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Ina Garten's Barefoot Contessa Cookbook Collection by Ina Garten

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Notes about this book

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Notes about Recipes in this book

  • Fresh whiskey sours

    • MVitek on June 03, 2011

      Makers Mark makes all the difference

  • 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

    • poppym on July 26, 2017

      This dressing is easy to make and absolutely amazing.

  • Jon Snow's fish salad

    • MVitek on June 03, 2011

      Lovely summer dish

  • Guacamole salad

    • 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

  • Chicken piccata

    • 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

  • Loin of pork 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.

    • bwehner on March 03, 2012

      Very good. Lighten up on the salt. I used a organic, heritage pork loin. Fabulous flavor. Prep took about twice as long as described. And, that was once you prepped the ingredients.

  • Portobello mushroom lasagna

    • cwolf on September 06, 2010

      prepared by Sandy. Mmm!

  • Seafood gratin

    • Kelley on September 13, 2011

      Great. Christmas Eve 2010 and others before that for Mom. easter I think one year

    • Cmortens on September 24, 2016

      I've made this twice and both times I received rave reviews. Definitely a keeper for special occasions!!

    • 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.

  • Zucchini pancakes

    • Breadcrumbs on March 21, 2010

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

  • Stewed lentils & tomatoes

    • 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

  • Jalapeño cheddar cornbread

    • Yildiz100 on November 04, 2014

      This is the first non-sweet cornbread that I have ever liked. It is perfect!

  • Lemon yogurt cake

    • chawkins on May 04, 2013

      My go to recipe for a quick lemon cake. Unlike most baking recipes, Ina always uses extra large eggs, since that's not what I have, I weighed the eggs and actually had to use 4 of my large eggs to get the equivalent of 3 extra large eggs (assumed to be 64gms/egg). Did not make the glaze, cake is sweet enough with the lemon syrup soaked in.

    • 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.

    • 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.

  • Peanut butter & jelly bars

    • moreace01 on May 09, 2011

      These bars are to die for.

  • Triple raspberry sauce

    • ahsafford on October 01, 2011

      Delicious! Can be made with frozen berries.

  • 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.

  • 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!

  • Salad with warm goat cheese

    • 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.

  • Zucchini vichyssoise

    • Delys77 on October 26, 2011

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

  • 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

  • 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.

  • Salmon with lentils

    • jaelsne on August 17, 2010


  • 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.

  • Cauliflower gratin

    • 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.

    • afterdharma on January 30, 2012

      from Barefoot in Paris

  • Moroccan couscous

    • 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.

  • 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

    • afterdharma on December 18, 2011

      from Barefoot in Paris

  • Herbed new potatoes

    • 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


  • Caesar salad with pancetta

    • DianeKirkland on February 15, 2011

      This is the best Caesar salad dressing I've ever had. Don't by afraid to use all the anchovies called for; they're well balanced by the lemon juice. And don't tell anyone how many are in it (ever). It lasts a week in the fridge.

  • Panzanella

    • jzanger on September 27, 2010

      This is my go-to recipe

  • Apple crostata

    • Kelley on September 13, 2011


  • Plum tart

    • jzanger on September 27, 2010

      easy, easy easy and SO wonderful.

  • Chocolate chunk cookies

    • Marguerite on May 19, 2011

      A great recipe to freeze. Use a small ice cream scoop to make the cookies and freeze them in a container. When ready for a few, simply place on a tray frozen and bake as directed.

  • Grilled lemon chicken

    • Kelley on September 13, 2011

      Great. Use a lot. P and C 2007

  • Satay dip

    • Kelley on September 13, 2011

      great. Use a lot P & C 2007

  • Pan-fried onion dip

    • bmbaker on May 15, 2010

      This is the best, but we like it better with the onions chopped a little finer!

  • Smoked salmon tea sandwiches

    • Kelley on September 13, 2011

      Excellent. Collins 2009

  • Turkey tea sandwiches

    • Kelley on September 13, 2011

      Excellent. Collins 2009.

  • French onion soup

    • Laura on January 19, 2011

      This is the first time I've ever made French Onion Soup, although I've eaten it many times in French restaurants. I would say that this version is definitely tasty, but not mind-blowing. The onions take way more than 20 minutes to caramelize, more like 40 minutes. Also, I would cut the onions differently in the future -- quarter the onion, then slice -- the slices were too long to eat easily. Also, if I were to make this again, I might use all beef stock instead of half veal stock.

  • Gazpacho

    • Laura on August 27, 2010

      8/27/10: I've been making a lot of gazpacho this summer, trying different recipes. So far, this one is the best. We had some immediately after I finished preparing it. I suspect it will be even better later, as tomato dishes often are.

    • mirage on January 16, 2010

      Nancy made this and it was very good.

  • Rosemary white bean soup

    • nomdekt on August 31, 2010

      Wonderful subtle flavors & so easy to make!

  • Parmesan croutons

    • Laura on January 19, 2011

      I accidentally bought a whole wheat baguette, so these probably weren't as good as they would be with a regular baguette. I used course Kosher salt, which I think made them a little too salty.

  • Curried couscous

    • Dale on May 22, 2011

      This is an unbelievable salad and very easy; I substitute craisins for currants

  • Grilled salmon salad

    • mirage on June 26, 2010

      Anne made - it was very good.

  • Perfect roast chicken

    • nicolepellegrini on August 04, 2015

      Recipe as listed in the book must be rather different from the online version linked here (which is what I made). Online recipe does not use chicken stock and calls for lemon, carrots and fennel, not listed here. That said the chicken came out delicious. I used a 5.5 lb bird and it was perfectly done in my oven in 1 hour 15 minutes. I did tent the top and the legs with foil after the first 30 minutes as it was browning a bit too quickly for my tastes at 425F the whole time.

  • Swordfish with tomatoes and capers

    • Laura on August 06, 2011

      We really liked this alot. Delicious and simple. The sauce flavors were excellent. However, next time I make it I will increase by half the amount of tomatoes -- the proportion of onions/fennel seemed to overwhelm the tomatoes. The swordfish steaks I had were slightly smaller than those called for in the recipe and so I cut back on the cook times just a bit. The fish came out perfectly cooked. This sauce would be great with other white-flesh fish as well.

    • Breadcrumbs on December 22, 2010

      p. 136 - Oct 2010 -The sauce was really delicious. I used the food processor to chop the veggies to speed up the process, especially since fennel is so hard...much easier in the fp. I really liked the impact that the inclusion of one tbsp of butter made to the sauce. I tasted it just prior to the addition and though it was a small amount, the butter really seemed to round out the flavours and kill any acidity from the tomatoes. Made again in December and dish was even better w addition of sweet yellow pepper and olives and anchovy paste. Excellent, will make again.

    • mirage on June 26, 2010

      Anne made - it was very good

  • Turkey meatloaf

    • mirage on January 16, 2010

      Susan and Nancy each said "yuck"

  • Outrageous brownies

    • mirage on January 16, 2010

      The best.

    • Dale on May 22, 2011

      Hands down the only recipe I will ever use for brownies and feeds a crowd

    • Jenny on November 07, 2018

      I made these brownies today and subbed the flour for a gluten-free flour blend - worked perfectly. Photo uploaded.

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  • ISBN 10 1780811330
  • ISBN 13 9781780811338
  • Published Aug 03 2011
  • Format Hardcover
  • Language English
  • Countries United Kingdom
  • Publisher Books Events - Special Repackaged Edition
  • Imprint Books Events - Special Repackaged Edition

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