So when T hoped to enlist Garten for the first episode of a new video series, T 101, in which one creative person teaches another how to make something, we approached Roseberry, who jumped at the chance to roll up his sleeves with his longtime idol. T’s editor, Hanya Yanagihara, is a friend of Roseberry and knew of his passion for Garten’s work. Published by Clarkson Potter, an imprint of Random House Garten’s latest cookbook, “Go-To Dinners.” Credit. “But more than that, I really think she has defined what it means to cook and entertain in America.” “Ina taught me everything I know in the kitchen,” he says. Later, as a designer at Thom Browne, he would survive long days during fashion weeks by returning home to watch episodes of “Barefoot Contessa.” “It was the ultimate self-soothing exercise for me,” he explains, adding that his entire family soon became fans, too the Roseberry household now packs its holiday tables each year with nothing but Garten’s dishes. “From the minute I saw Ina’s world,” Roseberry says, “I wanted to be a part of it.” He instantly became hooked on the show, in which the warmly bantering Garten welcomes viewers into her East Hampton, N.Y., kitchen and guides them through the preparation of classic, luscious often-French-inspired fare. With impeccably clear recipes and vivid photographs that make old standards new again, the arrival of Barefoot in Paris is sure to be the cookbook event of the season.The designer Daniel Roseberry recalls first encountering “Barefoot Contessa,” the cookbook author Ina Garten’s hit series on Food Network, in 2006, during his freshman year at New York’s Fashion Institute of Technology. It's an introduction to French cuisine that is inviting and empowering, not intimidating. Vichyssoise gets a fresh new look with the addition of zucchini, and she adds nuance to a traditional chocolate mousse with the flavor of orange. Ina simplifies familiar preparations like Soupe au Pistou and Boeuf Bourguignon to make them weeknight fare. The recipes here are no exception: easy, fresh-flavored, and comforting, with that Barefoot Contessa twist that makes them just a bit more special. Readers come to her for dishes that are simple to make, look absolutely gorgeous, and have that unmistakable wow! factor that makes the cook a star every time she serves them. In her latest cookbook, Ina reinvents the classics of French cuisine, looking to her favorite spots in Paris to inspire an all-new collection of easy-to-prepare bistro fare you really can make at home. From the South Fork of Long Island to the Left Bank of Paris, Ina Garten has her finger on the pulse of what people really want to eat-and how they like to cook.

Barefoot in paris cookbook