book data
214 ratings,
4.11
average rating, 48 reviews
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published
October 28th 2008
by Clarkson Potter
binding
Hardcover, 272 pages
isbn
1400054354
(isbn13: 9781400054350)
description
Barefoot Contessa Back to Basics is the essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style,...more
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| The Next Best Boo...: Cook Books | 10 | 48 | 05/28/2009 04:38PM |
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other reviews (showing 1-20 of 315)
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avg 4.11
editions: all | this edition
editions: all | this edition
Read in November, 2008
First I will say I love cookbooks! Secondly, Ina Garten has been a favorite of mine for so long now I can't even remember when I first saw her. I watch her religiously on the Food Network channel whenever she's on. This may sound odd, but for me she has a comforting nature. When I watch her show I'm just relaxed and really enjoying watching her putting together her recipes in that easy way that she has.
This latest cookbook of hers is fabulous. First of all it's a beautiful boo...more
This latest cookbook of hers is fabulous. First of all it's a beautiful boo...more
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Read in February, 2009
Okay, so I'm a huge Ina Garten fan and was excited to try out some of these recipes. A new Barefoot Contessa book always means taking out the battery of the smoke alarm near the kitchen because of all the smoke caused by roasting. I'm going to think of this one as the fennel and dill book because seriously, has she always used so much fresh fennel and dill? (I did not make any of the fennel or dill recipes but I am planting fennel this spring, so I'll have to revisit.)
We made (and my th...more
We made (and my th...more
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Read in April, 2009
I'm not much of a cookbook person.
But when I use a cookbook, I want it to be just that: a collection of recipes. I am not interested in the page-long descriptions of why cooking is so great, and how to buy ingredients, and anything else that the author feels like sharing. So the 9 introductory pages could have been summarized a lot more concisely.
On the plus side, the photographs are beautiful, although it makes me feel this book is more a coffee-table book than a cookbook.
The...more
But when I use a cookbook, I want it to be just that: a collection of recipes. I am not interested in the page-long descriptions of why cooking is so great, and how to buy ingredients, and anything else that the author feels like sharing. So the 9 introductory pages could have been summarized a lot more concisely.
On the plus side, the photographs are beautiful, although it makes me feel this book is more a coffee-table book than a cookbook.
The...more
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Read in April, 2009
I heard this was a really good cookbook, but it is expensive so I thought I would borrow it from the library first. Oh my! On almost every page Al and I were saying, "Oh, we have to try that," and "Oh, we have to try that, too," so I just ordered it. She offers nice tips, too, on planning menus, setting a nice table, arranging flowers, etc. And I like her philosophy of cooking with a few good ingredients, preferably seasonal (although not every recipe is simple and a few ...more
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Read in January, 2009
recommends it for:
Katie B., Kate L., Sharon
I've made three recipes from this book in the last week and have found them all OUTSTANDING: Tuscan Lemon Chicken, Pasta with Pecorino & Pepper, and Orange-Pecan Wild Rice. I like Garten's non-nonsense approach to cooking, relying on fresh, basic ingredients. She has several wonderful lists in her book, including "Top 10 Things NOT to serve at a Dinner Party" and "10 no-cook things to serve for Dessert." Her recipes are well-written, and include "tips" to fill in t...more
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made the garlic bread this weekend and it was wonderful!! minor changes i would suggest: use 1/4 cup of olive oil instead of 1/2 cup, feel free to skip on the fresh oregano if not keen (you get enough flavour from parsley and garlic) and can prepare using a blender instead of food processor if you're like me and struggle with turing on your food processor (note: i also had to add a little olive oil in the blender for liquid)
i have a recipe for chicken stock that i've been following ...more
i have a recipe for chicken stock that i've been following ...more
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I just picked up this book today and love it! The pictures are beautiful, and the recipes all look great. I have yet to actually try a recipe, but I don't think I will be disappointed. What I really like about the book is that it isn't just a book of recipes, but Ina includes stories with each recipe along with helpful notes on each page. And there are sections that teach you more about cooking in general, including an FAQ at the back.
