Home Cooking with Jean Georges

Filename: home-cooking-with-jean-georges.pdf
ISBN: 9780307953285
Release Date: 2011-11-15
Number of pages: 256
Author: Jean-Georges Vongerichten
Publisher: Clarkson Potter

Download and read online Home Cooking with Jean Georges in PDF and EPUB Join one of the world’s greatest chefs in his most personal book yet, as Jean-Georges Vongerichten shares his favorite casual recipes in Home Cooking with Jean-Georges. Though he helms a worldwide restaurant empire—with locations in New York, Las Vegas, London, Paris, and Shanghai—Jean-Georges counts his greatest joy in life as family first, then food. In Home Cooking with Jean-Georges, he brings readers into his weekend home, where he cooks simple, delicious dishes that leave him plenty of time to enjoy the company of friends and loved ones. A few years ago, Jean-Georges decided to give himself a gift that most of us take for granted: two-day weekends. He and his wife, Marja, and their family retreat to their country home in Waccabuc, New York. There, the renowned chef produces the masterful, fresh flavors for which he is known—but with little effort and few dishes to clean at the end. These quick, seasonal, Vongerichten-family favorites include: Crab Toasts with Sriracha Mayonnaise, Watermelon and Blue Cheese Salad, Herbed Sea Bass and Potatoes in Broth, Lamb Chops with Smoked Chile Glaze and Warm Fava Beans, Parmesan-Crusted Chicken, Fresh Corn Pudding Cake, Tarte Tatin, and Buttermilk Pancakes with Warm Berry Syrup. With 100 recipes and 100 color photographs—all taken at his country house—Home Cooking with Jean-Georges will inspire home cooks with fantastic accessible dishes to add to their repertoires. From the Hardcover edition.


Jean Georges

Filename: jean-georges.pdf
ISBN: 9780767901550
Release Date: 1998
Number of pages: 224
Author: Jean-Georges Vongerichten
Publisher: Broadway

Download and read online Jean Georges in PDF and EPUB A collection of gourmet recipes includes tomato confit, beet tartare, sauteed chicken with figs, spicy stir-fried corn, and chocolate souffle


Simple Cuisine

Filename: simple-cuisine.pdf
ISBN: 0028609913
Release Date: 1990
Number of pages: 228
Author: Jean-Georges Vongerichten
Publisher: John Wiley & Sons Incorporated

Download and read online Simple Cuisine in PDF and EPUB This classic cookbook, in a new affordable paperback edition, has been repackaged with a new design and new art. Simple Cuisine proves that gourmet cooking can be made easy enough for beginners by using Jean-Georges Vongerichten's simple and healthful methods of preparation, including steaming, quick sautes, and stir-frys. Two-color printing throughout.


Simple to Spectacular

Filename: simple-to-spectacular.pdf
ISBN: 0767903609
Release Date: 2000
Number of pages: 420
Author: Jean-Georges Vongerichten
Publisher: Clarkson Potter

Download and read online Simple to Spectacular in PDF and EPUB Begins with one simple recipe utilizing only a few ingredients and continues by presenting four increasingly complex and elaborate variations, featuring a total of 250 recipes for soups, salads, entrees, side dishes, and desserts.


Asian Flavors of Jean Georges

Filename: asian-flavors-of-jean-georges.pdf
ISBN: 9780767912730
Release Date: 2007
Number of pages: 290
Author: Jean-Georges Vongerichten
Publisher: Clarkson Potter

Download and read online Asian Flavors of Jean Georges in PDF and EPUB A new cookbook from the chef who pioneered Asian-fusion cuisine presents dozens of recipes for his signature dishes inspired by the street food and home cooking of Asia and blending Western-style dishes and cooking techniques with Asian flavors, including a host of tempting appetizers, soups, salads, fish, meat, poultry, vegetable, and dessert dishes. 50,000 first printing.


