Simple to Spectacular

by Jean Georges Vongerichten, Mark Bittman

ISBN-10: 0767903609
ISBN-13: 9780767903608
Region: USA
Publisher: Broadway
Publication Date: October, 2000
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Recipe Index

Recipesort icon Page Rating
Alsatian Chicken with Creamy Riesling-Onion Sauce 254
0
Asian Jus Rôti 5
0
Asian Mayonnaise 364
0
Asparagus with Mushroom-Cream Sauce 152
0
Baked Butternut Spaetzle with Cheese and Walnuts 100
0
Bananas with Butter and Brown Sugar 390
0
Bananas with Caramel Sauce 391
0
Bananas with Cashew Craquelin 392
0
Basic Vinaigrette 356
0
Best Scrambled Eggs 49
0
Beurre Noisette Vinaigrette 358
0
Buckwheat Crepe Chips with Scallops 60
0
Buckwheat Crepes with Duck Breast and Plum Sauce 61
0
Buckwheat Crepes with Ham and Cheese 58
0
Buckwheat Crepes with Smoked Salmon and Cream Cheese 56
0
Butter-Poached Lobster with Anchovy Broth 235
0
Butter-Poached Pears with Praline 403
0
Butternut Squash Soup with Herbed Cheese Dumplings 21
0
Cannelloni with Greens and Herbs 83
0
Cannelloni with Lamb and Goat Cheese 86
0
Cannelloni with Potatoes and Arugula 81
0
Cannelloni with Ricotta and Herbs 85
0
Cannelloni with Scallops and Zucchini 84
0
Caramel Ice Cream with Crunchy Sesame 380
0
Caramelized Banana Spring Roll 395
0
Caramelized Walnut Tart 410
0
Celery Salt 338
0
Chestnut Spaetzle with Mushrooms and Chestnuts 98
0
Chicken Breasts in Foil with Foie Gras and Porcini 272
0
Chicken Breasts in Foil with Mushrooms, Shallots and Sherry 270
0
Chicken Breasts in Foil with Rosemary and Olive Oil 267
0
Chicken Breasts in Foil with Tomato, Olives, and Parmesan 268
0
Chicken Pot Pie 265
0
Chicken Soup with Chicken Wontons 11
0
Chicken Soup with Lentils and Chicken Liver Flan 14
0
Chicken Soup with Parsley Puree 9
0
Chickpea Spaetzle with Eggplant 99
0
Chile Powder 343
0
Chocolate Tart in a Chocolate Crust 409
0
Chocolate-Anise Crème Brûlée 385
0
Citrus Salt 341
0
Citrus-Rice Ice Cream 377
0
Clafouti Tart 407
0
Classic Sautéed Snapper 185
0
Coconut Crème Brûlée Napoleons 388
0
Cold Gazpacho Consommé with Crab 28
0
Consommé 7
0
Crabmeat Crepes 59
0
Creamy Butternut Squash Soup 16
0
Creamy Butternut Squash Soup with Glazed Chestnuts 18
0
Crunchy Red Snapper with Spice Mix 187
0
Crunchy Sticky Rice Pancakes 105
0
Cucumber-Coconut Gazpacho 26
0
Curried Butternut Squash Soup with Shrimp 20
0
Curried Chicken with Dried Fruit and Yogurt 256
0
Curried Pasta 73
0
Curried Rabbit 330
0
Curried Sautéed Chicken Chunks with Coconut Milk 261
0
Curried Shrimp Tempura with Cucumber-Peanut Relish 225
0
Curry Powder 344
0
Dark Chicken Stock (jus rôti) 4
0
Exotic Salt 340
0
Fast Gazpacho 23
0
Fish Fillets with Beurre Noisette 192
0
Fish Spice Mix 347
0
Foie Gras Poached in Lentils 162
0
French Toast with Bananas 393
0
Fresh Vegetable Soup 10
0
Frisée Salad Lyonnaise-Style 33
0
Frisée Salad with Gizzard Confit and Lentils 36
0
Frisée Salad with Roquefort and Walnuts 32
0
Frisée Salad with Scallops, White Truffles, and Parmesan 38
0
Frisée Salad with Simple Vinaigrette 31
0
Garlic-Thyme Pasta 75
0
Ginger Salt 339
0
Glazed Chestnut Ice Cream 379
0
Green Olive Tapenade with Ginger and Coriander 352
0
Green Peppercorn Steak au Poivre 284
0
Green Tea Crème Brûlée 384
0
Grilled Shrimp and Zucchini on Rosemary Skewers 217
