Wildly popular cookbook author and TV personality Ina Garten took the stage in front of a sold-out crowd at the Segerstrom Center for the Arts in Costa Mesa this past weekend to talk about her newly released, best-selling memoir, “Be Ready When Luck Strikes.” It is possible.”

The talk was moderated by actor and comedian Julia-Louis-Dreyfus; It was the perfect choice. In a recent episode of Garten’s TV show “Be My Guest” (airing on Food Network and Max), the duo enjoyed time at Ina’s house, frosting a decadent chocolate cake and wrapping up the final scene with wide grins, chocolate cake pressed . on their front teeth so that they both look happily toothless.

After 13 bestselling cookbooks, why write a memoir? Garten explained that she had been putting off writing it for a long time, but her colleague Deborah Davis talked her into it and told her that someone would write it, and that someone could be her.

The writing process brought back memories. He said the experience reminded him of how unhappy he was while drafting nuclear energy policy at the White House. He took a “crazy chance” and answered an ad in the New York Times, purchasing the Barefoot Contessa food store in the Hamptons for $20,000. She knew nothing about business, but her husband Jeffrey encouraged her. Long hours of hard work, talent and creativity brought him success.

The onstage dialogue chronicled decades of personal challenges and adventures, including childhood trials and career changes, all delivered with grace and purpose. Those who loved the show entered with cheers and applause from time to time. Reactions were particularly enthusiastic when she described how she developed recipes for her cookbooks.

Starting with an idea, perhaps a remembered taste of something he wants to tweak, he prepares the dish as needed to perfect it. The next step is very important. For the road test, he gives the recipe to his assistant and watches as the meal is prepared. This way, he sees where he needs to make changes or add words to make each step of the preparation perfect. Somehow, he made it look effortless and meticulous at the same time.

The artist, who ended the night in a cheerful tone, stated that working on the memoir made it clear that the things he did because he loved to do were the achievements of his life. Chance.

The crowd that filled Segerstrom Hall was satisfied with the event.

“Ina is amazing,” said Nadia Quiros, who left her home in San Diego to attend the show. “She’s real. She makes great cocktails. And I love using her cookbooks to cook for my book club. Every dish is special.”

Here are three of the recipes Ina mentions in her memoirs:

Chicken Parmesan with Arugula Salad

Ina’s irresistible take on Chicken Parmesan is part of my repertoire that I use often. She serves delicious arugula salad with fresh lemon vinaigrette to the chicken. He wrote that adding greens was “like the Italians do with veal Milanese, to give it more texture and flavor.”

Yield: 6 servings

CONTENTS

6 boneless, skinless chicken breasts

1 cup all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 extra large eggs

1 1/4 cups seasoned dry bread crumbs

1/2 cup freshly grated Parmesan cheese, plus extra for serving

unsalted butter

good olive oil

Serves 6 salad greens, washed and squeezed dry (arugula or mixed baby greens)

Lemon Salad: Mix 1/4 cup fresh lemon juice (about 2 lemons), 1/2 cup extra virgin olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper.

Optional garnish: drained capers, see cook notes

Cook’s notes: Drained caper garnish is optional. I started adding it upon the request of a friend who is a caper enthusiast.

DIRECTIONS

1. Pound the chicken breasts (between two sheets of plastic wrap or wax paper) until they are 1/4 inch thick. You can use a meat mallet or rolling pin (the bottom of the pot will work in a pinch).

2. Combine the flour, salt, and pepper in a dinner plate. In the second plate, beat the eggs with 1 tablespoon of water. In a third plate, combine breadcrumbs and 1/2 cup grated Parmesan cheese. Dredge both sides of the chicken breasts in the flour mixture, then dip both sides into the egg mixture and coat both sides in the breadcrumb mixture, pressing gently.

3. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large sauté pan and cook 2 or 3 chicken breasts over medium-low heat (do not use high heat, you will regret it) for 2 to 3 minutes on each side. thoroughly cooked (the internal temperature of the meat should be 165 degrees). Add more butter and oil and cook the remaining chicken breasts. Toss salad greens with lemon dressing. Top each warm chicken breast with a mound of salad or serve chicken over salad (add some drained capers on top of the chicken, if desired). Serve with extra grated Parmesan.

Source: Adapted from “Barefoot Contessa Family Style” by Ina Garten (Clarkson Potter, $35)

Ina’s Coconut Muffins

Garten mentioned these delicious cakes in her first book proposal and said that no one could resist them. The explanation was correct. At my house, the recipe yields 22 large cakes and they disappear quickly.

CONTENTS

3/4 pound (3 sticks) unsalted butter at room temperature

2 cups granulated sugar

5 extra large eggs at room temperature

1-1/2 teaspoons pure vanilla extract

1-1/2 teaspoons pure almond extract

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 glass of buttermilk

14 ounces sweetened shredded coconut, divided use

Cream Cheese Frosting (recipe below)

DIRECTIONS

1. Preheat the oven to 325 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low, add the eggs, one at a time, scraping the bowl after each addition. Add vanilla and almond extracts and mix well.

2. In a separate bowl, sift together the flour, baking powder, baking soda and salt. In three parts, alternately add the dry ingredients and buttermilk to the dough, starting and ending with the dry. Mix until combined. Fold in 7 ounces of coconut.

3. Line two muffin pans with paper liners. Fill each glass with dough to the top. Bake for 25 to 35 minutes until the tops are brown and a toothpick comes out clean. Let it cool in the pan for about 15 minutes. Remove to a baking rack and cool completely. Top with cream cheese frosting and sprinkle with remaining coconut.

Source: “The Barefoot Contessa Cookbook” by Ina Garten (Clarkson Potter)

Cream Cheese Cream

Yield: Enough to frost 18 to 22 cupcakes

CONTENTS

1 pound cream cheese at room temperature

3/4 pound (3 sticks) unsalted butter at room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1-1/2 pounds powdered sugar, sifted

DIRECTIONS

1. In the bowl of an electric mixer fitted with the paddle attachment, combine cream cheese, butter, vanilla and almond extracts. Add powdered sugar and mix until smooth.

Source: “The Barefoot Contessa Cookbook” by Ina Garten (Clarkson Potter)

Fresh Basil Frittata

At one point during Barefoot Contessa’s ownership, Anna Pump and Ina almost became business partners. Pump owned a specialty food store called Loaves and Fishes in Bridge-Hampton. They remained friends and did catering together in the winter. This frittata recipe is from one of Anna Pump’s cookbooks (“Loaves and Fishes Cookbook”), and Ina includes this treasured formula in her memoirs.

Yield: 10 to 12 servings

CONTENTS

Soft butter to grease the pan

3/4 cup unbleached all-purpose flour

1 1/2 teaspoons baking powder

15 large eggs

1 cup (2 sticks) butter, melted

3 cups full-fat ricotta cheese

1 1/2 pounds Gruyere cheese, shredded

3/4 teaspoon salt

1 teaspoon ground black pepper

1 1/4 cups chopped fresh basil

DIRECTIONS

1. Preheat the oven to 350 degrees. Grease a 12 x 17-inch rimmed pan with a 1-inch-high raised edge. (My sheet pans have sides that are barely 1 inch high, so I scooped out 1/2 cup of the batter and baked it in a separate pudding pan—I was afraid it would overflow.)

2. Place the flour, baking powder, eggs and butter in the bowl of an electric mixer. Using the paddle attachment, beat the mixture on medium speed until well blended, stopping to scrape the sides and bottom of the bowl as necessary. Add ricotta, Gruyere, salt, pepper and basil. Stir just enough to mix.

3. Pour the dough onto the buttered baking tray. Bake for 40 minutes or until frittata is set and golden brown. Serve at room temperature.

Source: Adapted from “Be Ready When the Luck Comes” by Ina Garten (Crown)