How Easy Is That?

by Ina Garten

Ina Garten, the beloved star of Barefoot Contessa cookery series on the Good Food Channel, and the creator of six New York Times bestselling cookbooks, is back with her new must-have cookbook - and it's all about saving time and avoiding stress while having fun in the kitchen. These are not recipes with three ingredients thrown together in five minutes; instead, home cooks will find fabulous Barefoot Contessa recipes that are easy to make but which still have all that deep, delicious flavour that Ina is known for - and that makes a meal so satisfying...* Think Pink Grapefruit Margaritas served with Smoked Salmon, Deviled Eggs - two classics with a twist. * For lunch, Ina makes everyone's favourite - the Ultimate Grilled Cheese sandwich and Snap Pea Salad with Pancetta and Pecorino. * For dinner, try Engagement Roast Chicken (tried and true!); Steakhouse Steaks, which come out perfectly every time and, with Ina's easy tip, couldn't be simpler; or an Easy Parmesan Risotto that you throw in the oven instead of stirring endlessly on the stovetop. * Finally, Ina's desserts never disappoint - from Red Velvet Cupcakes to Chocolate Pudding Cream Tart. And to top it all off, Ina includes 100 of her best tips that make cooking and entertaining especially easy. Filled with 225 gorgeous photographs, The Barefoot How Easy Is That? will be the perfect addition to every cookbook library.

Genres: Cookbooks, Cooking, Nonfiction, Food, Reference, How To, Food and Drink

256 pages, Hardcover

First published October 26, 2010

About the author

Ina Garten is a New York Times bestselling author and the host of Barefoot Contessa on Food Network, for which she has won four Emmy Awards and a James Beard Award. She lives in East Hampton, New York, with her husband, Jeffrey.

Reviews

[Sandy · Rating 2 out of 5]

Ina claims that these are fabulous recipes but I just couldn't find any recipes in this book that I would actually make. Ina claims that using easy ingredients, these recipes can be prepared with easy shortcuts and easy techniques that you will find in her recipes. Most of the recipes have typical items you would find at your local store but there were a few items that I found odd: fleur de sel and Italian mascarpone cheese. There's a short paragraph about each recipe and a picture that accompanies each recipe, which is something that I liked about this book. The pictures are nicely done, I just wish I would have liked the recipes.

Ina separates this book into cocktails, starters, lunch, dinner, vegetables, and desserts. Before each of these sections, there is a list of the recipes that are included in that section. There is also an index and a recipe index at the back of the book, I do love that recipe index. I enjoyed reading Ina's intoduction section where she talks personally about a variety of topics pertaining to writing, cooking, and entertaining. So what types of recipes will you find inside this book? Crostini with tuna tapenade, celery & parmesan salad, mussels & basil bread crumbs, mustard chicken salad, greek panzanella, roast turkey with truffle buter, caesar-roasted swordfish, flat beans with pecorino - these are just some of the random recipes that are located inside this book. I couldn't find any recipe that I would fix for my family nor any that I would fix for for a social occassion. This one is just not for me.

[Vivian · Rating 3 out of 5]

I loved the introductory material where she explains how she creates her recipes and makes them simple and uses amounts of ingredients that match the container sizes they come in. She talks about her ingredients being readily available at the market.

I knew I was in trouble when I began thumbing through the recipes. I don't know about you, but my market doesn't stock figs and prosciutto. I've never stumbled across white truffle butter. I barely recognize the word chipotle. I've certainly never heard of caponata. I only just barely recognize the ingredient "salmon roe" because of the photograph and from watching some old Julia Child television episodes. What is stilton? Haven't a clue about crostini and tapenade. I DO know what arugula is, having been given some from my daughter from the CSA (community supported agriculture) she worked at and then having had to google for recipes to use it. My market does not stock mussels, or if they do they are out of my price range. Sigh. Panzanella? Frittata? Fontina? Pancetta?

There's still hope. I have yet to get to the dessert section. Mocha chocolate icebox cake sounds promising. I'm reading the ingredients, the second one being "mascarpone cheese". For some reason "mascarpone cheese" has never before appeared in any recipe I've ever read nor in any conversation I've ever had, nor in any dairy section I've ever browsed. She recommends Pernigotti chocolate powder. What?! Forget the Chocolate icebox cake.

Okay, let's flip back to the VERY FIRST recipe she shares (page 18). French toast bread pudding. The VERY FIRST ingredient is 1 challah loaf. I have no idea what a challah loaf is. I have visited bakeries and never stumbled across a challah loaf.

