---
product_id: 34923913
title: "Cooking for Jeffrey: A Barefoot Contessa Cookbook"
brand: "american west books"
price: "VT9984"
currency: VUV
in_stock: true
category: "Book"
url: https://www.desertcart.vu/products/34923913-cooking-for-jeffrey-a-barefoot-contessa-cookbook
store_origin: VU
region: Vanuatu
---

# Cooking for Jeffrey: A Barefoot Contessa Cookbook

**Brand:** american west books
**Price:** VT9984
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** Cooking for Jeffrey: A Barefoot Contessa Cookbook by american west books
- **How much does it cost?** VT9984 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.vu](https://www.desertcart.vu/products/34923913-cooking-for-jeffrey-a-barefoot-contessa-cookbook)

## Best For

- american west books enthusiasts

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- Trusted american west books brand quality
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## Description

About the Author
        	
        	
        		
        		
	        		
						
			        		Ina Garten is a New York Times bestselling author and the host of Food Network’s Barefoot Contessa, which has won three Emmy Awards. She lives in East Hampton, New York, with her husband, Jeffrey. This is her tenth book.
						    	
					    	
						
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        		Excerpt. © Reprinted by permission. All rights reserved.
        	
        	
        		
        		
	        		
						
			        		Maple-Roasted Carrot Salad Recipe   • 2 pounds carrots, preferably with leafy tops    • Good olive oil    • Kosher salt and freshly ground black pepper    • ¼ cup pure Grade A maple syrup    • 2/3 cup dried cranberries    • 2/3 cup freshly squeezed orange juice (2 oranges)    • 3 tablespoons sherry wine vinegar    • 2 garlic cloves, grated on a Microplane    • 6 ounces baby arugula    • 6 ounces goat cheese, such as Montrachet, medium-diced    • 2/3 cup roasted, salted Marcona almonds Preheat the oven to 425 degrees.Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with ¼ cup of olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes.In a small bowl, combine the vinegar, garlic, and ½ teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.
						    	
					    	
						
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## Images

![Cooking for Jeffrey: A Barefoot Contessa Cookbook - Image 1](https://m.media-amazon.com/images/I/81H74yQr8sL.jpg)

## Frequently Bought Together

- Cooking for Jeffrey: A Barefoot Contessa Cookbook
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*Product available on Desertcart Vanuatu*
*Store origin: VU*
*Last updated: 2026-05-09*