatoes. Ricing the potatoes definitely the way to go, and I pureed the celery root in the Vitamix, so they were silky smooth (good enough to be a side on their own, though slightly less complex from a flavor profile).

  • Caramelized shallots

    • clkandel on December 24, 2017

      Delicious and easy to make.

  • Herbed new potatoes

    • anya_sf on August 09, 2018

      I love to make this with a mixture of potatoes (red, gold, purple). If some potatoes are larger, cut them in half. Any fresh herb or mixture works well, even if you just one one (like parsley). Really delicious.

    • Delys77 on October 26, 2011

      Great little potatoes were essentially no work and made a perfect side dish.

  • Plum raspberry crumble

    • austin.brandon on September 07, 2011


  • Raspberry sauce

    • Analyze on June 06, 2017

      We love this sauce. I used Bonne Maman raspberry jam, which is sweeter than Smuckers, and strained it, which required over a jar to get 1 cup of strained jam. Maybe I'll skip the straining next time. The sauce did turn out pretty sweet, so depending on how sweet you like it, you could vary the type of jam that you use or the amount of sugar you add. Anyway, this was delicious with the Coeur a la Creme recipe from this cookbook (though that wasn't a repeat recipe for us), and even better with cheesecake the next time!

  • Crème brûlée

    • stef on March 27, 2016

      Sorry, its from baking from my home to yours

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Reviews about this book

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Reviews about Recipes in this Book

  • Rosemary cashews

    • Serious Eats

      Here is a savory cocktail nibble that would satisfy a French host’s needs. These cashews were inspired by the bar nuts served at Union Square Cafe in New York City...

      Full review
    • Lottie and Doof

      The results are delicious... the sort of simple recipe that makes us all love our Barefoot Contessa. With the holidays quickly approaching it is a wonderful recipe to have on hand for entertaining.

      Full review
  • Matchstick potatoes

    • Lisa Is Cooking

      After tasting them, the time it took to make them and the mess from frying didn’t matter anymore. They were pure, crispy goodness and with truffle oil were beyond words.

      Full review
  • ISBN 10 1400049350
  • ISBN 13 9781400049356
  • Linked ISBNs
  • Published Jul 29 2005
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Clarkson Potter

Publishers Text

From the South Fork of Long Island to the Left Bank of Paris, Ina Garten has her finger on the pulse of what people really want to eat--and how they like to cook.

In her latest cookbook, Ina reinvents the classics of French cuisine, looking to her favorite spots in Paris to inspire an all-new collection of easy-to-prepare bistro fare you really can make at home. Readers come to her for dishes that are simple to make, look absolutely gorgeous, and have that unmistakable wow! factor that makes the cook a star every time she serves them. The recipes here are no exception: easy, fresh-flavored, and comforting, with that Barefoot Contessa twist that makes them just a bit more special.

Ina simplifies familiar preparations like Soupe au Pistou and Boeuf Bourguignon to make them weeknight fare. Vichyssoise gets a fresh new look with the addition of zucchini, and she adds nuance to a traditional chocolate mousse with the flavor of orange. It's an introduction to French cuisine that is inviting and empowering, not intimidating. With impeccably clear recipes and vivid photographs that make old standards new again, the arrival of Barefoot in Paris is sure to be the cookbook event of the season.

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