ISBN-10:
0028609913
ISBN-13:
9780028609911
Pub. Date:
11/03/1998
Publisher:
Wiley, John & Sons, Incorporated
Simple Cuisine: Easy Recipes for Four-Star Food / Edition 1

Simple Cuisine: Easy Recipes for Four-Star Food / Edition 1

by Jean-Georges Vongerichten

Paperback

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Overview

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

Product Details

ISBN-13: 9780028609911
Publisher: Wiley, John & Sons, Incorporated
Publication date: 11/03/1998
Edition description: Reissue
Pages: 240
Product dimensions: 7.34(w) x 9.10(h) x 0.59(d)

About the Author

Jean-Georges Vongerichten, a native of Alsace, studied under such culinary masters as Paul Bocuse, Paul Haeberlin, and Louis Outhier. He further honed his cooking skills in Bangkok, Singapore, and London before becoming an acclaimed chef at Restaurant Lafayette in New York City. He owns restaurants in London and New York, including Jean-Georges, awarded four stars by The New York Times.

Table of Contents

Introduction.

Building Block Juices.

Building Block Vinaigrettes.

Building Block Flavored Oils.

Building Block Vegetable Broths.

Simple Sautés and Steamed Dishes.

Phyllo.

Foi Gras.

On an Asian Note.

Potatoes, Cheese, and Other Indulgences.

Fruits, Sorbets, Ice Creams, and Sweets.

An American Accent.

Thirty-Minute Minus and Menus for Special Occasions.

Pantry Basics and Uncommon Garnishes.

Cross-Reference of Juices, Vinaigrettes, Oils, and Broths.

Index.

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