Jean-Georges: Cooking at Home with a Four-Star Chef by Jean-Georges Vongerichten and Mark Bittman
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Potato "ravioli" (page 4)
from Jean-Georges: Cooking at Home with a Four-Star Chef Jean-Georges by Jean-Georges Vongerichten and Mark Bittman
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Leek terrine (page 6)
from Jean-Georges: Cooking at Home with a Four-Star Chef Jean-Georges by Jean-Georges Vongerichten and Mark Bittman
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Leek and potato tarts (page 10)
from Jean-Georges: Cooking at Home with a Four-Star Chef Jean-Georges by Jean-Georges Vongerichten and Mark Bittman
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Swiss chard timbales (page 12)
from Jean-Georges: Cooking at Home with a Four-Star Chef Jean-Georges by Jean-Georges Vongerichten and Mark Bittman
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Crab spring rolls (page 16)
from Jean-Georges: Cooking at Home with a Four-Star Chef Jean-Georges by Jean-Georges Vongerichten and Mark Bittman
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Shrimp satay (page 17)
from Jean-Georges: Cooking at Home with a Four-Star Chef Jean-Georges by Jean-Georges Vongerichten and Mark Bittman
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Garlic soup (page 26)
from Jean-Georges: Cooking at Home with a Four-Star Chef Jean-Georges by Jean-Georges Vongerichten and Mark Bittman
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Fresh pea soup (page 30)
from Jean-Georges: Cooking at Home with a Four-Star Chef Jean-Georges by Jean-Georges Vongerichten and Mark Bittman
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Pea soup with vegetables (page 31)
from Jean-Georges: Cooking at Home with a Four-Star Chef Jean-Georges by Jean-Georges Vongerichten and Mark Bittman
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Spicy cold cucumber soup (page 34)
from Jean-Georges: Cooking at Home with a Four-Star Chef Jean-Georges by Jean-Georges Vongerichten and Mark Bittman
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Notes about this book
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- ISBN 10 076790155X
- ISBN 13 9780767901550
- Published Dec 01 1998
- Format Hardcover
- Language English
- Countries United States
- Publisher Broadway Books (A Division of Bantam Doubleday Dell Publishing Group Inc)
- Imprint Broadway Books (A Division of Bantam Doubleday Dell Publishing Group Inc)
Publishers Text
Four stars from the New York Times. The James Beard Award for Best Chef in New York City. Named Chef of the Year by Esquire, New York Magazine and Time Out New York.
The cooking of Jean-Georges Vongerichten is sophisticated yet uncomplicated, hinting French and Asian influences yet entirely original and has earned raves and accolades from every quarter. Why Because Vongerichten has invented a culinary style that is highly creative but uses few ingredients, intensely flavorful but remarkably simple. Now, Jean-Georges brings the phenomenal cuisine of his restaurants Vong, JoJo and Jean-Georges to the home kitchen at last.
With readily accessible recipes using supermarket ingredients, Jean-Georges contains no mile-long lists of instructions, and many of the recipes take less than 30 minutes to prepare. Yielding maximum flavor with a minimalists touch for 150 no-fuss dishes you'll even want to make on weeknights, Jean-Georges is this season's most revolutionary cookbook. Julia Child Award Finalist
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