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Barefoot Contessa Foolproof: Recipes You Can Trust: A Cookbook Hardcover – October 30, 2012

4.8 out of 5 stars 2,418 ratings

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From the Publisher

MODERN COMFORT FOOD COOK LIKE A PRO BAREFOOT CONTESSA AT HOME BARFEOOT CONTESSA BACK TO BASICS COOKING FOR JEFFREY Barefoot in Paris
MODERN COMFORT FOOD COOK LIKE A PRO BAREFOOT CONTESSA AT HOME BARFEOOT CONTESSA BACK TO BASICS COOKING FOR JEFFREY BAREFOOT IN PARIS
A collection of all-new soul-satisfying dishes! Cook with confidence no matter how much experience you have in the kitchen! Filled with signature recipes that strike the perfect balance between elegance and casual comfort. Explore the techniques behind Ina Garten’s elegant food and easy entertaining style—nearly a hundred brand-new recipes that will become trusted favorites. Garten shares the beloved recipes she's been cooking for her husband over the course of their marriage Take a trip to Paris with Ina Garten as your guide through familiar dishes with her delightful twists that streamline recipes but still emerge with perfection.

Editorial Reviews

Amazon.com Review

Featured Recipe from Ina Garten: Sticky Toffee Date Cake with Bourbon Glaze

Makes 1 cake

For the cake
  • ¾ pound dates, pitted and chopped
  • 1 teaspoon baking soda
  • ¼ pound (1 stick) unsalted butter, at room temperature
  • ¹⁄³ cup granulated sugar
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1¼ cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1½ tablespoons baking powder
For the sauce
  • 12 tablespoons (1½ sticks) unsalted butter
  • 1 cup light brown sugar, lightly packed
  • ½ cup heavy cream
  • ¼ teaspoon kosher salt
  • 2 tablespoons good bourbon, such as Maker's Mark
  • 2 teaspoons pure vanilla extract
  • Sweetened whipped cream, for serving
Directions

Preheat the oven to 350 degrees. Butter and flour a 9 x 2-inch round cake pan.

Place the dates in a deep saucepan with 1¾ cups of water. Bring to boil, stirring a little to break up the dates. Allow to simmer for 1 minute. Off the heat, stir in the baking soda (it will bubble up!). Set aside.

Meanwhile, in an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed for 3 minutes, until light and fluffy. With the mixer on low, add the eggs, one at a time, and then the vanilla, scraping down the bowl. (The mixture may look curdled.) Combine the flour and salt and, with the mixer still on low, slowly add it to the batter. With the mixer on low, add the hot date mixture in two batches to the batter, scraping down the bowl. The batter will be runny but don't worry! Stir in the baking powder, which will also bubble up. Pour into the prepared pan. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.

Meanwhile, combine the butter, brown sugar, heavy cream, and salt in a medium saucepan and bring to boil. Reduce the heat and simmer for 1 minute. Off the heat, stir in the bourbon and vanilla and pour into a 2-cup heat-proof glass measuring cup. Set aside. As soon as the cake is done, poke holes all over it with a toothpick. Pour three-quarters of the sauce evenly over the cake while still warm and allow it to soak in for 30 minutes. Turn the cake out bottom side up onto a flat serving plate and pour the remaining sauce on top. Cool completely.

Serve at room temperature with sweetened whipped cream.

From Booklist

How many magazine, newspaper, and book recipes have resulted in major dining disasters, or at least less-than-optimum visual and tasty delights? Not content to rely on titles alone, nationally known cook and TV host Garten, aka the Barefoot Contessa, carefully counsels reader-chefs on turning out perfect dishes and menus every time. Each page, if not featuring a list of foolproof techniques and tips, includes all the right directions as well as photographs. Just a sampling of the ideas that make her 100 dishes work: freeze cookie dough but not already baked cookies; when a dish specifies fleur de sel, don’t use kosher salt; avoid serving appetizers on Thanksgiving, but do cook in abundance, so that guests go home with leftovers. Her treats, as always (and like her packaged mixes), are stomach pleasers: mustard and gruyère batons, lobster mac and cheese, salted caramel brownies, and cinnamon baked donuts, among others. --Barbara Jacobs

Product details

  • Publisher ‏ : ‎ Clarkson Potter; 1st Edition (October 30, 2012)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 272 pages
  • ISBN-10 ‏ : ‎ 0307464873
  • ISBN-13 ‏ : ‎ 978-0307464873
  • Item Weight ‏ : ‎ 2.4 pounds
  • Dimensions ‏ : ‎ 7.78 x 1 x 10.27 inches
  • Customer Reviews:
    4.8 out of 5 stars 2,418 ratings

About the author

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Ina Garten is a New York Times bestselling author, the host of Be My Guest on Discovery+, and host of Barefoot Contessa on Food Network, for which she has won five Emmy Awards and a James Beard Award. She lives in East Hampton, New York, with her husband, Jeffrey.

Customer reviews

4.8 out of 5 stars
4.8 out of 5
2,418 global ratings

Top reviews from the United States

Reviewed in the United States 🇺🇸 on December 18, 2013
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Reviewed in the United States 🇺🇸 on May 7, 2013
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Top reviews from other countries

Lex
4.0 out of 5 stars Love ina
Reviewed in the United Kingdom 🇬🇧 on November 20, 2020
Henrietta
5.0 out of 5 stars I am a confirmed Ina Garten fan
Reviewed in the United Kingdom 🇬🇧 on January 27, 2015
5 people found this helpful
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reviewsbychloe
5.0 out of 5 stars It's Ina at her best
Reviewed in the United Kingdom 🇬🇧 on November 11, 2013
5 people found this helpful
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Irene
5.0 out of 5 stars If you follow her recipes to the letter they definitely work out good. Well presented book and would recommend this book ...
Reviewed in the United Kingdom 🇬🇧 on August 17, 2015
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Rosemary
5.0 out of 5 stars Excellent choice
Reviewed in the United Kingdom 🇬🇧 on September 10, 2013
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