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Barefoot in Paris: Easy French Food You Can Make at Home: A Barefoot Contessa Cookbook
Hearty boeuf Bourguignon served in deep bowls over a garlic-rubbed slice of baguette toast; decadently rich croque monsieur, eggy and oozing with cheese; gossamer crème brulee, its sweetness offset by a brittle burnt-sugar topping. Whether shared in a cozy French bistro or in your own home, the romance and enduring appeal of French country cooking is irrefutable. Here is the book that helps you bring that spirit, those evocative dishes, into your own home.
What Ina Garten is known for—on her Food Network show and in her three previous bestselling books—is adding a special twist to familiar dishes, while also streamlining the recipes so you spend less time in the kitchen but still emerge with perfection. And that’s exactly what she offers in Barefoot in Paris. Ina’s kir royale includes the unique addition of raspberry liqueur—a refreshing alternative to the traditional crème de cassis. Her vichyssoise is brightened with the addition of zucchini, and her chocolate mousse is deeply flavored with the essence of orange. All of these dishes are true to their Parisian roots, but all offer something special—and are thoroughly delicious, completely accessible, and the perfect fare for friends and family.
Barefoot in Paris is suffused with Ina’s love of the city, of the bustling outdoor markets and alluring little shops, of the bakeries and fromageries and charcuteries—of the wonderful celebration of food that you find on every street corner, in every neighborhood. So take a trip to Paris with the perfect guide—the Barefoot Contessa herself—in her most personal book yet.
From the Hardcover edition.
What Ina Garten is known for—on her Food Network show and in her three previous bestselling books—is adding a special twist to familiar dishes, while also streamlining the recipes so you spend less time in the kitchen but still emerge with perfection. And that’s exactly what she offers in Barefoot in Paris. Ina’s kir royale includes the unique addition of raspberry liqueur—a refreshing alternative to the traditional crème de cassis. Her vichyssoise is brightened with the addition of zucchini, and her chocolate mousse is deeply flavored with the essence of orange. All of these dishes are true to their Parisian roots, but all offer something special—and are thoroughly delicious, completely accessible, and the perfect fare for friends and family.
Barefoot in Paris is suffused with Ina’s love of the city, of the bustling outdoor markets and alluring little shops, of the bakeries and fromageries and charcuteries—of the wonderful celebration of food that you find on every street corner, in every neighborhood. So take a trip to Paris with the perfect guide—the Barefoot Contessa herself—in her most personal book yet.
From the Hardcover edition.
407 pages, Kindle Edition
First published October 26, 2004
373 people are currently reading
22173 people want to read
About the author
Ina Garten
31 books2,133 followersIna 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.
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Displaying 1 - 30 of 176 reviews
June 25, 2012
One of my favorites book to read through when I am feeling a bit uninspired. Unlike many books by famous cooks, this book is full of gorgeous photos of FOOD, rather than pictures of the chef laughing at some unknown joke or the chef with their children or the chef reclining with friends on a couch. I like to know what the recipe on the page is going to make and I love just looking at food. Cookbooks should be about food, not the chef.
Ina Garten makes simple but elegant food with great ingredients. If you need inspiration, her cookbooks are perfect.
Ina Garten makes simple but elegant food with great ingredients. If you need inspiration, her cookbooks are perfect.
February 6, 2009
I actually picked up a copy of Ina Garten's cookbook Barefoot in Paris from my local library- instead of buying cookbook after cookbook, I borrow them for the library for a test run, and read through the whole book.
Unsurprisingly, the recipes in this book are fantastic, and the tips on the side margins always useful. When I read this book I can hear Ina in the back of my head instructing along; she has a comforting and all knowing voice, and it is clear that she loves the food that she is making.
The book is separated into six main sections, 'To Start', 'Lunch', 'Soup and Salad', 'Dinner', 'Vegetables', and 'Dessert'. Throughout the book, Ina laces in useful instructional sections, such as how to choose wine, how to set a lovely table, how to choose flowers, or cookware, or cheese.
