Simple Good Food: Fusion Flavours to Cook at Home with a Four-Star Chef by Jean-Georges Vongerichten and Mark Bittman

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  • Tomato towers with basil

    from Simple Good Food: Fusion Flavours to Cook at Home with a Four-Star Chef Simple Good Food by Jean-Georges Vongerichten and Mark Bittman

    • Categories: Appetizers / starters; Vegan; Vegetarian
    • Ingredients: tomatoes; sherry vinegar; basil; black peppercorns
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  • Steamed chanterelles with shallots and sprouts

    from Simple Good Food: Fusion Flavours to Cook at Home with a Four-Star Chef Simple Good Food by Jean-Georges Vongerichten and Mark Bittman

    • Categories: Appetizers / starters; Vegan; Vegetarian
    • Ingredients: chanterelle mushrooms; shallots; salad greens; chives; lemons; alfalfa sprouts; black peppercorns
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  • Potato "ravioli"

    from Simple Good Food: Fusion Flavours to Cook at Home with a Four-Star Chef Simple Good Food by Jean-Georges Vongerichten and Mark Bittman

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  • Leek terrine

    from Simple Good Food: Fusion Flavours to Cook at Home with a Four-Star Chef Simple Good Food by Jean-Georges Vongerichten and Mark Bittman

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  • Mushroom tarts with onions and walnuts

    from Simple Good Food: Fusion Flavours to Cook at Home with a Four-Star Chef Simple Good Food by Jean-Georges Vongerichten and Mark Bittman

    • Categories: Pies, tarts & pastries; Appetizers / starters; Vegetarian
    • Ingredients: walnuts; onions; porcini mushrooms; all-purpose flour; butter; garlic; black peppercorns
    show

  • Leek and potato tarts

    from Simple Good Food: Fusion Flavours to Cook at Home with a Four-Star Chef Simple Good Food by Jean-Georges Vongerichten and Mark Bittman

    • Categories: Pies, tarts & pastries; Appetizers / starters; Cooking ahead; Vegetarian
    • Ingredients: all-purpose flour; leeks; nutmeg; Parmesan cheese; baking potatoes; milk; double cream
    • Accompaniments: Fennel and apple salad with juniper
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  • Swiss chard timbales

    from Simple Good Food: Fusion Flavours to Cook at Home with a Four-Star Chef Simple Good Food by Jean-Georges Vongerichten and Mark Bittman

    • Categories: Appetizers / starters; Cooking ahead; Vegetarian
    • Ingredients: Swiss chard; Parmesan cheese; nutmeg; lemons; cream; egg yolks; black peppercorns
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  • Quiche of chicken livers and mushrooms

    from Simple Good Food: Fusion Flavours to Cook at Home with a Four-Star Chef Simple Good Food by Jean-Georges Vongerichten and Mark Bittman

    • Categories: Pies, tarts & pastries; Appetizers / starters
    • Ingredients: chicken livers; shallots; chanterelle mushrooms; nutmeg; chives; Parmesan cheese; butter; whipping cream; plain flour; egg yolks; eggs; black peppercorns
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  • Rice paper rolls of shrimp and herbs

    from Simple Good Food: Fusion Flavours to Cook at Home with a Four-Star Chef Simple Good Food by Jean-Georges Vongerichten and Mark Bittman

    • Categories: Dips, spreads & salsas; Sandwiches & burgers; Sauces, general; Appetizers / starters; Cooking ahead; Asian
    • Ingredients: shrimp; rice papers; carrots; mint; limes; fresh ginger; rice vermicelli noodles; pickling cucumbers; nam pla; coriander sprigs; spring onions; chillies
    • Accompaniments: 5-minute dipping sauce
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  • Crab spring rolls

    from Simple Good Food: Fusion Flavours to Cook at Home with a Four-Star Chef Simple Good Food by Jean-Georges Vongerichten and Mark Bittman

    • Categories: Quick / easy; Sandwiches & burgers; Appetizers / starters; Cooking ahead; Asian
    • Ingredients: crabmeat; mayonnaise; egg roll wrappers; mint; egg yolks; coriander leaves; iceberg lettuce
    • Accompaniments: Tamarind dipping sauce; 5-minute dipping sauce
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  • Shrimp satay

    from Simple Good Food: Fusion Flavours to Cook at Home with a Four-Star Chef Simple Good Food by Jean-Georges Vongerichten and Mark Bittman

