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Barefoot in Paris

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 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!

Autographs are signed on a bookplate.

HARDCOVER | CLARKSON POTTER/PUBLISHERS | 240 PAGES | 2004

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More Cookbooks From Ina

Barefoot in Paris

Recipe Index

Drinks

Cassis à l'eau, 29
Kir, 29
Raspberry Royale, 26

Appetizers

Blinis with Smoked Salmon, 33
Cheese Puffs, 34
Cheese Straws, 30
Potato Chips, 40
Radishes with Butter and Salt, 39
Rosemary Cashews, 36

Soups

Lentil Sausage Soup, 90
Provençal Vegetable Soup, 82
Seafood Stew, 88
Winter Squash Soup, 81
Zucchini Vichyssoise, 87

Salads

Avocado and Grapefruit Salad, 98
Celery Root Rémoulade, 94
Endive, Pear, and Roquefort Salad, 97
Fennel Salad, 99
Green Salad Vinaigrette, 102
Salad with Warm Goat Cheese, 53
Warm Mushroom Salad, 100

Sandwiches

Croque Monsieur, 48

Dinner

Blue Cheese Soufflé, 50
Boeuf Bourguignon, 121
Chicken with Forty Cloves of Garlic, 113
Chicken with Morels, 116
Eggplant Gratin, 54
Filet of Beef au Poivre, 124
Goat Cheese Tart, 60
Lemon Chicken with Croutons, 110
Loin of Pork with Green Peppercorns, 118
Mussels in White Wine, 68
Pissaladière, 57
Rack of Lamb Persillade, 132
Roast Duck, 115
Roast Lamb with White Beans, 130
Roasted Striped Bass, 134
Salmon with Lentils, 136
Scallops Provençal, 135
Seafood Platter with Mustard, Cocktail and Mignonette Sauce, 70
Spinach in Puff Pastry, 66
Steak with Béarnaise Sauce, 126
Veal Chops with Roquefort Butter, 128

Sides

Asparagus with Hollandaise, 144
Brussels Sprouts Lardons, 154
Carmelized Shallots, 165
Cauliflower Gratin, 156
French String Beans, 160
Garlic Mashed Potatoes, 166
Herbed New Potatoes, 168
Matchstick Potatoes, 153
Moroccan Couscous, 158
Potato Celery Root Purée, 163
Roasted Beets, 150
Sautéed Wild Mushrooms, 162
Tomato Rice Pilaf, 149
Vegetable Tian, 146
Zucchini Gratin, 148

Dessert

Baba au Rhum, 192
Brownie Tart, 206
Chocolate Orange Mousse, 204
Chocolate Truffles, 221
Coconut Madeleines, 212
Coeur à la Crème with Raspberries, 189
Crème Brûlée, 222
Elephant Ears, 197
Ice Cream Bombe, 200
Île Flottante, 180
Lemon Meringue Tart, 183
Mango Sorbet, 199
Meringues Chantilly, 176
Pain Perdu, 208
Peaches in Sauternes, 211
Pear Clafouti, 186
Plum Cake "Tatin", 202
Plum Raspberry Crumble, 178
Profiteroles, 219
Strawberry Tarts, 215

Breakfast

Herbed-Baked Eggs, 64
Scrambled Eggs with Truffles, 63

Breads

Brioche Loaves, 92

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