The recipes are honest and flavorful, pared down to using simple ingredients and allowing their flavor to be the main element of the dish. The photography is pretty and enticing, and makes you want immediately to reach through the pages and tuck in. Or at least inspires you to gather the ingredients and get into the kitchen!
The resource section in the back is a useful model that other cookbooks should have as well- nice pictures of some particular french ingredients that you will want to try, as well as french cookware that could be useful. She also has a small section of tried and true places to shop in Paris. My only wish would be that this resource section be expanded!
Unsurprisingly, the recipes in this book are fantastic, and the tips on the side margins always useful. When I read this book I can hear Ina in the back of my head instructing along; she has a comforting and all knowing voice, and it is clear that she loves the food that she is making.
The book is separated into six main sections, 'To Start', 'Lunch', 'Soup and Salad', 'Dinner', 'Vegetables', and 'Dessert'. Throughout the book, Ina laces in useful instructional sections, such as how to choose wine, how to set a lovely table, how to choose flowers, or cookware, or cheese.
The recipes are honest and flavorful, pared down to using simple ingredients and allowing their flavor to be the main element of the dish. The photography is pretty and enticing, and makes you want immediately to reach through the pages and tuck in. Or at least inspires you to gather the ingredients and get into the kitchen!
The resource section in the back is a useful model that other cookbooks should have as well- nice pictures of some particular french ingredients that you will want to try, as well as french cookware that could be useful. She also has a small section of tried and true places to shop in Paris. My only wish would be that this resource section be expanded!
March 10, 2018
French String Beans (Haricots Verts) page 160. Great make again.
Caramelized Shallots page 165. Delicious make again.
Croque Monsieur page 48. Grilled cheese need I say more.
Pear Clafouti page 186. Made with apples. Must like custard for this one.
Cheese Puffs page 34. This technique did not work for me.
Chocolate Truffles page 221. I haven't met a truffle I didn't like.
Elephant Ears (Palmiers) page 197. Great, easy, delicious. Make again with cinnamon.
Lemon Chicken made without croutons. Great, easy, delicious.
Moroccan Couscous served with lemon chicken. Fair amount of chopping involved but worth it.
Lemon Meringue Tart page 183. For advanced baker. Great tasting. Had a few mishaps.
Provencal Vegetable Soup page 82. Great, delicious, make again.
Winter Squash Soup page 81. Good but not great. Missing something but I don't know what.
Vegetable Tian page 146 simply delicious. Make it.
Caramelized Shallots page 165. Delicious make again.
Croque Monsieur page 48. Grilled cheese need I say more.
Pear Clafouti page 186. Made with apples. Must like custard for this one.
Cheese Puffs page 34. This technique did not work for me.
Chocolate Truffles page 221. I haven't met a truffle I didn't like.
Elephant Ears (Palmiers) page 197. Great, easy, delicious. Make again with cinnamon.
Lemon Chicken made without croutons. Great, easy, delicious.
Moroccan Couscous served with lemon chicken. Fair amount of chopping involved but worth it.
Lemon Meringue Tart page 183. For advanced baker. Great tasting. Had a few mishaps.
Provencal Vegetable Soup page 82. Great, delicious, make again.
Winter Squash Soup page 81. Good but not great. Missing something but I don't know what.
Vegetable Tian page 146 simply delicious. Make it.
September 18, 2007
I read cookbooks. I don't know about y'all, but I find that reading cookbooks helps impart the essence of the style of the chef/cook to the actually process of creating the food. Ina Garten is one of my favorite Food Network chefs, but I also appreciate her style, her patience with food and the ease with which she describes and executes fantastic meals. This book is especially romantic, given that it's all food inspired by her travels in Paris. It reminds me of living overseas and all of the fresh food available. Not a preservative in sight!
