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Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips [Anglais] [Relié]

Ina Garten

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26 octobre 2010
Ina Garten, bestselling cookbook author and beloved star of Barefoot Contessa on Food Network, is back with her easiest recipes ever.
 
In Barefoot Contessa How Easy Is That? Ina proves once again that it doesn’t take complicated techniques, special equipment, or stops at more than one grocery store to make wonderful dishes for your family and friends. Her newest must-have cookbook is all about saving time and avoiding stress while having fun in the kitchen.

These are not recipes with three ingredients thrown together in five minutes; instead home cooks will find fantastic Barefoot Contessa recipes that are easy to make but still have all that deep, delicious flavor Ina is known for—and that makes a meal so satisfying. Think Pink Grapefruit Margaritas served with Smoked Salmon Deviled Eggs—two classics with a twist. For lunch, Ina makes everyone’s favorite Ultimate Grilled Cheese sandwich and Snap Peas with Pancetta. For dinner, try Jeffrey’s Roast Chicken (tried and true!); Steakhouse Steaks, which come out perfectly every time and—with Ina’s easy tip—couldn’t be simpler; or an Easy Parmesan “Risotto” that you throw in the oven instead of stirring endlessly on the stovetop. Finally, Ina’s desserts never disappoint—from Red Velvet Cupcakes to Chocolate Pudding Cream Tart.

To top it all off, Ina also shares her best tips for making cooking really easy. She leaves bowls of lemons and limes on the counter not only because they look great but because they also remind her that a squeeze of lemon in a dish brightens the flavors. She shows us the equipment that makes a difference to her—like sharp knives, the right zester, an extra bowl for her electric mixer—and that can help you in your kitchen, too.

Filled with 225 gorgeous full-color photographs, Barefoot Contessa How Easy is That? is the perfect kitchen companion for busy home cooks who still want fabulous flavor.

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easy cranberry & apple cake
 
Serves 6 to 8
 
12 ounces fresh cranberries, rinsed and picked over for stems
1 Granny Smith apple, peeled, cored, and diced
½ cup light brown sugar, lightly packed
1 tablespoon grated orange zest (2 oranges)
¼ cup freshly squeezed orange juice
11⁄8 teaspoons ground cinnamon, divided
2 extra-large eggs, at room temperature
1 cup plus 1 tablespoon granulated sugar
¼ pound (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
¼ cup sour cream
1 cup all-purpose flour
¼ teaspoon kosher salt
 
Preheat the oven to 325 degrees.
 
Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
 
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
 
Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1⁄8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

Revue de presse

"Beloved all over the planet (not only for her food), Ina Garten has become the inspiration in the kitchen for so many of us. Her ease, warmth and grace make her shows as delectable to watch as her food is to eat." (Gwyneth Paltrow) --Ce texte fait référence à une édition épuisée ou non disponible de ce titre.

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Amazon.com: 4.1 étoiles sur 5  266 commentaires
566 internautes sur 615 ont trouvé ce commentaire utile 
2.0 étoiles sur 5 Not so easy... 1 novembre 2010
Par thatcherite - Publié sur Amazon.com
Format:Relié
I didn't think it was possible to be disappointed with anything Ina Garten is associated with, but I guess there's a first time for everything. I loved her last book (Back to Basics), but this one just fell flat for me for a few reasons:

1. The recipes aren't neccesarily easy, especially when you have to search for some of the special ingredients (duck fois gras, Tate's Bake Shop chocolate chip cookies, Fox's U-Bet chocolate syrup, etc.). Also, "good ketchup such as Stonewall Kitchen"?!? There were just too many instances of blatantly trying to advertise other people's products. I think the only people who will have no trouble finding these specialized ingredients live in New York City, East Hampton or near a Whole Foods store (which for me is a 2 hour drive).

2. Some of the tips are not realistic for regular cooks, especially in these tough economic times (having 2 dishwashers!?!?!). Sure, I'd love to have 2 dishwashers in my kitchen, but unless you regularly host dinner parties with > 10 people or you run a catering business out of your house, what's the point? And who has room in their kitchen for that?

3. Unlike Ina's other books, none of the recipes here made me want to drop what I was doing and start cooking. Also, Ina's other books have included a chapter on breakfast foods, so I was sad when I saw that this book did not.

The book was not a total disappointment. As always, the pictures and layout of the book were beautiful (although I didn't understand the full page individual photos of each of Ina's friends). Also, some recipes, such as Lemon Chicken Breasts, Ultimate Peach Ice Cream and Old Fashioned Banana Cake are really good.