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What I cooked that I love:
savory palmiers - you could put just about anything in this dough and it would be delicious
pappa al pomodoro
italian wedding soup
pasta with pecorino & pepper
spring green risotto - the lemon in this is so fresh
oven-roasted vegetables
garlic ciabatta bread - garlic bread will never be enough again
brownie pudding - what could be better than goopy brownies?
savory palmiers - you could put just about anything in this dough and it would be delicious
pappa al pomodoro
italian wedding soup
pasta with pecorino & pepper
spring green risotto - the lemon in this is so fresh
oven-roasted vegetables
garlic ciabatta bread - garlic bread will never be enough again
brownie pudding - what could be better than goopy brownies?
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Read in January, 2009
Lots of wonderful wonderful recipes, ones that I've forgotten about. Serves as a great reminder.
Ina's included some of my favorite dishes:
Sweet potato fries -- I tried this both roasted and fried. Roasted is better.
Wild mushroom risotto -- I think of risotto as a side dish, but Ina places it as a main dinner dish which also works. Yummy!
Coq au vin -- I will always think of this as the purple chicken dish. Looks odd at first, but I promise it's very good. A ...more
Ina's included some of my favorite dishes:
Sweet potato fries -- I tried this both roasted and fried. Roasted is better.
Wild mushroom risotto -- I think of risotto as a side dish, but Ina places it as a main dinner dish which also works. Yummy!
Coq au vin -- I will always think of this as the purple chicken dish. Looks odd at first, but I promise it's very good. A ...more
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Read in February, 2009
If you are much of a cook at all, you probably have all these recipes in your toolbox already. I picked up a few tips for upping my game but I'm not tempted to purchase this. Much prefer Barefoot in Paris. It did inspire me to perfect my Coq au Vin recipe...using Julia Child's recipe as the starting point!
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I am a huge Barefoot Contessa fan, but this one is not worth the money. SHe goes through basic recipes like the BLT and essentially says "buy expensive bread, bacon, mayo and grow your own darn tomato and lettuce". Gee, thanks. Anyway, Ina, I think you're better than this cook book!
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Read in May, 2009
I love a good book of food pr0n! The photos in this cookbook are gorgeous. I didn't find a huge number of recipes that I was interested in trying, but I did bookmark a handful that I'd like to try. I'm also interested to see more of Garten's other books - this is the first time I've encountered her by more than name.
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Read in May, 2009
Awesome cookbook! I got it from the library & will definitely put it on my wish list. The title "Back to Basics" could be misleading. These recipes are for people who like to cook & have a medium to high level of ability, but the ingredients are incredible.
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Read in May, 2009
i think this is the best one yet, i wanted to cook a good 50 % of the recipes, which is way more than I normally want from any cookbook! Excellent outstanding and easy recipe for cheddar biscuits (I added bacon too). I highly recommend.
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I love Ina Garten and her cooking show. I love the title Back to Basics/ simple ingredients. I wonder what you consider basic ingredients? My basic ingredients don't usually include lobster and endive but to each his own.
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Read in June, 2009
Everything in this book looks SO GOOD, and there's a picture of each recipe so you know if you've done something horribly wrong. I can't wait to make the Caprese with roasted tomatoes, and I happen to know that the sole meuniere is fantastic. :)
(Thanks, Rita!)
(Thanks, Rita!)
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It was somewhat disappointing to not have more whole ingredients, but all the recipes look wonderful, and I suppose a little sugar and white flour won't kill ya. I love the expertise and class she brings to the table.
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Read in May, 2009
I'm never dissappointed when I read a cookbook by Ina Garten and this is no exception. The apple tart in this book is simply the best I've ever made and eaten! It tastes like one from a professional pastry shop.
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You know you are in good hands here. What she thinks of as "simple" may not be the same as what you think of as simple, but it is just nice to have her guide you once in a while.
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Read in March, 2009
I eagerly awaited this book from the library, and was disappointed when it arrived. There wasn't really anything I wanted to run out and make immediately.
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