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Only 4 left in stock, order soon!
Arrives
Saturday, Jun 6
Description
Ina Garten celebrates the 25th anniversary of her first cookbook with a special anniversary edition. The Barefoot Contessa Cookbook is the book that kicked off America’s obsession and love for Ina Garten. When it was originally published, Ina was known for the delicious food she prepared at her gourmet shop in the Hamptons, called The Barefoot Contessa. After running it for more than twenty years, Ina sold her shop and decided to try her hand at writing a cookbook. The Barefoot Contessa Cookbook was born. Packed with fabulous, easy recipes that won her a loyal following, this instant classic includes time- honored favorites like Ina’s Perfect Roast Chicken, a creamy French Potato Salad, and irresistibly fluffy Coconut Cupcakes. Ina reveals her secrets for entertaining with ease and style, sharing plenty of make-ahead tips for to take the stress out of having people over. Crab Cakes with Rémoulade Sauce can be stored overnight in the refrigerator and sautéed just before the guests arrive. Cheddar Corn Chowder can be made days ahead, reheated, and served with a salad and bread for a delicious autumn lunch. The batter for the Raspberry Corn Muffins can be mixed a day before and popped into the oven just before breakfast. Featuring a new jacketed cover, a new foreword from Ina, and updated recipes, this twenty-fifth anniversary edition is a must-have cookbook for Ina fans, whether they’ve been collecting her cookbooks and watching her shows for decades or they’re discovering The Barefoot Contessa Cookbook for the first time. Read more
Publisher : Clarkson Potter
Publication date : April 6, 1999
Edition : 1st
Language : English
Print length : 256 pages
ISBN-10 : 0609602195
ISBN-13 : 95
Item Weight : 2.34 pounds
Dimensions : 7.87 x 0.91 x 10.31 inches
Part of series : Barefoot Contessa
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![The Essential Thomas Keller: The French Laundry Cookbook & Ad Hoc at Home [Box Set] [Hardcover]](https://m.media-amazon.com/images/I/91TNItDuXHL._AC_US500_.jpg)
Top Amazon Reviews
Format: Hardcover
This first cookbook by Ina Garten, the founder and once owner of the Long Island catering and upscale deli, `barefoot contessa' is a delightful cross between the high end Martha Stewart `Entertaining' and the very local and very Southern `The Lady and Sons' by Paula Deen. By delightful coincidence, all three have shows on the food network. This book shines by being more accessible than Martha Stewart's work for large scale entertaining and by being more selective in its recipes than Paula Deen's books. Deen and Stewart's works both have their virtues, but Garten shines in making the best of its particular strengths. 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.
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Reviewed in the United States on February 20, 2004 by B. Marold
Format: Kindle
The recipes sound fabulous, the pictures look delicious and everything seems pretty simple to make. I am very happy to have purchased this book.
Reviewed in the United States on January 23, 2026 by Vanedsa
Format: Hardcover
I'm not a chef and would consider myself about average, maybe slightly above average (but determined) in my ability to cook. I had been seeking one cookbook for quite some time that gave me a solid core of recipes that I could turn to repeatedly and A) not have to worry if I'd hit the mark each time I prepared the meal; B) not be so complex and ingredient spastic that I'd be in the kitchen the entire day/night; and finally C) where the cost to make the meal wouldn't be prohibitive due to ingredients I wouldn't normally keep on hand and/or only use for one single recipe (screw that.) I'm single and I live alone thus, I wanted recipes that could be made for guests but also that could be reduced so that I could make them for myself (I like to cook once on the weekend for my upcoming work week.) And this is certainly a great book to fit all of these qualifications. These recipes are flawless and very simple to put together though that doesn't equal simple or boring tastes. On the contrary, the tastes can be quite complex. Because these recipes are so clean and put together with a subtle elegance a person should *not* substitute subpar ingredients and expect superior flavoring. When a recipe calls for fresh herbs or spices (or fresh grated, fresh roasted, fresh milled, fresh squeezed, etc.) there is a reason for it. If this same person then gets dull food because of using margarine, old spices, jarred or prepackaged ingredients, they can't then complain about the recipe since they didn't follow it. I don't own a full size food processor (just a 1 1/2 cup version good for pretty much only chopping). Nor do I own a stand mixer. I have just my two hands, a hand-held mixer, wooden spoons and one whisk and so sometimes recipes (particularly deserts) can be a challenge for me. I've not found that to be the case for these recipes. FWIW, Parmesan smashed potatoes - I can honestly say that at 47 years of age, these are the best mashed potatoes I've ever eaten in my life. Excellent cookbook in design, layout, index, content. Flawless recipes - they WORK. Perfect execution of the recipes is a breeze due to clear and easy to read instruction.