The Kimchi Chronicles

Filename: the-kimchi-chronicles.pdf
ISBN: 9781609611286
Release Date: 2011-08-02
Number of pages: 272
Author: Marja Vongerichten
Publisher: Rodale

Download and read online The Kimchi Chronicles in PDF and EPUB Long a favorite of in-the-know foodies, Korean cuisine is a hot food trend, with dishes like bibimbap and kimchi popping up on menus nationwide. In a PBS series, Marja Vongerichten and three-star Michelin chef Jean-Georges Vongerichten gave viewers an insider's look at Korea as they travel the country and experience its authentic flavors and cultural traditions. As the show's companion cookbook, The Kimchi Chronicles includes a recipe for every dish featured, explaining how they can be easily duplicated in an American kitchen. Chef Vongerichten also offers original dishes with a lighter, modern flair, showing how the flavors of the Korean table can be readily integrated into any meal. For lovers of Korean food, those eager to experiment in search of an accessible introduction to this intriguing cuisine, and readers who just want a little taste of culinary and cultural exploration outside the Western Hemisphere, The Kimchi Chronicles is sure to provide plenty of inspiration, information, and entertainment.


My Family Table

Filename: my-family-table.pdf
ISBN: 9781449418779
Release Date: 2011-11-01
Number of pages: 272
Author: John Besh
Publisher: Andrews McMeel Publishing

Download and read online My Family Table in PDF and EPUB Gourmand World Cookbook Awards 2012: USA Winner, Best Easy Recipes Book 2012 IACP Award Winner in the Children, Youth and Family category 2012 James Beard Award Nominee "Of the recently published books by gourmet chefs on home cooking (e.g., Jean-Georges Vongerichten's Home Cooking with Jean-Georges and Rick Tramonto's Steak with Friends), James Beard Award-winning Louisiana chef John Besh's latest is easily the most beautiful. This stunning volume is filled with intimate photographs of the Besh family in the kitchen, at the table, and outdoors with friends. Recipes like Risotto of Almost Anything and Whole Roasted Sole with Brown Butter reinforce Besh's Jamie Oliver-like argument that practical home cooking does not require reliance on processed products. Includes some excellent holiday recipes. Highly recommended." --Library Journal Renowned chef and James Beard award-winner John Besh invites us into his home and shows us how we can put good, fresh, healthy food on the table for our families every day. In My Family Table, the Iron Chef champion makes a case for the importance of home-cooked meals. "If I can help make a difference by cooking simply and sharing what I love to cook, I can possibly help us all use our passions and skills to make our lives better at almost every meal." From organizing your kitchen and stocking your pantry to demystifying fish cookery, John Besh shares his favorite recipes he cooks with his family every day. Master recipes Risotto of Almost Anything and Creamy Any Vegetable Soup show you how to make the food without worrying about having the right ingredients or mastering complicated techniques. Filled with mouthwatering photographs of each recipe as well as showing John in his kitchen with his wife and four sons, My Family Table captures the spontaneity, intimacy, and fun of home-cooking and will inspire the nation back to the family table.


Cooking with Love

Filename: cooking-with-love.pdf
ISBN: 9781451662207
Release Date: 2013-11-12
Number of pages: 336
Author: Carla Hall
Publisher: Simon and Schuster

Download and read online Cooking with Love in PDF and EPUB Collects one hundred twenty-five recipes that adapt favorite comfort foods for overall taste enhancement, including spicy carrot ginger soup, chicken pot pie and five-flavor pound cake.


The New Midwestern Table

Filename: the-new-midwestern-table.pdf
ISBN: 9780307954886
Release Date: 2013-09-24
Number of pages: 400
Author: Amy Thielen
Publisher: Clarkson Potter

Download and read online The New Midwestern Table in PDF and EPUB “The Midwest is rising,” writes Minnesota native Amy Thielen—and her engaging, keenly American debut cookbook, with 200 recipes that herald a revival in heartland cuisine, is delicious proof. Amy Thielen grew up in rural northern Minnesota, waiting in lines for potluck buffets amid loops of smoked sausages from her uncle’s meat market and in the company of women who could put up jelly without a recipe. She spent years cooking in some of New York City’s best restaurants, but it took moving home in 2008 for her to rediscover the wealth and diversity of the Midwestern table, and to witness its reinvention. The New Midwestern Table reveals all that she’s come to love—and learn—about the foods of her native Midwest, through updated classic recipes and numerous encounters with spirited home cooks and some of the region’s most passionate food producers. With 150 color photographs capturing these fresh-from-the-land dishes and the striking beauty of the terrain, this cookbook will cause any home cook to fall in love with the captivating flavors of the American heartland.


