Back to Basics: Fabulous Flavor
from Simple Ingredients
The Barefoot Wins Again,
October 31, 2008I waited eagerly for this, the sixth of Ina Garten's books. I love it. It's beautiful and the recipes are both simple AND exciting. She always reminds me that I don't have to eat boring, redundant meals every day just because I work and have limited cooking time at night. Many of these recipes require only a handful of ingredients and no more than an hour of preparation from start to finish. And they're elegant meals that provide nourishment and beauty. The scallop dish is lovely. The mustard fish surprising with the touch of salty capers. The wedding soup I'm planning to make tomorrow, but already I see that her recipe respects the cook's time while not sacrificing creativity and flavor. I love The BarefootThe Best Yet, October 30, 2008I also have all her other cookbooks but agree this one is the best. The title made me hesitate, thinking it might be a cookbook for beginners or a "Joy Of Cooking" type but I was very wrong. That's not to say a beginner would be intimidated by it. All levels of cooks will enjoy this one. The layout/format is very well thought out. Don't skip reading the intro on this one, she has wonderful suggestions and ideas.
Cooking well by going back to basics
Cookbooks are so much fun to read. Every author will have different approaches and even provide differing recipes for the same dish. The comparisons are fascinating. Today, I'm marinating chicken in the old "fireman's barbecue" sauce. Over times, I've collected a variety of recipes for this single sauce, and it's fun to experiment, compare, and finally select the one
Throughout the book, Garten scatters "Top 10" lists, such as the "10 No-cook things to serve with drinks," "Top 10 Flavor Boosters," and "10 Things Not to Serve at a Dinner Party."