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Barefoot in Paris: Easy French Food You Can Make at Home Hardcover – October 26, 2004

4.8 4.8 out of 5 stars 1,791 ratings

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Hearty boeuf Bourguignon served in deep bowls over a garlic-rubbed slice of baguette toast; decadently rich croque monsieur, eggy and oozing with cheese; gossamer crème brulee, its sweetness offset by a brittle burnt-sugar topping. Whether shared in a cozy French bistro or in your own home, the romance and enduring appeal of French country cooking is irrefutable. Here is the book that helps you bring that spirit, those evocative dishes, into your own home.

What Ina Garten is known for—on her Food Network show and in her three previous bestselling books—is adding a special twist to familiar dishes, while also streamlining the recipes so you spend less time in the kitchen but still emerge with perfection. And that’s exactly what she offers in
Barefoot in Paris. Ina’s kir royale includes the unique addition of raspberry liqueur—a refreshing alternative to the traditional crème de cassis. Her vichyssoise is brightened with the addition of zucchini, and her chocolate mousse is deeply flavored with the essence of orange. All of these dishes are true to their Parisian roots, but all offer something special—and are thoroughly delicious, completely accessible, and the perfect fare for friends and family.

Barefoot in Paris is suffused with Ina’s love of the city, of the bustling outdoor markets and alluring little shops, of the bakeries and fromageries and charcuteries—of the wonderful celebration of food that you find on every street corner, in every neighborhood. So take a trip to Paris with the perfect guide—the Barefoot Contessa herself—in her most personal book yet.
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From the Publisher

Bring the spirit of Paris into your home with Ina’s delicious, accessible recipes.

full color photograph of lambchops falling onto a cutting board

full color photograph of goat cheese on toasted crostini with fresh spring salad plated

full color photograph of freshly baked bread rising out of a white ramekin

MODERN COMFORT FOOD COOK LIKE A PRO BAREFOOT CONTESSA FOOLPROOF BAREFOOT CONTESSA AT HOME BARFEOOT CONTESSA BACK TO BASICS COOKING FOR JEFFREY
MODERN COMFORT FOOD COOK LIKE A PRO BAREFOOT CONTESSA FOOLPROOF BAREFOOT CONTESSA AT HOME BARFEOOT CONTESSA BACK TO BASICS COOKING FOR JEFFREY
Customer Reviews
4.8 out of 5 stars
17,747
4.7 out of 5 stars
3,876
4.8 out of 5 stars
2,701
4.7 out of 5 stars
2,834
4.7 out of 5 stars
2,340
4.7 out of 5 stars
2,722
Price $22.98 $19.25 $19.25 $20.96 $19.25 $17.70
A collection of all-new soul-satisfying dishes! Cook with confidence no matter how much experience you have in the kitchen! Garten shares her secrets for pulling off deeply satisfying meals that have the “wow!” factor we all crave… Filled with signature recipes that strike the perfect balance between elegance and casual comfort. Explore the techniques behind Ina Garten’s elegant food and easy entertaining style—nearly a hundred brand-new recipes that will become trusted favorites. Garten shares the beloved recipes she's been cooking for her husband over the course of their marriage

Editorial Reviews

Amazon.com Review

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 Brûlée, 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 the Inside Flap

Hearty boeuf Bourguignon served in deep bowls over a garlic-rubbed slice of baguette toast; decadently rich croque monsieur, eggy and oozing with cheese; gossamer crème brulee, its sweetness offset by a brittle burnt-sugar topping. Whether shared in a cozy French bistro or in your own home, the romance and enduring appeal of French country cooking is irrefutable. Here is the book that helps you bring that spirit, those evocative dishes, into your own home.

What Ina Garten is known for on her Food Network show and in her three previous bestselling books is adding a special twist to familiar dishes, while also streamlining the recipes so you spend less time in the kitchen but still emerge with perfection. And that s exactly what she offers in Barefoot in Paris. Ina s kir royale includes the unique addition of raspberry liqueur a refreshing alternative to the traditional crème de cassis. Her vichyssoise is brightened with the addition of zucchini, and her chocolate mousse is deeply flavored with the essence of orange. All of these dishes are true to their Parisian roots, but all offer something special and are thoroughly delicious, completely accessible, and the perfect fare for friends and family.

