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    Books: Cooking by Cuisine -> Cooking French

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

    Garten, Ina

    Clarkson Potter
    Published: October 26, 2004
    ISBN: 1400049350

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    Book Description
    Ina Garten's much loved cookbooks, The Barefoot Contessa Cookbook, Barefoot Contessa Parties!, and Barefoot Contessa Family Style, offer relaxed yet stylish dishes that don't tax the cook. Her food works wonderfully for entertaining but shouldn't be limited to such times. Barefoot in Paris 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 Brand#251;lée, 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

    From Publishers Weekly
    It would be easy to resent Garten: the successful Hamptons specialty food store, three previous cookbooksandmdash;one a New York Times bestsellerandmdash;her own series on the Food Network and an apartment on the Left Bank all invite envy. But Garten is much too pleasant and friendly in this book for anyone to wish her ill. While she doesn't break any groundandmdash;with simple recipes like Chicken with Forty Cloves of Garlic, and Loin of Pork with Green Peppercornsandmdash;she also doesn't step on any toes or have any pretension, and writes personally in a way that feels genuine. 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. Part of Garten's charm lies in her self-deprecating sense of humor. "I was a little afraid to attempt a soufflé (think Audrey Hepburn in Sabrina)," she relates in the introduction to Blue Cheese Soufflé. "I really love beautiful flower arrangements, but I usually make a mess of them on the first try," she admits in a brief note on flowers. Her relaxed attitude toward entertaining also comes through in dishes like Ice Cream Bombe, where she reassures readers that Häagen-Dazs mango sorbet will do fine. Even the innovation is low-key: Avocado and Grapefruit Salad features an unusual pair, but is dressed with a very basic vinaigrette; and Zucchini Vichyssoise is no more complicated than the traditional potato-only version.
    Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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