0
Grilled Shrimp Balls with Cucumber and Yogurt 220
0
Grilled Shrimp with Apple Ketchup 218
0
Grilled Shrimp with Thyme and Lemon 216
0
Halibut Braised in Red Wine 174
0
Halibut with Mustard-Nut Crust 171
0
Halibut with White Wine and Shallots 169
0
Herb-Dipped Tenderloin Steaks 283
0
Herb-Printed Pasta 76
0
Jean-Georges’ Classic Vinaigrette 357
0
Leek and Truffle Tart 70
0
Lentil Pancakes with Smoked Salmon and Crème Fraîche 164
0
Lentil Soup 161
0
Lobster-Oil Mayonnaise 366
0
Lobster-Roe Pasta 78
0
Louis Outhier’s Steak with Red Wine and Garlic 278
0
Mackerel Seviche with Soy 201
0
Mashed Potatoes Aligoté 122
0
Mashed Potatoes with Cucumber and Sour Cream 123
0
Mashed Potatoes with Mustard and Crunchy Shallots 124
0
Mashed Potatoes with Truffle Sauce 125
0
Mayonnaise 362
0
Meat Spice Mix 345
0
Mesclun and Herb Salad 40
0
Mesclun Salad with Grilled Lemon Chicken 41
0
Mesclun Salad with Porcini, Artichokes, and Foie Gras 45
0
Mesclun with Scallops Maltaise 43
0
Meyer Lemons Stuffed with Tapenade 353
0
Mint-Licorice Spice Mix 346
0
Mushroom Bruschetta with Mushroom Syrup 154
0
Mushroom Gâteau 155
0
Mushroom Pasta 74
4
Mushroom Spring Rolls 157
0
Nearly Raw Lobster with Miso, Mustard, and Caviar 204
0
One Hour Chicken Stock 3
0
Orange Sorbet in Oranges 374
0
Ouefs au Caviar 53
0
Oven-Roasted Beets with Goat Cheese 130
0
Oven-Roasted Peppers with Capers and Anchovies 128
0
Oven-Roasted Zucchini 127
0
Pasta Dough 80
0
Pasta with Clams 91
0
Pasta with Lobster and Chiles 92
0
Pasta with Oxtail Ragu 93
0
Pasta with Red Pepper and Crème Fraîche 90
5
Pasta with Saffron Oil 88
0
Pissaladière (Onion Pizza) 66
0
Pistachio-Crusted Red Snapper with Pistachio Oil and Spinach 189
0
Poached Lobster 230
0
Poached Lobster in Court Bouillon with Butter Sauce 231
0
Poached Lobster in Sweet Coriander-Orange Broth 233
0
Poached Lobster with Tamarind Sauce 237
0
Poached Pears with Chocolate Sauce 399
0
Poached Pears with Star Anise and Ginger Crème Anglaise 401
0
Potato Salad with Tomato Confit and Scallops 149
0
Poulet au Vinaigre (Chicken with Vinegar) 251
0
Provençal Halibut 170
0
Puff Pastry 64
0
Puff Pastry Pizza 65
0
Rabbit Chasseur 328
0
Rabbit Confit 332
0
Rabbit Pho 334
0
Rabbit with Mustard 329
0
Raspberry-Chile Sorbet 370
0
Red Snapper with Cream of Wheat-and-Buttermilk Sauce 188
0
Rice, Almond, and Apple Gazpacho 27
0
Rich Chicken Soup with Chestnuts and Mushroom Ravioli 12
0
Roast Chicken with Butter and Thyme 241
0
Roast Chicken with Ginger and Soy-Whiskey Glaze 242
0
Roast Chicken with Olive and Vanilla Sauce 245
0
Roast Chicken with Rôti d’Abat 243
0
Roast Chicken with Truffles 247
0
Roast Pork with Citrus Caramel 315
0
Roast Pork with Lardons 314
0
Roast Pork with Rosemary 312
0
Roast Pork with Vegetables 313
0
Roast Tomatoes Stuffed with Bitter Greens 113
0
Roast Tomatoes Stuffed with Lamb 117
0
Roast Tomatoes Stuffed with Shrimp 111
0
Roast Tomatoes with Tomato Confit and Basil Oil 118
0
Roast Vegetables with Red Pepper Oil 132
0
Roasted Alliums with Chive Oil 131
0
Roasted Almond Ice Cream 378
0
Roasted Butternut Squash Soup 17
0
Roasted Poached Pears with Red Wine Caramel 402
0
Rum-Raisin Fromage Blanc (or Yogurt) Sorbet 372
0
Saffron-Anchovy Mayonnaise 363
0
Salade Niçoise 42
0
Salmon Seviche with Green Peppercorns 203
