The Barefoot Contessa Cookbook PDF
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Secrets from the East Hampton speciality food store for simple food and party platters you can make at home By Ina Garten Photographs by Melanie Acevedo Copyright © 1999 by Ina Garten Foreword copyright © 1999 by Martha Stewart Photographs copyright © 1999 by Melanie Acevedo All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the publisher. Published by Clarkson Potter/Publishers, New York, New York. Member of the Crown Publishing Group. Random House, Inc. New York, Toronto, London, Sydney, Auckland www.randomhouse.com Clarkson N. Potter is a trademark and Potter and colophon are registered trademarks of Random House, Inc. Library of Congress Cataloging-in-Publication Data Garten, Ina. The Barefoot Contessa Cookbook: secrets from the East Hampton specialty food store for simple food and party platters you can make at home / by Ina Garten: photographs by Melanie Acevedo.—1st ed. 1. Cookery. 2. Barefoot Contessa (Store) I. Title. TX714.G364 1999 641.5—dc21 98–7469 eISBN 978-0-30795605-7 For my adorable husband, Jeffrey, who always encouraged me to do what I loved and who cheerfully ate all those test brownies thank you S o many people helped me create this book and I would like to thank them. First, to my dear friend, Frank Newbold, who harassed me until I agreed to start writing. I never imagined it would be so interesting. Second, to all the extraordinary people who have helped me build Barefoot Contessa: Diana Stratta, who started it all and patiently taught me how to slice smoked salmon, plus all the hundreds of wonderful people who have been with Barefoot Contessa over the last twenty years. Most important are Parker Hodges and Amy Baiata, my partners, Suzanna Guiliano, my friend and sage (as well as accountant), Harry Goodale, Paul Hodges, Shawn Miller, Alex Lazen, Peter Ranft, and Larry Hayden, who have been my other family for so long. And third, to the amazing team of people who helped me photograph this book: Melanie Acevedo, the photographer, whose eye is unequaled; Rori Spinelli, who can make a bowl of soup from a recipe for ten quarts and have it turn out absolutely perfect and beautiful; and Denise Canter, whose styling made each photograph exciting. We had a ball together and I thank them for making it all so excellent and fun. Many other people were kind enough to contribute recipes: Devon Fredericks and Susan Costner, who started Loaves and Fishes in Sagaponack, New York; Eli Zabar from E.A.T., The Vinegar Factory, and Across the Street in New York City; Sarah Chase of The Open House Cookbook; and Brent Newsom from Brent Newsom Catering in Bridgehampton, New York. Some people let us photograph their family farms: Jim and Jennifer Pike from Pike Farms in Sagaponack, New York; Eileen and Sal Iacono from Iacono Farm in East Hampton, New York; and John, Evelyn, and Jennifer Halsey from The Milk Pail orchard in Watermill, New York. And many lent their extraordinary wares: in New York City, thanks to Herbie Schinderman from Ann Morris Antiques, Peri Wolfman from Wolfman-Gold & Good Company, Vito Giallo and Ebby Weaver at Vito Giallo Antiques, and the terrific folks at Crate & Barrel; in East Hampton, thanks to Denise Rebaudo from Curly Willow, Morley Miller from Zona, Maria Brennan from The Grand Acquisitor; and in Bridgehampton, Jane Rivkin from Kitchen Classics. I would also like to thank Stephen Drucker, my friend and editor-in- chief of Martha Stewart Living, for convincing me that I really know the secrets for giving a party that is fun and for helping me put it on paper. To Cecily Stranahan, who helped me put my ideas into words. To my wonderful agent, Pam Bernstein, who believed in me from the start, and most of all, to my incomparable editor, Roy Finamore at Clarkson Potter, who guided me so brilliantly and is so much fun at lunch. And especially, thanks to Martha Stewart, who instilled in all of us the rubric that the simplest idea is often the most delicious and beautiful; you have been a wonderful and generous friend. Thank you all from the bottom of my heart. contents foreword by martha stewart introduction fresh ingredients for simple food glossary of kitchen terms appetizers soups salads dinner vegetables desserts breakfast assembling party food sources for serving platters, tableware, and kitchen equipment sources for mail-order specialty foods
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