Barefoot in Paris: Easy French Food You Can Make at Home (Barefoot Contessa) Audible Audiobook – Unabridged
Hearty boeuf bourguignon served in deep bowls over a garlic-rubbed slice of baguette toast; decadently rich croque monsieur, eggy and oozing with cheese; gossamer crème brulee, its sweetness offset by a brittle burnt sugar topping. Whether shared in a cozy French bistro or in your own home, the romance and enduring appeal of French country cooking is irrefutable. Here is the book that helps you bring that spirit, those evocative dishes, into your own home.
What Ina Garten is known for - on her Food Network show and in her three previous best-selling books - is adding a special twist to familiar dishes, while also streamlining the recipes so you spend less time in the kitchen but still emerge with perfection. And that’s exactly what she offers in Barefoot in Paris.
Ina’s kir royale includes the unique addition of raspberry liqueur - a refreshing alternative to the traditional crème de cassis. Her vichyssoise is brightened with the addition of zucchini, and her chocolate mousse is deeply flavored with the essence of orange. All of these dishes are true to their Parisian roots, but all offer something special and are thoroughly delicious, completely accessible, and the perfect fare for friends and family.
Barefoot in Paris is suffused with Ina’s love of the city, of the bustling outdoor markets and alluring little shops, of the bakeries and fromageries and charcuteries, and of the wonderful celebration of food that you find on every street corner, in every neighborhood. So, take a trip to Paris with the perfect guide - the barefoot contessa herself - in her most personal book yet.
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|Listening Length||4 hours and 34 minutes|
|Audible.com Release Date||December 11, 2020|
|Publisher||The Johnson's Publications|
|Best Sellers Rank|| #210,551 in Audible Books & Originals (See Top 100 in Audible Books & Originals) |
#680 in Food & Wine
#870 in French Cooking, Food & Wine
#4,678 in Quick & Easy Cooking (Books)
Top reviews from the United States
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Ina Garten has no intention of emulating Julia Child in her writing or even in her TV shows. She is squarely in the tradition and style of Martha Stewart. Like Stewart, she started in the culinary business as a caterer and she was, for many years, a major contributor of culinary material to Martha Stewart's magazine. All you need to do is compare the design of Garten's books with either Bourdain's book or even Julia Child's books, and the difference is evident. Bourdain limits himself to pictures of dishes and series of pictures illustrating culinary techniques. Garten pictures lots of dishes, but she also pictures lots of pottery, table settings, and flowers as well. Each chapter has a prelude on marginally culinary matters. The brief chapter on wine is excellent, but it could have been lifted straight out of `Martha Stewart Living' as `Wine and Food Pairings 101'. Other prefatory essays cover flower arranging, table settings, cooking schools in Paris, and cooking equipment stores in Paris.
All this means is that Ina Garten's books are as much about lifestyle as they are about cooking, and Ina will probably be the very first person to agree with this statement. And, this is a perfectly legitimate enterprise. In fact, although Jamie Oliver is an exceptionally talented chef (whose passion and skill with food may even put Bourdain in the shade) writes books that are as much about lifestyle as they are about cooking. It's just that it is a different lifestyle than the one being celebrated by Ms. Garten.
I believe the recipes in all of Ms. Garten's books are very good for the home cook. As she says in many of her books, these recipes were done for 60 servings a day at her shop, `Barefoot Contessa' so they had to be simple and they had to be good. This doesn't mean I didn't find a few oddities here and there, especially in her headnotes to some recipes. One puzzling comment was her apologizing for using cremini mushrooms as an unusual ingredient in a recipe, when I can find cremini mushrooms in every larger food store in the Lehigh Valley, including ones which make no pretense to carrying gourmet ingredients. A few pages later, she uses celery root, fennel, morels, and Belgian endive in recipes. All of these ingredients are either hard to find or expensive. Another puzzle is her blanching thinly sliced fennel bulb for a fennel salad. Neither Marcella Hazan nor mentor Lydie Marshall blanches fennel for their several salads that use this ingredient. I know exactly why Garten does it, because I considered doing the same thing when making Mme. Hazan's fennel salads, but I just couldn't bear giving up the fine crunch of raw fennel. The solution is to slice very, very thinly and possibly to salt the fennel and let set as you do for cabbage in making cole slaw.
