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

by Jean-georges Vongerichten, Mark Bittman

Crown Publishing Group | October 10, 2000 | Hardcover

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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.

Format: Hardcover

Dimensions: 432 pages, 9.99 × 8.07 × 1.22 in

Published: October 10, 2000

Publisher: Crown Publishing Group

The following ISBNs are associated with this title:

ISBN - 10: 0767903609

ISBN - 13: 9780767903608

Found in: Entertaining

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

by Jean-georges Vongerichten, Mark Bittman

Format: Hardcover

Dimensions: 432 pages, 9.99 × 8.07 × 1.22 in

Published: October 10, 2000

Publisher: Crown Publishing Group

The following ISBNs are associated with this title:

ISBN - 10: 0767903609

ISBN - 13: 9780767903608

Read from the Book

SOUPS CHICKEN STOCK STOCKS are said to be the fond --foundation--of great cuisine, but they are really more than that. Once made, they are among the best flavor enhancers, a wonderful addition to countless dishes. We rely primarily on the first two given here. The first of these is traditional chicken stock, a combination of chicken and vegetables that is simmered for just about an hour. Most people think stock takes forever, but it need not, and, as Jean-Georges says, "The best stock tastes of meat, not bones. Shorter cooking times, with lots of meat and not many bones, produces the best stock." The other is jus rôti , a dark stock of intensely roasted chicken and vegetables, which, when reduced, makes a fine sauce. We use it throughout the book, and I recommend that you try making it at least once; you will understand why we like it so much. From there, we offer an Asian-flavored stock, great as a basis for Asian-style soups and stews, as you might expect; a super-enriched jus rôti, which needs only a few noodles or vegetables to become a meal; and consommé, a nearly forgotten classic that looks like chicken broth and tastes like . . . heaven. Keys to Success We prefer chicken wings. They have the right balance of gelatin and meat and produce a full-bodied, rich stock quickly. They''re also easy to handle. But you can use any chicken parts you like, as long as you include meat and bones, not just bones. All of these recipes can be multiplied as desi
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From the Publisher

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.

From the Jacket

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 thepossibilities.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.

About the Author

Mark Bittman (left) has won IACP Julia Child Awards for his books Fish and How to Cook Everything, which has sold more than 400,000 copies. He is also the author of The Minimalist Cooks at Home, based on "The Minimalist" column he writes for the New York Times.

Vongerichten and Bittman are coauthors of the James Beard Award-winning Jean-Georges: Cooking at Home with a Four-Star Chef (Broadway Books, 1998).

From Our Editors

 

This cookbook is like no other ever written. The world-renowned master chef Jean Georges Vongerichten teams up with New York Times culinary columnist Mark Bittman for Simple to Spectacular to offer readers some tasty new ideas on some tried and tested dishes. The cookbook features more than 250 recipes in over 50 groups. Every group begins with a simple, stylish recipe with just a few ingredients. From there, the recipe is fully detailed and becomes increasingly more elaborate as different dishes are extrapolated. Using their shrimp dishes as an example: Grilled Shrimp with Thyme and Lemon leads to Grilled Shrimp and Zucchini on Rosemary Skewers, leads to Grilled Shrimp with Apple Ketchup, Thai-style Grilled Shrimp on Lemongrass Skewers, and Grilled Shrimp Balls with Cucumber and Yogurt – you get the idea. All aspects of each meal is covered, from soups and salads to amazing side dishes, entrees, and desserts. With 80 full-color photographs this guide will provide a host of ideas for any meal.

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