Meat

Appears in

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

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

About

© 1998 Jean-Georges Vongerichten. All rights reserved.

In this section

Beef with Ginger

Steak with Red Wine Reduction and Carrot Puree

Veal Chop’s with Pineapple Juice and Pine Nuts

Boneless Lamb with Mushroom Crust and Leek Puree

9-Spice Rack of Lamb with Cucumber Relish

Lamb Chops with Root Vegetables and Horseradish

Peanut-Crusted Ribs

Pork in Caramel Sauce

Baeckoffe of Pork

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