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I measure everything, because I always think that if I've spent so much time making sure this recipe was exactly the way I want it, why would I want to throw things into a pot?

Ina Garten

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Ina Garten
Age: 76
Born: 1948
Born: February 2
Author
Chef
Writer
Brooklyn
New York
Ina Rosenberg Garten
Time
Sure
Think
Making
Recipe
Thinking
Everything
Recipes
Much
Pot
Way
Measure
Always
Throw
Things
Spent
Would
Exactly

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You don't have to do everything from scratch. Nobody wants to make puff pastry!
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I always like to have flowers on the table. I think they make it look special.
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The dirty little secret is that I grew up in a household where there were no carbohydrates allowed, ever. No cookies, no bread, no potatoes, no rice. My mother was very extreme in terms of what she served. Since I left home more than 40 years ago, I've been making it right for myself.
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In the summer you want fresh, light and sort of quick things in winter you want things that are comforting, so your body really tells you you want to go towards potatoes, apples, fennel, things that are warm and comforting. And loin of pork.
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All my life I dreamed of an apartment in Paris where I could cook, and now I have one, on the Left Bank.
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I've lived in the Hamptons since 1978, when I first bought my store Barefoot Contessa.
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I don't like sitting at a table that's too large, where everyone is too far apart. That's a party killer.
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I love to take something ordinary and make it really special.
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I try to greet my friends with a drink in my hand, a warm smile on my face, and great music in the background, because that's what gets a dinner party off to a fun start.
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The thing about all my food is that everything is a remembered flavor. Maybe it's something I had as a child or maybe it's something I had in Milan, but I want it to taste better than you ever thought.
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When I wrote 'Barefoot in Paris,' I wanted to make simple recipes that you could make at home that tasted like French classics.
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I get up every day, do the best that I can do, and go home and have a good time.
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