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Reviewed in the United States on June 10, 2012 by Annie
Format: Hardcover
Love the cookbook, Ina’s recipes never disappoint but amazon sent it to me with dried food stuck to the back cover, yuck.
Reviewed in the United States on March 3, 2026 by Karen W.
Format: Hardcover
What a great combination of tips for entertaining, great recipes, and beautiful photos that help you visualize your results! I bought this book because of its approach of doing 95% of the food prep ahead of time so the host is free to spend time with the guests. I was planning a finger-food party and didn't want to spend the whole time in the kitchen. I tried many of the recipes along with some of my stand-bys. The food turned out great, and thanks to Ina's tips about how to arrange platters, they also looked gorgeous. In case you're curious, the recipes I made were: the lemon chicken skewers with satay sauce (best satay I've ever had), shrimp salad in endive leaves (a suggested variation on the lobster salad; delicious), smoked salmon tea sandwiches, turkey tea sandwiches (both good, but I surprised myself by preferring the turkey ones), veggie platter (looked lovely), pan-fried onion dip (to DIE for and the recipe everyone wanted), sun-dried tomato dip, mini maple scones (I've made this one several times now, including for the governor of Vermont!), and sausage in puff pastry. My friends really enjoyed the offerings, and so did I! One thing to note: it's true that most of the prep can be done ahead of time, as long as you have LOTS of refrigerator space! Her advice for how to arrange various kinds of platters (veggies, desserts, etc.) was incredible. It really is easy to make things beautiful! And yes, as others have observed, the Indonesian Ginger Chicken is probably the best baked chicken I have ever eaten. I hated to discard the marinade, it was that good. I love this book. I have many, many recipes left to try, and based on how much we loved the ones I've make so far, I want to try them all!
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Reviewed in the United States on August 29, 2005 by Pat
Format: Hardcover
I love to cook, it is one of my greatest pleasures. I love food, learning new recipes, serving people dinner - from fancy get togethers, to a casual meal - and the one constant I always go back to are Ina Garten's cookbooks. The Barefoot Contessa Cookbook, themed to give readers top recipes from her now-closed gourmet store in The Hamptons, is absolutely no exception. First, the photographs in the book are amazing. They show beautiful meals of completed recipes, as well as some concerning choosing the freshest ingredients, preparing a recipe, and setting the table. Instead of making one feel intimidated or lacking because you don't have a 1,000 square foot kitchen of your own, they are inspiring, and make you excited to try each new recipe. Second, the food is, simply, divine. While there are some very creative and new recipes, many of the recipes are classics with a few new twists, that truly elevate the food. My favorite recipe in the book - as you can tell from my photograph how dirty the page is from me cooking it over and over - is the recipe for Filet of Beef Bourguignon. Ina took a Julia Child classic recipe and cut out a few hours of cooking time by using filets of beef. Truly delicious and so much easier to prepare. Serve it for your next dinner party, and you will get nothing but raves.
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Reviewed in the United States on March 21, 2016 Reviewed in the United States on March 21, 2016 by HelloReese
Format: Hardcover
Wonderful book. Many easy to use recipes.
Reviewed in the United States on December 12, 2025 by Dominic Pyzynski
Format: Hardcover
Lots of receipes
Reviewed in the United States on March 30, 2026 by SJ K