Barefoot Contessa Foolproof: Recipes You Can Trust: A Cookbook

Shop82United States

For old fans or newbies

Up front I'll admit to owning all of Ina's cookbooks, so obviously I'm a fan. That being said, during the years I was raising my children her books wouldn't have worked for me as well. Generally speaking, the recipes are geared more toward a sophisticated adult palate, and the main focus is flavor not budget-friendly meals. Therefore if you find yourself the parent of 3 picky elementary school age children, her books, including FOOLPROOF, may not be for you - at least not yet. Now that it's just my husband, my 20 something daughter, and myself, we eat Ina based meals at least once a week, and often several times a week. When my husband asks, "What's for dinner?" and I answer, "Something from Ina", he automatically assumes it will be delicious and doesn't ask any further questions. She is my go to guru for entertaining as well. I've been "asked for the recipe" on numerous occasions, and I've frequently found that people have heard of Ina and would like to try one of her books but don't know which to choose. This would be a good place to start because, while in my opinion Ina hasn't put out a bad cookbook, I do feel that she keeps getting better and better. Since this is her latest, it has all the charm and yummy recipes that we've come to expect coupled with her own evolving ability to streamline instructions, offer helpful tips, and make the cook feel relaxed and confident. She has also become a bit more conscious about cutting back on salt and butter than in her earlier books, but don't expect it to be a diet book. However, while she may not offer the lowest fat recipes on the planet, what I do appreciate about her is that she puts a lot of emphasis on fresh fruits and vegetables and buying local and organic when possible, plus she offers genuinely delicious recipes for various whole grains, legumes, salads, and fish/seafood. Some reviewers have accused Ina of repeating recipes in several of her books. While that may be the case on a few occasions, I think it is painting an unfair and not entirely accurate picture. Ironically, Ina's ability to look at an older recipe and find ways to give it a new twist is one of my favorite things about her. She doesn't reinvent the wheel with each new recipe, which can be daunting for home cooks anyway. Rather she uses techniques and ideas she's already helped us to become familiar with and puts a new, fresh spin on then. I've made quite a few of the recipes in this book, and they've all been very good and satisfying to the soul. Each double-page spread features a gorgeous full-page photograph of the finished product and the complete recipe. I hate when I have to flip back and forth between pages! Two other cookbooks that I particularly like are Back to Basics and How Easy is That? for all the reasons I've noted above. It may help if you're undecided to go to her web site, [...] and click on the Cookbook Index tab where you will find a list of all the recipes by cookbook. It's cheaper to buy them here on Amazon, because the only cookbooks you can purchase on her site are autographed copies. If that's your thing, though, it may be worth the extra money. BOTTOM LINE: If you like Ina's other books, you'll most likely enjoy this new collection of recipes and ideas. And if you're new to Ina, this is a good place to start.

Lyndell VanMatreUnited States

Another Winner from Ina Garten

Once again, Ina has come out with a not-to-be missed cookbook. The recipes are, indeed, foolproof. "Foolproof means so many,things to me. Clearly, it means that the recipe works-that goes without saying. But there's more to it than that. It's a dish that's deeply satisfying to eat; it's a company-friendly meal that can ne made in advance to reduce your stress; and it's an putrageously delicious dessert that's so easy to make that it becomes part of your regular repertoire. I want these all to be the recipes that you love so much that you make them over and over again because *that's* when a recipe becomes truly foolproof: when you feel that you can almost make it with your eyes closed." EDIT: to be sure this paragraph is recognized as a quote from the book. She begins with some general cooking tips and then moves into cocktails. Don't miss the Caramelized Bacon nor the Parmesan Crisps (we've probably all made them, but she gives 'em a new -to me- twist.) In the section on Starters, her Gazpacho with Goat Cheese Croutons is a winner, using canned Marzano tomatoes. I've always loved mussels, made the traditional French way. We have them at least once a month. I was dubious about her Mussels with Saffron Mayonnaise, but decided to try it, but making my own mayonnaise. Delightful! It will be hard to decide which method to use in the future. The Marinated Artichoke Hearts (Artichaut Barigoule) are fabulous. She adds sun-dried tomatoes, carrots, olives, and more. For Lunch, there's nothing that can touch the Lobster and Potato Salad. Ina says, "The name Barefoot Contessa is about the juxtaposition of elegant and earthy." Perfect! We also enjoyed the Balsamic Roasted Beet Salad; and the recipe for easy Hollandaise is, in fact, easy, and will actually hold for a while! So many good choices for Dinner. Mustard-Marinated Flank Steak; Amelia's Jambalaya; Straw and Hay with Gorgonzola...I could go on and on. Everything I've tried has been fantastic, not just good. Vegetables. Sides are always difficult, at least for me. She has given us so many interesting choices here that I feel I can serve up sparkling menus time after time. A few faves: Crispy Roasted Kale (so simple, and I also serve this as hors d'oeuvres); crispy English Potatoes; brown Rice and Wheatberries; and Balsamic Toasted Brussels Sprouts. Desserts are usually a puzzlement for me. We're not big on desserts, and I look for very light, small, simple things. But her Orange French Lace Cookies, and the traditonal Prunes in Armagnac fill the bill nicely. Then come sections on Foolproof Table Settings (she does this so well) and Foolproof Menus (perhaps my favorite part of the book.). The menus' dishes either link to recipes in this book, or refer to which of her other books contains them. Very useful. Finally, Sources...because she gives us her favorite brand name ingredients, it's nice to know where to get them. Once again, Ina Garten, dare I call her today's Perlel Mesta?, has given us a "complete" book on a culinary/entertaining focus. This book will serve anyone, barest beginner (no cookbook should be without intructions for making chicken stock, and this one has it!) to the most accomplished home cook. Edited on 15 May by OP, mostly to correct a multitude of typos! Sheesh!

