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1 Home & Garden Cooking and Food- US New York

Home Cooking with Jean-Georges: My Favorite Simple Recipes

by and

Home Cooking with Jean-Georges: My Favorite Simple Recipes Cover

 

Synopses & Reviews

Publisher Comments:

Join one of the world’s greatest chefs in his most personal book yet, as Jean-Georges Vongerichten shares his favorite casual recipes in Home Cooking with Jean-Georges.

Though he helms a worldwide restaurant empire — with locations in New York, Las Vegas, London, Paris, and Shanghai — Jean-Georges counts his greatest joy in life as family first, then food. In Home Cooking with Jean-Georges, he brings readers into his weekend home, where he cooks simple, delicious dishes that leave him plenty of time to enjoy the company of friends and loved ones.

A few years ago, Jean-Georges decided to give himself a gift that most of us take for granted: two-day weekends. He and his wife, Marja, and their family retreat to their country home in Waccabuc, New York. There, the renowned chef produces the masterful, fresh flavors for which he is known — but with little effort and few dishes to clean at the end. These quick, seasonal, Vongerichten-family favorites include: Crab Toasts with Sriracha Mayonnaise, Watermelon and Blue Cheese Salad, Herbed Sea Bass and Potatoes in Broth, Lamb Chops with Smoked Chile Glaze and Warm Fava Beans, Parmesan-Crusted Chicken, Fresh Corn Pudding Cake, Tarte Tatin, and Buttermilk Pancakes with Warm Berry Syrup.

With 100 recipes and 100 color photographs — all taken at his country house — Home Cooking with Jean-Georges will inspire home cooks with fantastic accessible dishes to add to their repertoires.

Review:

"Acclaimed chef Vongerichten celebrates simplicity in this appetizing and personal collection. After years of working 18-hour days six days a week, Vongerichten buys a weekend country home and rediscovers the joys of unfussy cooking. He shares recipes for the meals he and his family enjoy in this pleasingly accessible volume. Chicken liver and pancetta crostini, swiss chard braised in shiitake butter, shortbread are among the recipes that cover salads, fish and seafood, meat, desserts, and brunch. All focus on flavor yet rely on a minimal number of ingredients that don't take a lot of time and effort to prepare, such as fettuccine with Meyer lemon cream and sausage and kale pizza. Several contributions come from close friends and family members including wife Marja's mac 'n' cheese, son Cedric's grilled beef tenderloin, and close friend Dan's Thanksgiving turkey. Side dishes shine especially bright and are tempting enough to eat as a main course, particularly his pan-roasted green beans with golden almonds, buttered asparagus with lemon and parmesan, and braised endive with ham and Gruyere. Numerous dishes hark back to Vongerichten's Alsa­tian roots, including warm Alsatian potato salad and choucroute. Dotted with culinary reminiscences both personal and professional, this book shows Vongerichten at his simple best and offers his many fans the opportunity to cook and enjoy his favorite meals without being chained to the kitchen for hours." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

Review:

"This is a terrific book, full of exactly the kinds of recipes I want from a master chef. There's no special equipment, no exotic ingredients, no long, elaborate preparations. Instead, there are creative, practical dishes that are well within the technical grasp of almost any cook." Los Angeles Times

Synopsis:

The best staff meals from Danny Meyerand#8217;sand#160;acclaimed restaurantsand#8212;Union Square Cafe, Gramercy Tavern, Maiolino,and#160;Eleven Madison Park, The Modern, Blue Smoke, Untitled at The Whitney, and moreand#8212;simple enough for any home cook's weeknight dinners, delicious enough for the most discriminating palates.

Synopsis:

Some of the Best Food Youand#8217;ll Never Eat in a Restaurant

Danny Meyerand#8217;s restaurants are among the most acclaimed and beloved in the nation: Union Square Cafe, Gramercy Tavern, Maialino, Blue Smoke, The Modern, and more, winners of an unprecedented number of James Beard Awards for outstanding food and hospitality. Family Table takes you behind the scenes of these restaurants to share the food that the chefs make for one another before they cook for you.

Each day, before the lunch and dinner services, the staff sits down to a and#8220;family meal.and#8221; It is simple, often improvised, but special enough to please the chefsand#8217; discerning palates. Now, for the first time, the restaurantsand#8217; culinary director, Michael Romano, coauthor of the award-winning Union Square Cafe Cookbook, collects and refines his favorite in-house dishes for the home cook, served alongside Karen Stabinerand#8217;s stories about the restaurantsand#8217; often-unsung heroes, and about how this imaginative array of dishes came to be. Their collaboration celebrates food, the family itself, and the restaurantsand#8217; rich backstage life.

Some of the recipes are global and regional specialties: Mama Romanoand#8217;s Lasagna, Dominican Chicken, Thai Beef, Layered Huevos Rancheros, and Southern Cola-Braised Short Ribs. Many highlight fresh produce, like Michael Anthonyand#8217;s Corn Soup, Barley and Spring Vegetables with Pesto, Grilled Halibut with Cherry Tomatoes, Sugar Snap Peas and Lemon, and Plum and Apricot Crisp with Almond Cream. There are homey dishes like Turkey and Vegetable Potpie with Biscuit Crust and Streusel-Swirl Coffee Cake, and inventive, contemporary takes, like Cornmeal-Crusted Fish Tacos with Black Bean and Peach Salsa and a delightfully tangy Buttermilk Panna Cotta with Rhubarb-Strawberry Compote. What all these recipes have in common is ease and perfection.

Family Table is an invitation from the restaurant family to you: Please join in.