Another oddity with Ms. Garten's recipes is that although she emphasizes easy recipes, her Moules Marinieres (Mussels in White Wine) recipe has many more ingredients and a slightly more complicated procedure than Tony Bourdain's recipe for a dish of exactly the same name. Personally, I would go with Bourdain's recipe as it adds the wine right after cooking the shallots in butter in order that the wine will deglace the pot and almost all alcohol will cook off before more ingredients are added to the pot. Ms. Garten uses the very understandable technique of mixing olive oil with the butter for the initial sautee, and the wine is added mixed with water, tomato, and spices. Bourdain's recipe is simpler, but requires just a little more attention and skill to attend to the hot butter and add the wine before it gets too dark. An even more interesting comparison between Garten and Bourdain is with their boeuf bourguignon recipes. Garten complains that traditional recipes that keep the dish in the Dutch oven on the stove for three hours, the meat comes out dry and the veggies mushy. I have seen this happen and it doesn't surprise me that Garten is wary of it, as her instructions are to barely cover the meat with liquid and bring to a boil, then into the oven for 75 minutes. Thus, she is treating the dish like a braise while Bourdain, who simmers the dish gently on the stovetop for 120 minutes, treats the dish more like a stew, with strong admonishments to check the dish every 20 minutes for sticking. Again, Bourdain's recipe has fewer ingredients and is somewhat simpler, as it doesn't require the oven or a step to burn off the alcohol.
This is not to say Garten's recipes are not as good as Bourdain's. Only that the two authors have two different audiences. Garten is writing for the virtual tourist in Paris and the seeker of advice for entertaining in the Parisian style. Bourdain is writing for cooks. I have done several recipes from Garten's books, including this one, and I have never been disappointed.
Highly recommended for a virtual taste of the Parisian lifestyle.
Those nuances are scattered throughout the book and peppered (no pun intended) in the introductions to her recipes. The photography and food styling is excellent as usual, and as long as you aren't expecting a Jacque Pepin or Julia Child style of French cooking, then you will enjoy Ina's more simple, peasant-style fare. She talks about the visual preparation of the French table and all the ways that you can make your dining experience as simple, fresh, and carefree as the dishes. And for those who are fellow "Parisians", she guides you through the streets and markets of Paris and gives you a tour of sorts, of that magical city.
All about French wines
Blioni with Smoked Salmon
Cheese Puffs (Gougeres....ummmmmmmm!!!)
Radishes with Salt and Herbed Butter
French Table Settings
Blue Cheese Souffle
Salad with Warm Goat Cheese
Pissaladiere (a French pizza of sorts)
Goat Cheese Tart
Scrambled Eggs with Truffles
Herbed Baked Eggs
Spinach in Pastry Puff
Mussels in White Wine
Seafood Platter (with mustard sauce, cocktail sauce, mignonette sauce)
SOUP and SALAD:
All about French flowers
Winter Squash Soup
Provencal Veggie Soup (and homemade chicken stock, and pistou)
Seafood Stew (and seafood stock)
Lentil Sausage Soup
Celery Root Remoulade
Endive, Pear, and Roquefort Salad
Avocado and Grapefruit Salad
Warm Mushroom Salad
Green Salad Vinaigrette
All about French cookware (this was a blast; will make you want to visit!)
Lemon Chicken with Coutons
Chicken with 40 Cloves of Garlic (this was very mild in flavor)
Chicken with Morels
Loin of Pork with Green Peppercorns
Filet of Beef au Poivre
Steak with Bearnaise Sauce
Veal Chops with Roquefort Butter
Roast Lamb with White Beans
Rack of Lamb Persillade
Roasted Striped Bass
Salmon with Lentils
About French cooking classes
Asparagus with Hollandaise
Tomato Rice Pilaf
Brussels Sprouts Lardons
French String Beans
Sauteed Wild Mushrooms
Potato Celery Root Puree
Garlic Mashed Potatoes
Herbed New Potatoes
About French cheese
Plum Raspberry Crumble
Lemon Meringue Tart (and lemon filling)
Coeur a la Creme with Raspberries
Baba au Rhum (rum-soaked doughy pastries with shipped cream; sooo good!)
Elephant Ears (very light, flaky, and delicate)
Ice Cream Bombe
Plum Cake Tatin
Chocolate Orange Mousse
Peaches in Sauternes
Coconut Madeleines (dip the ends in chocolate!)
Profiteroles (the ultimate elegant French dessert!)
French ingredients to try
French cookware you'll want to have
Going to Paris? Then here's your guide with every place you'll want to visit to make your journey magical and complete (the best part, Ina!!!)
Credits and Index
This book is especially helpful for those who visit Paris/France periodically.
She has some classic favorites: Baba au Rhum, Palmiers plus cheeses and so much more.
Her recommendations for a cooking school, shops, and dining are paricularly wonderful to me.
I will give this book as a gift to friends who like to make French dishes.
Top reviews from other countries
I read it and just loved the in between sections e.g Cheese section & table dressing, quite interesting & different from most cook books. For me the recipes read OK, but the wife really likes it. Photography is very good too.
Negatives are - all her books are designed more towards the American market. There could be a measurement conversion included and little things (this is the wife now) such as the wording i.e 'a stick of butter'? might be better explained or quantified.
All said, this book especially, was interesting and I would not hesitate to recommend. A good buy!