Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients: A Coo

Description: Barefoot Contessa Back to Basics by Ina Garten The essential Ina Garten cookbook focuses on the techniques behind her elegant food and easy entertaining style, offering nearly 100 brand-new recipes that will become trusted favorites. With full-color photographs and invaluable cooking tips, "Barefoot Contessa Back to Basics" is an essential addition to the cherished library of Barefoot Contessa cookbooks. FORMAT Hardcover LANGUAGE English CONDITION Brand New Publisher Description #1 NEW YORK TIMES BESTSELLERBarefoot Contessa Back to Basics is the essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nearly a hundred brand-new recipes that will become trusted favorites.Ina Garten s bestselling cookbooks have con-sistently provided accessible, subtly sophisticated recipes ranging from French classics made easy to delicious, simple home cooking. In Barefoot Contessa Back to Basics, Ina truly breaks down her ideas on flavor, examining the ingredients and techniques that are the foundation of her easy, refined style.Here Ina covers the essentials, from ten ways to boost the flavors of your ingredients to ten things not to serve at a party, as well as professional tips that make successful baking, cooking, and entertaining a breeze. The recipes-crowd-pleasers like Lobster Corn Chowder, Tuscan Lemon Chicken, and Easy Sticky Buns-demonstrate Inas talent for transforming fresh, easy-to-find ingredients into elegant meals you can make without stress.For longtime fans, Ina delivers new insights into her simple techniques; for newcomers she provides a thorough master class on the basics of Barefoot Contessa cooking plus a Q&A section with answers to the questions people ask her all the time. With full-color photographs and invaluable cooking tips, Barefoot Contessa Back to Basics is an essential addition to the cherished library of Barefoot Contessa cookbooks. Author Biography Ina Garten is one of the countrys most beloved culinary icons and the author of five previous cookbooks. She can be seen on Food Network, where her shows, Barefoot Contessa and Back to Basics, are among the networks most watched. Ina also writes a column on entertaining for House Beautiful magazine. Visit Ina at BarefootContessa.com. Excerpt from Book French Apple Tart Serves 6 This just might be my all-time favorite dessert. Its the simple essence of sweet apples and crisp pastry with no distractions. Weve all collected several similar recipes over the years, but this is the best one Ive ever made. If I need to make it even faster, I use defrosted frozen puff pastry instead of making the crust (see note), but youll want to eat it an hour or two after it comes out of the oven. For the Pastry: 2 cups all-purpose flour 1/2 teaspoon kosher salt 1 tablespoon sugar 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced 1/2 cup ice water For the Apples: 4 Granny Smith apples 1/2 cup sugar 4 tablespoons (1/2 stick) cold unsalted butter, small-diced 1/2 cup apricot jelly or warm sieved apricot jam (see note) 2 tablespoons Calvados, rum, or water For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour. Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. Roll the dough slightly larger than 10x14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples. Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in Details ISBN1400054354 Author Ina Garten Pages 272 Language English ISBN-10 1400054354 ISBN-13 9781400054350 Media Book Format Hardcover DEWEY 641.5 Year 2008 Imprint Random House Inc Place of Publication New York Country of Publication United States Residence East Hampton, NY, US Short Title BAREFOOT CONTESSA BACK TO BASI Photographer Quentin Bacon DOI 10.1604/9781400054350 AU Release Date 2008-10-28 NZ Release Date 2008-10-28 US Release Date 2008-10-28 UK Release Date 2008-10-28 Subtitle Fabulous Flavor from Simple Ingredients: A Cookbook Illustrator Vanessa Flores Birth 1954 Death 1925 Affiliation Rick Ingrasci Position Illustrator Qualifications PsyD Publisher Random House USA Inc Publication Date 2008-10-28 Illustrations 125 4-COLOR PHOTOS Audience General We've got this At The Nile, if you're looking for it, we've got it. 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