February 7, 2017
Some of the recipes don't suit my tastes, but some definitely look worth trying (the pear clafouti and boeuf bourguignon for example), and I appreciated Ina's cheese platter advice. I also love that she included an appendix of stores and restaurants in Paris, although they might be a bit out-of-date at this point. If I do make it to Paris someday soon, though, I'll definitely want to stop in several of the boulangeries, patisseries, and cheese shops.
July 9, 2020
I bet you know the Barefoot Contessa. I don't watch tv and I know the Barefoot Contessa. She is the sort of cook that seeks out the best ingredients, the best flavors, the best recipes, but also finds ways to solve the problems of recipes that take too much time or ask for odd ingredients. Her cookbooks are a joy to cook from.
I found a copy of Barefoot in Paris for my Paris in July adventure this year, and I spent a lovely afternoon reading through the book and bookmarking recipes that look promising.
And though my first choice to try was Lemon Chicken with Croutons, sadly I'm cooking during the pandemic, I am only doing grocery pickup every two weeks, and I don't have a nice roasting chicken right now.
So instead I decided to try Croque Monsieur.
I had an additional step, but it's one you certainly do not have to do. I made my own loaf of bread. The crust on this bread really added to the flavor of the Croque Monsieur.
Croque Monsieur
Ingredients
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin
Preheat the oven to 400 degrees F.
Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter-flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
Oh my goodness. The cheese.
July 9, 2025
Recipes that will make your mouth water
January 23, 2015
Ina Garten is one of my favorite celebrity chefs. I could hear her voice while I was reading. I have been obsessed with French cooking and saw this at my library. It is definitely one I will be purchasing to add to my cookbook collection. The pictures of all the gorgeous food were amazing. I loved each little introduction for all of the recipes. The side notations of extra tips were great. Her additional information between the sections of recipes about French wines, cheeses, and cookware were great. I love when cookbooks are more than just recipes.
January 23, 2008
I really like this cookbook. Little personal stories about the recipes sections, gorgeous color photos of each recipe. Most can be made ahead of time so you are not scrambling around like a crazy person, trying to get dinner on the table. I made the 40 Clove Garlic Chicken (crazy, I know, but AMAZINGLY DELICIOUS and so mellow) and the Mediterranean Couscous. Also tasty. And most are very simple, not fussy and fancy, which I appreciate.
April 25, 2025
I've been into Ina Garten cookbooks the last several years, and I read her memoir last year. As she spent a lot of time talking about France in her autobiography, this cookbook seemed like a reasonable next step. I didn't go into this one that excited about it, as French food isn't my favorite. Don't judge me. I strongly appreciate the cooking techniques and "mother sauces" the French have given to the world. My two favorite bakeries in the US are French patisseries. Yet, I'm never going to say "French food" when asked for my favorite type of food. I tend to find it bland and lacking innovation.
There were a couple of winners from this cookbook that I'll definitely be making again. First are two sauces, the hollandaise and the bearnaise (from the Asparagus with Hollandaise and the Steak with Bearnaise). Garten provides an easy, short cut way to make both of these that came out perfectly. So much easier than the traditional way. I'll be making these for the rest of my life. Vegetable Tian was delicious, easy, and a makes a perfect side to almost anything. A surprise favorite was the Goat Cheese Tart, which was more mellow than expected - although I think I'd like it better in small, appetizer, bite-size form. I'm torn on including the Lentil Sausage Soup as a favorite as it was a competent soup and the leftovers, of which there were a lot, froze very well. It needed Creole seasoning or hot sauce, though.
