"I was a little afraid to attempt a souffl (think Audrey Hepburn in Sabrina)," she relates in the introduction to Blue Cheese Souffl. Part of Garten's charm lies in her self-deprecating sense of humor. Garten even includes a photograph of herself, circa age three, in the frilly dress her grandparents brought her from Paris that inspired a lifelong love affair with the city. While she doesn't break any ground with simple recipes like Chicken with Forty Cloves of Garlic, and Loin of Pork with Green Peppercorns she also doesn't step on any toes or have any pretension, and writes personally in a way that feels genuine. But Garten is much too pleasant and friendly in this book for anyone to wish her ill. It would be easy to resent Garten: the successful Hamptons specialty food store, three previous cookbooks one a New York Times bestseller her own series on the Food Network and an apartment on the Left Bank all invite envy. So take a trip to Paris with the perfect guide-the Barefoot Contessa herself-in her most personal book yet. 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.īarefoot 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.
Her vichyssoise is brightened with the addition of zucchini, and her chocolate mousse is deeply flavored with the essence of orange.
Ina’s kir royale includes the unique addition of raspberry liqueur-a refreshing alternative to the traditional crème de cassis. And that’s exactly what she offers in Barefoot in Paris. 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. Here is the book that helps you bring that spirit, those evocative dishes, into your own home. Whether shared in a cozy French bistro or in your own home, the romance and enduring appeal of French country cooking is irrefutable. 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.
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