Download Barefoot in Paris: Easy French Food You Can Make at Home by Ina Garten PDF

By Ina Garten

Hearty boeuf Bourguignon served in deep bowls over a garlic-rubbed slice of baguette toast; decadently wealthy croque monsieur, eggy and oozing with cheese; gossamer crème brulee, its sweetness offset via a brittle burnt-sugar topping. no matter if shared in a comfortable French bistro or on your own residence, the romance and enduring allure of French nation cooking is irrefutable. this is the e-book that is helping you carry that spirit, these evocative dishes, into your individual home.

What Ina Garten is understood for—on her nutrition community express and in her 3 past bestselling books—is including a unique twist to standard dishes, whereas additionally streamlining the recipes so that you spend much less time within the kitchen yet nonetheless emerge with perfection. And that’s precisely what she deals in Barefoot in Paris. Ina’s kir royale contains the original addition of raspberry liqueur—a fresh substitute to the conventional 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 those dishes are precise to their Parisian roots, yet all supply whatever special—and are completely scrumptious, thoroughly obtainable, and the precise fare for family and friends.

Barefoot in Paris is suffused with Ina’s love of town, of the bustling outside markets and inviting little outlets, of the bakeries and fromageries and charcuteries—of the fantastic get together of nutrients that you simply locate on each road nook, in each local. So make a journey to Paris with the ideal guide—the Barefoot Contessa herself—in her so much own booklet but.

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ISBN: 0061438502
EAN: 9780061438509
ASIN: 0061438502
Publisher: William Morrow Cookbooks
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Additional info for Barefoot in Paris: Easy French Food You Can Make at Home

Example text

Serve alongside 12 WARM CORN TORTILLAS and top with SHREDDED CABBAGE or ROMAINE LETTUCE, MEXICAN TARTAR SAUCE (page 149), and PICO DE GALLO WITH LEMON ZEST (page 127). CHOPPED FRIED-FISH TACOS Tacos de salpicón de pescado Take fried fish, break it up, and douse it with lime juice, Worcestershire sauce, chiles, and cilantro, and you have an incredible jumble of textures and flavors. Because you hack the fish into bits, there’s no need to find perfect-for-presentation fillets, so this is a great way to use those that aren’t flawless, as long as they’re fresh.

Blend the soaked chiles with the ginger, cumin, pepper, salt, and ½ cup of fresh water in a blender until the mixture is very smooth. You’ll probably have to poke and pulse to help it blend. Don’t be tempted to add more water, because you want the puree to be as thick as possible. ★★ Put the chicken in a bowl, add ½ cup of the chile puree (reserving the rest for another purpose), and rub it onto the chicken until the meat is well coated. Cook right away, or even better, marinate for up to a few hours.

I’ve come up with an incredibly easy way to recreate the flavors of true carnitas with the help of my Guanajuato-born friend, Anita Andrade, an incredible cook who works with me at my restaurants. The secret weapon? Coca-Cola. ★★ Preheat the oven to 450°F. ★★ Blend the garlic, onion, oregano, thyme, salt, and ½ cup of water in a blender until fairly smooth. ★★ Combine the pork and bay leaves in a 6-quart Dutch oven or deep baking dish that can hold the pork in no more than 2 layers. Pour the blended mixture and the Coca-Cola over the pork and stir and toss well.

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