I made several recipes that were fine, but if I made each again, I'd do so with modifications to our taste. The Herbed New Potatoes involved a more complicated cooking method than simple roasting and still just tasted like roasted, herbed potatoes. Not bad, but not worth the extra cooking effort. The Pear Clafouti looked beautiful but was bland. I would possibly make again but would pre-cook the pears in cinnamon to soften before making the clafouti. The Brownie Tart was just a basic brownie with ganache topping but cooked in a tart pan to "make it more French" (something Garten admits in the introduction to the recipe). It was good, but I have other brownie recipes I like better. I feel like I said that with a lot of recipes in this one - "I already have other recipes I like better" - like the Garlic Mashed Potatoes, Elephant Ears, Creme Brulee, Cheese Straws, etc.
The only thing I absolutely wouldn't make again was the Eggplant Gratin. It made a huge mess, due to pre-frying the eggplant, and was extremely bland with a weird texture. I threw out the leftovers.
As with most Garten cookbooks, there are a few recipes in this I'll never make due to sourcing or cost of ingredients, like the Scrambled Eggs with Truffles. It's a basic scrambled egg recipe with a ounce of truffles added, turning a $5 dish into a $40 dish. No thanks. Although I do love some truffle oil and parmesan on my French fries.
This is a fine cookbook in which Garten tries to make French food more accessible. There are still recipes in this I'll try in the future. Yet, there were very few things we ate from this that I would put into regular rotation, and I found several of the recipes under seasoned when made as written. There is some interesting information on French wine or cookware, but much of the writing tells stories now included her autobiography. Even though I'm going to make the Rosemary Cashews to go on a charcuterie board tonight, this is my least favorite Garten cookbook to date.
There were a couple of winners from this cookbook that I'll definitely be making again. First are two sauces, the hollandaise and the bearnaise (from the Asparagus with Hollandaise and the Steak with Bearnaise). Garten provides an easy, short cut way to make both of these that came out perfectly. So much easier than the traditional way. I'll be making these for the rest of my life. Vegetable Tian was delicious, easy, and a makes a perfect side to almost anything. A surprise favorite was the Goat Cheese Tart, which was more mellow than expected - although I think I'd like it better in small, appetizer, bite-size form. I'm torn on including the Lentil Sausage Soup as a favorite as it was a competent soup and the leftovers, of which there were a lot, froze very well. It needed Creole seasoning or hot sauce, though.
I made several recipes that were fine, but if I made each again, I'd do so with modifications to our taste. The Herbed New Potatoes involved a more complicated cooking method than simple roasting and still just tasted like roasted, herbed potatoes. Not bad, but not worth the extra cooking effort. The Pear Clafouti looked beautiful but was bland. I would possibly make again but would pre-cook the pears in cinnamon to soften before making the clafouti. The Brownie Tart was just a basic brownie with ganache topping but cooked in a tart pan to "make it more French" (something Garten admits in the introduction to the recipe). It was good, but I have other brownie recipes I like better. I feel like I said that with a lot of recipes in this one - "I already have other recipes I like better" - like the Garlic Mashed Potatoes, Elephant Ears, Creme Brulee, Cheese Straws, etc.
The only thing I absolutely wouldn't make again was the Eggplant Gratin. It made a huge mess, due to pre-frying the eggplant, and was extremely bland with a weird texture. I threw out the leftovers.
As with most Garten cookbooks, there are a few recipes in this I'll never make due to sourcing or cost of ingredients, like the Scrambled Eggs with Truffles. It's a basic scrambled egg recipe with a ounce of truffles added, turning a $5 dish into a $40 dish. No thanks. Although I do love some truffle oil and parmesan on my French fries.
This is a fine cookbook in which Garten tries to make French food more accessible. There are still recipes in this I'll try in the future. Yet, there were very few things we ate from this that I would put into regular rotation, and I found several of the recipes under seasoned when made as written. There is some interesting information on French wine or cookware, but much of the writing tells stories now included her autobiography. Even though I'm going to make the Rosemary Cashews to go on a charcuterie board tonight, this is my least favorite Garten cookbook to date.
June 2, 2023
Barefoot in Paris by Ina Garten is one of my all-time favorite cookbooks.
