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All main topics / Barefoot Contessa How Easy is That? / Book Review

Barefoot Contessa How Easy is That? (7 Cards)

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Introduction
Ina Garten, the Barefoot Contessa, focuses on everything easy in her newest "Write My Paper in New York Times" Bestselling cookbook.
Ina Garten is keenly aware that nobody has the time, or the inclination, to cook all day anymore. Although, it's pretty safe to say that we still want and appreciate good food. In her newest cookbook, Barefoot Contessa How Easy Is That? she addresses this issue with her own brand of easy cooking for our fast-paced lives.

In our never-a-dull-moment, fast-food-inclined nation, granted which is slowly starting to accumulate a counterculture of "real food" foodies, the answer seems to lie in the quick, cheap and convenient. On the other hand, you have chefs and cookbook writers who would have you buy thirty-one different ingredients, always having one or two that make you wonder, "How in the world am I going to get my hands on that?" for a dinner that takes four hours to make. If you waste time cooking, you will have to ask for help: can someone write my paper for me?

Ina Garten takes a novel approach to such a dichotomy. She focuses on easy ingredients, shortcuts, techniques, menus and recipes, but she never promotes the cheap or the convenient. She has found the perfect balance between the two extremes by promising delicious food with layers of complex flavors made in an easy way. Yes, it takes a little more time than heating up say a frozen pizza, but wouldn't taking a little more time to whip up some great tasting, healthier food for your family in Ina's easy way make the trade off worth it?

Her cookbook includes 89 recipes, divided into cocktails, starters, lunch, dinner, vegetables and desserts, and it includes 68 easy tips throughout the book.
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Cocktails
Her cocktail recipes were designed with parties in mind and are made in batches, unlike the traditional cocktail recipe meant to make one drink at a time. In this section she also includes recipes that lend themselves to be paired with cocktails. Some of her noted accompaniments are Roasted Eggplant Caponata (an eggplant dip with toasted pita bread) and Stilton and Walnut Crackers, which are "very British," as she says.
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Starters
Another word for appetizers, starters come before the main course. However, Ina frequently serves a salad or cheese "starter" after the main course for less formal occasions. She says, "It's special, it's surprising, and it's really easy to serve!" Several are hearty enough to stand alone as meals, like the Onion and Fennel Soup Gratin or Mussels and Basil Bread Crumbs. Resource: Write My Paper for Me service desk.
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Lunch
The lunch section contains mostly salads and sandwiches, but with some twists on the classics and international influences on others. Some of these include Ultimate Grilled Cheese, Greek Panzanella (a vegetable salad with toasted bread and Feta cheese) and Middle Eastern Vegetable Salad.
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Dinner
Ina covers it all here. From poultry to beef to lamb to seafood to vegetarian, she incorporates something for everyone. She includes some classics like roast chicken, her husband's favorite, which she makes for him almost every Friday night. A few classic dishes from around the world make an appearance too, such as Bangers and Mustard Mash, which is English sausages and mashed potatoes; Greek Lamb with Yogurt Mint Sauce, lamb and mint being a traditional pairing; and Spaghetti Aglio e Olio, which is spaghetti with garlic and oil in Italian.
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Vegetables
The vegetable side dishes are meant to accompany her dinner recipes, or any dinner recipes of your own. The recipes in this section stand out because Ina puts a spin on normal, sometimes boring, vegetables. Instead of just mashed potatoes for instance, she lists Rich Celery Root Puree and Potato Basil Puree. In lieu of just plain tomatoes, she has recipes for Scalloped Tomatoes and Tomatoes Roasted with Pesto. She also recommends roasting vegetables because it gives them much more flavor and helps retain more of their nutrients.
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Desserts
Ina stresses the difference between cooking and baking in this section. More experimentation and estimation is allowed in cooking, while precision tends to be a baker's best friend. "You can't throw a handful of flour into a cake and see what happens," she says. Ina, once again, highlights both American classics and European classics alike with a New York Egg Cream, an Old-Fashioned Banana Cake, Eton Mess (an English boarding school dessert that resembles a parfait) and an Italian Plum Tart.

In a world where it seems like your choices are opting for cheap, empty calories versus slaving over a meal that would make Thanksgiving envious, Ina rides in on her white horse with solutions that both please your palate and save you time and energy in the stress department. For more, send a message "help me write my paper".
For the full recipe index, visit the Barefoot Contessa Web site, and many of her recipes can be found on the Food Network Web site.
Flashcard set info:
Author: RebeccaChapman
Main topic: Barefoot Contessa How Easy is That?
Topic: Book Review
School / Univ.: Henderson State University
City: Henderson, NV
Published: 13.04.2021
Tags: Books, Review
 
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