Like most folks, I was introduced to Ms. Garten via her Barefoot Contessa teevee show on the Food Network. As I was collecting (and still do) French influenced cookbooks, I purchased Barefoot in Paris (along with the companion travel journey), and fell further in love with her. Ms. Garten's latest offers a collection of savory recipes for breakfast, lunch and dinner along with the cocktail hour and sections on soups, vegetables and desserts. Each chapter is prefaced with tips like flavor enhancers and serving suggestions. A section is dedicated to frequently asked questions and with instructions that are easy to follow, the recipes are not so high-brow as to be unattainable. Coq au vin, Chive and risotto cakes, Lemon Tuscan chicken (the first thing I'm preparing), orange pecan rice...yum, and the photographs are absolutely scrumptious. Ms. Garten shares menu ideas and resources, and takes the stress out of preparing, what looks like elaborate courses, with the basic of ingredients. I can do this!

I bought this book the day it came out and it's been great because these are the recipes from this seasons show. I'm such an Ina fan!!! Her recipes are always simple but always impressive. I strongly recommend this book!

Back to Basics is a great cookbook for me, easy to follow for - the cooking challenged. During these stressful times cooking presents a great creative outlet and I am determined to get better and relax into it and this book really helps. I wish some of the recipes were a bit healthier since food and mood correlate and we do have an obesity epidemic fueled by stress and empty hearts. As I discuss in my book, Addicted to Stress: A Woman's 7 Step Program to Reclaim Joy and Spontaneity in Life, you can develop your personal emotional menu for building a healthy body and an immunity to stress and negativity. You can use life recipes along with food recipes from both books to get back to basics in your own life.

I have all of Ina Garten's books and I really love her simple style. I agree with her about food fads- foam is something that happens during an ocean red tide, or on a cappuccino, but not on my plate, please!
Last night I made Ina's mustard roasted fish for guests to rave reviews. Even my husband who is not a fan of mustard or capers, which are both in the sauce, loved it! For this recipe alone, the book was worth it and there are many others I plan to try- the Tuscan lemon chicken, the roasted pears with blue cheese, and the gravlox. There are also some great cocktail and appetizer recipes as well as valuable entertaining tips.
Anyone who is already a fan of Ina will love this cookbook. If you don't have any of Ina's books yet I recommend "Parties" first. It is an indispensable addition to any cook's library and there are recipes from it that I have been making for years.

I have all of Ina's books and I am a huge fan of The Barefoot Contessa. I could never pick out any one that is my favorite; however, I would say that "Back to Basics" is one of the most beautiful books. I also love the way Ina personalizes her books by sharing her own experiences.

For anyone how loves food and the loves the art of entertaining - Ina Garten is truly our American Treasure.

Once again this talented lady hits the nail on the head. I love this book. I can taste every recipe I read! I have made several recipes so far and they are (as always) GREAT! I am going to have a fun time making every single recipe in the wonderful cookbook. Thank you Ina!

I'm a cookbook collector and have all of the Contessa's books. She and Jack Pepin are my mentors. Her Paris book has always been number one and now I'm wrestling with just where this one fits in on the lineup. My Mom always made cucumber salad in the summertime but Ina's twist takes it up a notch.

The recipes inside don't require exotic ingredients. The directions, as always, are easy to follow. It's no secret, butter is better.

I confess-I love cookbooks. I particularly enjoy Ina's first few cookbooks-the recipes are delicious (love the lasagna recipe from Family Style), the photographs are beautiful and I enjoy Ina's writing style. I was unsure about Back to Basics. I feared that it would be a rehash of her older cookbooks (turning the lobster potpie into chicken potpie, lemon cake for orange cake etc) and the book was pricey at Barnes and Noble. I must say, I am glad I purchased this book. The butternut squash recipes look fantastic as did the fish and shellfish recipes. I deducted a star because the dessert recipes did not seem as awe inspiring as those in previous books. After reading through this book I am looking forward to cooking for family and friends throughout the holidays. Thank you Ina.

I am a Barefoot Contessa devotee -- I make one of her recipes almost once a week, but I'm just not in love with this cookbook. Yes, the fish baked in mustard and cream is very nice and easy, but like almost everything else, it is loaded with fat and there's no way to make it healthier. I think her other books have a better balance of high fat and low fat dishes. There are too many belt-busters here. There's also not much new on the roast vegetable front. This is a good book and beautifully done, but I think Garten's Parties will stand up in your kitchen much longer.

I got this book the day it came out. Today I made the sole meuniere and the wild rice dish with the pecans. The sole was very easy and very delish. The lemon juice added to the pan really made the dish very tasty. I usually eat wild rice in a cold salad, so when Ina said she wanted to make the wild rice hot for a change, I thought that sounded interesting. It was easy, but I made the mistake of adding a teaspoon of regular salt to the pan with the rice instead of Kosher salt. It tasted a little salty, but after I added the orange juice and the other ingredients, it tasted fine. I did not add the other teaspoon of salt at the end, though, because of my mistake. Otherwise, I probably would have, since a teaspoon of Kosher salt is not as salty as regular sea salt. She specifies Kosher salt, so make sure you pay attention to that and don't do what I did. I also added the nuts right at the end, so they stayed crunchy, and you must roast the nuts like Ina said. It makes a huge difference in how the nuts taste. They go from boring to outstanding.

