Jean-Georges - Cooking at Home with a Four-Star Chef

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"Jean-Georges is one of today's most innovative and influential chefs. This book contains the essence of what makes him great: his ability to bring out the best in whatever he cooks. The flavor combinations practically jump off the pages and send you straight to the kitchen."
—Thomas Keller, The French Laundry
"As Mark Bittman so correctly states in his informative introduction, one of the many talents of Jean-Georges is his capacity to make what seem like simple preparations taste so incredibly complex. This book makes his skills readily available to the home cook."
—Daniel Boulud, chef/owner of Restaurant Daniel and Café Boulud
NAMED CHEF OF THE YEAR BY ESOUIRB,
NEW YORK MAGAZINE, AND TIME OUT NEW YORK •
THREE JAMES BEARD FOUNDATION AWARDS— FOR BEST CHEF IN NEW YORK CITY, BEST NEW RESTAURANT, AND BEST CHEF IN AMERICA
FOUR STARS FROM THE NEW YORK TIMES
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"Jean-Georges is one of today's most innovative and influential chefs. This book contains the essence of what makes him great: his ability to bring out the best in whatever he cooks. The flavor combinations practically jump off the pages and send you straight to the kitchen."
—Thomas Keller, The French Laundry
"As Mark Bittman so correctly states in his informative introduction, one of the many talents of Jean-Georges is his capacity to make what seem like simple preparations taste so incredibly complex. This book makes his skills readily available to the home cook."
—Daniel Boulud, chef/owner of Restaurant Daniel and Café Boulud
NAMED CHEF OF THE YEAR BY ESOUIRB,
NEW YORK MAGAZINE, AND TIME OUT NEW YORK •
THREE JAMES BEARD FOUNDATION AWARDS— FOR BEST CHEF IN NEW YORK CITY, BEST NEW RESTAURANT, AND BEST CHEF IN AMERICA
FOUR STARS FROM THE NEW YORK TIMES
T\ he cooking of Jean-Georges Vongerichten— sophisticated yet startlingly uncomplicated, hinting at French and Asian influences yet entirely original—has earned endless raves and accolades from every quarter. Why? Because Vongerichten has invented a culinary style that is highly creative and intensely flavorful but uses few Ingredients and is remarkably simple.
Now, Jean-Georges, with award-winning coauthor Mark Bittman, brings this extraordinary cuisine to the home kitchen. There are no mile-long lists of instructions, the recipes use readily available ingredients, and many can be prepared in thirty minutes or less. Some ofthe recipes are taken directly from the kitchens of Vongerichten's three restaurants—Jean Georges, Vong, and JoJo. They not only sound simple but are simple— and irresistible. Fennel and Apple Salad with Juniper, lo-minute Green Gazpacho. Sauteed Chicken with Green Olives and Cilantro. Warm, Soft Chocolate Cake.
Jean-Georges's signature dishes are all here and made easy for the home cook. Scallops and Cauliflower with Caper-Raisin Sauce. Chicken Soup with Coconut Milk and Lemongrass. Salmon and Potato Crisps. Looking for simple, midweek fare? Try the quickly-put-together Savoy Slaw with Citrus, Ginger, and Mustard and the Dill-Stuffed Shrimp with Baked Lemon. For weekend entertaining, start with Beet and Ginger Salad, move on to the Gently Cooked Salmon with Mashed Potatoes, and dazzle your guests with the spectacular Apple Confit.
(continued from front flap)
This long-awaited cookbook makes It easy to turn your kitchen Into a four-star restaurant. All It takes Is the Inspired recipes and Innovative techniques of Jean-Georges.
JEAN-GEORGES VONGERICHTEN trained as a chef In his native Alsace region of France. He Is the chef/ owner of the Vong restaurants, JoJo, and his newest restaurant, Jean Georges, which earned a rare four-star rating from the New York Times. A New York chef lauded for more than a decade, Vongerichten's numerous other accolades Include the 1998 James Beard Award for Best Chef in America.
MARK BITTMAN Is the author of two books, Leafy Creens and Fish, and the winner ofthe 1994 Julia Child Award for Best Single Subject Cookbook. He writes "The Minimalist" column for the New York Times, and his writing has also appeared In Eating Well, Food 81 Wine, BusinessWeek, and the New York Times Magazine. Vissza