    • Categories: Curry; Appetizers / starters; Asian
    • Ingredients: shrimp; curry paste; ground cayenne pepper; breadcrumbs; nam pla; limes
    • Accompaniments: Oyster sauce; Sweet-and-sour sauce
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  • Sautéed shrimp with orange dust

    from Simple Good Food: Fusion Flavours to Cook at Home with a Four-Star Chef Simple Good Food by Jean-Georges Vongerichten and Mark Bittman

    • Categories: Spice / herb blends & rubs; Appetizers / starters
    • Ingredients: onions; shrimp; ground cayenne pepper; arugula; basil; oranges; dry white wine; globe artichokes; black peppercorns; lemons; butter
    • Accompaniments: Cold basil sauce for fish
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  • Tuna skewered with lemongrass

    from Simple Good Food: Fusion Flavours to Cook at Home with a Four-Star Chef Simple Good Food by Jean-Georges Vongerichten and Mark Bittman

    • Categories: Sauces for fish; Grills & BBQ; Appetizers / starters; Picnics & outdoors; Asian
    • Ingredients: lemongrass; limes; nam pla; sashimi grade tuna; black peppercorns; chillies
    • Accompaniments: Red cabbage and watercress salad
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  • Seared tuna with Szechwan peppercorns

    from Simple Good Food: Fusion Flavours to Cook at Home with a Four-Star Chef Simple Good Food by Jean-Georges Vongerichten and Mark Bittman

    • Categories: Dips, spreads & salsas; Sauces for fish; Main course; Appetizers / starters
    • Ingredients: soy sauce; shallots; fresh ginger; mesclun; Szechwan peppercorns; Dijon mustard; lemons; sashimi grade tuna; black peppercorns
    show

  • Salmon and grapefruit in cucumber milk

    from Simple Good Food: Fusion Flavours to Cook at Home with a Four-Star Chef Simple Good Food by Jean-Georges Vongerichten and Mark Bittman

    • Categories: Sauces for fish; Appetizers / starters; Main course
    • Ingredients: mint; yogurt; ground cayenne pepper; salmon fillets; shallots; spinach; limes; waxy potatoes; English cucumbers; milk; pink grapefruits; green finger chillies; white vinegar; fish sauce; butter; coriander leaves
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  • Fresh ginger ale with lemongrass

    from Simple Good Food: Fusion Flavours to Cook at Home with a Four-Star Chef Simple Good Food by Jean-Georges Vongerichten and Mark Bittman

    • Categories: Beverages / drinks (no-alcohol); Cooking ahead; Cooking for a crowd
    • Ingredients: fresh ginger; lemongrass; sugar; limes; soda water; chillies
    show

  • Garlic soup

    from Simple Good Food: Fusion Flavours to Cook at Home with a Four-Star Chef Simple Good Food by Jean-Georges Vongerichten and Mark Bittman

    • Categories: Soups; Cooking ahead
    • Ingredients: garlic; thyme; onions; chicken stock; Champagne vinegar; eggs
    show

  • Mushroom soup with greens

    from Simple Good Food: Fusion Flavours to Cook at Home with a Four-Star Chef Simple Good Food by Jean-Georges Vongerichten and Mark Bittman

    • Categories: Soups; Vegetarian
    • Ingredients: button mushrooms; shiitake mushrooms; shallots; garlic; thyme; peas; hazelnut oil; soy sauce; Port wine; salad greens; breadcrumbs; butter; black peppercorns
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  • Parsley soup with mixed mushrooms

    from Simple Good Food: Fusion Flavours to Cook at Home with a Four-Star Chef Simple Good Food by Jean-Georges Vongerichten and Mark Bittman

    • Categories: Soups; Winter
    • Ingredients: thyme; onions; leeks; parsley; parsnips; button mushrooms; porcini mushrooms; shallots; chicken stock; butter; black peppercorns
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  • Creamy butternut squash soup

    from Simple Good Food: Fusion Flavours to Cook at Home with a Four-Star Chef Simple Good Food by Jean-Georges Vongerichten and Mark Bittman

