Ina Garten. Credit: Christopher Testani. Continued on next slide. The couple's study contains an extensive collection of cookbooks, CDs and even more cake stands! Replay gallery. Pinterest Facebook. Up Next Cancel. By Ana Calderone. Share the Gallery Pinterest Facebook. At one point, Jeffrey was like, "Excuse me, I have something I have to do.
When he came back, he said, "I just bought that for the barn because it really belongs there. When I'm working, I'm almost always playing fun, upbeat music. It gives me energy. I tend to listen to my own playlists, which are actually available on Spotify and Apple Music: one's called Women Who Rock , another is filled with the music I listen to in Paris, and one other is called Barefoot Contessa Beach Party.
It's that, and Taylor Swift. I have to say, I'll listen to anything by Taylor Swift. At the start of the pandemic, I posted a picture of my pantry on Instagram and asked if people were struggling to figure out what to do with all the food they'd stockpiled. In response, everybody went crazy over the fact that I had ramen noodles on my shelf.
I'm still not quite sure why that was so shocking, but I actually just wrote a recipe for ramen chicken noodle soup , which will be in the next cookbook. At a certain point, I just had cookbooks everywhere. I wanted to put them in a closet—but there were too many for a closet.
So I thought, why don't I make a cookbook library? And that's exactly what Frank Greenwald did, with the help of Daniel Romualdez, who designed the interior. I'm particularly fond of cookbooks from specialty food stores because there's a big difference between cooking for a restaurant and cooking for home. For example, cake. As a former specialty food store owner [she ran The Barefoot Contessa shop from to in East Hampton], my focus was to make a cake that stayed moist for two or three days, whereas a restaurant would be concentrated on making a dessert someone would eat right away.
Even The Silver Palate started as a specialty foods store! I absolutely adore white cake stands. Every time I see one, I'm like, I have to have that. We love to visit Belgium, and whenever we go, there's a couple antique stores I always stop at—which means I end up buying six cake stands here and three more there. But we use them all! Nearly forty years ago, Anna Pump taught me that if you put vanilla beans and a bottle of vodka in a tall jar, then three or four months later, you end up with vanilla extract.
Plus, you can take the beans out, snip off the ends, squeeze out the seeds, and add them to something like a vanilla pound cake to make it even more flavorful and delicious. Ever since I learned that trick from Anna, I've used the same jar—occasionally adding more vodka or vanilla beans—and every time I open the lid, it's the best smell in the world.
Over the years, I've certainly made a lot of recipes, but one of the things I've probably made most is the French apple tart. It was actually given to me by the late Lee Bailey, who I loved and admired enormously. In the '70s, when I lived in Washington D. Nobody else had them at the time! Then, when I moved to East Hampton many years later, he became a customer of my specialty foods shop and a friend.
One day, he mentioned that his favorite thing was this French apple tart and he told me he'd send me the recipe. But like everybody else, I figured he'd never actually get around to it. The next day, though, he left it on my desk. The Food Network chef has plenty of tricks of the trade, including easy recipes, tips for setting up food placement at parties, and more. Garten loves teaching her favorite recipes from the comfort of her home kitchen.
She was actually heavily involved in politics prior to settling down in East Hampton. She and her husband, Jeffrey Garten, lived in Washington, D. She went on to work as a government aide, eventually climbing all the way to the office of management and budget.
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