Synopses & Reviews
As Good Eats
enjoys its 14th season on the Food Network, its popularity continues unabated. Fans canand#8217;t get enough of Alton Brownand#8217;s wildly inventive, science-geeky, food-loving spirit. Itand#8217;s no wonder, then, that the first two volumes in STCand#8217;s Good Eats series were New York Times
Like Volumes 1 and 2, Good Eats 3: The Later Years packs a bounty of information and entertainment between its covers. More than 200 recipes are accompanied by hundreds of photographs, drawings, and stills from the show, as well as lots of science-of-food facts, cooking tips, food trivia, behind-the-scenes glimpsesand#8212;and bonus sock puppet instructions! In chapters devoted to everything from pomegranates to pretzels, mincemeat to molasses, Alton delivers delicious recipes along with fascinating background in a book thatand#8217;s as fun to read as it is to cook from. Good Eats 3 will be a must-have addition to the bookshelves and kitchen counters of Alton lovers everywhere.
Praise for Good Eats 3: The Later Years:
and#8220;A victory lapand#8221;and#160;
and#8220;The hefty book is filled with health information and tips on how to become a better home cook, all told in the breezy style that made Alton Brownand#8217;s show so accessible and fun. Plus there is a pattern and stickers for making sock puppets. She was wonderful, but Julia Child never taught you how to make a sock puppet, did she?and#8221;
and#8220;Altonand#8217;s cookbooks are non-traditional to say the least. In addition to great recipes, theyand#8217;re loaded with humor, science, and great tips on selecting ingredients.and#8221;
and#8212;Northeast Flavor magazine
and#8220;Much like Good Eats the show, the book can carry many labelsand#8212;or, more to the point, defy labels altogether.and#8221;
and#8220;His best yet.and#8221; and#8212;LAWeekly.com
The focus is on creating simpler yet appetizing dishes that save time and minimize stress in the kitchen in bestselling author (Barefoot Contessa Cookbook) and Food Network guru Garten’s latest. She showcases recipes that utilize fewer ingredients limited to those easily found in supermarkets or specialty food stores. She also stays away from time consuming cooking techniques instead making unusually good use of her oven for everything from easy parmesan “risotto” and French toast bread pudding to spicy turkey meatballs. Despite the relative simplicity of these dishes they are still elegant enough to be served at dinner parties especially the roasted figs and prosciutto fresh salmon tartare and the mouthwatering easy Provençal lamb. Garten’s vegetable dishes are particularly appealing and varied including scalloped tomatoes garlic roasted cauliflower and potato basil purée and her desserts are equally strong with easy cranberry and apple cake and fleur de sel caramels. Full color photos accompany each recipe and are enough to send any hungry soul immediately into the kitchen. True to her trademark style Garten once again shows that delicious food can be prepared with a minimum of fuss even with guests on the way. (Oct.) " Publishers Weekly Copyright PWxyz, LLC. All rights reserved."
"The focus is on creating simpler yet appetizing dishes that save time and minimize stress in the kitchen in bestselling author (Barefoot Contessa Cookbook) and Food Network guru Garten's latest. She showcases recipes that utilize fewer ingredients, limited to those easily found in supermarkets or specialty food stores. She also stays away from time-consuming cooking techniques, instead making unusually good use of her oven for everything from easy parmesan 'risotto' and French toast bread pudding to spicy turkey meatballs. Despite the relative simplicity of these dishes, they are still elegant enough to be served at dinner parties, especially the roasted figs and prosciutto, fresh salmon tartare, and the mouthwatering, easy ProvenÃ§al lamb. Garten's vegetable dishes are particularly appealing and varied, including scalloped tomatoes, garlic-roasted cauliflower, and potato basil purÃ©e, and her desserts are equally strong, with easy cranberry and apple cake and fleur de sel caramels. Full-color photos accompany each recipe and are enough to send any hungry soul immediately into the kitchen. True to her trademark style, Garten once again shows that delicious food can be prepared with a minimum of fuss, even with guests on the way. (Oct.)" Publishers Weekly (Starred Review) (Copyright PWyxz LLC)
"Gets down to serious business made easy
. Collected from the best in Gourmet
magazineand#8217;s "Quick Kitchen" column, these fast and simple recipes
, from meat, chicken, and fish entrees to delicious desserts, can mostly be made in 30 minutes or less, all the better to spend time around the table
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.
The bestselling cookbook author and star of "Barefoot Contessa" on Food Network, is back with her easiest recipes ever, proving that it doesn't take complicated techniques, special equipment, or stops at more than one grocery store to make wonderful dishes for family and friends.
Sometimes the easiest way to cook something is also the best. From the hundreds of effortless dishes published in Gourmet over the years, the editors selected the best loved, the most memorably simple, and the riotously tastyand#8212;the ones that have entered their personal repertoires. They include vegetarian mains like Black Bean Burgers; seafood dishes that are ready in minutes, such as Seared Scallops with Tarragon-Butter Sauce; quick-cooking favorites like Deviled Chicken Drumsticks; and for dessert, Chocolate Fallen Souffland#233; Cake.
and#160;and#160;and#160;All of the recipes come with cooking times, and menus are included.
About the Author
Ina Garten is the author of six bestselling cookbooks and host of the popular Barefoot Contessa
television show on Food Network She has a line of Barefoot Contessa baking mixes available nationwide and writes a monthly column for House Beautiful
. Ina lives in East Hampton, New York, with her husband, Jeffrey.
Visit Ina at BarefootContessa.com
Table of Contents
and#160;by Sara Moulton
and#160;STARTERS AND SNACKSand#160; and#160;13
and#160;SOUPS AND STEWSand#160; and#160;31
and#160;SANDWICHES AND BURGERSand#160; and#160;47
and#160;PASTA, PIZZA, AND RICEand#160; and#160;63
and#160;VEGETARIAN MAINSand#160; and#160;83
and#160;BEEF, PORK, AND LAMBand#160; and#160;137
and#160;SIDE DISHESand#160;and#160; and#160;153