I'm still a big Ina fan and I'll continue to buy her books. I guess not everyone can hit a homerun everytime they step up to the plate.
130 internautes sur 141 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 Back to Basics Part II 31 octobre 2010
Par Reine des Coeurs - Publié sur Amazon.com
Format:Relié|Achat vérifié
I love both Ina's show and her cookbooks. If you've been a fan of both, most of these recipes (as others have noted) are going to seem redundant, particularly if you own her "Back to Basics" or The Barefoot Contessa cookbooks. While the layout and pictures are gorgeous, as usual, I couldn't get over the feeling this book was rushed out and with a little more time and development could have been better.

This is not to say that the recipes themselves are bad - we've just seen them before. The Mustard Chicken salad (page 104) is one of my favorites, but she's published it before. Jeffrey's Roast Chicken (page 122) is a re-tweaked version of the same recipe from the Barefoot Contessa cookbook. Again, these are good recipes, but the book wasn't presented as a redux of her other cookbooks. If it had been, customers would have been prepared for it, but as it was marketed - as a new book of recipes and tips - it is somewhat of a disappointment.
218 internautes sur 250 ont trouvé ce commentaire utile 
2.0 étoiles sur 5 disappointed 31 octobre 2010
Par cowgirl - Publié sur Amazon.com
Format:Relié
Unfortunately, I was very disappointed with this book..I love Ina and I love watching her shows but this book is not as good as her previous ones. I guess I thought it was about "easy" and it's not. If one must go to specialty stores for items such as tray figs, prosciutto, white truffle butter, smoked salmon, oxtails,mussels, soppressata salami(what is that?), duck foie gras(yikes),creme fraiche, romano flat bean(never saw those), bakery meringue shells,etc, etc,---this is not what I consider easy. Most cooks are into saving time with fresh, normal food items that are easily found in a normal foodstore. I hope in the future Ina reaches out to middle America for more normal not so expensive items to feed our families and friends. With today's economy, one has to be smart, a bit frugal and wise in making easy decisions for quick dinners on the table.. and healthy and easy does not have to be gourmet.Also, most of her tips and extra info was quite simplistic and took up alot of space in the book.
49 internautes sur 55 ont trouvé ce commentaire utile 
2.0 étoiles sur 5 Ina,Ina,Ina 1 novembre 2010
Par J. Ewing - Publié sur Amazon.com
Format:Relié|Achat vérifié
I'm a really big fan of The Barefoot Contessa TV show and I own all of her cookbooks. This one is a disappointment. It arrived 3 days ago and while I haven't made any of the recipes yet Iam intrigued and will try the rich beef barley soup, watermelon and arugula salad and mocha chocolate icebox cake (our local grocery store carries Tates cookies). All in all however I got a sense of deja vu with many of the recipes and frankly the tips section was a waste of paper that went on way too long and was beyond basic. As usual it was lovely to look at and almost identical to all of her other cookbooks in layout. Nothing much new, her last really good cookbook was Barefoot in Paris.
38 internautes sur 42 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 Simple Contessa 29 octobre 2010
Par wogan - Publié sur Amazon.com
Format:Relié
I always smile when I see the Barefoot Contessa, it's lovely to perceive the passion she has for her work; I just wish the passion would extend to presenting more new recipes in new cookbooks like this that are published.
There are lots of pictures of her and her recipes. Her philosophy of easy is perhaps easier for her, than some; but it does put some elegant recipes at hand for less experienced cooks or those of us that just want it simple. The recipes' print is large, usually one to a page and one page pictures for most. Her truffled popcorn and smoked salmon deviled eggs are hits with friends that want their comfort foods a bit more sophisticated. Even the basic palates around my house like the bangers and mustard mash, with a bit less mustard than she advises.
She gives some of her cookery and serving hints, many of which are obvious to an experienced cook, but we have entertained many times and the light went on in my head when I saw, `put post it notes on the serving dishes' to reserve which one has what food and then also we figured out to label where we wanted it. It is especially helpful when the kitchen and dining area fill up with `helpful' hands.

Two recipes also not to miss are Eton Mess, and Fleur de Sel Caramels. Recipes include: cocktails, starters, lunch, dinner, vegetables and desserts. Many of these recipes have been published before, so this is probably not a book for those who have everyone of the Barefoot Contessa's volumes. Others who do not have her books in their collection would enjoy this, as would beginning, adventurous cooks who wish to move up to more elegant recipes that are not all that difficult to make.
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