Jean-Georges
Cooking at Home with a Four-Star Chef
Mehr zum Buch
Jean-Georges Vongerichten's cooking is sophisticated yet uncomplicated, blending French and Asian influences into an original culinary style that is both creative and intensely flavorful, using few ingredients. Now, with coauthor Mark Bittman, he brings this extraordinary cuisine to home kitchens. The recipes feature straightforward instructions, utilize readily available ingredients, and many can be prepared in thirty minutes or less. Some are inspired by dishes from Vongerichten's acclaimed restaurants—Jean Georges, Vong, and JoJo. Highlights include Fennel and Apple Salad with Juniper, 10-minute Green Gazpacho, and Warm, Soft Chocolate Cake. Signature dishes are made accessible for home cooks, such as Scallops and Cauliflower with Caper-Raisin Sauce and Chicken Soup with Coconut Milk and Lemongrass. For quick midweek meals, try Savoy Slaw with Citrus, Ginger, and Mustard or Dill-Stuffed Shrimp with Baked Lemon. For weekend gatherings, start with Beet and Ginger Salad, follow with Gently Cooked Salmon with Mashed Potatoes, and impress guests with Apple Confit. This long-awaited cookbook transforms your kitchen into a four-star restaurant with inspired recipes and innovative techniques.
Buchkauf
Jean-Georges, Quentin Bacon, Mark Bittman, Jean-Georges Vongerichten
- Sprache
- Erscheinungsdatum
- 1998
- Einband
- (Hardcover),
- Buchzustand
- Gebraucht - Gut
- Preis
- € 6,49
Keiner hat bisher bewertet.
- Titel
- Jean-Georges
- Untertitel
- Cooking at Home with a Four-Star Chef
- Sprache
- Englisch
- Autor*innen
- Quentin Bacon, Mark Bittman, Jean-Georges Vongerichten
- Verlag
- Broadway Books
- Erscheinungsdatum
- 1998
- Einband
- Hardcover
- Seitenzahl
- 224
- ISBN10
- 076790155X
- ISBN13
- 9780767901550
- Reihe
- Kategorien
- Schlagwörter
- Kochbücher, USA, Essen
- Beschreibung
- Jean-Georges Vongerichten's cooking is sophisticated yet uncomplicated, blending French and Asian influences into an original culinary style that is both creative and intensely flavorful, using few ingredients. Now, with coauthor Mark Bittman, he brings this extraordinary cuisine to home kitchens. The recipes feature straightforward instructions, utilize readily available ingredients, and many can be prepared in thirty minutes or less. Some are inspired by dishes from Vongerichten's acclaimed restaurants—Jean Georges, Vong, and JoJo. Highlights include Fennel and Apple Salad with Juniper, 10-minute Green Gazpacho, and Warm, Soft Chocolate Cake. Signature dishes are made accessible for home cooks, such as Scallops and Cauliflower with Caper-Raisin Sauce and Chicken Soup with Coconut Milk and Lemongrass. For quick midweek meals, try Savoy Slaw with Citrus, Ginger, and Mustard or Dill-Stuffed Shrimp with Baked Lemon. For weekend gatherings, start with Beet and Ginger Salad, follow with Gently Cooked Salmon with Mashed Potatoes, and impress guests with Apple Confit. This long-awaited cookbook transforms your kitchen into a four-star restaurant with inspired recipes and innovative techniques.