Jean-Georges Vongerichten Cooking at Home Cookbook

Jean-Georges Vongerichten Cooking at Home with a Four Star Chef cookbook comes from one of the world's top chefs ... actually two as the co-author is Mark Bittman. Recipes inside are sophisticated, but simple with dishes like 10-minute Green Gazpacho, Warm Soft Chocolate Cake, Chicken Soup with Coconut Mil and Lemongrass, and Apple Confit. This cookbook is perfect if you want to cook to impress with easy-to-prepare recipes. 


Format: Hardcover with dust jacket, 224 pages. 

Copyright: 1998, First Edition 

Publisher: Broadway Books 

Author: Jean-Georges Vongerichten and Mark Bittman 

ISBN: 9780767901550

$14.00 $11.99

Additional Details

Description: 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. 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. 

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. 


Condition: Good condition. 

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