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Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients
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Barefoot Contessa Back to Basics, Fabulous Flavor from Simple Ingredients By Ina Garten"Barefoot Contessa Back to Basics is the essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nea

Book Description
Barefoot Contessa Back to Basics is the essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nearly a hundred brand-new recipes that will become trusted favorites.

Ina Garten’s bestselling cookbooks have consistently provided accessible, subtly sophisticated recipes ranging from French classics made easy to delicious, simple home cooking. In Barefoot Contessa Back to Basics, Ina truly breaks down her ideas on flavor, examining the ingredients and techniques that are the foundation of her easy, refined style.

Here Ina covers the essentials, from ten ways to boost the flavors of your ingredients to ten things not to serve at a party, as well as professional tips that make successful baking, cooking, and entertaining a breeze. The recipes--crowd-pleasers like Lobster Corn Chowder, Tuscan Lemon Chicken, and Easy Sticky Buns--demonstrate Ina’s talent for transforming fresh, easy-to-find ingredients into elegant meals you can make without stress.

For longtime fans, Ina delivers new insights into her simple techniques; for newcomers she provides a thorough master class on the basics of Barefoot Contessa cooking plus a Q&A section with answers to the questions people ask her all the time. With full-color photographs and invaluable cooking tips, Barefoot Contessa Back to Basics is an essential addition to the cherished library of Barefoot Contessa cookbooks.

Ina Garten's Roasted Turkey Roulade and Baked Sweet Potato "Fries"

I don't know anyone who looks forward to carving a turkey on Thanksgiving. You're at the table, everyone's watching, and you're struggling to carve a hot bird. Instead, I decided to make a roasted turkey breast stuffed with all kinds of delicious things--sausage, cranberries, and figs. No bones and it cooks to juicy perfection in under two hours. How easy is that?

Sweet potatoes are available year-round, but their prime season is really autumn and winter. Choose potatoes that are smooth and unblemished, and use them fairly soon because they don't keep as well as other potatoes. These potatoes are crispy like fries but they're better for you because they're baked. --Ina Garten

(Photo credit Quentin Bacon)

Roasted Turkey Roulade
(Serves 6 or 7)

3/4 cup large-diced dried figs, stems removed
3/4 cup dried cranberries
1/2 cup Calvados or brandy
4 tablespoons (1/2 stick) unsalted butter
1-1/2 cups diced onions (2 onions)
1 cup (1/2-inch-diced) celery (3 stalks)
3/4 pound pork sausage, casings removed (sweet and hot mixed)
1-1/2 tablespoons chopped fresh rosemary leaves
3 tablespoons pine nuts, toasted
3 cups Pepperidge Farm herb-seasoned stuffing mix
1-1/2 cups chicken stock, preferably homemade
1 extra-large egg, beaten
Kosher salt and freshly ground black pepper
1 whole (2 halves) turkey breast, boned and butterflied (5 pounds)
3 tablespoons unsalted butter, melted

Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.

Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and saut¨¦ until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and saut¨¦, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.

Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.)

Preheat the oven to 325 degrees. Place a baking rack on a sheet pan.

Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don’t mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Starting at one end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.

Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1-3/4 to 2 hours, until a thermometer reads 150 degrees in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.

Baked Sweet Potato "Fries"
(Serves 4)

2 medium sweet potatoes, peeled
2 tablespoons good olive oil
1 tablespoon light brown sugar
1/2 teaspoon kosher salt, plus extra for sprinkling
1/2 teaspoon freshly ground black pepper

Preheat the oven to 450 degrees.

Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot.

Ina Garten is one of the country's most beloved culinary icons and the author of five previous cookbooks. She can be seen on Food Network, where her shows, Barefoot Contessa and Back to Basics, are among the network's most watched. Ina also writes a column on entertaining for House Beautiful magazine.

  • Hardcover
  • 272 pages

Customer Reviews:

  • Wish I'd received this book.
    Ordered this book and never received it and am waiting for confirmation that a credit has been issued. Very disappointed, this is the first time I've had a bad experience....more info
  • Barefoot Contessa Back to Basics
    We purchased 3 copies of Ina's newest book- 2 as Christmas gifts. Everyone loves the book. It is lovely, easy to use, and contains recipes that we would actually use and enjoy. We especially like the Top Ten lists. Ina is a classic and so is this cookbook. I love looking at the cookbook as I watch the TV show using the same recipes. The photos are wonderfully appetizing. It is a book that could be used and enjoyed by the novice to the expert. ...more info
  • Pass On This One
    I have all of Garten's cookbooks and I am completely disappointed with this volumn and sorry I spent so much on it. Very few of the recipes intrigued me unlike her other books. Make sure you look at the cookbook before buying, it not up to her previous standard. ...more info
  • excellent
    I got it when I was supposed to & it was a great Christmas present for my Mom....more info
  • Cooking my way from cover to cover
    As soon as I started reading Ina's introduction, I was hooked. I almost like her cookbooks more for her narration than the recipes! Not to say the recipes aren't excellent--most of them are.

