Barefoot in Paris Easy French food you really can make at home / Ina Garden ; photographs by Quentin Bacon ; Food Stuyleing by Rori Trovato ; Prop Styling by Miguel Flores-Vianna

It would be easy to resent Garten: the successful Hamptons specialty food store, three previous cookbooks-one a New York Times bestseller-her own series on the Food Network and an apartment on the Left Bank all invite envy. But Garten is much too pleasant and friendly in this book for anyone to wish her ill. While she doesn't break any ground-with simple recipes like Chicken with Forty Cloves of Garlic, and Loin of Pork with Green Peppercorns-she also doesn't step on any toes or have any pretension, and writes personally in a way that feels genuine. Garten even includes a photograph of herself, circa age three, in the frilly dress her grandparents brought her from Paris that inspired a lifelong love affair with the city. Part of Garten's charm lies in her self-deprecating sense of humor. "I was a little afraid to attempt a souffl? (think Audrey Hepburn in Sabrina)," she relates in the introduction to Blue Cheese Souffle. "I really love beautiful flower arrangements, but I usually make a mess of them on the first try," she admits in a brief note on flowers. Her relaxed attitude toward entertaining also comes through in dishes like Ice Cream Bombe, where she reassures readers that H?agen-Dazs mango sorbet will do fine. Even the innovation is low-key: Avocado and Grapefruit Salad features an unusual pair, but is dressed with a very basic vinaigrette; and Zucchini Vichyssoise is no more complicated than the traditional potato-only version. (On sale Nov. 9) Forecast: Garten has a big following, and with its inviting tone and fresh fare, this book may cause it to grow further. A 250,000-copy first printing indicates Clarkson Potter's faith in a reliable author. (c) Copyright PWxyz, LLC. All rights reserved

Garten recently sold the Barefoot Contessa, the gourmet take-out shop in the Hamptons, NY, that led to her three, hugely successful earlier cookbooks. Now she has more time to spend in her beloved Paris, exploring the markets and cooking simple but delicious dishes like Zucchini Vichyssoise, Scallops Proven?al, and Chocolate Orange Mousse. These and other familiar French classics are collected here; Garten's engaging style and the book's attractive design, with striking color photographs throughout, should make this just as popular as the earlier "Barefoot" titles, which have sold more than a million copies. For most collections. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Chocolate Orange Mousse Serves 4-8 6 ounces semisweet chocolate 2 ounces good bittersweet chocolate, chopped 1/4 cup Grand Marnier liquer 1 teaspoon grated orange zest 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 8 extra-large eggs, at room temperature, seperated 1/2 cup plus 2 tablespoons sugar Pinch of kosher salt 1/2 cup cold heavy cream Whipped cream and mandarin orange segments, for decoration Combine the two chocolates, Grand Marnier, 1/4 cup water, and the vanilla in a heat-proof bowl. Set it over a pan of simmering water until the chocolate just melts. Cool to room temperature. Whisk in the orange zest and butter until completely combined. With an electric mixer, beat the egg yolks and 1/2 cup of the sugar on high speed for 4 minutes, or until very thick and pale yellow. With the mixer on low speed, add the chocolate mixture. Transfer to a large bowl. Beat 1 cup of the egg whites, the salt, and 1 tablespoon of the sugar on high speed until firm but not dry. Whisk half of the egg whites into the chocolate mixture; then carefully fold the rest. Whip the heavy cream and the remaining tablespoon of sugar until firm. Fold the whipped cream into the chocolate mixture. Chill the mousse and decorate with whipped cream and oranges, if using. Excerpted from Barefoot in Paris: Easy French Food You Can Make at Home by Ina Garten All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.