What happens when a four-star chef and a culinary minimalistdecide to join forces to create something different? They invent anew style that adapts to every occasion and every level of cookingexpertise. Simple to Spectacular introduces a unique conceptdeveloped by one of the world's top chefs, Jean-GeorgesVongerichten, and Mark Bittman, author of How to Cook Everythingand 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 beencooking up a repertoire of new dishes that can be prepared in anyof five progressively sophisticated ways. Simple to Spectacular features a total of 250 recipes in 50groups. Each group begins with a simple, elegant recipe--a fewingredients combined for maximum effect--followed by fullydetailed, increasingly elaborate variations. For example, a recipefor Grilled Shrimp with Thyme and Lemon leads to Grilled Shrimp andZucchini on Rosemary Skewers, G
Jean-Georges Vongerichten, chef and owner of 18 restaurantsaround the world, pioneered Asian-fusion cuisine and cooks thisfood better than anyone on the planet. In Asian Flavors ofJean-Georges, he presents dozens of recipes for reproducing thedishes that have made his restaurants--Vong, Spice Market, and66--the hottest dining destinations in New York City. Jean-Georges began his love affair with Asian food when he becamethe chef de cuisine at the renowned Oriental Hotel in Bangkok atthe age of twenty-three. His trips to the markets of Bangkoksparked a lifelong obsession with ingredients like ginger,lemongrass, curry pastes and powders, and all kinds of exoticfruits and vegetables. In 1992, when he came to New York to cook atLafayette in the Drake Hotel, he was the first to combine theflavors of Thailand with French technique. The restaurant was asensation, immediately earning four stars from the New York Times,and launching his dazzling career in the United States. In 1997, he opened an out
From "a great teacher and truly a master technician" (JuliaChild), a new cookbook full of faster-than-ever food, includingdozens of elegant "minute" recipes Jacques Pepin Fast Food My Waywas an immediate sensation, captivating cooks and critics, whocalled it "fabulous," "chic," and "elegant." Now America's firstand most enduring celebrity chef does himself one better, withrecipes that are faster, fresher, and easier than ever. OnlyJacques could have come up with dishes so innovative anduncomplicated. "Minute recipes": Nearly no-cook recipes fit forcompany: Cured Salmon Morsels, Glazed Sausage Bits Smashingappetizers: Scallop Pancakes, zipped together in a blender (10minutes) Almost instant soups: Creamy Leek and Mushroom Soup (7minutes) Fast, festive dinners: Stuffed Pork Fillet on GrapeTomatoes (18 minutes) Stunning desserts: Mini Almond Cakes inRaspberry Sauce (15 minutes)
