The Barefoot Contessa Cookbook
by Ina Garten, Martha Stewart

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Book Summary Information

• ISBN13: 9780609602195
• Condition: New
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Book Reviews of The Barefoot Contessa Cookbook

Book Review: Careful selection of durable recipes. Good first cookbook
Summary: 5 Stars

Both Stewart and Garten claim Julia Child as a culinary godmother, and both do us a service by making Child's style of food easier to make for the non-foodie.

The greatest value of Garten's selection of dishes and her recipes for same are that they were all prepared at `the barefoot contessa', so there is no question that the recipes work. This claim is boldly made on the dust jacket. I will add the opinion that since the dishes were a staple of Garten's store and catering business, they were popular with a fairly discriminating clientele. Having seen pictures on Garten's TV show of `the barefoot contessa', I can see the store's customers probably had pretty high expectations of their food purveyors.

I can back this observation up by the opinion that I find almost all of Garten's recipes very appealing, reasonably healthy, and reasonably easy to make. This is so true that I expect this will become my first choice book when I simply do not know what I want to make, and do not want to spend a lot of time, or at least a lot of effort in the preparation.

That said, I have to recommend this book as both an excellent first cookbook and an excellent resource for entertaining. By being restaurant and catering recipes, most recipes have the added virtue of being able to remain appetizing after 8 hours in a chilled display case. There are very few prepared or commercially processed ingredients and there are very few expensive and delicate ingredients like foie gras or truffles.

I found a few gaffs, mistakes which Ms. Garten's food network on screen talent have repudiated. My favorite geek Alton Brown, my hero Mario Batali, and my imaginary sweetheart Sara Moulton have all reputed the folklore that salt toughens cooking beans. If this were a teaching cookbook or a book by a reputed culinary authority, I think less of the book, but Ms. Garten has succeeded in her primary goal. Another weakness is the `glossary of kitchen terms'. A single picture defines each of only six terms. I'm sure that these pictures may be of some value to amateur cooks, but the simplest of sentences in explanation would have made them 100% more useful.

As I have suggested above, Ms. Garten has not given us a replacement for Martha Stewart's classic. In a discussion of a crudite platter for example, Ms. Garten gives us a three thinly texted pages while Martha gives us eight oversized pages packed with recipes and step by step lessons.

Ms. Garten's book does outdo Martha in one regard, at least for people living in the New York metropolitan area. Her tables of sources for both food and equipment is very thorough and up to date. My only objection is her many references to Eli Zabar's breads and stores. Once would have been quite enough. An even better suggestion would have been to rate the suppliers in the list at the end of the book.

I highly recommend this book to anyone, especially as a first cookbook for people living in the New York area.

Summary of The Barefoot Contessa Cookbook

Aimed at the cook who intends to entertain, The Barefoot Contessa Cookbook draws on Garten's experience as a caterer, as well as her knowledge of what customers really want to eat when they arrive at her shop. She has culled her favorite recipes and has included timesaving tips, always striving for ease and simplicity. Neither cooking nor entertaining should be a chore, according to Ina Garten, and her lovely cookbook is a case in point.

This is an intensely illustrated cookbook that shows the foods to best advantage (and makes it a lovely gift book). Presentation counts for a great deal, and Garten's food styling adds to any food platter. But just as relevant are photos that bring in the spirit of fresh, locally grown produce. There's the local poultry producer proudly holding a laying hen in case anyone should wonder where the eggs come from.

Starting with appetizers, Ina Garten isn't afraid to include such basics as hummus and guacamole: she knows from experience that her versions make a profound impact. There are French Onion Soup and Corn Cheddar Chowder, Baked Virginia Ham and Salmon with Fennel, Roasted Carrots and Caramelized Butternut Squash--and then one killer dessert after another. Included, too, are some breakfast specialties. Any upscale bed and breakfast could have this book in the kitchen and get rid of all others.

This isn't a cookbook about getting outrageous with food. The Barefoot Contessa Cookbook is about warming the hearts and souls of your guests with familiar food raised to a gourmet level. --Schuyler Ingle

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