Simplifying traditional French cooking with the use of five basic building blocks, the chef at New York's Restaurant Lafayette offers more than two hundred simple and original recipes

Simple Cuisine: The Easy, New Approach to Four-Star Cooking

Jean-Georges Vongerichten

Cookbooks, Food & Wine

Prentice Hall Direct

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 flavorful 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.

Jean-Georges: Cooking at Home with a Four-Star Chef

Mark Bittman

Cooking Methods

Broadway Books

The United States media has managed to convince everyone that its gastronomy is founded principally on fast food. However, the culinary history of the United States has evolved in a similar manner to that witnessed in other countries. Once again, its style of cooking relies heavily on the contributions made by other cultures that have adapted to the "land of opportunity". Even hamburgers and hot dogs, the most typical examples of the popular diet, came to the United States from Europe. Furthermore, American cuisine boasts an unequalled ability to adapt to new influences, a trend that it maintains today in big cities or states like California, the cradle of experimental cuisine and land of the best wines in the country.

World Cuisine United States of America (World Cuisine, 4)

David Bouley

World Cuisine

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Books by Jean-Georges Vongerichten