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Jean-Georges: Cooking at Home with a Four-Star Chefby Jean G Vongerichten
Synopses & Reviews
The 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 of the 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. 10-minute Green Gazpacho. Sautéed 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.
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.
Four stars from the New York Times. The James Beard Award for Best Chef in New York City. Named Chef of the Year by Esquire, New York magazine, and Time Out New York. The cooking of Jean-Georges Vongerichten — sophisticated yet startlingly uncomplicated, hinting French and Asian influences yet entirely original — has earned raves and accolades from every quarter. Why? Because Vongerichten has invented a culinary style that is highly creative but uses few ingredients, intensely flavorful but remarkably simple. Now, Jean-Georges brings this phenomenal cuisine to the home kitchen at last. With readily accessible recipes using supermarket ingredients, Jean-Georges contains no mile-long lists of instructions, and many of the recipes take less than 30 minutes to prepare.
For his popular Steak with Wine Reduction and Carrot Puree, for example, simply reduce a bottle of red wine to one cup, stir in pureed, cooked carrots, and spoon the mixture over a grilled steak. Other favorites taken directly from the kitchens of Vongerichten's three restaurants — Jean Georges, Vong, and JoJo — not only sound simple but are simple: Parsley Soup with Mixed Mushrooms. Beet and Ginger Salad. Chicken with Olives and Cilantro. Warm, Soft Chocolate Cake.
Yielding maximum flavor with a minimalist's touch for no-fuss dishes you'll even want to make on weeknights, Jean-Georges is certain to be this season's most revolutionary cookbook.
About the Author
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 Greens and Fish, and the winner of the 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 & Wine, BusinessWeek, and the New York Times Magazine.
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