0
Sautéed and Roasted Chicken with Natural Juices 250
0
Sautéed and Roasted Chicken with Vegetables and Lime 252
0
Sautéed Chicken Chunks with Eggplant 260
0
Sautéed Chicken Chunks with Harissa and Couscous 263
0
Sautéed Chicken Chunks with Onions 259
0
Sautéed Mushrooms 151
0
Sautéed Red Snapper with Potato Crust 186
0
Sautéed Vegetables in their Own Broth 135
0
Sautéed Vegetables with Beans and Pistou 137
0
Sautéed Vegetables with Beans, Clams, and Herbs 138
0
Sautéed Vegetables with Ham 136
0
Sautéed Vegetables with Orzo, Monkfish, and Red Pepper Relish 140
0
Scallop Seviche with Citrus 200
0
Scallops with Ginger-Lemongrass Beurre Noisette 195
0
Scrambled Eggs with Cream Cheese, Smoked Salmon, and Sorrel 51
0
Scrambled Eggs with Crispy Potatoes and Prosciutto 52
0
Scrambled Eggs with Tomato and Basil 50
0
Sea Bass Fillets with Mushroom Beurre Noisette 196
0
Sea Bass Seviche 199
0
Short Ribs Braised in Red Wine 293
0
Short Ribs Braised with Chinese Flavors 298
0
Short Ribs Braised with Citrus 296
0
Short Ribs Braised with Mushrooms, Pearl Onions and Bacon 294
0
Shrimp Cocktail with Tomato Confit and Fresh Tomatoes 148
0
Shrimp Tempura 223
0
Shrimp Tempura Salad 226
0
Shrimp Tempura with Fast Mustard Sauce 224
0
Shrimp Tempura with Peppered Melon and Sesame Dressing 227
0
Shrimp with Spicy Beurre Noisette, Mango, and Tomato 194
0
Simple Mashed Potatoes 121
0
Simplest Tapenade 349
0
Skate with Sesame Beurre Noisette 193
0
Slow-Cooked Salmon with Crunchy Lemongrass 178
0
Slow-Cooked Salmon with Herbs, Mushrooms, and Tomato Fondue 180
0
Slow-Cooked Salmon with Horseradish 179
0
Slow-Cooked Salmon with Mussels and Coriander 182
0
Slow-Cooked Salmon with Parsley and Capers 177
0
Smoked Roast Pork with Cabbage 316
0
Soft-Boiled Sauce Tartare 365
0
Spaetzle with Butter 95
0
Spaetzle with Pepper and Crisp Shallots 96
0
Spice-Rubbed Tenderloin Steaks 287
0
Spicy Salt 337
0
Squash-Spice Crème Brûlée Pie 386
0
Steak au Poivre with Mustard Sauce 276
0
Steak with Butter and Ginger Sauce 275
0
Steak with Four Celery Flavors and Eggless “Béarnaise” 280
0
Steak with Shallot and Lemon Compote 279
0
Steamed Sticky Rice 103
0
Stewed Short Ribs with Marrow Butter 300
0
Sticky Rice Salad with Scallions 104
0
Strawberry-Red Wine Sorbet 369
0
Sweet Ginger Roast Tomatoes 114
0
Sweet Sticky Rice with Coconut Milk and Mango 107
0
Tamarind Sorbet 371
0
Tapenade with Moroccan Spices 351
0
Tart Vaudoise 406
0
Tarte au Vin 412
0
Tarte Flambée 68
0
Tenderloin Steaks with Chicory Sauce 285
0
Tenderloin Steaks with Marrow Butter 290
0
Terrine of Lentils and Squab (or Cornish Hen) 165
0
Thai-Style Chicken Breasts in Foil 271
0
Thai-Style Grilled Shrimp on Lemongrass Skewers 219
0
Three-Fennel Halibut 173
0
Tomato Confit 143
0
Tomato Confit with Arugula and Zucchini 144
0
Tomato Confit with Crab Napoleon 146
0
Tomato-Melon Gazpacho 24
0
Traditional Tapenade 350
0
Truffle Vinaigrette 360
0
Tuna and Fennel Tart 213
0
Tuna and Vegetables in Rice Paper 207
0
Tuna Spring Rolls with Soybean Coulis 211
0
Tuna Tartare 206
0
Tuna Wrapped in Daikon 209
0
Tuna-Wasabi Tart 69
0
Twice-Steamed Sticky Rice with Chicken Curry 106
0
Ultra-Rich Dark Stock (Fond Riche) 6
0
Vanilla Crème Brûlée 382
0
Vanilla Ice Cream 376
0
Vanilla-Poached Pears 398
0