From the gorgeous photos, to the fantastic and easy to prepare recipes for yourself or to wow your guests (pear clofouti, 40 garlic clove chicken) fabulous! You cannot go wrong with this cookbook! Ina Garten understands the art of food and bespoke living. This book would make a wonderful gift for a housewarming or someone wanting to branch out and learn new recipes.
From the gorgeous photos, to the fantastic and easy to prepare recipes for yourself or to wow your guests (pear clofouti, 40 garlic clove chicken) fabulous! You cannot go wrong with this cookbook! Ina Garten understands the art of food and bespoke living. This book would make a wonderful gift for a housewarming or someone wanting to branch out and learn new recipes.
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December 31, 2024Still trying to live vicariously
April 12, 2011
Ina Garten and French cuisine. An interesting combination! I have a couple other of her cookbooks and have enjoyed a number of the menus that she has published. So, I was intrigued when I saw this volume.
There are some recipes in here that differ from ones that I have tried over time. And that is always attractive to look at. Can I improve my recipes by looking at those of someone else? Examples:
Chicken with 40 cloves of garlic. I first tried this at a dinner party 35 years ago. I really enjoyed it. I tried it a handful of times over the years and enjoyed the family recipe that I used. This is a nice variation. Intriguing variations from what I was used to? Cognac and heavy cream.
Or Boeuf Bourguignon, a fancy name for a beef stew. This is fairly similar to my version. Distinctions? Cognac, beef broth. One difference. After having dined on this dish at a local restaurant, I enjoyed their reduction of the liquid, making the whole dish much richer. Hence, now, I reduce the liquid. This version does not. Still, there are some elements here that I need to incorporate into my own recipe next time around.
And Croque monsieur. One of my favorite French lunches. Nice and makeable recipe. And a tasty outcome! Filet of beef au poivre. I have just begun to make similar dishes, and this recipe is a nice one! Again, cognac adds a nice element to the sauce.
Garten says at the outset (Page 15): "I hope you'll find lots of entertaining ideas here and recipes that will not only wow your family and friends, but also convince you how easy it is to cook really delicious French food. . . ."
There are some recipes in here that differ from ones that I have tried over time. And that is always attractive to look at. Can I improve my recipes by looking at those of someone else? Examples:
Chicken with 40 cloves of garlic. I first tried this at a dinner party 35 years ago. I really enjoyed it. I tried it a handful of times over the years and enjoyed the family recipe that I used. This is a nice variation. Intriguing variations from what I was used to? Cognac and heavy cream.
Or Boeuf Bourguignon, a fancy name for a beef stew. This is fairly similar to my version. Distinctions? Cognac, beef broth. One difference. After having dined on this dish at a local restaurant, I enjoyed their reduction of the liquid, making the whole dish much richer. Hence, now, I reduce the liquid. This version does not. Still, there are some elements here that I need to incorporate into my own recipe next time around.
And Croque monsieur. One of my favorite French lunches. Nice and makeable recipe. And a tasty outcome! Filet of beef au poivre. I have just begun to make similar dishes, and this recipe is a nice one! Again, cognac adds a nice element to the sauce.
Garten says at the outset (Page 15): "I hope you'll find lots of entertaining ideas here and recipes that will not only wow your family and friends, but also convince you how easy it is to cook really delicious French food. . . ."
October 7, 2009
I love Ina Garten. I try her recipes often, and I can honestly say I've never had one turn out badly. The photos in this book are beautiful and the recipes are mostly simple and focus on Ina's theme: good ingredients. In between recipes she gives advice on table settings, traditional French ingredients, and anecdotes about her travels in France. My favorite recipes from this book are the Mussels in White Wine, Herbed New Potatoes, and Lemon Chicken with Croutons. Sorely missed: Coq Au Vin (is it possible to do a cookbook on simple French cooking WITHOUT including Coq Au Vin?!) But never fear - I found her Coq Au Vin recipe on foodnetwork.com, and it was just as delicious as I expected.