Barefoot in Paris is suffused with Ina s love of the city, of the bustling outdoor markets and alluring little shops, of the bakeries and fromageries and charcuteries of the wonderful celebration of food that you find on every street corner, in every neighborhood. So take a trip to Paris with the perfect guide the Barefoot Contessa herself in her most personal book yet.

Product details

  • Publisher ‏ : ‎ Clarkson Potter; First Edition (October 26, 2004)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 240 pages
  • ISBN-10 ‏ : ‎ 1400049350
  • ISBN-13 ‏ : ‎ 978-1400049356
  • Item Weight ‏ : ‎ 2.3 pounds
  • Dimensions ‏ : ‎ 7.75 x 0.83 x 10.3 inches
  • Customer Reviews:
    4.8 4.8 out of 5 stars 1,791 ratings

About the author

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Ina Garten
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Ina Garten is a New York Times bestselling author, the host of Be My Guest on Discovery+, and host of Barefoot Contessa on Food Network, for which she has won five Emmy Awards and a James Beard Award. She lives in East Hampton, New York, with her husband, Jeffrey.

Customer reviews

4.8 out of 5 stars
1,791 global ratings

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Customers say

Customers find the recipes simple but delicious, using fresh ingredients. They find the book a good value and worth it. The writing style is well-written and easy to read. The pictures are lovely and pleasing to the eye, transporting you to Paris. The color photos are beautiful and make the book just beautiful. Customers appreciate the advice and suggestions in the book, which gets them inspired to have a dinner party. Overall, customers consider the book a terrific resource for the kitchen with reliable and delicious recipes.

AI-generated from the text of customer reviews

165 customers mention "Recipes"156 positive9 negative

Customers enjoy the simple yet delicious recipes in the book. They find the food made with fresh, basic ingredients and are impressed with the flavors. The recipes are easy to follow, with single-page instructions and mouthwatering illustrations.

"...Again, Bourdain's recipe has fewer ingredients and is somewhat simpler, as it doesn't require the oven or a step to burn off the alcohol...." Read more

"...Nice and makeable recipe. And a tasty outcome! Filet of beef au poivre. I have just begun to make similar dishes, and this recipe is a nice one!..." Read more

"Great cookbook. Follow her recipe and you’ll be a superstar. Great French meals!!" Read more

"Do not be afraid of french cooking. This book makes it easy and practical...." Read more

25 customers mention "Value for money"25 positive0 negative

Customers appreciate the book's value for money. They find the recipes great and the stories behind them engaging.

"...It’s phenomenal. The other one I believe it very worth it is the avocado and grapefruit salad - absolutely Devine...." Read more

"Reading the reviews, I received what I expected. The price was right...." Read more

"The book itself has wonderful recipes and is worth the buy...." Read more

"...arrival she was surprised how clean the cookbook was.... And the price was fabulous!!!! Would certainly try a used product again...." Read more

22 customers mention "Writing style"22 positive0 negative

Customers enjoy the writing style of the book. They find it well-written and easy to read, with great recipes. Readers appreciate the introductions and descriptions. The content is good, with simple, easy recipes. There are more commentary than expected, but the author keeps it simple and fresh.

"This is my first purchase by this author. There is more commentary than I expected, like a small view of someone’s vacation...." Read more

"Since watching Cooking with Ina I've become hooked. Her cookbooks are easy to read; a lot of helpful hints along the way and you can't miss on..." Read more

"...I really love the simplicity." Read more

"...The layout and photography are beautiful . it is a very readable cookbook, and in fact, I read the entire book, even though I have only used two..." Read more

21 customers mention "Photography"21 positive0 negative

Customers enjoy the book's photography. They find the pictures lovely and wonderful shots of Paris that transport them to the city. The photos are pleasing to the eye, even for non-cooks, and they combine a French style with simplicity that makes this cookbook real.

"...In summary, this book is a very enjoyable read, with fabulous photographs--it doees make you want to hop on a plane and visit Paris!..." Read more

"...I love every recipe in this well-photographed, easy to follow cookbook...." Read more

"...It's a great book, lots of pictures, and easy to follow." Read more

"...The photos in the book are gorgeous, too. Makes me long to return to Paris......" Read more

20 customers mention "Color photography"20 positive0 negative

Customers appreciate the book's color photos. They find the illustrations beautiful and glossy. The recipes are easy to follow with helpful hints and suggestions. Many of the dishes are shown in color, making them look elegant.

