The Barefoot Contessa Cookbook: Secrets from the East Hampton Specialty Food Store for Simple Food and Party Platters You Can Make at Home

Customer Reviews

magnificent

I had people for dinner a few nights ago, and no one can stop talking about the wonderful results. I tried the Indonesian Ginger Chicken, and it sure was tasty. I followed her easy directions, and marinated the chicken overnight-- which is a real lifesaver, since you're not in the kitchen, seasoning, while everyone else is gossiping in the living room. I love recipes where you can prepare ahead, and just pop them in the oven when you want to eat. That seems to be the focus of Ina's book-- have fun with whomever you're entertaining, while a scrumptous meal cooks in the oven. The only thing I would do differently with the Ginger chicken is to buy pre-minced garlic and ginger. Doing it yourself takes forever because of how much is called for in the recipe. All in all, I think this book is terrific, and I've read through each recipe many times, simply imagining the tastes and looks of the food. It's so well put together, and I think Ina owes much of the book's success to the wonderful photography. This is the kind of cookbook you pick up to read just for fun, even if you're not planning to use it that day. Great job! Buy this now!

great

This is a beautiful book, with large color photos of almost every dish. It has a great many basics, which I have never learned how to cook. I see it as a good general cookbook. The spinach pie, soups, scones, and granola all look fabulous. The fruit tart I baked was terrific! Unfortunately, my coconut cupcakes did NOT turn out so well. Since so many have raved about them, this must be my fault, I guess. They tasted like heavy muffins, rather than light cupcakes, probably because I tried reducing the 3 sticks of butter to 2 and 1/2 (I'll have to try again without tinkering). I imagine this would be a great book to entertain from; the recipes aren't complicated at all.

Nice recipes, but impractically rich

There's no doubt that Ina Garten's recipes are almost universally delicious. Every single item I've tried from this book has been a hit.

A big but, however: These things taste so great because they contain WAY more fat and sugar than the everyday versions of the dishes. This is standard practice in the restaurant/catering industry, but there is a reason that gravy at your favorite restaurant tastes so much different from your grandma's. Granny didn't load hers up with a cup of whipping cream on top of a heavy butter/flour roux.

Where the standard "Joy of Cooking" recipe for an item might call for whole milk, Ina uses heavy cream. Where Fannie Farmer wants 2 tablespoons of butter, Ina uses half a cup. Please explain to me why mashed potatoes need heavy cream, butter and sour cream.

I'm far from a dietary scold, but this book has to be used as for special occasions only. Live on a day-to-day diet of these recipes, and you're going to end up looking like their author.