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.
- Cocktails and appetizers.
- Fish and seafood.
- Side dishes.
About the author:
Jean-Georges Vongerichten is one of the most influential chefs in the world, having single-handedly redefined haute French cuisine, lightening and refining it by adding select Asian accents. He became a culinary star when he first began cooking at Lafayette in New York City. He went on to establish the charming bistro JoJo in New York. Now he is the chef-owner of dozens of restaurants in fourteen cities around the world. His flagship restaurant, Jean Georges, at New York’s Columbus Circle, is one of the six restaurants in the United States to have been awarded three coveted Michelin stars, it received four stars from the New York Times; he introduced “fusion” cooking at Vong (three stars from the New York Times), which now has an outpost in Chicago; and hugely successful Spice Market and 66 in New York; opened Rama (Spice Market meets Vong) in London; and opened several acclaimed restaurants in cities from Shanghai to Las Vegas. He lives in New York City, when he is not travelling to oversee his existing restaurants or open a new one. He is author of:
- Simple to spectacular.
- Asian flavors of Jean-Georges.
- Home cooking with Jean-Georges.