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Cook Like a Pro: Recipes and Tips for Home Cooks, by Ina Garten
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Review
#1 New York Times Best SellerA Best Book of 2018: —New York Times Book Review —Amazon —FoodNetwork —Country Living —The Feast —Popsugar —City Book Review —The Atlanta Journal-Constitution —Eater —Food & Wine —The Kitchn —Delish"Garten has kicked things up a level, this time encouraging readers to try more ambitious recipes that are still signature Ina: warm, comforting, homey."—Chicago Tribune"As with everything else Ina has ever produced, this flawless book (her 11th!) is filled with trustworthy recipes that taste delicious and don't require a culinary degree to make (just a few of her pro tips)."—The Kitchn
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About the Author
INA GARTEN is a New York Times bestselling author and the James Beard Award-winning host of Barefoot Contessa, which has won an Emmy Award and airs on Food Network. She lives in East Hampton, New York, with her husband, Jeffrey. This is her eleventh book.
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Product details
Hardcover: 272 pages
Publisher: Clarkson Potter (October 23, 2018)
Language: English
ISBN-10: 0804187045
ISBN-13: 978-0804187046
Product Dimensions:
7.8 x 0.9 x 10.3 inches
Shipping Weight: 2.3 pounds (View shipping rates and policies)
Average Customer Review:
4.0 out of 5 stars
291 customer reviews
Amazon Best Sellers Rank:
#1,636 in Books (See Top 100 in Books)
Through Ina Gartnen, I have learned how to make a great chocolat pudding cake, baked eggs, sophisticated cocktails, how to entertain and set a tale. She is a joy to watch on her cooking show. Until this book, Cook Like a Pro (and I have all of her books), she has been a pro, but this time around, the book is filled with usless recipes where even finding the rubarb, the abundance of figs, cekery root, and would need more eggplant than my super-makret stpcks jn eggplant season. Seriously, Ina, would you really make a celery root and chickpea puree for your guests? I'm a seasoned cook, but have no idea what Shaksbuka is. Lastly, I'm not sure I would prepare vanilla roast rubarb with yogurt...Moscato poached fruit? I hesitate to criticize my cooking guru, so I will agree with another review who stated that Ina Garten must not have written this book. If so, I hope she writes aother good one like all the others in the past. Sorry, but it is not a worthwhile book. TRy Basics, Cooking for Jeffery and Paris...Yum
I have followed Ina for YEARS, and she literally has changed the way I cook and also entertain. So, because of how highly I regard her, I was really looking forward to this new book of hers, and to feel inspired again in the kitchen. This book is so weak on every level, I actually came away DEPRESSED after reading through it. Really, Ina? This is all you could come up with? A handful of lousy recipes? We all know that Ina Garten can cook like a pro. But this time out? She certainly didn't write a cookbook like a pro. Awful. And after reading this review of mine? I can't believe for the life of me that it's for a new cookbook by one of my heroes.
Because it’s not original material, what she did was try to teach in this book not just dribble out 80 recipes that people will never cook! I was really impressed with it, it’s better than Cooking for Jeffrey
It is difficult not to like Ina Garten from the personality she projects on her cooking show. She and her husband seem to have made an idyllic life with a gorgeous estate in East Hampton, apartments in New York City and Paris, and many friends understandably willing to converge in their newish “barn†to chow down on some good eats.Ina’s cookbooks are based on a winning formula: easy high caloric recipes that are often winners and are accompanied by a plethora of glorious photographs provided by Quentin Bacon. She has often given credit to the late Anna Pump as a major inspiration and her cookbooks reflect the influence of Anna, Sarah Leah Chase, and The Silver Palate recipes. And that is a good thing. She cooks the way I like to cook and many of her recipes have been often repeated.I own all 11 of her cookbooks and am often asked which one to buy. My answer is always “her first book.†Each successive book was less than the previous and the recipes were increasingly redundant. That is, an ingredient was swiped out and replaced for another in a subsequent book. This was happening much too often. Also, books were given theme titles—Back to Basic, How Easy is That?, Make it Ahead, Cooking for Jeffery, etc.—that seemed to have little to do with the books.The most recent book Cook like a Pro is the weakest of her books. The recipes are uninspiring and the “Pro†theme is lame. Ina doesn’t claim to be preparing you to walk into a restaurant and fit in as a professional cook, however, the pro tips are steps most of us are already taking.For instance, on page 44 is the heading Measure like a Pro with photos on the opposite page of measuring cups and a scale. This is where I would expect her to sing the praises of weighing ingredients vs. using measuring cups, but the photo’s caption simply states “Use a scale to accurately measure weights.†None of her recipes provides weights in addition to measuring by volume.One of the most important steps a professional cook utilizes is mise en place. This refers to the French preparing and assembling all the ingredients prior to cooking or baking. The photograph on page 56 shows some of the ingredients gathered onto a half-sheet pan. The photograph on page 176 with the caption “Prep your ingredients in advance and check to make sure you’ve included every one†captures mise en place. But I wish more of the pro tips had really been that.
I have every one of Ina’s cookbooks. The photography never disappoints, which is why this review gets 2 stars from me. However, the recipes in Cook Like a Pro are uninspired. After her first few cookbooks, which were packed with recipes I wanted to try, the subsequent ones either contained retreads of old recipes or recipes that I wouldn’t make.The only recipe that interested me in this book was the lemon ricotta pancakes with fresh figs. Even with this recipe, I’d sub out the figs for blueberries.Ina appears to have mined all of her recipe ideas in her previous books.
She taught me how to cook, for heaven’s sake! I will say, however, that when taken as a whole, these recipes are a departure from what she’s written about in the past. Maybe that bothers people. Even so, there was a run on Creme Fraiche at my FL grocery today. The woman in dairy was puzzled, and I had to laugh. She said at least 5 people had asked for Creme Fraiche today. Thank you for tonight’s great dinner and tomorrow’s Dijon chicken dinner, Ina.
This was the worst cookbook. I love all of her cookbooks, but the last two have lost me. I almost feel like they were publisher demand books. I would not cook anything from this book. I am returning mine, which says a lot. I would usually keep it for my collection.I would really like to see a book discussing table settings, what one should buy or rent. Ina does the most simple beautiful stuff and it would be nice to see how someone can do it it with a normal budget....example 15-20 dollar floral arrangement. I would also like more simple elegant home meals with easy to find products.
Awful cookbook, resting on her laurels
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