I can see there is more than one universe of food enjoyment and I have never stepped into hers. Would that I could. It would be a full time job for me, I fear. Even Martha Stewart is approachable, compared to this.

I love watching Barefoot Contessa episodes which I can check out from my local library. THOSE recipes seem doable. But her lovely book, if I were to own a copy, would no doubt be relagated to the coffee table at best, to the never-open-again shelf at worst.

Paging through her book was akin to touring the parade of homes.

[Julie · Rating 2 out of 5]

The title is a misnomer. There are some recipes that seem genuinely easy, others not so much. Some sound like worth trying until you realize a visit to a speciality food store is in order. For example, the brand name white chocolate used in the "white chocolate bark" recipe as regular chocolate chips won't do, or the brand name of unsweetened cocoa powder. Then, there are ingredients I have never heard of such as white truffle butter, Sauternes, Mount Gay dark rum, or French green Le Puy lentils. I have to ask myself if my palate is discerning enough & my pocket book full enough to warrant the extra time & money involved. It all feels a bit pretentious. Yes, I have been known to substitute, however, my rule of thumb when trying a new recipe is to follow it to the letter so I can see what the author intended, then, tweak things to suit my individual taste. Besides, in the "baked fontina" recipe the author notes, "Fontina Val d'Aosta is a very flavorful cheese from Italy. Other fontinas won't have the same depth of flavor". I find myself starting to get annoyed at the author. I think it's time to read something else.

[Queen · Rating 4 out of 5]

Just call me a disciple of Ina Garten.

Everything... and I mean, everything I've ever made comes out perfect and delicious. I know I can always trust her recipes and her directions. Also, I love her books. I love the pictures showing how things ought to turn out.

I've tried:
smoked salmon deviled eggs
soppressata & cheese in puff pastry
tuna & hummus sandwiches
snap peas with pancetta
weeknight bolgonese
roasted pear & apple sauce
easy cranberry & apple cake
eton mess
red velvet cupcakes

AND... every single one has been mouth-watering, easy, crowd pleasing dishes.

I love cooking the Barefoot Contessa way. I also adore how she dedicates each book to her Jeffrey.

[Melani · Rating 2 out of 5]

I like Ina's other cookbooks, but this one was a complete failure. From the specialty ingredients to the not really recipes, this book disappointed me on all accounts. Examples of recipes in this book include things like, "collect all these specialty ingredients and put them on a plate and look you have a fabulous dinner". That's... not a recipe. It's kind of useful information but not worth the purchase. I really wish I'd looked this book over before buying it, as I definitely would have skipped it. As it is, I've never opened it beyond my first perusal. A true sign of a cookbook failure.

[Lisa · Rating 4 out of 5]

I made "Engagement Chicken" on Sunday night and my boys loved it. These are the same boys who said "what is it with you and chicken? can't you make something else - we're tired of chicken!"

[Gina · Rating 3 out of 5]

Disclaimer: Ina Garten is rather famous for her punchline, "store bought is fine", after describing some impossible to find, pretentious, incredibly expensive ingredient. This is my first review of one of her cookbooks, but I have made several of her recipes found online. I've often subbed "store bought" as suggested by the author, and I've chosen to do that where needed in this cook book. I typically make all recipes as written for my cook book reviews, but as the author specifically calls this out on her TV show, in her online recipes, and even a few places in this cook book, I took her up on it where sourcing or expense dictated using a sub ingredient.

This cookbook was well worth the $1 I paid for it at the library book sale. It's a beautifully rendered collection with beautiful full page recipes and photo spreads for every dish. Each recipe includes some tips for serving or preparing along with serving sizes. This would make a fabulous cookbook for a less experienced cook as truly most all the recipes were "easy as that." Yet, many of the recipes were more about assembling pre-made ingredients and/or reused many of the same ingredients for little shift in flavor profiles, making this less appealing for a more experienced cook and lacked depth of flavor needed for truly fabulous food.
There were a few true standouts. The Spaghetti Aglio e Olio is amazing. So simple with only 6 ingredients and so much more than the sum of its parts. I made it as written the first time. Then, the second time I followed the included instructions for serving it with roasted broccoli and shrimp. Delicious both ways. Another winner was the Mocha Chocolate Icebox Cake. It uses all pre-made ingredients, so truly easy but oh so good. The one downside of this recipe, however, was the expense. Made as written with the specific ingredients, it costs $38.71 for 1 cake. I think I could cut that in half with cheaper alternatives and probably get just as good results. More experimentation is needed. Weeknight Bolognese and the Baked Fontina were both also very good and will be repeated, but I did sub a few ingredients on those (generic brand tomatoes for the bolognese and common brand fontina instead of the special Italian fontina of the recipe), so I can't say if they'd be better of not with the true ingredients. Neither the Snap Peas with Pancetta or the Easy Risotto were bad, but I wouldn't make either again. The Stilton and Walnut Crackers is the only recipe that didn't turn out for me. I made 2 batches thinking user error was to blame for batch 1, but got similar results both times. In earnest, most of the recipes I made were good but I wouldn't call them great, especially the salmon and sides. Good enough to not dread the leftovers but wouldn't make again.

