The Groundbreaking First Cookbook by America's Preeminent Four-Star Chef First published in 1990, Simple Cuisine has been declared a classic by such publications as The New York Times and Eating Well magazine. With simple, quick cooking techniques—steaming, sautéing, and stirfrying—and flavorful, low-fat sauces, Jean-Georges Vongerichten proves that robust restaurant tastes can easily be recreated by home cooks. More than 200 recipes, ranging from Sea Scallops with Garlic and Saffron Oil to Lamb with Artichokes and Olives, will delight with their robust flavors and simple preparations. More than 20 thirty-minute menus are collected here for when you need to quickly put together a dinner party. And when it's time to indulge, Jean-Georges serves up delectable sorbets, ice creams, and sweets. What's more, Simple Cuisine proves that fine dining at home doesn't need to take all day to prepare. Here, the complex sauces of classic French cuisine have been replaced with basic building blocks—vinaigrettes, flavored oils, extracted vegetable juices, and simmered vegetable broths—with the ultimate goal of enabling the home cook to prepare elegant food that is light and effortless. Haute cuisine does not need to be enjoyed only in a restaurant. With Simple Cuisine, Jean-Georges Vongerichten has proven that the exquisite flavors of four-star cooking can be enjoyed at home, without spending hours in the kitchen. Visit us online at www.mgr.com/cooking

Simple Cuisine: The cookbook that redefined healthful four-star cooking

Vongerichten, Jean-Georges

Cookbooks, Food & Wine

Macmillan

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.

Home Cooking with Jean-Georges: My Favorite Simple Recipes: A Cookbook

Ko, Genevieve

Cooking Methods

Clarkson/Potter

One of the most influential chef-restaurateurs of all time reflects on a career defined by surprising, delicious food.
From his first apprenticeship in France to his Michelin-starred restaurant empire, Jean-Georges Vongerichten’s cuisine is inspired by the freshest ingredients, the simplest techniques, and the drive to make the ordinary perfect. It all started at home.
Jean-Georges was born in Alsace in eastern France to a family in the coal business. He spent his childhood watching, mesmerized, as his mother produced elaborate lunches each day at 12:30 p.m. sharp and exquisite dinners at exactly 7:30 p.m. Served rich goose stew and tender roasted local vegetables, Vongerichten’s palate was forever transformed, and such were the origins of his culinary genius.
JGV is an invitation into the kitchen with a master chef. With humor and heart, Jean-Georges looks back on success and failure, sharing stories of cooking with legendary chefs Paul Bocuse and Louis Outhier, traveling in search of new and revelatory flavors, and building menus of his own in New York City, London, Singapore, Sao Paolo, and back in France. Every story is full of wisdom, conveyed with the magnanimity and precision that has made this chef a household name.
Anchoring this remarkable memoir are twelve recipes that have defined Jean-Georges's career: an egg caviar still on his menu forty years after his mentor taught him the simple preparation; shrimp satay with a wine-oyster reduction from his landmark Lafayette restaurant; a pea guacamole that had President Obama tweeting; and more.
Enlivened with his hand-drawn sketches and intimate photographs, JGV is a book for young chefs, as well as anyone who has ever stood at a stove and wondered what might be. 12 illustrations

JGV: A Life in 12 Recipes

Biographies & Memoirs

Professionals & Academics

W.W.Norton&Company

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.

Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication

BITTMAN, MARK

Jean-Georges Vongerichten, chef and owner of 18 restaurants around the world, pioneered Asian-fusion cuisine and cooks this food better than anyone on the planet. In Asian Flavors of Jean-Georges, he presents dozens of recipes for reproducing the dishes that have made his restaurants--Vong, Spice Market, and 66--the hottest dining destinations in New York City. Jean-Georges began his love affair with Asian food when he became the chef de cuisine at the renowned Oriental Hotel in Bangkok at the age of twenty-three. His trips to the markets of Bangkok sparked a lifelong obsession with ingredients like ginger, lemongrass, curry pastes and powders, and all kinds of exotic fruits and vegetables. In 1992, when he came to New York to cook at Lafayette in the Drake Hotel, he was the first to combine the flavors of Thailand with French technique. The restaurant was a sensation, immediately earning four stars from the New York Times, and launching his dazzling career in the United States. In 1997, he opened an outpost of Vong in Hong Kong and discovered the world of authentic and refined Chinese cooking and ingredients. As he says, “Every meal in Hong Kong contain[s] a thousand flavors.” He opened 66 in New York to showcase his newfound passion for the Chinese kitchen. And then in 2003 he opened Spice Market, his homage to Asian street food, after five years of research and extensive travels through Southeast Asia (documented in the photos in this book). Once again, he translated Asian cuisine through a French sensibility for American diners. Spice Market instantly became his most popular restaurant and remains one of New York’s most sought-after reservations. Now Jean-Georges has brought together the best of his pan-Asian recipes in one exciting cookbook. The recipes reflect Jean-Georges’s extraordinary talent for creating intensely flavorful dishes inspired by simple home cooking and street food. The secret is his subtle and surprising combinations, which, as in his restaurants, introduce Asian flavors to traditional Western-style dishes and cooking techniques. His special approach comes deliciously to life in such main courses as Grilled Chicken with Kumquat Lemongrass Dressing, Black Pepper Shrimp with “Sun-Dried” Pineapple, Cod with Malaysian Chili Sauce, and Lamb Shank Braised with Green Curry and Vegetables. Unusual side dishes include Steamed Spicy Eggplant and Coconut Sticky Rice. For dessert, there are treats like Chocolate and Vietnamese Coffee Tart or a Seasonal Fruit Plate with Lime-Spiced Salt. Each recipe is laid out in a clear, easy-to-follow style, and throughout the book invaluable tips are offered for streamlining preparation and cooking. From taste-tempting appetizers, soups, and salads, to irresistible fish, meat, poultry, and vegetable dishes, to special sauces and one-of-a-kind sweets, the recipes in Asian Flavors of Jean-Georges promise to make dining at home as exciting as an evening out at one of Jean-Georges's fabulous restaurants.

Asian Flavors of Jean-Georges: Featuring More Than 175 Recipes from Spice Market, Vong, and 66: A Cookbook

One of the most influential chef-restaurateurs of all time reflects on a career defined by surprising, delicious food.From his first apprenticeship in France to his Michelin-starred restaurant empire, Jean-Georges Vongerichten's cuisine is inspired by the freshest ingredients, the simplest techniques, and the drive to make the ordinary perfect. It all started at home.Jean-Georges was born in Alsace in Eastern France to a family in the coal business. He spent his childhood watching, mesmerized, as his mother produced elaborate lunches each day at 12:30 p.m. sharp and exquisite dinners at exactly 7:30 p.m. Served rich goose stew and tender roasted local vegetables, Vongerichten's palate was forever transformed, and such were the origins of his culinary genius.JGV is an invitation into the kitchen with a master chef. With humor and heart, Jean-Georges looks back on success and failure, sharing stories of cooking with legendary chefs Paul Bocuse and Louis Outhier, traveling in search of new and revelatory flavors, and building menus of his own in New York City, London, Singapore, Sao Paolo, and back in France. Every story is full of wisdom, conveyed with the magnanimity and precision that has made this chef a household name.Anchoring this remarkable memoir are 12 recipes that have defined Jean-Georges' career: an egg caviar still on his menu 40 years after his mentor taught him the simple preparation; shrimp satay with a wine-oyster reduction from his landmark Lafayette restaurant; a pea guacamole that had President Obama tweeting; and more.Enlivened with his hand-drawn sketches and intimate photographs, JGV is an audiobook for young chefs, as well as anyone who has ever stood at a stove and wondered what might be.

Ruhlman, Michael

Audible Studios on Brilliance Audio

See the best price to sell, buy, or rent books by Vongerichten, Jean-Georges. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Vongerichten, Jean-Georges

See the best price to sell, buy, or rent books by Vongerichten, Jean-Georges. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Simple Cuisine: The cookbook that redefined healthful four-star cooking

Home Cooking with Jean-Georges: My Favorite Simple Recipes: A Cookbook

JGV: A Life in 12 Recipes

Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication

Asian Flavors of Jean-Georges: Featuring More Than 175 Recipes from Spice Market, Vong, and 66: A Cookbook

JGV: A Life in 12 Recipes