Garten - The Barefoot Contessa Cookbook

O ne meets very few people in life who combine real joie de vivre with intense curiosity, an intellectual attitude, and a serious and highly developed sense of humor. When I first encountered Ina Garten I was shopping in Barefoot Contessa, her mouth-watering specialty food store on the East End of Long Island.

Bright-eyed and apple-cheeked, Ina was immediately likable. Following her suggestions, I purchased a few of her home-baked cookies and brownies, some prepared salads, and a couple of excellent cheeses. After a few tastes I breathed a sigh of relief, now feeling assured that I would not starve, living and entertaining on the East End.

Ina and I discovered we shared many interests, most notably cooking and gardening and entertaining, as well as designing and building. Inas husband, Jeffrey, was as friendly and interesting as Ina, and I felt a sense of comfort in their company.

When Ina and I met we were both involved with entrepreneurial ventures, and we were also both designing and building new old homes in East Hampton. Our conversations and discussions usually took place over relaxed breakfasts, casual lunches, or delicious dinners. It took a while, but I finally understood what motivated Ina, realizing that here was a true kindred spirit with really similar but unique talents.

Ive had almost ten years to study Inas culinary skills and philosophy about food and foodstuffs, and to taste her cooking, and I think that we are all lucky to finally have this cookbook so that we can all share these really good and tasty recipes. There is a liveliness in Inas cooking, a total lack of finickiness, a reliance on the freshest and best, and a casualness that I know will be appealing to everyone who uses her book. Inas love of farm-grown vegetables, backyard garden flowers and herbs, and locally produced poultry and eggs is vividly evident throughout these pages. Her intuitive cleverness in knowing what we would all likecoconut cupcakes, or maple oatmeal scones, or roasted chickenis beautifully balanced by a very special, practical approach that makes entertaining undaunting and understandable. Inas friendliness and her love of coddling people are so refreshing. The colorful photographs and the bright palette of the typography and book design accentuate Inas own brilliant artistry, and her way with food is certain to become an important part of our way with food.

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.