The real judge of my cooking is my husband, because he is always brutally honest. If he doesn't like something, he tells me. He couldn't rave enough about these two things. He said it tasted like what you would get in an expensive restaurant. Ina's instructions are precise. I hate recipes that don't give you necessary specifics, but Ina doesn't leave anything out. The pictures are beautiful and helpful. I like the paper the book is published in, too, nice and heavy.

I can hardly wait to try the other recipes and there are many in there that are very appealing. I will also try to catch her show on the Food Network more often, since she is cooking from this book. That makes it even more fun. Thanks, Ina!

Cookbooks are so much fun to read. Every author will have different approaches and even provide differing recipes for the same dish. The comparisons are fascinating. Today, I'm marinating chicken in the old "fireman's barbecue" sauce. Over times, I've collected a variety of recipes for this single sauce, and it's fun to experiment, compare, and finally select the one I like best. Same with cookbooks. . . .

In essence, the author, Ina Garten, lays out her approach in the following quotations (both from Page 11): ". . .I don't see any reason why we can't buy perfectly good ingredients in a grocery store, cook them simply, and serve an absolutely delicious meal that will delight everyone at the table." And, "What truly fires my imagination is taking ordinary ingredients and cooking them--or pairing them--in a way that `unlocks' their true flavors." She also argues strongly in favor of cooking by the season, since different foods are at their most flavorful at different times. Earlier, I quoted her as saying that certain ingredients unlock flavor. Among the "unlockers," she says, are Reggiano Parmesan cheese, wine vinegar, freshly squeezed lemon juice, Pernod, coffee, cream, etc.

Throughout the book, Garten scatters "Top 10" lists, such as the "10 No-cook things to serve with drinks," "Top 10 Flavor Boosters," and "10 Things Not to Serve at a Dinner Party."

But let's take a look at some of the recipes. I enjoy Potato Leek Soup, and have tried out several different recipes (enjoying all). Garten adds a new one to my collection. One ingredient that distinguishes hers from others is the use of arugula. Delicious.

Her "Creamy Cucumber Salad" is another little treasure, featuring hothouse cucumbers, red onions, yogurt, sour cream, vinegar, dill, and black pepper. I have not yet made this, but find that it sounds delightful as a starter for a meal.

"Coq au Vin" is one of my favorite tried and true French recipes. Garten provides her recipe, basing it on a Beef Bourguignon (as her produce once said, triggering the experiment, "Well, [coq au vin] is just beef bourguignon with chicken." Boy, this sounds interesting, richer than the normal recipe that I use.

Finally, one more example, "Parmesan-Roasted Broccoli." I try out a lot of broccoli dishes, and varying how I prepare them, from steaming to grilling to stir frying. Her version features roasting broccoli with pine nuts, parmesan cheese, and basil leaves.

All in all, a fine cookbook. Garten lays out her views on cooking at the outset and then illustrates how to implement those views in her recipe collection. People who want to create tasty dishes without major hassles will find this a good cookbook to add to their collection.

A good book that teaches you how to create tasty and attractive meals from the most basic of ingredients. I've already tried quite a few of the recipes in the book, and the unique combination of simple ingredients that the author suggests really do combine to create delicious meals.

I waited eagerly for this, the sixth of Ina Garten's books. I love it. It's beautiful and the recipes are both simple AND exciting. She always reminds me that I don't have to eat boring, redundant meals every day just because I work and have limited cooking time at night. Many of these recipes require only a handful of ingredients and no more than an hour of preparation from start to finish. And they're elegant meals that provide nourishment and beauty. The scallop dish is lovely. The mustard fish surprising with the touch of salty capers. The wedding soup I'm planning to make tomorrow, but already I see that her recipe respects the cook's time while not sacrificing creativity and flavor. I love The Barefoot.

I just got this cookbook yesterday, after eagerly anticipating it for a few months. I have seen some of her "Back to Basics" episodes and the food sure looked good. I have all of her cookbooks, but this one, even though it has a lot of fantastic recipes, is - gasp - not my favorite! My favorite will always be Barefoot Contessa - Family style (especially the flag cake, always a hit at military promotion parties, 4th of July and other patriotic holidays).

That said, there are some really great recipes in this book. I have already made Parker's Beef Stew (on page 124, was on the FN months ago) and am making the chicken bouillabaisse tonight (pg. 111). Each and every one of the appetizers looks great, and I find it pretty funny that our list for 10 things to serve with drinks is fairly identical (except I make my own hummus in a food processor - much better and less salty than store bought). I did enjoy her chatty introduction, but a few things there and in chats later in the book bothered me a bit, and that is why I'm giving this 4 instead of 5 stars.

