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

by Jean Georges Vongerichten, Mark Bittman

ISBN-10: 076790155X
ISBN-13: 9780767901550
Region: USA
Publisher: Broadway
Publication Date: September, 1998
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Recipe Index

Recipesort icon Page Rating
10-Minute Green Gazpacho 35
0
5-Minute Dipping Sauce 201
0
9-Spice Rack of Lamb with Cucumber Relish 115
0
All-Purpose Curry Powder 214
0
Apple Confit 154
0
Arugula Salad with Moroccan Tapenade 55
0
Asparagus Salad with Soy Vinaigrette and Hollandaise 40
0
Asparagus with Mixed Mushrooms and Parmesan 124
0
Baeckoffe of Pork 121
0
Beef with Ginger 110
0
Beet and Ginger Salad 42
0
Beet Ravioli with Beet Sauce 140
0
Beet Tartare 43
0
Bitter Chocolate Sorbet 174
0
Boneless Lamb with Mushroom Crust and Leek Puree 114
0
Braised Duck and Vegetables with Asian Spices 102
0
Broiled Chicken Breast with Cloves 93
0
Burnt Bread Sauce 213
0
Caramelized Beets and Turnips 128
0
Cardamom-Coffee Ice Cream 180
0
Cherry Vinaigrette 208
0
Cherry Vinegar 209
0
Cherry “Salad” 149
0
Chicken and Herb Salad with Red Pepper Oil 39
0
Chicken Confit with Salad 104
0
Chicken Soup with Coconut Milk and Lemongrass 32
0
Chicken Stock à La Minute 197
0
Chicken with Lemongrass 90
0
Chocolate Soufflé or Chocolate Mousse 169
0
Coconut Crème Caramel 170
0
Coconut Sorbet 176
0
Cod With Clams and Parsley Sauce 72
0
Cold Basil Sauce for Fish 207
0
Cold Sorrel Sauce for Fish 206
0
Cold Tomato Soup with Cucumber and Cantaloupe 33
0
Corn Cake 142
0
Cornish Hens with Onion Compote 98
0
Crab Spring Rolls 16
0
Cranberry Beans with Seafood 70
0
Creamy Butternut Squash Soup 29
0
Crispy Orange Slices 183
0
Crispy Rice Crepes with Raspberries and Coconut 159
0
Cucumber Salad with Lemongrass 46
0
Cumin Crisps 54
0
Curried Artichokes 126
0
Curried Mussels 59
0
Dark Chicken Stock 196
0
Dill-Stuffed Shrimp with Baked Lemon 63
0
Dip ’N’ Eat Broccoli 129
0
Duck à La Jojo 100
0
Endive and Black Olive Salad 47
0
Fennel and Apple Salad with Juniper 48
0
Fish Fumet 198
0
Fresh Ginger Ale with Lemongrass 23
0
Fresh Pea Pancake 133
0
Fresh Pea Soup 30
0
Fruit Salad in Strawberry Water 148
0
Garlic Soup 26
0
Gently Cooked Salmon with Mashed Potatoes 78
0
Ginger Ice Cream 182
0
Ginger Vinaigrette 210
0
Glazed Fall Vegetables and Fruits 137
0
Green Apple Sorbet 175
0
Green Tomato Marmalade 136
0
Grilled Eggplant with Nam Pla and Basil 132
0
Halibut en Papillote 74
0
Halibut in Sherry Sauce 75
0
Halibut Steaks with Mixed Vegetables 73
0
Honey-Garlic Vinaigrette 209
0
Kiwi Tart 160
0
Kumquat-Pineapple Chutney 204
0
Lacquered Peaches 156
0
Lamb Chops with Root Vegetables and Horseradish 116
0
Leek and Potato Tarts 10
0
Leek Terrine 6
0
Lemon Vinaigrette 210
0
Lemon Yogurt Sorbet 177
0
Lemongrass Pots de Crème 172
0
Licorice Ice Cream 181
0
Lime Crème Glacée 178
0
Lobster with Pumpkin Seed Broth 66
0
Marinated Quail, Vong-Style 103
0
Millet Cake 143
0
Monkfish with Almonds and Spices 77
0
Mushroom Salad with Cider Vinegar and Coriander 49
0
Mushroom Soup with Greens 27
0
Mushroom Tarts with Onions and Walnuts 8
0
Mustard Butter 212
0
Orange Dust 211
0
Oven-Crisped Chicken with Fragrant Spices 92
0
Oyster Sauce 203
0
Pan-Fried Noodle Cake 144
0
Parsley Soup with Mixed Mushrooms 28
0
Peach Gratin 157
0
Peanut-Crusted Ribs 118
0
Pear Clafouti with Star Anise 158
0
Peppered Poached Apricots 153
0
Peppery Green Beans 127
0
Petit Beurre 164
0
Pineapple-Pear Relish 205
0
Poached Fish with Fennel 76
0
Pork in Caramel Sauce 120
0
Potato and Mesclun Salad with Gorgonzola 51
0
Potato “Ravioli” 4
0
Puff Pastry 184
0
Quiche of Chicken Livers and Mushrooms 13
0
Rabbit Curry 106
0
Red Berry Mille-Feuille 162
0
Red Cabbage and Watercress Salad 45
0
Red Snapper with Tomato Confit and Tapenade 82
0
Rhubarb Soup 151
0
Rhubarb Tarts 161
0
Rice Paper Rolls of Shrimp and Herbs 14
0
Rich Chicken Stock 195
0
Roast Chicken Breasts with Pine or Rosemary 94
0
Roast Cornish Hens with Herb-Bread Stuffing 96
0
Sableuse 167
0
Salmon and Grapefruit in Cucumber Milk 22
0
Salmon and Potato Crisps 80
0
Salmon in Cardamom Broth 79
0
Sautéed Chicken with Figs 87
0
Sautéed Chicken with Green Olives and Cilantro 89
0
Sautéed Chicken with Licorice and Ginger 86
0
Sautéed Chicken with Prunes 88
0
Sautéed Cod with Bay Leaves and Potatoes 71
0
Sautéed Shrimp with Orange Dust 18
0
Savoy Slaw with Citrus, Ginger, and Mustard 44
0
Scallops and Cauliflower with Caper-Raisin Sauce 60
0
Scallops and Squid with Asian Spices, Paprika, and Butter 62
0
Seared Tuna with Szechwan Peppercorns 21
0
Sesame Florentines 165
0
Shallot Confit with Honey and Ginger 134
0
Shrimp and Noodle Salad with Grapefruit and Peanuts 38
0
Shrimp in Galangal-Tomato Broth 64
0
Shrimp or Lobster in Spicy Broth 68
0
Shrimp Satay 17
0
Simmered Carrots with Cumin and Orange 130
0
Simply the Best Crab Salad 53
0
Soft Caramel with Salted Peanuts 171
0
Soft-Shell Crabs Tempura 58
0
Soup of Red Fruits 150
0
Spice Ice Cream 179
0
Spicy Cold Cucumber Soup 34
0
Spicy Ketchup Sauce 201
0
Spicy Stir-Fried Corn 131
0
Star Anise Pots de Crème 173
0
Steak with Red Wine Reduction and Carrot Puree 112
0
Steamed Chanterelles with Shallots and Sprouts 3
0
Sticky Rice Steamed in Banana Leaves 145
0
Stir-Fried Chicken with Tamarind Glaze 95
0
Swiss Chard Timbales 12
0
Tamarind Ketchup 200
0
Three Unusual Tuiles 166
0
Tomato Confit 135
0
Tomato Towers with Basil 2
0
Tuna Skewered with Lemongrass 20
0
Veal Chops with Pineapple Juice and Pine Nuts 113
0
Vong Chile Paste 215
0
Vong Peanut Sauce 202
0
Warm Fruit Compote 152
0
Warm, Soft Chocolate Cake 168
0
Watermelon-Goat Cheese Salad 52
0
“Jacqueline” Broth 199
0