Publishers Information

About Simple to Spectacular

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

What happens when a four-star chef and a culinary minimalist decide to join forces to create something different? They invent a new style that adapts to every occasion and every level of cooking expertise. Simple to Spectacular introduces a unique concept developed by one of the world’s top chefs, Jean-Georges Vongerichten, and Mark Bittman, author of How to Cook Everything and the New York Times’s hugely popular column “The Minimalist.” Ever since their award-winning collaboration on Jean-Georges: Cooking at Home with a Four-Star Chef, the acclaimed duo has been cooking up a repertoire of new dishes that can be prepared in any of five progressively sophisticated ways.

Simple to Spectacular features a total of 250 recipes in 50 groups. Each group begins with a simple, elegant recipe--a few ingredients combined for maximum effect--followed by fully detailed, increasingly elaborate variations. For example, a recipe for Grilled Shrimp with Thyme and Lemon leads to Grilled Shrimp and Zucchini on Rosemary Skewers, Grilled Shrimp with Apple Ketchup, Thai-style Grilled Shrimp on Lemongrass Skewers, and Grilled Shrimp Balls with Cucumber and Yogurt. Every aspect of the meal is covered, from superb soups and salads to unforgettable side dishes, entrees, and desserts. In Simple to Spectacular, everything--from the basics to innovations by a four-star chef--is tailored for a quick Tuesday night dinner or an elegant weekend party.  And in the now-classic Vongerichten-Bittman style, all of the recipes can be made in the kitchen of any home cook. With 80 full-color photographs giving a mouthwatering view of the Simple-to-Spectacular transformations, readers and cooks will eagerly explore the possibilities.Jean-Georges Vongerichten (right) won the 1998 James Beard Award for Outstanding Chef and Best New Restaurant. His Manhattan restaurants include Vong, Jo Jo, The Mercer Kitchen, and Jean Georges, which earned a rare four-star rating from the New York Times.

In Simple to Spectacular, two titans of the food world have created a truly groundbreaking cookbook.  Here are 250 superb recipes arranged in a uniquely useful way: a basic recipe and four increasingly sophisticated variations, with each group (there are 50 groups in all) based on a given technique.  This ingenious organization enables cooks of all levels of expertise to understand how a recipe is created and to re-create the brilliantly simple recipes and dazzling variations from one of our best food writers and home cooks teamed with one of America’s greatest chefs.

(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