January 5, 2008
I like this book, but not as much as the original Barefoot Contessa cookbook. The recipes were slightly less accessible to me, and I found that there weren't as many that appealed to me.
I really like the recipe for chicken with forty cloves of garlic, however, and her recipe for béarnaise sauce (which I had originally copied down from her television program) appears here in a slightly altered form (it calls for champagne vinegar instead of white wine vinegar). I think I've made that one recipe alone enough times that it makes up for the rest of the book :)
I really like the recipe for chicken with forty cloves of garlic, however, and her recipe for béarnaise sauce (which I had originally copied down from her television program) appears here in a slightly altered form (it calls for champagne vinegar instead of white wine vinegar). I think I've made that one recipe alone enough times that it makes up for the rest of the book :)
November 15, 2021
Love her lifestyle of building relationships with people who know what’s good and will keep you in the best product and tips as a lifestyle. Love her table setting ideas: close conversations, bright candles, etc are all accessories! Salad at the end of a heavy main course to lighten the palate before dessert. I used to think this is her weakest book but realized I’m undervaluing /underestimating what a pioneer this book was. This has become the norm.
February 5, 2011
Ina Garten's world may not be reality for the rest of us (The picture of her hugging the woman's arm at Poilâne in Paris...), but overall this is a really good cookbook. It includes some simplified versions of French classics that are delicious. All the recipes I've tried out of this book have been successful.
January 22, 2014
This is a wonderful addition to the library of any budding cook, who seeks the ease and delightful flavors of French cuisine (vs time-intensive classic technique). Garten delivers intimidating French cuisine to the novice American cook in a palatable fashion. I plan to use this book's Resources section to plan a (fingers crossed) extended trip to Paris/French countryside next year.
June 9, 2009
She is my favorite. I want to be her someday!!!!!!!!!!!
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June 18, 2013Have to have anything Ina writes!
September 1, 2014
She is why I am a good cook. Thanks Ina!
October 23, 2024
From time to time, I enjoy watching Ina Garten's tv cooking show, so when her memoir came out this autumn, I decided (perversely) against reading that in lieu of the cookbook of hers that interested me most (French ... love France). The recipes have been made accessible for the American supermarket and the American cook. Of course it's not Julia Child's Mastering the Art, and it's certainly not La Cuisine by Francoise Bernard (THE cookbook for the French, sort of the French Joy of Cooking, a staple), nor is it Jacques Pepin (adore him!). But it's a beautiful book, very well presented, and Ina's specialty is making things simple, so it works. I think I love her brioche...it's very easy. The photographs alone are worth the price of the book. Happy cooking! (Or, well, that's more Pepin, so, How easy is that?)
December 25, 2024
I was inspired to read this book after finishing Ina's recent memoir, Be Ready When the Luck Happens. She described the time she spent camping in France during the summer 1972. Her descriptions of the open air markets, fresh produce, and French wines wanted me to read more of her writing and French recipes.
I am very impressed with the ways that she modified traditional French recipes so that they are more approachable for the home cook with a limited amount of time. Examples include an easy blender hollandaise sauce, brioche loaves, various soups and stews, a souffle, and creme brulee. She also includes information on French wines, cheeses, cookware, how to set a table, and how to arrange flowers. There are luscious color pictures of almost every recipe.
Read more of my reviews at https://thegoodreader13.blogspot.com/.
I am very impressed with the ways that she modified traditional French recipes so that they are more approachable for the home cook with a limited amount of time. Examples include an easy blender hollandaise sauce, brioche loaves, various soups and stews, a souffle, and creme brulee. She also includes information on French wines, cheeses, cookware, how to set a table, and how to arrange flowers. There are luscious color pictures of almost every recipe.
Read more of my reviews at https://thegoodreader13.blogspot.com/.
