The Barefoot Contessa Cookbook

April 15, 1999
Here are two cookbooks from the Hamptons, the fashionable vacation spot on Long Islands eastern end. Garten opened her upscale take-out shop in East Hampton 20 years ago, and its still thriving today (some might say that its prices are what are legendary). Many of the recipes she shares in her lavishly illustrated book200 color photographsare rather simple, and a number of them are familiar: Hummus and Guacamole, Baked Ham and Roast Chicken. Each chapter also includes an idea for a party platter for a buffet, from Fruit and Cheese to Country Desserts. An attractive book, but theres not much new here; for area libraries and others with large entertaining collections. Since she and LeRoy wrote The Loaves and Fishes Cookbook (1985) featuring recipes from her popular Bridgehampton gourmet take-out, Pump and her husband have opened the lovely Bridgehampton Inn. Here are many of the recipes Pump serves her guests there, as well as more favorites from her shop and catering business. The recipes are grouped by seasonsSpring/Summer and Fall/Winterwith chapters devoted to breakfasts and Cheese and Salad, along with all the regular courses of a meal. Pump has a warm and hospitable tone, and she includes more than 175 imaginative and uncomplicated recipes, along with lots of information on ingredients, advance preparation, menu suggestions, ideas for leftovers, and tips and techniques. Recommended for most collections.

April 15, 1999
Long Island's summer foodie crowd flocks to the Barefoot Contessa for the kinds of upscale eats that are required for the endless rounds of parties. Garten's creations satisfy her customers, and this cookbook makes it easy to understand why. Savory dishes such as turkey meatloaf and lobster potpie are sure to be crowd pleasers. Potato-fennel gratin improves simpler spud creations; one can go over the top with buttery, creamy Parmesan smashed potatoes. Croissant bread pudding provides a rich ending to a grand dinner. For those entertaining overnight guests, Garten offers a handful of trendy breakfast scones. A chapter on finger foods provides the basis for grazing or for summer lawn cocktail parties. Garten's use of extra-large eggs as her standard measure may cause some cooks to encounter difficulties in reproducing some recipes. ((Reviewed April 15, 1999))(Reprinted with permission of Booklist, copyright 1999, American Library Association.)