True Thai

Filename: true-thai.pdf
ISBN: 9780847846238
Release Date: 2015-09-29
Number of pages: 256
Author: Hong Thaimee
Publisher: Rizzoli Publications

Download and read online True Thai in PDF and EPUB Accessible and authentic, chef Hong Thaimee's first book shows readers how to bring the flavors of Thai comfort food home, sharing her favorite family dishes, classic Thai recipes, and Thai-American inspirations from her award-winning restaurant in New York City. Thai is one of the world's most popular cuisines, and chef Hong Thaimee serves the best Thai food in New York City, says The Village Voice. Now, in her first cookbook, she guides readers through the techniques and traditions of Thai comfort food, with family recipes and new takes on famous Thai dishes, including perfect Pad Thai, the Ultimate Green Curry, an Issan-style shabu-shabu party, and more. Hong provides a glossary of traditional Thai ingredients and staple condiments, illuminating a world of overlapping flavors both new and familiar. Armchair travelers and globe-trotting gourmands will thrill at the stunning photographs from the fields, beaches, markets, and streets of Thailand, while easy-to-follow recipes and helpful tips make this a perfect introduction to authentic, modern Thai cooking for adventurous beginners and more experienced cooks alike. Full of street-food snacks, fresh salads, vibrant stir-fries, savory curries, elegant seafood and rustic grilled recipes, old-school Thai classics, the most popular Thai-American dishes from her menu, and both traditional and new desserts, True Thai presents the best of Thai cuisine and culture from an expert guide.


Simple Good Food

Filename: simple-good-food.pdf
ISBN: 1856263436
Release Date: 1999
Number of pages: 224
Author: Jean-Georges Vongerichten
Publisher:

Download and read online Simple Good Food in PDF and EPUB


The Philippine Cookbook

Filename: the-philippine-cookbook.pdf
ISBN: 039951144X
Release Date: 1985
Number of pages: 256
Author: Reynaldo G. Alejandro
Publisher: Penguin

Download and read online The Philippine Cookbook in PDF and EPUB Surveys Philippine culture and its cuisine, describes the basic elements of Philippine cooking, and presents a variety of recipes--adapted for American kitchens--for creating uniquely Philippine dishes


Asian Flavors of Jean Georges

Filename: asian-flavors-of-jean-georges.pdf
ISBN: 9780307481696
Release Date: 2011-01-12
Number of pages: 304
Author: Jean-Georges Vongerichten
Publisher: Clarkson Potter