July 10, 2018
french food intimidates me, but barefoot contessa makes it accessible with this cookbook. each recipe that i’ve tried in here—not to mention ALL of her recipes that i’ve used—satisfied me and my guests. personally, i appreciated the inserts like arranging flowers the french way, setting your table as the french might, and, more than anything, the quick and dirty how-to with french wine! ina garten isn’t simply a cook but a chef who loves to throw dinner parties and entertain, as she explains in the introduction of this book; barefoot contessa knows her brand, which isn’t just recipes, and she does a fabulous job of merging her style with her food and making authentic to herself, to her audience, and, in this case, to french provençal cuisine.
December 11, 2019
Ina Garten’s cookbooks are as entertaining as her recipes are delicious. Whether she is living in East Hampton, NY, or a pied-á-terre in Paris, France, she succeeds in delivering some down to earth cooking advice and dishes. Even if I never attempt the celery root rémoulade or a rack of lamb per sill add, I CAN “Frenchify” my breakfast with herbed baked eggs...my lunch with a beautiful vegetable tian...my dinner with a Moroccan couscous...because the ingredients are readily available and the recipes simple enough for an untrained home cook.
The narratives on French wine, table settings, flower arranging are bonuses, as is the section on “must-have” French cookware and utensils (none I can ever afford).
Garten’s cookbooks are just a joy to read.
The narratives on French wine, table settings, flower arranging are bonuses, as is the section on “must-have” French cookware and utensils (none I can ever afford).
Garten’s cookbooks are just a joy to read.
September 17, 2019
I found more than a dozen recipes on my first pass through the book that I plan to make in the near future and plan to tackle the rest later. Only one criticism, as a Certified Cheese Professional, some of her information regarding cheese was incorrect - for example blue cheese is not "injected" with penicillium roqueforti or glacum. The bacteria is added to the milk with the cultures. After moulding and pressing, the cheese is pierced to allow air into the cheese. The air causes the bacteria to react and bloom into the blue mold.
January 16, 2020
Ina Garten (the Barefoot Contessa) books are enticing, sophisticated and contain truly reliable recipes that I go back to again and again.
This was my first cookbook of hers, and while I’m not a massive fan of French cooking, I’ve heard they know a thing or two about it, and you could do far worse than following the Barefoot Contessa when preparing them.
My favourites: Herb Baked Eggs, Green Salad Vinegarette, Lemon chicken with Croutons, Beef Bourguinon (my absolute FAV) and Elephant Ears.
This was my first cookbook of hers, and while I’m not a massive fan of French cooking, I’ve heard they know a thing or two about it, and you could do far worse than following the Barefoot Contessa when preparing them.
My favourites: Herb Baked Eggs, Green Salad Vinegarette, Lemon chicken with Croutons, Beef Bourguinon (my absolute FAV) and Elephant Ears.
December 12, 2023
This is a beautifully presented cookbook with interesting anecdotes and gorgeous photography to accompany every recipe. A few of the ingredients may not be easily available but for most recipes they are. Ina puts her own spin on some classics and eliminates the fear a lot of home cooks might have about tackling French cooking. If you like just reading cookbooks, as I do, this is a good one to pick up.
January 29, 2025
I checked Barefoot in Paris out of the library. When I realized I want to make at least half the recipes in the book, I decided I need to buy my own copy. As a big fan of food photography, I found the pictures with each recipe to be absolutely irresistible. As a plain old home cook, I find Ina Garten’s recipes simple to follow and always delicious.
Now I am off to order my own copy of Barefoot in Paris.
Now I am off to order my own copy of Barefoot in Paris.
October 19, 2020
Lots of good looking recipes here. And I like that Ina has taken some difficult looking, but delicious French dishes and simplified them for learning/home cooks.
So far I have only tried the mussels in white wine, but it was easy to follow and the broth was delicious with some crusty bread.
I’m excited to try some others.
So far I have only tried the mussels in white wine, but it was easy to follow and the broth was delicious with some crusty bread.
I’m excited to try some others.
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