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Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients Hardcover – Oct 28 2008


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Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients + Barefoot Contessa Foolproof: Recipes You Can Trust + Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again
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Product Details

  • Hardcover: 272 pages
  • Publisher: Clarkson Potter; 1st edition (Oct. 28 2008)
  • Language: English
  • ISBN-10: 1400054354
  • ISBN-13: 978-1400054350
  • Product Dimensions: 19.7 x 2.2 x 26.1 cm
  • Shipping Weight: 1.1 Kg
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (17 customer reviews)
  • Amazon Bestsellers Rank: #4,653 in Books (See Top 100 in Books)

Product Description

About the Author

Ina Garten is one of the country’s 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 network’s most watched. Ina also writes a column on entertaining for House Beautiful magazine. Visit Ina at BarefootContessa.com.

Excerpt. © Reprinted by permission. All rights reserved.

French Apple Tart
Serves 6
This just might be my all-time favorite dessert. It's the simple essence of sweet apples and crisp pastry with no distractions. We've all collected several similar recipes over the years, but this is the best one I've ever made. If I need to make it even faster, I use defrosted frozen puff pastry instead of making the crust (see note), but you'll 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 ¼ - inch-thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full ½ cup sugar and dot with the butter.

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.

Notes: For a really fast apple tart, you can use one sheet of frozen puff pastry, defrosted. Roll out to 10x10 inches and then proceed with the apples.

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22 of 22 people found the following review helpful By Iveta on Jan. 6 2009
Format: Hardcover
I am a bit of a cookbook junkie. I have all six of Ina Garten's cookbooks and use them all the time. Every single recipe of the many I tried so far have worked fabulously - unlike a lot of other cookbooks where it is a "hit and miss" effort. I especially like how she boils each recipe down to the essence and explains everything in detail. I have no hesitation in highly recommending all of her cookbooksBarefoot Contessa at Home: Everyday Recipes You'll Make Over and Over AgainThe Barefoot Contessa CookbookBarefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like FamilyBarefoot Contessa Parties!: Ideas and Recipes for Easy Parties That Are Really FunBarefoot in Paris: Easy French Food You Can Make at Home. From this particular book, so far I tried her roasted potato leek soup - heavenly, white pizza with arugula - instant family classic, herb marinated loin of pork - great for parties and everyone's favorite, wild mushroom risotto - amazing depth of flavours, french apple tart - wonderful foolproof pastry for anyone (even baking beginners like myself), country french omelet - my husband's fave, homemade granola - flavourful snack to take to work. I am slowly working through all the recipes, knowing that if I follow the instructions, the results will be a notch above great. Thanks again, Ina.
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5 of 5 people found the following review helpful By Chrys on Oct. 24 2009
Format: Hardcover
The Barefoot Contessa's back to Basics is full of great recipes. Everything I have made from the book has turned out to be good. Still working on trying more of the recipes. Unfortunately, some of the ingredients are impossible to to find. Other than that, it is a fun book.
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3 of 3 people found the following review helpful By Cookbook Crazy on April 24 2010
Format: Hardcover
I own all of Ina Garten's cook books and have purchased many over and over again as gifts. This book is one of those books. The first food items we made were for a dinner party hosted for friends. We loved the recipes we tried; Cape cod Chopped salad,Roasted Turkey roulade and pumpkin roulade with ginger buttercream were all well received. I have also made the Parmesan-roasted broccoli and easy French apple tart. I love how the recipes have wonderful photographs that always make the recipes more appealing. She also gives helpful tips in all of her cookbooks for entertaining. I will look forward to making more of the recipes here and hope you enjoy it too!
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2 of 2 people found the following review helpful By Beverly Post-schmeler on May 8 2009
Format: Hardcover Verified Purchase
I watch the Barefoot Contessa every weekend when I'm home. The cookbook is like listening to her speak. She explains everything in easy to understand terms. When i watch her show I wonder if the book wasn't taken from the actual episodes because I could swear she said that exact same thing last weekend, I thought when reading a recipe.
The recipes have wonderful pictures to accompany the ingredients and instructions. It is back to basics for anyone who wants to cook and present really nice meals without spending hours in the kitchen doing so. I highly recommend this book.
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3 of 3 people found the following review helpful By Romi on Aug. 5 2009
Format: Hardcover
I have all Ina Garten cookbooks and love them all and this one wasn't an exception. Great recipes, very delicious as always, easy to make. Great cookbook, highly recommended!
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1 of 1 people found the following review helpful By Gloria on Dec 10 2012
Format: Hardcover Verified Purchase
Love the pictures and have tried many recipes with great success. Will be buying her new cook book as well. Love the fact that these recipes are the basics and I then can play with some of the ingredients.
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3 of 4 people found the following review helpful By Online Shopping Fan on Feb. 4 2009
Format: Hardcover
This is my 3rd Barefoot Contessa book. They're all wonderful. Ina uses readily available ingredients for the most part. Some how the combinations and quantities she chooses make regular ingredients spectacular. The Italian Wedding soup is great! At first it looks like tonnes of spinach, but once it's wilted it's the right amount. The parmesan-thyme crackers are yummy. I'm working my way through the recipes. The only one I haven't been thrilled with is the roasted potato-leek soup. Too much effort for okay results. I don't mind more effort if the end result is worth it.
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By stozer on Dec 7 2010
Format: Hardcover
I really enjoyed this cookbook. Both reading it and creating the recipes. I have tried several and everything has turned out just the way it looked in the picture. We just loved Parkers Beef Stew. I also like the tips at the start of each chapter. Great all around book.
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