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

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

by Jean-Georges Vongerichten and Mark Bittman


Rooted in his upbringing in the Alsace region of France, Jean-Georges Vongerichten's cooking combines classical French cuisine with Asian influences. In this book, published in the same year that he was crowned Best Chef in America by the James Beard Foundation, Vongerichten collaborates with food writer Mark Bittman to offer recipes for restaurant-quality dishes which are nevertheless simple enought to be practical for any home cook.

from the publisher

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.

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Original Publisher
Clarkson Potter
Date of publication

Recommended by

Carolyn Jung

Food and wine writer

A chef-y book that home-cooks can actually cook from. The recipes work, enlighten, and teach that restaurant flair and flavor don't always have to mean complicated and intimidating.

David Rockwell

Founder and President, Rockwell Group