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Cooking for Jeffrey: A Barefoot Contessa Cookbook Hardcover – October 25, 2016

4.7 out of 5 stars 1,926 ratings
Book 9 of 12: Barefoot Contessa

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Editorial Reviews

About the Author

Ina Garten is a New York Times bestselling author and the host of Food Network’s Barefoot Contessa, which has won three Emmy Awards. She lives in East Hampton, New York, with her husband, Jeffrey. This is her tenth book.

Excerpt. © Reprinted by permission. All rights reserved.

Maple-Roasted Carrot Salad Recipe

   • 2 pounds carrots, preferably with leafy tops
   • Good olive oil
   • Kosher salt and freshly ground black pepper
   • ¼ cup pure Grade A maple syrup
   • 2/3 cup dried cranberries
   • 2/3 cup freshly squeezed orange juice (2 oranges)
   • 3 tablespoons sherry wine vinegar
   • 2 garlic cloves, grated on a Microplane
   • 6 ounces baby arugula
   • 6 ounces goat cheese, such as Montrachet, medium-diced
   • 2/3 cup roasted, salted Marcona almonds

Preheat the oven to 425 degrees.

Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with ¼ cup of olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.

Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes.

In a small bowl, combine the vinegar, garlic, and ½ teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.


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Product details

  • Publisher : Clarkson Potter; 1st Edition (October 25, 2016)
  • Language : English
  • Hardcover : 256 pages
  • ISBN-10 : 030746489X
  • ISBN-13 : 978-0307464897
  • Item Weight : 2.28 pounds
  • Dimensions : 7.8 x 0.85 x 10.2 inches
  • Customer Reviews:
    4.7 out of 5 stars 1,926 ratings

Customer reviews

4.7 out of 5 stars
4.7 out of 5
1,926 global ratings
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Top reviews from the United States

Reviewed in the United States on November 2, 2016
381 people found this helpful
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Reviewed in the United States on November 29, 2016
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5.0 out of 5 stars In the top 3 Ina books. This, Foolproof, and Parties.
By Jennifer Guerrero on November 29, 2016
Terrific book! If you’re an Ina fan you wont be disappointed. This is in my top three Ina cookbooks. I can’t pick a favorite between this, Foolproof, and Parties.

If you haven't tried one of her books yet, you're in for a treat. One of the things that really makes her stand out is that there are never any scaling or other kinds of errors in her books. You can make a recipe for the first time when entertaining, because her recipes turn out perfectly every time.

Because it’s Cooking for Jeffrey, I was surprised that there were only two chicken dishes in it.

Pictured below:
1) Skillet-Roasted Lemon Chicken p.90 and Roasted Broccolini p.162. Absolutely wonderful, and tremendously easy. 45 minutes, but only about 5 involve the cook.
2) Raspberry Rhubarb Crostata p.205. Yummy, pretty, and a piece of cake to put together.
3) Paella Salad. Delicious Paella. It has kielbasa and curry powder in it, which are on the unusual side. I love the inclusion of olives in it. I used a paella pan as my serving dish, but this recipe is prepared in a Dutch oven. --I ordered the book after I saw this recipe on her show with the same name, but it's not in the book, so Google it and paste it inside the cover!
4) Roast Chicken with Radishes - p93. Perfection! Flavorful, moist, and a lovely crispy skin.
5) Maple Roasted Carrot Salad - p46. Fabulous fall salad! Delicious, colorful, and unusual. Love this one.
6) Filet Mignon with Mustard and Mushrooms - p104. Love! This is so wonderful and decadent that I should have made it for Christmas or some other really special occasion instead of a random Tuesday. Easy, but I wouldn't want to scale it up for 12 or anything. I just made roasted asparagus to go with it.
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94 people found this helpful
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Reviewed in the United States on January 17, 2017
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Top reviews from other countries

I W England
5.0 out of 5 stars Very nice book
Reviewed in the United Kingdom on November 3, 2016
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13 people found this helpful
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Rayleighmum
5.0 out of 5 stars Buy if you love Ina!!
Reviewed in the United Kingdom on October 18, 2019
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One person found this helpful
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Finkul
5.0 out of 5 stars Better than I expected
Reviewed in the United Kingdom on July 5, 2017
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8 people found this helpful
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ann zajac
5.0 out of 5 stars With Jeffrey even better
Reviewed in the United Kingdom on October 30, 2020
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Louis
5.0 out of 5 stars Ina Garten (Barefoot Contessa) cookbook.
Reviewed in the United Kingdom on March 4, 2017
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5 people found this helpful
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