    Not everything in the book is to my taste, and that's fine. She has a few "exotic to some" ingredients but I'm not buying Ina's cookbook looking for "5 minutes or less recipes". Personally, I love food, I love to cook, and I love shopping for ingredients. I don't want to make a recipe that calls for imitation crabmeat or a packet of ranch seasoning. That's not Ina's style. Not that there's anything wrong with such time & money savers, but if that's what you're looking for in terms of "Basics" this is not the book for you. Also, her ingredients are very New England (as evidenced by all the lobster sometimes) but that's where she lives. She's cooking what she knows. No one can fault her for that.

    Her recipes are tried and true favorites with a twist, like beef stew and pork tenderloin, roasted sweet potatoes and confetti corn. Each recipe, however, has a slight twist to make you WANT to make it. And there are a few new recipes in there too, that make me want to expand my pallette like the Celery Root and Apple Mash that has potatoes in it.

    The book has a definite seasonal feel. Most of the recipes are late summer to winter, with a focus on winter vegetables, hearty meats, and stews. There are no shortage of tomato recipes though--which has me salivating for next August.

    One of the best chapters is the first--Appetizers--her ideas for cocktails and appetizers are phenomenal and I'm trying almost all of them as soon as possible! You don't want to miss her roasted pepper crostini or the cheddar and thyme biscuits (I've made them and they're great!)

    As usual, photos and styling are excellent. Her tips/advice are valuable. Ina's books are my go-to standbys and this book will be no exception....more info
  • Loved the new Barefoot Contessa Cookbook!
    I purchased 2 cookbooks...1 for a gift. We both love it. The pictures are beautiful and helpful, the text gives lots of practical advise, and we were inspired to get in the kitchen and try new recipes. All I've tried have been outstanding....more info
  • Contessa or Queen of Salt
    I have all of the Barefoot Contessa cookbooks and don't think this is her best effort. I agree she offers variations on a theme from book to book (potpies, crumbles, etc.) as someone else wrote, but don't think this is a bad thing. Some of us can follow a recipe with great results but don't know how to alter that recipe. Ina shows us that. My problem is her increasing reliance on salt. If you have a similar recipe calling for a teaspoon of salt, rest assured, hers will have two. In just one of her meals, you can easily get 2 - 3 days requirement of sodium at a time when we are increasingly aware of its ill effects. I adjust what the recipe calls for with litte ill effect.
    Cut back Ina, we want to keep you around, not watch you keel over from a stroke!...more info
  • The perfect cookbook for the novice
    I am a big fan of the Barefoot Contessa television series and have never missed a show. This is a great cookbook, however, it does not follow the current series with the same recipes and I was a bit disappointed, but I can always get them from Food Network. As usual the pictures are to die for and you can hear her voice when reading the background behind each recipe. This is definitely a must for any bridal shower. I look for further volumes to come out....more info
  • Great book!
    I watched Ina Garten's show on TV, used the recipe and was inspired to buy this book. Her recipes show how to add fantastic flavor to old favorites! I can't wait to try out more of the recipes in the book!...more info
  • Would order again from seller
    I received my book quickly and in great condition. I would definitely order from seller again!...more info
  • Love Love Love
    What A great cookbook. I love that she takes basic meals and turns up the volume. I am A long time Ina fan, I have learned alot from her show and her books. Never over the top, alway just right,...more info
  • Very Useful
    I cook and entertain as a hobby. One thing I have noticed as I have begun collecting cookbooks from the "celebrity" chefs I enjoy watching, is that they can be much like music albums. You can overpay for a very lush, beautifully photographed book that only has one or two real "keepers" in it because so many of the other recipes with iffy ingrediants will draw blank stares from some of your guests who wonder what you were thinking. It's much the same as with many albums where I really liked the artist but only a couple of songs on the album. Also, like songs that are too long and tedious to enjoy, many books offer recipes so lengthy and complex, a goof up under pressure is easy and you are robbed from spending time with your guests.
    Not so with Ina's book. It's wonderful. Everything I have prepared has been quick to put together (at least if the prep work is done before-hand) and has drawn raves from family and guests. In fact, I started putting the book out as I cook instead of using the normal printouts from the websites that I use to prevent the expensive books from getting greased and sauced. Guests have actually started passing the book around and picking out the meals they want me to prepare on their next visit. What a hoot!
    This is a woman who knows how to cook and more importantly how to live. That comes out in all of her books that I own, but especially this one. Buy it....more info
  • Basics the way I like them
    As always, Ina Garten has a way of elevating food to art without ever making it inaccessible the way so many food writers do. Simple elegance is the only way I can describe her writing, the recipes, and the tidbits in this book. My goal is to test as much of the book's recipes as I can in the next few months. Can't wait!...more info
  • I Love This Book
    Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients

    I love the Barefoot Contessa and this book is another great book. Her recipes have never failed me. They are always full of flavor and turn out perfectly. Back to basics gives me a new twist on old favorites.