Download and read online Asian Flavors of Jean Georges in PDF and EPUB Jean-Georges Vongerichten, chef and owner of 18 restaurants around the world, pioneered Asian-fusion cuisine and cooks this food better than anyone on the planet. In Asian Flavors of Jean-Georges, he presents dozens of recipes for reproducing the dishes that have made his restaurants--Vong, Spice Market, and 66--the hottest dining destinations in New York City. Jean-Georges began his love affair with Asian food when he became the chef de cuisine at the renowned Oriental Hotel in Bangkok at the age of twenty-three. His trips to the markets of Bangkok sparked a lifelong obsession with ingredients like ginger, lemongrass, curry pastes and powders, and all kinds of exotic fruits and vegetables. In 1992, when he came to New York to cook at Lafayette in the Drake Hotel, he was the first to combine the flavors of Thailand with French technique. The restaurant was a sensation, immediately earning four stars from the New York Times, and launching his dazzling career in the United States. In 1997, he opened an outpost of Vong in Hong Kong and discovered the world of authentic and refined Chinese cooking and ingredients. As he says, “Every meal in Hong Kong contain[s] a thousand flavors.” He opened 66 in New York to showcase his newfound passion for the Chinese kitchen. And then in 2003 he opened Spice Market, his homage to Asian street food, after five years of research and extensive travels through Southeast Asia (documented in the photos in this book). Once again, he translated Asian cuisine through a French sensibility for American diners. Spice Market instantly became his most popular restaurant and remains one of New York’s most sought-after reservations. Now Jean-Georges has brought together the best of his pan-Asian recipes in one exciting cookbook. The recipes reflect Jean-Georges’s extraordinary talent for creating intensely flavorful dishes inspired by simple home cooking and street food. The secret is his subtle and surprising combinations, which, as in his restaurants, introduce Asian flavors to traditional Western-style dishes and cooking techniques. His special approach comes deliciously to life in such main courses as Grilled Chicken with Kumquat Lemongrass Dressing, Black Pepper Shrimp with “Sun-Dried” Pineapple, Cod with Malaysian Chili Sauce, and Lamb Shank Braised with Green Curry and Vegetables. Unusual side dishes include Steamed Spicy Eggplant and Coconut Sticky Rice. For dessert, there are treats like Chocolate and Vietnamese Coffee Tart or a Seasonal Fruit Plate with Lime-Spiced Salt. Each recipe is laid out in a clear, easy-to-follow style, and throughout the book invaluable tips are offered for streamlining preparation and cooking. From taste-tempting appetizers, soups, and salads, to irresistible fish, meat, poultry, and vegetable dishes, to special sauces and one-of-a-kind sweets, the recipes in Asian Flavors of Jean-Georges promise to make dining at home as exciting as an evening out at one of Jean-Georges's fabulous restaurants.


The Great American Slow Cooker Book

Filename: the-great-american-slow-cooker-book.pdf
ISBN: 9780385344678
Release Date: 2014-01-07
Number of pages: 512
Author: Bruce Weinstein
Publisher: Clarkson Potter

Download and read online The Great American Slow Cooker Book in PDF and EPUB The ultimate in slow-cooker books--with 500 recipes, each adapted for three sizes of appliance. From breakfast to soups, mains to grains, vegetables to desserts, this guide is the only book you'll ever need to master your slow cooker or crockpot. Millions of people are turning to slow cookers for their weeknight meals yet often can't find recipes that match their exact machine. Adapting recipes meant for a different-size cooker doesn't work--getting the right level of spice in your Vietnamese soup or keeping pulled pork tender requires having ingredients in the right proportion. But now, Bruce Weinstein and Mark Scarbrough have decoded slow cookers, and each of their recipes includes ingredient proportions for 2-3 quart, 4-5 quart, and 6-8 quart machines, guaranteeing a perfect fit no matter what machine you own. Each recipe is labeled for its level of difficulty and nutritional value, and they cover every kind of dish imaginable: delicious breakfast oatmeals, slow-braised meats, succulent vegetables, sweet jams and savory sauces, decadent desserts. This is the slow cooker book to end them all.


The Lee Bros Simple Fresh Southern

Filename: the-lee-bros-simple-fresh-southern.pdf
ISBN: 9780307885623
Release Date: 2010-10-20
Number of pages: 256
Author: Matt Lee
Publisher: Clarkson Potter

Download and read online The Lee Bros Simple Fresh Southern in PDF and EPUB From two South Carolina-bred brothers comes the ground-breaking cookbook for new Southern cooking: The Lee Bros. Simple, Fresh, Southern. Matt and Ted Lee were raised on long-simmered greens, slow-smoked meats, and deep-fried everything. But after years of traveling as journalists and with farm fresh foods more available than ever, Matt and Ted have combined the old with the new, infusing family recipes with bright flavors. Using crisp produce, lighter cooking methods, and surprising combinations, these are recipes to make any night of the week. From the Hardcover edition.