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

by Jean-Georges Vongerichten, Mark Bittman, Quentin Bacon (Photographer)

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.

Genres: Cookbooks, Food, Cooking

240 pages, Hardcover

First published September 8, 1998

Reviews

[Virginia · Rating 2 out of 5]

The set up of this book did it in for me. Picture of Beef with ginger 20 pages from recipe and in the vegetable section? And such muted pictures, someone was a little too fond of their vintage filter. And where was the at home part? Such exciting sounding recipes presented in such a boring presentation.

[Robert Davis · Rating 2 out of 5]

Despite the title 'Cooking at Home with a Four-Star Chef', this is very much a professional restaurant cookbook. None of the dishes are exceptionally enticing and the lack of photos does nothing to add to the appeal. Disappointing.

[Mike · Rating 4 out of 5]

Great if you want to learn about some simple but great food.Vongerichten is known for combining French cuisine with bold spices and flavors.could have been more photos.

[Deb · Rating 4 out of 5]

French & Asian inspired recipes that aren't too difficult and taste great.

[Mckinley · Rating 3 out of 5]

The layout of this cookbook is very good. Clear, easy to see, good layout.
Lots of interesting combinations of foods. Hope to try some recipes soon.

[Al · Rating 4 out of 5]

A new favorite of mine. the simmered carrots recipe totally rocks.