I waffled a good bit between 3 and 4 stars. The recipes that were good were VERY GOOD, but most came in as average. For every useful included tip about how to cook and entertain stress-free (great use of post-it notes for layouts and sizes of pans for a well-stocked kitchen) was an equally pretentious, eye-rolling tip, such as needing 2 dishwashers and multiple sizes of French bread baskets. I've been told that this is her worst cookbook, so I can only go up from here. Good thing, since this wasn't the only Ina Garten cookbook I bought at the same yard sale.

[Ariel · Rating 2 out of 5]

I picked this up at the same time as Barefoot Contessa at home. My complaint with this book is pretty much the same as the other book. This is a book for foodies, not someone who wants easy to prepare dishes that a family including kids will eat. We are not eating foie gras in our house. I had to look up what fleur de sel was. Turns out it is hand harvested sea salt collected off the coast of France. Haven't seen that in my local store. Ina can be pretty insulting when she wants to be as evidenced in the lobster and shells recipe. She talks about Bert Green's famous ziti salad that no party in Hamptons was complete without. Must have been pretty good right. No! Ina made it and it was "disappointing" so she had to fix it. Poor Bert. To be honest I am still pretty angered by the story of the poor little boy with cancer who wanted to meet Ina and she refused, two years in a row! This will be my last Ina anything because I can't separate the person she is from the product she pushes. Get over yourself Ina, you are just a chef.

[Julie H. Ernstein · Rating 4 out of 5]

The recipe for chipotle and rosemary roasted nuts is reason alone to acquire this cookbook! Add the roasted summer vegetables, the flat beans with pecorino, tomatoes roasted with pesto, red velvet cupcakes (and associated frosting, natch), and the old-fashioned banana cake (with cream cheese frosting) and you've got yourself a justification to go out and buy a cookbook. As with most of Ina Garten's recipes, these are quite straightforward and with one exception (i.e., wouldn't bother with the fennel bulb in the roasted vegetables) all steps and ingredients make important additions to the dish in question. In answer to the rhetorical question posed in the book's title: Quite Easy--and quite tasty, too.

[Lindsey · Rating 3 out of 5]

*I gave this book the same review as Barefoot Contessa: Back to Basics because I had the same experience with both books.

I do appreciate the simplicity of the Barefoot Contessa books. This book seems designed to create company-worthy food with a minimum of fuss and muss, and provides great entertaining tips, from cocktails to appetizers to the table setting and flower arranging. Unlike some books which promise simple recipes and don't deliver, everything offered here is really feasible for just about anyone: you can spend the day cleaning your house and still pull off these menus. However, I find the taste doesn't always deliver, and I've had some dishes that were a disaster (my tongue still puckers at the lemon chicken). I knew it wasn't all in my imagination when my husband asked me not to make any more dishes from this book! However, I love the concept, love the full-page photos and love the commitment to simple cooking. I will try again. Maybe it's not the Barefoot Contessa; maybe it's me.

[Scottsdale Public Library]

The title is accurate and the book is simply gorgeous. Recipes are varied and extremely simple to follow, and tips are very helpful, although the list of 60 most useful tools to have in the kitchen is slightly over-hyped. The presentation, as with all of Ms. Garten's other cookbooks, is absolutely beautiful. This book is a pleasure to have and work off of in the kitchen.

-- Meagan

[Valerie Sherman · Rating 4 out of 5]

A lot more stuff to "assemble" and less stuff to actually bake / cook. Her last book was a lot like this, too; I hope in her next volume she goes back to more bad-ass stuff like "Barefoot in Paris."

[Felechia · Rating 4 out of 5]

i borrowed this from the library and made some of the recipes. I think I will probably buy it for my too-big cookbook collection because I didn't want to give it back

[Sandi · Rating 5 out of 5]

I have all of her books and use them a lot. This was so good, full of easy recipes, I gave it as gifts. If you need a gift for someone who loves cooking, this is it.

