Jean-Georges: Cooking at Home with a Four-Star Chef by Jean-Georges Vongerichten and Mark Bittman

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Notes about this book

  • debkellie on August 07, 2013

    This book was also published in Australia: exactly the same content & book order 'Simple Good Food: Fusion Flavours to cook at home from a four star chef'. (1999, New Holland).

  • memagee on January 14, 2010

    I worked for Jean George and he is an inspiration. Full of energy and creativity.

Notes about Recipes in this book

  • Broiled chicken breast with cloves

    • ashallen on October 15, 2019

      This was delicious and amazingly intricately flavored considering how simple the recipe is. Stud chicken breasts with cloves, rest overnight, pour cream over them, broil - that's it. The broiler browns both the cream and the chicken a bit, adding more complexity. Even my clove-averse husband liked it (once cloves were removed after cooking!). My cloves were older - I haven't tried really fresh ones yet and might reduce the number if too intense. My chicken breasts were much larger than those specified in the recipe - I halved and pounded them to an even thickness for more even cooking. Despite this, the chicken still took longer than 3-4 minutes per side to cook through (they were only 130F at that point...) - more like 5-6 minutes. They cook quickly, though, so a close eye on them is a good thing! I think ultra-pasteurized cream might have a tendency to break/curdle under the broiler whereas pasteurized cream reduces smoothly - need to check that again.

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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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