I am a native Texan and have lived in North Texas all my life. Bake for 25 to 30 minutes, until the top is browned.Melt the remaining 2 tablespoons of butter and drizzle over the gratin.Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top.Place the drained cauliflower on top and then spread the rest of the sauce evenly on top.Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish.Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.Boil, whisking constantly, for 1 minute, or until thickened.Pour the hot milk into the butter-flour mixture and stir until it comes to a boil.Add the flour, stirring constantly with a wooden spoon for 2 minutes.Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat.Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm.

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. 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 recipes