Home Cooking With Jean-georges: My Favorite Simple Recipes by Jean-georges VongerichtenHome Cooking With Jean-georges: My Favorite Simple Recipes by Jean-georges Vongerichten

Home Cooking With Jean-georges: My Favorite Simple Recipes

byJean-georges Vongerichten, Genevieve Ko

Hardcover | November 1, 2011

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about

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.
Jean-Georges Vongerichten is one of the most influential chefs in the world, having single-handedly redefined haute French cuisine, lightening and refining it by adding select Asian accents. He is the chef-owner of dozens of restaurants in fourteen cities around the world. His flagship restaurant, Jean Georges, at New York’s Columbus C...
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Title:Home Cooking With Jean-georges: My Favorite Simple RecipesFormat:HardcoverDimensions:256 pages, 10.16 × 9.57 × 0.9 inPublished:November 1, 2011Publisher:Potter/Ten Speed/Harmony/RodaleLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:030771795X

ISBN - 13:9780307717955

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Reviews

Rated 3 out of 5 by from Good Book Good book but for me I am looking for a simpler cooking with a great taste
Date published: 2017-09-30
Rated 5 out of 5 by from Great book for learning how to use seasoning to make simple dishes spectacular This has been a great book, infused with flavours and seasonings unlike I have cooked with before. We were travelling to the Barbados Food, Wine and Rum Festival and had bought tickets to a dinner hosted by Jean-Georges. I expected I would meet him so thought I should know something about his cooking so started cooking from this book on Saturdays, a few weeks before our trip. Every recipe I tried got rave reviews from my family. I cook frequently and had what I thought were some 'keeper' recipes, but none have been as successful as these. He has a talent for combining contrasting flavours and using seasonings in a way I hadn't done before. As he told me "Season with your senses." We have tried the steak with Scotch Bonnet sauce, the short ribs, carrots with cumin, herbed potatoes, red snapper, and a fried rice recipe not in the book. My wife was very excited to find that it has a turkey recipe that we can use at Christmas. I like the 'basics' section that provides recipes for staples used by other recipes, and the 'pantry' section recommending important things to stock. Some of the ingredients have been hard to find or a little expensive for everyday use and I have substituted. I highly recommend this book, and when I have some time after Christmas will buy one of his others.
Date published: 2016-12-05

Editorial Reviews

“This is a terrific book, full of exactly the kinds of recipes I want from a master chef. There's no special equipment, no exotic ingredients, no long, elaborate preparations. Instead, there are creative, practical dishes that are well within the technical grasp of almost any cook.”
- Russ Parsons, Los Angeles Times