"Americans think of French food as really fancy. But she says Americans can make her beef bourguignon, served over garlic-rubbed toast, just as easily with products from the average supermarket. "My dream was always to cook in Paris, to go out and buy chicken and some carrots and go home and cook." Garten spends about two months a year in Paris, a few weeks at a time.Įvery Paris neighborhood has at least one good butcher, baker, cheese vendor and produce market, so Garten can always find good, fresh ingredients for her recipes. In her new book, Garten offers clear, no-nonsense instructions on classic French dishes from her kitchen in Paris, where she and her husband, Jeffrey, bought a pied-a-terre three years ago. The sophistication comes with an ever-ready smile that often breaks into hearty laughter as she clearly enjoys eating the food she makes. She makes wonderful, inviting food simple enough for everyone to prepare," says editor Pam Krauss of Clarkson Potter, Garten's publisher. "She's the perfect blend of ease and sophistication. Cooking should be just good, fresh ingredients - enhanced," says Garten, author of four cookbooks including her latest best seller, "Barefoot in Paris."Ībout - million viewers tune in to each segment of her show on the Food Network to watch the 56-year-old chef, whose name, Barefoot Contessa, was inspired by the classic 1954 film starring Humphrey Bogart and Ava Gardner. "I hope my food is infused with pleasure. But inside, the scent of fruitcake cookies baking in the oven warmed Garten's home. Outside, in this eastern Long Island beach community, it is an icy winter's day. A sweet, seductive aroma floats from the shiny black table top into a sunny alcove facing the garden, just steps from the stove she uses on her Food Network show.Ĭomfortable in Belgian loafers, Garten moves with unhurried ease between the Viking stove and the granite island counter, pristine and adorned with a huge bouquet of flowers.
The television chef known to millions as the Barefoot Contessa carries the jar to her kitchen table and pulls out one long bean, slits it open and scrapes out the moist seeds that are the fruit of an orchid. Ina Garten's favorite cooking ingredient sits in a tightly sealed glass jar that hasn't been washed for about a quarter of a century: vanilla beans in vodka.
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