    For once, my hubbbie listened to my hints and bought me this for Christmas. A well received present...more info
  • Cheers to Ina
    I have always loved Ina Gartens recipes. Shes the queen of style, entertaining and great, wonderful food.
    One thing that I adore from this book, is that she gives us tips on what to serve or not to serve in a party. Also how to arrange flowers and all these helpful things we need to know to be a perfect host. Easy and classy dishes, great tips.
    Highly reccomended, this book is a must for anyone. ...more info
  • Always Special
    As always, Ina has given us a well done, beautiful book. I have made several recipes and look forward to making more. ...more info
  • Best One Yet!
    I'm a huge fan of Ina, and enjoy her cookbooks just as much as her show on the Food Network. I bought this as a household gift for Christmas this year, and it's Ina's best book yet! The recipes are scrumptious, yet simple, and the book even gives you a list of menus that you can use. I made a roasted tomato recipe from the book on New Year's and it was such a big hit! Definitely buy this book if you want some simple and elegant recipes - you won't regret it one bit! (There's beautiful photography throughout the book, both of Ina's home in East Hampton and the food. Ina also includes fun tips, decorating recommendations, and more.) ...more info
  • another hit for ina
    i received this book for christmas. i now own the complete ina garten series. not only her cookbooks, but also dvds. i have only had the book a few weeks, but have already made several recipes. all turned out great. as with all of inas books, this one is filled with beautiful pictures, and delicious recipes. i also love the suggestions ina has added in the book. ina, i hope your working on your next book. thank you for all the great food, and entertaining ideas!...more info
  • Consistently deliscious
    I received this book for Christmas (I have all of her books) and found that I had all of the ingredients for several recipes right in my kitchen. I cooked for the next few days from this book without ever having to go to the market. We loved everything. The recipes are easy and deliscious. I really enjoyed having everything already on hand, and I enjoyed the high-quality results. I like this book as much, or more than any of her other books. Someone commented on there being no way to lighten up recipes. All recipes can be lightened by using low or non-fat ingredients and I usually do just that. I recommended it!...more info
  • Simple Elegance or Elegant Simplicity?...Either One Works for Ina
    Onscreen, her nervous laugh does get on my nerves, and the upscale trappings of her East Hampton lifestyle can be somewhat off-putting. However, there is no getting around the fact that Ina Garten is a likable, down-to-earth personality who is genuinely interested in making recipes that anyone can follow. That intention is executed with panache in her sixth cookbook, which relies on simple techniques to create successful dishes that look like they took a lot of effort. Many others attempt emulate her breezy manner, including many of her Food Network colleagues, and luxuriant presentation of dishes, but none quite manage her level of culinary finesse.

    The aptly titled book is divided into seven categories starting with the cocktail hour and then going into soups, lunch, dinner, vegetables, dessert and breakfast. Nothing presented here is too intimidating with a few that have already become standouts in my kitchen. It's her unique approach to customize dishes she has tried before and then to enhance them, for example, her recipe for Tuscan Lemon Chicken (page 106) comes from a favorite restaurant of hers in East Hampton. However, she one-ups the dish by grilling lemon halves and squeezing the juice onto the chicken pieces for a wonderfully infused taste. A nice side dish to go with the chicken is the Baked Potato with Yogurt and Sour Cream (page 166). Instead of simply providing a dollop of sour cream, she mixes it with Greek yogurt and lots of chopped chives. The combination actually improves on a tried-and-true starch.

    Her desserts follow the same pattern. A simple fruit salad of berries is complemented by lemon curd and limoncello liqueur (page 248). Interestingly, she categorizes this as a breakfast item, though I prefer it as a dessert. Less arguable is the French Chocolate Bark (page 200) which molds tempered chocolate onto a cookie sheet with an abundant topping of raisins, cashews, dried fruit and crystallized ginger. Broken in jagged pieces, it's decadent but tasty. Nonetheless, I have to admit my favorite recipe is for the Country French Omelet (page 227) which adds chunks of thick-cut bacon, diced yellow potatoes, and chives to the beaten eggs and becomes set in an oven after cooking in a pan.

    Before each chapter, Garten gives ten related tips to help make the dishes successful within the right context, for example, "10 things not to serve at a dinner party", "10 no-cook things to serve for dessert" or "Set a table like a pro". Common sense prevails, yet the lists are valuable guidelines for stylish entertaining in your home. She also provides an informative FAQ and helpful recommendations on putting together a menu of the dishes in the book. And unlike her one-time mentor Martha Stewart, Garten avoids the patronizing manner that would otherwise make her a polarizing celebrity figure. Her latest cookbook is testament to her desire to come to the aid of those of us who prefer flair as well as simplicity in our special meal preparation....more info
  • Good, practical recipes as always
    Ina's recipes are always good, easy to make for most people and people enjoy them....more info
  • Another wonderful cooking book from Ina Garten
    I'm an Ina Garten fan so I found this cookbook to be a wonderful addition. Her recipes are not over the top and always delicious, plus pretty easy to prepare. The pictures of the final product encourage you to make the recipe too....more info