Barefoot in Paris: Easy French Food You Can Make at Home

For all of you who like French food, you can get best recipes from Ina Garten (first name pronounced /ˈаɪnə/, EYE-nə) (born February 2, 1948). She is an American author and host of the Food Network program Barefoot Contessa. Known for creating fine cuisine foods with an emphasis on fresh ingredients and timesaving tips, she has been championed by Martha Stewart, Oprah Winfrey, Patricia Wells as an authority on cooking and home entertaining.

She is expert in her field. She has writen a lot of books about cooking. One of hers cookbooks is Barefoot in Paris Easy French Food You Can Make at Home. This book finds Garten (almost inevitably) in France, "translating" native dishes for the American home cook. The result is rewarding, and should get those reluctant to "cook French" to do just that.

Covered are classics like Celery Root Rémoulade, Boeuf Bourguignon, and Chicken with Forty Cloves of Garlic, but also "newer" dishes like Zucchini Vichyssoise and Avocado and Grapefruit Salad. If Garten ranges wide from typical Parisian fare--in, for example, recipes like Rosemary Cashews, Tomato Rice Pilaf, and a distinctly American Brownie Tart--these nonetheless embody the French approach. Her sweets, including the likes of Peaches in Sauternes, Plum Cake "Tatin," and an exemplary Crème Brûlée, are particularly tempting. Included also are asides like "About French Table Settings," and "If You're Going," a resource guide, that, practicality apart, give readers a sense of French culinary life. With color photos, this is winning addition to the Barefoot collection. --Arthur Boehm

Below the customer testimony:

Sharon A. Shade
Okay, I have never bought one of Ina Garten's cookbooks before, but I have enjoyed her joyful approach to homecooking on the Food Network and after suffering for more than 2 weeks with a cold, I bought the book and spent last weekend making her Beef Bourguignon and Chicken with 40 cloves of garlic. I was a bit apprehensive about 40 cloves of garlic in one dish, but plowed ahead. The instructions were straightforward and produced a heavenly concoction that I could not stop eating. The same thing with the Beef receipe, except my wine was not quite up to par so I tinkered a bit, adding some brown sugar, which gave me a sumptuous thick liquid coating the beef, carrots and onions and mushrooms. This cookbook was so worth the investment!

Shayna Stillman

I've had this book for a few years and use it when I want to make a classic French bistro type meal. Last night I made the Beef Bourgignon for the 3rd time and it was a huge success. I learned to cook while living in Paris and used Mastering the Art of Cooking as my teacher.
Ian Garten makes the classics easy for busy folks and ensures excellent results.
The only reason I did not give it 5 stars is because I think Ian Garten goes a bit over the top with ingredients from time to time. For instance,
her Beef Bourgignon calls for 8 ounces of bacon. If you want an overwhelming bacon flavor to your dish then go for the 8 ounces. I cut it to 4 ounces and there is a subtle flavor of bacon (and less fat) in the finished product and much more like what you would experience in France.
She has a recipe for Celery Root Remoulade - a personal favorite and hard to find in restaurants. Her dressing recipe calls for way too much mayo and if you use the full amount your end result will be soggy and mushy.
So, think about how you like your food to taste and adjust her recipes accordingly. Her techniques are great and this book includes many of the classic French dishes that reflect the real food you find in France.

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Barefoot in Paris: Easy French Food You Can Make at Home

You also can get hers another books

The Barefoot Contessa Cookbook

Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family

Barefoot Contessa Parties! Ideas and Recipes for Easy Parties That Are Really Fun