"...Garten pictures lots of dishes, but she also pictures lots of pottery, table settings, and flowers as well...." Read more

"...The photography and food styling is excellent as usual, and as long as you aren't expecting a Jacque Pepin or Julia Child style of French cooking,..." Read more

"...I use them constantly. They compliment each other very well (though there are a few crossover recipes between books--my only complaint)...." Read more

"...Simple, delicious, elegant food for friends and family. I love every recipe in this well-photographed, easy to follow cookbook...." Read more

17 customers mention "Advice"17 positive0 negative

Customers find the book helpful for home cooks. They appreciate the great recipes, ideas, and instructions. The book provides helpful hints and suggestions that will impress dinner party guests. Readers also enjoy the essays on flowers and table settings.

"...I believe the recipes in all of Ms. Garten's books are very good for the home cook...." Read more

"...Many of the recipes you can even make a day ahead so they're perfect for company...." Read more

"...Most of the recipes have color pictures, and many have helpful hints and suggestions. There is also a section on cooking/cookware resources...." Read more

"...Your dinner party guests will be impressed and you won't have spent half the day in the kitchen. The photos in the book are gorgeous, too...." Read more

14 customers mention "Sturdiness"14 positive0 negative

Customers appreciate the book's sturdiness. They find the recipes reliable and delicious. The book is described as fresh and fun.

"...and all the ways that you can make your dining experience as simple, fresh, and carefree as the dishes...." Read more

"...She has great recipes that never fail." Read more

"...This book is very exciting and very fresh and will be a lot of fun. I don't know what those other people are talking about! Millie" Read more

"...Love cookbooks that are FOOLPROOF !!! This book does not disappoint...." Read more

8 customers mention "Author"8 positive0 negative

Customers enjoy the author's writing style. They find her down-to-earth and a great cook.

"...In fact, although Jamie Oliver is an exceptionally talented chef (whose passion and skill with food may even put Bourdain in the shade) writes books..." Read more

"Great recipes, great lady!" Read more

"...College in San Anselmo, CA and she is the most down to earth, wonderful person...." Read more

"Love this author and the price was excellent! Thank you Amazon and this seller!" Read more

Top reviews from the United States

  • Reviewed in the United States on October 28, 2004
    Ina Garten has given us a new book on `cuisine bourgeois', and one immediately wonders if the world really needs another book on everyday French cooking, since we already have great works from Julia Child and Elizabeth David, excellent works from Patricia Wells and Richard Olney, and hundreds of others, including an excellent volume from Garten's mentor, teacher Lydie Marshall, author of the excellent book `A Passion for My Provence'. The questions become doubly appropriate with the recent appearance of Food Network colleague Tony Bourdain's really excellent book of bistro recipes, `Anthony Bourdain's Les Halles Cookbook'. To complete the picture of my general skepticism about book is the fact that Ms. Garten's book lists at a higher price than Bourdain's book, yet it has substantially fewer recipes and none of Monsieur Bourdain's really excellent tutorials on cooking technique. Yet, here is the key to Ms. Garten's enterprise and audience.

    Ina Garten has no intention of emulating Julia Child in her writing or even in her TV shows. She is squarely in the tradition and style of Martha Stewart. Like Stewart, she started in the culinary business as a caterer and she was, for many years, a major contributor of culinary material to Martha Stewart's magazine. All you need to do is compare the design of Garten's books with either Bourdain's book or even Julia Child's books, and the difference is evident. Bourdain limits himself to pictures of dishes and series of pictures illustrating culinary techniques. Garten pictures lots of dishes, but she also pictures lots of pottery, table settings, and flowers as well. Each chapter has a prelude on marginally culinary matters. The brief chapter on wine is excellent, but it could have been lifted straight out of `Martha Stewart Living' as `Wine and Food Pairings 101'. Other prefatory essays cover flower arranging, table settings, cooking schools in Paris, and cooking equipment stores in Paris.

