Modern Comfort Food
A Barefoot Contessa Cookbook
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- 7,99 €
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- 7,99 €
Publisher Description
#1 NEW YORK TIMES BESTSELLER • A collection of all-new soul-satisfying dishes from America’s favorite home cook!
ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times Book Review, Food Network, The Washington Post, The Atlanta Journal-Constitution, Town & Country
In Modern Comfort Food, Ina Garten shares 85 new recipes that will feed your deepest cravings. Many of these dishes are inspired by childhood favorites—but with the volume turned way up, such as Cheddar and Chutney Grilled Cheese sandwiches (the perfect match for Ina’s Creamy Tomato Bisque), Smashed Hamburgers with Caramelized Onions, and the crispiest hash browns that are actually made in a waffle iron!
There are few things more comforting than gathering for a meal with the ones you love, especially when dishes like Cheesy Chicken Enchiladas are at the center of the table. Old-fashioned crowd pleasers like Roasted Sausages, Peppers, and Onions are even more delicious and streamlined for quick cleanup. For dessert? You'll find the best Boston Cream Pie, Banana Rum Trifle, and Black and White Cookies you’ll ever make. Home cooks can always count on Ina’s dependable, easy-to-follow instructions, with lots of side notes for cooking and entertaining—it’s like having Ina right there beside you, helping you all the way.
From cocktails to dessert, from special weekend breakfasts to quick weeknight dinners, you’ll find yourself making these cozy and delicious recipes over and over again.
PUBLISHERS WEEKLY
Garten (Cook Like a Pro) admits in her delightful 12th outing that she's been "a little grumpier" than usual during the pandemic and has been reaching for foods that soothe. Fittingly, she here offers simple spins on classic comfort fare: roasted shishito peppers with hollandaise is a new take on eggs Benedict, and chicken soup made with frozen peas and onions is a riff on chicken pot pie, the crust of which is frozen puff pastry punched out with a cookie cutter and baked into large croutons. Garten has a way with irresistible snacks, and a chapter on cocktails and foods for entertaining a crowd includes nachos topped with fresh crabmeat and a cream cheese and mayonnaise mixture. She also doesn't shrink from fat: a free-form tomato and goat cheese pie that serves four for lunch uses one and a half sticks of butter, as well as a macaroni and cheese with mushrooms and truffle butter. To balance that out, there's a salad comprising a bright mix of fresh peas, sugar snap peas, mint, and manchego cheese. A chapter of breakfast options includes a puffy apple Dutch baby and hash browns crisped in a waffle iron. Specific brands are frequently recommended, such as the Nabisco ginger snaps in a banana rum trifle, and Pepperidge Farm top-split buns for tuna and avocado rolls. Garten fans will dig into these inviting recipes, presented in her always friendly tone.