DeeDiDeeUnited States

Ina at Her Best

I own all of Ina Garten's cookbooks. I am amazed by how simple she makes cooking seem and every year around Thanksgiving, I start sorting through her recipes and planning my Thanksgiving menu. She delivers top notch results without much fuss, and I think she is probably my favorite long time Food Network personality. Foolproof is a cookbook that seems to revolve around mistake proof entertaining. When Ina says "foolproof" she doesn't mean a recipe has only five ingredients or that it has only three steps. Ina means she has an ingredient list with easily obtainable ingredients and steps that appeal to your common sense so that you don't worry about whether the recipe will turn out. She tells you what to look for so that you know when each recipe is perfectly done. She lists ten foolproof tips for cooking. Other chapters include: cocktails; starters; lunch; dinner; vegetables; and desserts. She also gives you 12 foolproof tips for table settings with photographs which help you out if, like me, making a table setting look polished but simple is something you need a little help with. She finishes the book with a foolproof index of menus for special occasions which cross references with special dishes from all of her cookbooks. She does repeat foolproof recipes from her previous books such as her standard chicken stock, but the book is mostly comprised of new material. I have seen some complaints that some of her ingredients are just too much of a splurge. I like to look at her recipes from a couple of perspectives. She lives in the Hamptons, and ingredients such as lobster are a local, easy-to-obtain natural part of her repertoire. Also, these recipes seem to mostly have an emphasis on entertaining and many of us don't mind splurging a little for a special occasion. She typically will tell you where to source the occasional not so common ingredient such as truffle butter. I'm not certain why anyone would expect budget recipes out of someone who has never been known for them at any point in her career. This cookbook is the same sturdy hardback that the rest of her classic cookbooks are fashioned in. Her cookbook has wonderful photography and stays open with no help, a real perk if you like to actively cook or don't own a cookbook stand. I enjoy all of Ina's recipes but have always felt she has a rare gift to make vegetables shine. Her sweet potato puree is very simple to prepare but is full of nice nuances in flavor. I have been using her roasted carrot recipe for over a year now and am delighted to see that she has mixed it up with a recipe for braised carrots and parsnips.She presents a mashed chickpea recipe that is yummy. I will be serving up her chocolate chunk blondie recipe regularly (a neat twist on the chocolate chip cookie). The raspberry shortbread bars are buttery, flavor-filled, and exceptional. Expect food that you turn to when you want to make a delicious impression at a holiday dinner, special occasion, or because you love impressing friends and coworkers with yumminess. I think her cookbooks consistently get better and become more user friendly with each book. I am excited to test drive this book throughout the holiday season.

Debra EveUnited States

Just in Time for the Holidays, Recipes You Can Really Use!

This book focuses on fall entertaining with a Mediterranean flair, my favorite season and cuisine style, and includes several holiday recipes. I enjoy cooking from scratch with fresh ingredients and lots of olive oil, but appreciate the good shortcut. Here's a few quick recipes I've tried: Spanish Pea Soup with Crispy Ham: Made with frozen peas and Spanish serrano ham or prosciutto, it's quick, savory, comfort food. Endive, Orange & Roquefort Salad: I love good vinaigrette! This one has orange juice and zest, perfect with the roasted walnuts and roquefort. Lobster Corn Fritters: My favorite restaurant used to serve rock shrimp fritters and in all honesty, I substituted shrimp here because I miss them so much. I can only imagine how amazing these are with lobster. Surprisingly easy. In fact, the most complicated recipe in the book is a two-page Jambalaya. For the holidays, Ina's included Balsamic-Roasted Brussel Sprouts, Orange-Braised Carrots & Parsnips, Truffled Mashed Potatoes, Mushroom & Leek Bread Pudding (which she recommends instead of stuffing, so it won't get soggy), and what looks like a truly foolproof turkey recipe. A couple of beautiful fish recipes too: Sicilian Grilled Swordfish and Salmon with Melting Cherry Tomatoes. The desert photos made my mouth water and the classics are all there: Ultimate Pumpkin Pie with Rum Whipped Cream, Pecan Sandies, Perfect Pound Cake, plus something called Chocolate Peanut Butter Globs (too much). This is just a sampling, so it looks like I'll be in the kitchen this weekend. Can't wait! Based on the book's quality, a complete read-through of all the recipes, and my few try-outs, this just might be my favorite outing of The Barefoot Contessa series.