    All this means is that Ina Garten's books are as much about lifestyle as they are about cooking, and Ina will probably be the very first person to agree with this statement. And, this is a perfectly legitimate enterprise. In fact, although Jamie Oliver is an exceptionally talented chef (whose passion and skill with food may even put Bourdain in the shade) writes books that are as much about lifestyle as they are about cooking. It's just that it is a different lifestyle than the one being celebrated by Ms. Garten.

    I believe the recipes in all of Ms. Garten's books are very good for the home cook. As she says in many of her books, these recipes were done for 60 servings a day at her shop, `Barefoot Contessa' so they had to be simple and they had to be good. This doesn't mean I didn't find a few oddities here and there, especially in her headnotes to some recipes. One puzzling comment was her apologizing for using cremini mushrooms as an unusual ingredient in a recipe, when I can find cremini mushrooms in every larger food store in the Lehigh Valley, including ones which make no pretense to carrying gourmet ingredients. A few pages later, she uses celery root, fennel, morels, and Belgian endive in recipes. All of these ingredients are either hard to find or expensive. Another puzzle is her blanching thinly sliced fennel bulb for a fennel salad. Neither Marcella Hazan nor mentor Lydie Marshall blanches fennel for their several salads that use this ingredient. I know exactly why Garten does it, because I considered doing the same thing when making Mme. Hazan's fennel salads, but I just couldn't bear giving up the fine crunch of raw fennel. The solution is to slice very, very thinly and possibly to salt the fennel and let set as you do for cabbage in making cole slaw.

    Another oddity with Ms. Garten's recipes is that although she emphasizes easy recipes, her Moules Marinieres (Mussels in White Wine) recipe has many more ingredients and a slightly more complicated procedure than Tony Bourdain's recipe for a dish of exactly the same name. Personally, I would go with Bourdain's recipe as it adds the wine right after cooking the shallots in butter in order that the wine will deglace the pot and almost all alcohol will cook off before more ingredients are added to the pot. Ms. Garten uses the very understandable technique of mixing olive oil with the butter for the initial sautee, and the wine is added mixed with water, tomato, and spices. Bourdain's recipe is simpler, but requires just a little more attention and skill to attend to the hot butter and add the wine before it gets too dark. An even more interesting comparison between Garten and Bourdain is with their boeuf bourguignon recipes. Garten complains that traditional recipes that keep the dish in the Dutch oven on the stove for three hours, the meat comes out dry and the veggies mushy. I have seen this happen and it doesn't surprise me that Garten is wary of it, as her instructions are to barely cover the meat with liquid and bring to a boil, then into the oven for 75 minutes. Thus, she is treating the dish like a braise while Bourdain, who simmers the dish gently on the stovetop for 120 minutes, treats the dish more like a stew, with strong admonishments to check the dish every 20 minutes for sticking. Again, Bourdain's recipe has fewer ingredients and is somewhat simpler, as it doesn't require the oven or a step to burn off the alcohol.

    This is not to say Garten's recipes are not as good as Bourdain's. Only that the two authors have two different audiences. Garten is writing for the virtual tourist in Paris and the seeker of advice for entertaining in the Parisian style. Bourdain is writing for cooks. I have done several recipes from Garten's books, including this one, and I have never been disappointed.

    Highly recommended for a virtual taste of the Parisian lifestyle.
    277 people found this helpful
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  • Reviewed in the United States on April 12, 2011
    Ina Garten and French cuisine. An interesting combination! I have a couple other of her cookbooks and have enjoyed a number of the menus that she has published. So, I was intrigued when I saw this volume.

    There are some recipes in here that differ from ones that I have tried over time. And that is always attractive to look at. Can I improve my recipes by looking at those of someone else? Examples:

    Chicken with 40 cloves of garlic. I first tried this at a dinner party 35 years ago. I really enjoyed it. I tried it a handful of times over the years and enjoyed the family recipe that I used. This is a nice variation. Intriguing variations from what I was used to? Cognac and heavy cream.

    Or Boeuf Bourguignon, a fancy name for a beef stew. This is fairly similar to my version. Distinctions? Cognac, beef broth. One difference. After having dined on this dish at a local restaurant, I enjoyed their reduction of the liquid, making the whole dish much richer. Hence, now, I reduce the liquid. This version does not. Still, there are some elements here that I need to incorporate into my own recipe next time around.