[Carmen · Rating 5 out of 5]

Love my girl Ina! I want to be her when I grow up! <3

[Aneesa]

Not easy

[El · Rating 5 out of 5]

I love all the Barefoot Contessa's cookbooks, so of course I loved this book as well. Her recipes are elegantly rustic and she never makes them too complicated - although her ingredients can be pricey. Would definitely recommend the Weeknight Bolognese from this cookbook as it turned out delicious and the leftovers froze well. I also loved getting a sneak peak into all her "shortcuts" - tools, habits or brands that make her life easier. She has some great ideas listed there and the photos are a work of art. Really a great cookbook.

[martha Boyle · Rating 4 out of 5]

I thought I would add a couple of cookbooks, that I have recently acquired, to my list . I still like to read them--even with the ease of getting recipes from the internet. I have every one of Ina Garten's books and this one didn't disappoint. Her recipes are EASY and every one that I have tried (about 6 or 7) in this latest was a big success. Her recipes are simple and delicious; I usually have all the ingredients I need at home with no need to run to the store after work. Highly recommended.

[Krissy · Rating 4 out of 5]

Like most cookbooks, this one had a few losers and a few winners. It's frustrating that her recipes sometimes call for ingredients that she can apparently pick up at any corner market, but I can't seem to track down anywhere. But I love her calm and simple style. The big winner here is the Homemade Buttermilk Ranch dressing. It's become a staple around my house now--everyone loves it. It was 'simply providential' that I happened to plant basil in this spring's garden!

[Amy S · Rating 5 out of 5]

Another fabulous cookbook by Ina Garten. Have made several things already and received raves. A couple were book club hits. I love that her recipies are so unintimidating and she's so simple and down to earth. This is my third book of hers I've bought and loved.

Weeknight bolognese and pesto tomatoes were superyum, the Greek panzanella amazing.

[False · Rating 4 out of 5]

All of Ina Garten's books are purchase worthy. One thing I love about her series of books, including this one, is that she uses fairly easy to find and use products, so you aren't buying some Middle Eastern spice to use 1/8 teaspoon of it. She also tests her receipes to death so they are as close to error proof as you will find. Martha Stewart could learn volumes from these practices.

[Kim · Rating 5 out of 5]

My boyfriend got me this as a gift and what a gift it is! Many of the recipes in this latest book have been featured on "Back to Basics". I am making the Cranbery-Apple cake for Thanksgiving this year.

[Nancy · Rating 5 out of 5]

Another Christmas gift from Paul.... a great addition to my Barefoot Contessa cookbook collection.... lots of great tips and lots of super easy recipes, great color photographs too...if there were only a few more hours in each day to cook and bake a little more!!!

[Lisa · Rating 4 out of 5]

Beautiful book, lovely pictures and recipes that are not too complicated. Ina's recipes are too heavy on salt so I always reduce and still love the results. Many recipes are too high in fat for everyday cooking but fun for a special occasion.

[Jan Polep · Rating 4 out of 5]

There is a cheese sandwich in this book that sounds terrific. And because of the pictures I think I could even make it. Bottom line, I'm buying this book.

[Carol · Rating 4 out of 5]

Nice cookbook! I see at least three recipes I'm going to try:
Mussels and Basil Bread Crumbs
Middle Eastern Vegetable Salad
Ultimate Grilled Cheese
Beautiful color plates too!

[Andrea · Rating 4 out of 5]

I love Ina Garten recipes. Everyone I have tried except one I would make again. I have a few favorites from this book. I like her entertaining tips too.

[Janice Hurley · Rating 4 out of 5]

love it.

[Kuster · Rating 3 out of 5]

I love watching Ina - she is so calming and warm, everything I hope to be if I ever actually host dinner parties. This cookbook does indeed include a ton of easy and approachable recipes and cocktails, but just nothing that really appealed to me. Being on the hunt for regular weeknight dishes or make-ahead casseroles, this cookbook wasn't the one I should have picked up.

Nonetheless, Ina's writing sounds exactly like her and the presentation and tips made for an enjoyable read.

[Katrina · Rating 5 out of 5]

Ina is such a joy - her instructions are clear and she has a very relaxed attitude about entertaining and cooking. Just love her, AND her recipes! I got this out of the library, and will definitely be buying this in the future. I'm an experienced cook, but honestly, her recipes do just as well for novices.