Home Cooking with Jean-Georges
My Favorite Simple Recipes: A Cookbook
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- USD 10.99
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- USD 10.99
Descripción editorial
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.
PUBLISHERS WEEKLY
Acclaimed chef Vongerichten celebrates simplicity in this appetizing and personal collection. After years of working 18-hour days six days a week, Vongerichten buys a weekend country home and rediscovers the joys of unfussy cooking. He shares recipes for the meals he and his family enjoy in this pleasingly accessible volume. Chicken liver and pancetta crostini, swiss chard braised in shiitake butter, shortbread are among the recipes that cover salads, fish and seafood, meat, desserts, and brunch. All focus on flavor yet rely on a minimal number of ingredients that don't take a lot of time and effort to prepare, such as fettuccine with Meyer lemon cream and sausage and kale pizza. Several contributions come from close friends and family members including wife Marja's mac 'n' cheese, son Cedric's grilled beef tenderloin, and close friend Dan's Thanksgiving turkey. Side dishes shine especially bright and are tempting enough to eat as a main course, particularly his pan-roasted green beans with golden almonds, buttered asparagus with lemon and parmesan, and braised endive with ham and Gruy re. Numerous dishes hark back to Vongerichten's Alsa tian roots, including warm Alsatian potato salad and choucroute. Dotted with culinary reminiscences both personal and professional, this book shows Vonge richt en at his simple best and offers his many fans the opportunity to cook and enjoy his favorite meals without being chained to the kitchen for hours.