    And Croque monsieur. One of my favorite French lunches. Nice and makeable recipe. And a tasty outcome! Filet of beef au poivre. I have just begun to make similar dishes, and this recipe is a nice one! Again, cognac adds a nice element to the sauce.

    Garten says at the outset (Page 15): "I hope you'll find lots of entertaining ideas here and recipes that will not only wow your family and friends, but also convince you how easy it is to cook really delicious French food. . . ."
    15 people found this helpful
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  • Reviewed in the United States on April 10, 2024
    Great cookbook. Follow her recipe and you’ll be a superstar. Great French meals!!
  • Reviewed in the United States on November 10, 2024
    I am very happy with my purchase!
  • Reviewed in the United States on September 16, 2024
    very good for my wife
  • Reviewed in the United States on December 9, 2024
    Do not be afraid of french cooking. This book makes it easy and practical. Yes you might have to go out to buy certain ingredients, but nothing to much out of the ordinary. (like wild boar) :)
    The most important thing is to take your time and enjoy yourself. I really love the pictures because i am a visual person 100 %. It helps me to see what the outcome will look like. Enjoy
  • Reviewed in the United States on October 3, 2023
    Get this, try the Beef Bourguignon - it is worth buying the book for this one recipe. We have our French au pair living with us and even she raved about this recipe. It’s phenomenal. The other one I believe it very worth it is the avocado and grapefruit salad - absolutely Devine. It has me thinking about buying more from the BC.
    7 people found this helpful
    Report
  • Reviewed in the United States on April 25, 2024
    Great recipes!
    One person found this helpful
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Top reviews from other countries

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  • Amazon Customer
    5.0 out of 5 stars Best cookbook to use and could to collect!
    Reviewed in Canada on December 17, 2024
    Book arrived in perfect condition! Really love Ina Garten’s cookbooks! So far made 3 recipes from this and always turned out so good and family loved it! I have tons of cookbook collections but her cookbook is by far the best one! Easy to follow recipes and realistic Ingredients! Love it so much! If you can, collect all her cookbooks! It is worth it!
  • Clarice Ledur
    5.0 out of 5 stars Adorável
    Reviewed in Brazil on February 16, 2023
    Como todos da Ina Garten, são livros maravilhosos. Além de receitas ela explica cada prato numa narrativa maravilhosa, gostosa de ler.
  • cuckoo's nest
    5.0 out of 5 stars Excellent selection of dishes for the interested home chef
    Reviewed in Australia on October 17, 2020
    Like the Contessa on television, does not try to over-complicate things. Simple pleasures, well made, with the french touch.
  • porchas1
    5.0 out of 5 stars PHENOMINAL
    Reviewed in the United Kingdom on February 22, 2008
    THIS COOKBOOK IS FANTASTIC AS IS INA GARTEN., THE RECIPES AND METHODS ARE EASY TO FOLLOW., PLEASE TRY THE COEUR A LA CREME' RECIPE FOR A SPECIAL OCCASION, IT IS FABULOUS AND CAUSED QUITE A SENSATION WHEN I MADE IT FOR SOME CLOSE FRIENDS., I HAVE FOUND THAT OVERALL THE INGREDIENTS INA USES CAN BE PURCHASED AND CERTAINLY SUBSTITUTED WITH BRITISH INGREDIENTS, PERHAPS SOMETIMES WITH A LITTLE TRIAL AND ERROR BUT THAT'S THE PLEASURE OF COOKING, BUT, ALWAYS SUCCESSFUL. I AM NOW AWAITING DELIVERY THE LAST BOOK IN MY COLLECTION (PARTIES) THEN I ALMOST HAVE THEM ALL. ANYWAY HIGHLY RECOMMENDED..SHE'S MY HEROINE BRILLIANT........
  • a happy customer
    5.0 out of 5 stars Ina Never Disappoints
    Reviewed in Canada on January 1, 2021
    Once again, Ina's recipes are easy to follow, use normal ingredients, and produce food that is a joy to eat. With Ina, each new day provides opportunities to eat yummy meals that are a bit different, but not too fussy. This cookbook is one to use, not merely read as fiction.