{"product_id":"barefoot-contessa-back-to-basics-isbn-9781400054350","title":"Barefoot Contessa Back to Basics","description":"\u003cb\u003e#1 \u003ci\u003eNEW YORK TIMES\u003c\/i\u003e BESTSELLER • The essential Ina Garten cookbook, focusing on  the techniques behind her elegant food and easy entertaining style, and offering  nearly a hundred brand-new recipes that will become trusted favorites\u003cbr\u003e\u003c\/b\u003e \u003cbr\u003e Ina Garten’s bestselling cookbooks have consistently provided accessible, subtly sophisticated  recipes ranging from French classics made easy to delicious, simple home cooking.  In \u003ci\u003eBarefoot Contessa Back to Basics\u003c\/i\u003e, Ina truly breaks down her ideas on flavor, examining  the ingredients and techniques that are the foundation of her easy, refined style.\u003cbr\u003e\u003cbr\u003e Here Ina covers the essentials, from ten ways to boost the flavors of your ingredients  to ten things not to serve at a party, as well as professional tips that make successful  baking, cooking, and entertaining a breeze. The recipes—crowd-pleasers like Lobster  Corn Chowder, Tuscan Lemon Chicken, and Easy Sticky Buns—demonstrate Ina’s talent  for transforming fresh, easy-to-find ingredients into elegant meals you can make  without stress.\u003cbr\u003e\u003cbr\u003e For longtime fans, Ina delivers new insights into her simple techniques;  for newcomers she provides a thorough master class on the basics of Barefoot Contessa  cooking plus a Q\u0026amp;A section with answers to the questions people ask her all the time.  With full-color photographs and invaluable cooking tips, \u003ci\u003eBarefoot Contessa Back to  Basics\u003c\/i\u003e is an essential addition to the cherished library of Barefoot Contessa cookbooks.\u003cb\u003eIna Garten\u003c\/b\u003e is a \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author and the host of \u003ci\u003eBarefoot Contessa\u003c\/i\u003e on Food Network, for which she has won four Emmy Awards and a James Beard Award. She lives in East Hampton, New York, with her husband, Jeffrey.\u003cb\u003eFrench Apple Tart\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eServes 6\u003c\/b\u003e\u003cbr\u003eThis just might be my all-time favorite dessert. It's the simple essence of sweet apples and crisp pastry with no distractions. We've all collected several similar recipes over the years, but this is the best one I've ever made. If I need to make it even faster, I use defrosted frozen puff pastry instead of making the crust (see note), but you'll want to eat it an hour or two after it comes out of the oven.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eFor the Pastry:\u003c\/b\u003e \u003cbr\u003e\u003cbr\u003e2 cups all-purpose flour \u003cbr\u003e1\/2  teaspoon kosher salt \u003cbr\u003e1 tablespoon sugar \u003cbr\u003e12 tablespoons (1 1\/2 sticks) cold unsalted butter, diced \u003cbr\u003e1\/2 cup ice water\u003cbr\u003e\u003cbr\u003e\u003cb\u003eFor the Apples:\u003c\/b\u003e \u003cbr\u003e\u003cbr\u003e4 Granny Smith apples \u003cbr\u003e1\/2  cup sugar \u003cbr\u003e4 tablespoons (1\/2 stick) cold unsalted butter, small-diced \u003cbr\u003e1\/2  cup apricot jelly or warm sieved apricot jam (see note) \u003cbr\u003e2 tablespoons Calvados, rum, or water\u003cbr\u003e\u003cbr\u003eFor the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.\u003cbr\u003e\u003cbr\u003ePreheat the oven to 400 degrees. Line a sheet pan with parchment paper.\u003cbr\u003e\u003cbr\u003eRoll the dough slightly larger than 10x14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.\u003cbr\u003e\u003cbr\u003ePeel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in ¼ - inch-thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full ½ cup sugar and dot with the butter.\u003cbr\u003e\u003cbr\u003eBake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.\u003cbr\u003e\u003cbr\u003eNotes: For a really fast apple tart, you can use one sheet of frozen puff pastry, defrosted. Roll out to 10x10 inches and then proceed with the apples.","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":46305172881637,"sku":"NP9781400054350","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781400054350.jpg?v=1767722168","url":"https:\/\/k12savings.com\/es\/products\/barefoot-contessa-back-to-basics-isbn-9781400054350","provider":"K12savings","version":"1.0","type":"link"}