Publishers Information

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

Publisher Web Link: http://www.randomhouse.com/crown/broadway-books/

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.

(http://www.randomhouse.com/)

Author Information

About Jean Georges Vongerichten

Author Web Link: http://www.jean-georges.com/

The first thing you should know about me is that I’m a country boy at heart. I grew up on a farm in Alsace where my mother and grandmother taught me to eat and cook according to the seasons. It was there I fell in love with food—fresh herbs and vegetables and the warmth of our local Franco-German flavors. Though I’ve been living an urban life since 1973, I’m still most at home in the country.

Since my departure from Alsace, I’ve lived, trained, and cooked all over France, in Bangkok, Singapore, Hong Kong, Boston, and New York. Now, I’m rooted in New York, in my little Perry Street neighborhood and in the hills of Westchester County. But I also feel at home in my other restaurants around the world.

Wherever I go, I always want to cook both globally and locally. If you’ve been to my restaurants, you’ve probably guessed that I love Asian flavors. My first trip to the open-air market in Bangkok remains one of my most influential culinary experiences, and I’ve since adopted those herbs and spices as my own. Everything I cook has to have a little heat. (Even at home, my wife, who’s Korean-American, keeps our fridge stocked with kimchi.)

As for life outside the kitchen, I enjoy relaxing with my family. In the country, I often go fishing in my little pond and, while the weather’s still nice, chop wood for the fireplace. In the city, I take my chefs out to eat after work and catch up with friends when we’re cooking together for charity events. The greenmarket is one of my favorite places to stroll. I guess you can see that I love food. It’s my passion. It’s my life.

Cookbooks by Jean Georges Vongerichten


About Mark Bittman

Author Web Link: http://www.markbittman.com/

I’m not a chef, and I never have been. And though I’ve cooked with some of the best-known chefs in the world, I’ve never had formal training, and I’ve never worked in a restaurant. None of which has gotten in the way of my mission to get people cooking simply, comfortably, and well.

I’ve been an avid home cook since 1968, a journalist for nearly as long (longer if you count my high school yearbook!) and a professional food writer since 1980. In 1987 I became the senior writer (later editor) ofCook’s (the predecessor of Cook’s Illustrated), and in 1990 I began writing for The New York Times. Within the next few years I’d writtenHow to Cook Everything and begun to write my weekly column, “The Minimalist.”

Since then the books have come steadily, and How to Cook Everythinghas been completely revised for its tenth birthday. The companion volume, How to Cook Everything Vegetarian (inspired by my realization that the world will inevitably move in the lessmeatarian direction, and why not?), led me to write the just-published (and happily well-received) Food Matters, a look at the links among eating too much meat, obesity, global warming, and other nasty features of modern life. (It has good recipes, too.)

I’m not only in print: We’ve been making weekly videos of “The Minimalist” for a few years now, you can catch me on the Today Show every couple of weeks, and I hosted a public television series based onHow to Cook Everything and another of my bigger books, The Best Recipes in the World. This past year I traveled to Spain with a couple of well-known cronies and taped Spain: On the Road Again, another series for public television.

What’s next? Take a look at my schedule, and feel free to drop me a note. You can also check out a recent article about what I’m up to from theNew York Observer. (www.markbittman.com)

Cookbooks by Mark Bittman


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