About the Author

Jean-Georges Vongerichten is one of the most influential chefs in the world, having single-handedly redefined haute French cuisine, lightening and refining it by adding select Asian accents. He is the chef-owner of dozens of restaurants in fourteen cities around the world. His flagship restaurant, Jean Georges, at New York’s Columbus Circle, is one of six restaurants in the United States to have been awarded three coveted Michelin stars; it received four stars from the New York Times. The winner of multiple James Beard Foundation awards, he lives in New York City and Waccabuc, New York, with his family.

Genevieve Ko is a cookbook author and the senior food editor at Good Housekeeping magazine. She has written for Martha Stewart Living, Gourmet, and Fine Cooking and lives in New York City with her family.

Product Details

ISBN:
9780307717955
Author:
Jean-Georges Vongerichten and Genevieve Ko
Publisher:
Clarkson Potter Publishers
Author:
Vongerichten, Jean-Georges
Author:
Stabiner, Karen
Author:
Vongerichten, Jean-Georges
Author:
Meyer, Danny
Author:
Ko, Genevieve
Author:
Romano, Michael
Subject:
General Cooking
Subject:
Seasonal
Subject:
Cooking and Food-French
Subject:
Quick & Easy
Edition Description:
Cloth
Publication Date:
20111131
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
4/c photos throughout
Pages:
336
Dimensions:
10 x 7.94 in 2.78 lb

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Related Subjects

Cooking and Food » Featured Chefs » Chefs
Cooking and Food » General
Cooking and Food » Quick and Easy » Time Saving
Cooking and Food » Regional and Ethnic » French
Cooking and Food » Regional and Ethnic » United States » New York
Featured Titles » General

Home Cooking with Jean-Georges: My Favorite Simple Recipes Used Hardcover
0 stars - 0 reviews
$17.50 In Stock
Product details 336 pages Clarkson N Potter Publishers - English 9780307717955 Reviews:
"Publishers Weekly Review" by , "Acclaimed chef Vongerichten celebrates simplicity in this appetizing and personal collection. After years of working 18-hour days six days a week, Vongerichten buys a weekend country home and rediscovers the joys of unfussy cooking. He shares recipes for the meals he and his family enjoy in this pleasingly accessible volume. Chicken liver and pancetta crostini, swiss chard braised in shiitake butter, shortbread are among the recipes that cover salads, fish and seafood, meat, desserts, and brunch. All focus on flavor yet rely on a minimal number of ingredients that don't take a lot of time and effort to prepare, such as fettuccine with Meyer lemon cream and sausage and kale pizza. Several contributions come from close friends and family members including wife Marja's mac 'n' cheese, son Cedric's grilled beef tenderloin, and close friend Dan's Thanksgiving turkey. Side dishes shine especially bright and are tempting enough to eat as a main course, particularly his pan-roasted green beans with golden almonds, buttered asparagus with lemon and parmesan, and braised endive with ham and Gruyere. Numerous dishes hark back to Vongerichten's Alsa­tian roots, including warm Alsatian potato salad and choucroute. Dotted with culinary reminiscences both personal and professional, this book shows Vongerichten at his simple best and offers his many fans the opportunity to cook and enjoy his favorite meals without being chained to the kitchen for hours." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
"Review" by , "This is a terrific book, full of exactly the kinds of recipes I want from a master chef. There's no special equipment, no exotic ingredients, no long, elaborate preparations. Instead, there are creative, practical dishes that are well within the technical grasp of almost any cook."
"Synopsis" by , The best staff meals from Danny Meyerand#8217;sand#160;acclaimed restaurantsand#8212;Union Square Cafe, Gramercy Tavern, Maiolino,and#160;Eleven Madison Park, The Modern, Blue Smoke, Untitled at The Whitney, and moreand#8212;simple enough for any home cook's weeknight dinners, delicious enough for the most discriminating palates.
"Synopsis" by ,
Some of the Best Food Youand#8217;ll Never Eat in a Restaurant

Danny Meyerand#8217;s restaurants are among the most acclaimed and beloved in the nation: Union Square Cafe, Gramercy Tavern, Maialino, Blue Smoke, The Modern, and more, winners of an unprecedented number of James Beard Awards for outstanding food and hospitality. Family Table takes you behind the scenes of these restaurants to share the food that the chefs make for one another before they cook for you.

Each day, before the lunch and dinner services, the staff sits down to a and#8220;family meal.and#8221; It is simple, often improvised, but special enough to please the chefsand#8217; discerning palates. Now, for the first time, the restaurantsand#8217; culinary director, Michael Romano, coauthor of the award-winning Union Square Cafe Cookbook, collects and refines his favorite in-house dishes for the home cook, served alongside Karen Stabinerand#8217;s stories about the restaurantsand#8217; often-unsung heroes, and about how this imaginative array of dishes came to be. Their collaboration celebrates food, the family itself, and the restaurantsand#8217; rich backstage life.

Some of the recipes are global and regional specialties: Mama Romanoand#8217;s Lasagna, Dominican Chicken, Thai Beef, Layered Huevos Rancheros, and Southern Cola-Braised Short Ribs. Many highlight fresh produce, like Michael Anthonyand#8217;s Corn Soup, Barley and Spring Vegetables with Pesto, Grilled Halibut with Cherry Tomatoes, Sugar Snap Peas and Lemon, and Plum and Apricot Crisp with Almond Cream. There are homey dishes like Turkey and Vegetable Potpie with Biscuit Crust and Streusel-Swirl Coffee Cake, and inventive, contemporary takes, like Cornmeal-Crusted Fish Tacos with Black Bean and Peach Salsa and a delightfully tangy Buttermilk Panna Cotta with Rhubarb-Strawberry Compote. What all these recipes have in common is ease and perfection.

Family Table is an invitation from the restaurant family to you: Please join in.

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