    • Categories: Soups; Cooking ahead; Fall / autumn; Summer
    • Ingredients: butternut squash; sour cream; ground cayenne pepper; chives; chicken stock; butter; black peppercorns
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  • Fresh pea soup

    from Simple Good Food: Fusion Flavours to Cook at Home with a Four-Star Chef Simple Good Food by Jean-Georges Vongerichten and Mark Bittman

    • Categories: Soups; Cooking ahead
    • Ingredients: garlic; butter; onions; leeks; thyme; chicken stock; crusty bread; fresh peas in pods
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  • Pea soup with vegetables

    from Simple Good Food: Fusion Flavours to Cook at Home with a Four-Star Chef Simple Good Food by Jean-Georges Vongerichten and Mark Bittman

    • Categories: Soups; Cooking ahead
    • Ingredients: garlic; butter; onions; leeks; thyme; chicken stock; crusty bread; fresh peas in pods; celery root
    show

  • Chicken soup with coconut milk and lemongrass

    from Simple Good Food: Fusion Flavours to Cook at Home with a Four-Star Chef Simple Good Food by Jean-Georges Vongerichten and Mark Bittman

    • Categories: Soups; Cooking ahead; Thai
    • Ingredients: lemongrass; chicken breasts; shiitake mushrooms; coconut milk; limes; onions; garlic; Thai red curry paste; galangal; chicken stock; nam pla; lime leaves; coriander leaves; spring onions
    • Accompaniments: Sticky rice steamed in banana leaves
    show

  • Cold tomato soup with cucumber and cantaloupe

    from Simple Good Food: Fusion Flavours to Cook at Home with a Four-Star Chef Simple Good Food by Jean-Georges Vongerichten and Mark Bittman

    • Categories: Quick / easy; Soups; Cooking ahead; Summer; Spanish; Vegan; Vegetarian
    • Ingredients: tomatoes; garlic; basil; cucumbers; cantaloupes; watermelons; honeydew melons; black peppercorns
    show

  • Spicy cold cucumber soup

    from Simple Good Food: Fusion Flavours to Cook at Home with a Four-Star Chef Simple Good Food by Jean-Georges Vongerichten and Mark Bittman

    • Categories: Soups; Cooking ahead; Summer
    • Ingredients: limes; mint; English cucumbers; chillies; coriander leaves; Thai fish sauce
    show

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Notes about Recipes in this book

  • Halibut en papillote

    • Aylish on September 16, 2011

      added garlic and ginger, 1 small clove and 3/4 teaspoon to butter before adding

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  • ISBN 10 1856263436
  • ISBN 13 9781856263436
  • Published Oct 07 1999
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Cathie

Publishers Text

The cooking of Jean-Georges Vongerichten--sophisticated yet startlingly uncomplicated, hinting at French and Asian influences yet entirely original--has earned endless raves and accolades from every quarter.  Why?  Because Vongerichten has invented a culinary style that is highly creative and intensely flavourful but uses few ingredients and is remarkably simple.

Now, Jean-Georges, with award-winning coauthor Mark Bittman, brings this extraordinary cuisine to the home kitchen. There are no mile-long lists of instructions, the recipes use readily available ingredients, and many can be prepared in thirty minutes or less. Some of the recipes are taken directly from the kitchens of Vongerichten's three restaurants--Jean Georges, Vong, and JoJo. They not only sound simple but are simple--and irresistible. Fennel and Apple Salad with Juniper. 10-minute Green Gazpacho. Sautéed Chicken with Green Olives and Cilantro. Warm, Soft Chocolate Cake.

Jean-Georges's signature dishes are all here and made easy for the home cook. Scallops and Cauliflower with Caper-Raisin Sauce. Chicken Soup with Coconut Milk and Lemongrass. Salmon and Potato Crisps. Looking for simple, midweek fare? Try the quickly-put-together Savoy Slaw with Citrus, Ginger, and Mustard and the Dill-Stuffed Shrimp with Baked Lemon. For weekend entertaining, start with Beet and Ginger Salad, move on to the Gently Cooked Salmon with Mashed Potatoes, and dazzle your guests with the spectacular Apple Confit.

This long-awaited cookbook makes it easy to turn your kitchen into a four-star restaurant. All it takes is the inspired recipes and innovative techniques of Jean-Georges.

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