She says in the introduction that food trends don't interest her, but later on she really plugs eating local, seasonal food. I am all for eating local food (absolutely nothing like fresh, homegrown tomatoes and veggies in the summer, etc) but I'll be darned if someone tells me I can't satisfy my cravings for some good fruit in February, and I really don't care if it's not local and has to come from Chile or Australia or Israel. I think one can support both local and international farmers, especially those in 3rd world countries.

And, in a departure from her other books, Ina keeps using the word "hate." I just don't like that word and it makes her come off snotty and bossy (which she certainly doesn't seem like on her shows). "I hate muddled flavors" (pg. 19), "I hate cocktails that have to be made one at a time" (pg. 47), and a couple of other quotes throughout the book ("many people hate nuts" p. 106). I just feel it's too strong of a word and there are other words that she can use to express her feelings. It can make one feel like if they don't do as she says, she'll spank them.

Her 10 things not to serve at a dinner party (p. 106) - I'm sorry but some of those items are just ridiculous. I AM going to serve food with garlic at a dinner party. If everyone is eating the same thing, then they ALL have garlic breath, so what difference does it make? And I'm certainly not going to tell a dinner guest, that no, but she can't have red wine because I'm worried that she'll spill it on the carpet or the couch or whatever - to me, that's being a snotty host and I'd rather have a mess (which can always be cleaned up) than guests who feel like they have to walk on eggshells around my house.

So, 4 stars for the fantastic recipes and the layout for the book, minus one star for "attitude."

Of all Inas cookbooks I like this one the best. It is for all levels of cooks. I like the idea of all basic ingredients. Many helpful hints and very appealing recipes. Will be buying this definately for Xmas gifts!

I also have all her other cookbooks but agree this one is the best. The title made me hesitate, thinking it might be a cookbook for beginners or a "Joy Of Cooking" type but I was very wrong. That's not to say a beginner would be intimidated by it. All levels of cooks will enjoy this one. The layout/format is very well thought out. Don't skip reading the intro on this one, she has wonderful suggestions and ideas.

I just got this cookbook yesterday, after eagerly anticipating it for a few months. I have seen some of her "Back to Basics" episodes and the food sure looked good. I have all of her cookbooks, but this one, even though it has a lot of fantastic recipes, is - gasp - not my favorite! My favorite will always be Barefoot Contessa - Family style (especially the flag cake, always a hit at military promotion parties, 4th of July and other patriotic holidays).

That said, there are some really great recipes in this book. I have already made Parker's Beef Stew (on page 124, was on the FN months ago) and am making the chicken bouillabaisse tonight (pg. 111). Each and every one of the appetizers looks great, and I find it pretty funny that our list for 10 things to serve with drinks is fairly identical (except I make my own hummus in a food processor - much better and less salty than store bought). I did enjoy her chatty introduction, but a few things there and in chats later in the book bothered me a bit, and that is why I'm giving this 4 instead of 5 stars.

She says in the introduction that food trends don't interest her, but later on she really plugs eating local, seasonal food. I am all for eating local food (absolutely nothing like fresh, homegrown tomatoes and veggies in the summer, etc) but I'll be darned if someone tells me I can't satisfy my cravings for some good fruit in February, and I really don't care if it's not local and has to come from Chile or Australia or Israel - I really don't care. I think one can support both local and international farmers. Farmers in other parts of the world need to support themselves too.

And, in a departure from her other books, Ina keeps using the word "hate." I just don't like that word and it makes her come off snotty and bossy (which she certainly doesn't seem like on her shows). "I hate muddled flavors" (pg. 19), "I hate cocktails that have to be made one at a time" (pg. 47), and a couple of other quotes throughout the book ("many people hate nuts" p. 106). I just feel it's too strong of a word and there are other words that she can use to express her feelings. It can make one feel like if they don't do as she says, she'll spank them.

Her 10 things not to serve at a dinner party (p. 106) - I'm sorry but some of those items are just ridiculous. I AM going to serve food with garlic at a dinner party. If everyone is eating the same thing, then they ALL have garlic breath, so what difference does it make? And I'm certainly not going to tell a dinner guest, that no, but she can't have red wine because I'm worried that she'll spill it on the carpet or the couch or whatever - to me, that's being a snotty host and I'd rather have a mess (which can always be cleaned up) than guests who feel like they have to walk on eggshells around my house.

So, 4 stars for the fantastic recipes and the layout for the book, minus one star for "attitude."

Love it!I cannot pick a favorite from all of Ina's books as they are all amazing. The recipes are great and they work!
Thank you Ina!!! I already started cooking from Back To Basics.

I have all of Ina's cookbooks, but I have to say, this one is my favorite. I just got it last night and looked at it after dinner. I was hungry all over again. I can't wait to try the pears and blue cheese, the risottos, the pork loin, the italian wedding soup, and on and on. There were SO many recipes that appealed to me. It's definitely a keeper.