Home Cooking with Jean-Georges: My Favorite Simple Recipes [NOOK Book]

Overview

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 ...
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Home Cooking with Jean-Georges: My Favorite Simple Recipes

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Overview

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.

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Editorial Reviews

From Barnes & Noble

Master chef Jean-Georges Vongerichten (The Kimchi Chronicles; Simple to Spectacular) has written or co-written superb cookbooks before, but there is something special about this one. The recipes in Home Cooking with Jean-Georges aren't the specialties that have made his restaurants worldwide favorites; they are the delicious meals that he concocts for his family when he's away from work. These tasty offerings include Herbed Sea Bass and Potatoes in Brother; Lamb Chops with Smoked Chile Glaze and Warm Fava Beans; Crab Toasts with Sriracha Mayonnaise; Watermelon and Blue Cheese Salad; and, let us never forget, Fresh Corn Pudding Cake. For home cooks, the purest form of self-indulgence.

Corby Kummer
Jean-Georges Vongerichten is a chef with an unerring, original sense of flavor…almost every recipe has ideas you may not have thought of…
—The New York Times Book Review
Publishers Weekly
Acclaimed chef Vongerichten celebrates simplicity in this appetizing and personal collection. After years of working 18-hour days six days a week, Vongerichten buys a weekend country home and rediscovers the joys of unfussy cooking. He shares recipes for the meals he and his family enjoy in this pleasingly accessible volume. Chicken liver and pancetta crostini, swiss chard braised in shiitake butter, shortbread are among the recipes that cover salads, fish and seafood, meat, desserts, and brunch. All focus on flavor yet rely on a minimal number of ingredients that don’t take a lot of time and effort to prepare, such as fettuccine with Meyer lemon cream and sausage and kale pizza. Several contributions come from close friends and family members including wife Marja’s mac ’n’ cheese, son Cedric’s grilled beef tenderloin, and close friend Dan’s Thanksgiving turkey. Side dishes shine especially bright and are tempting enough to eat as a main course, particularly his pan-roasted green beans with golden almonds, buttered asparagus with lemon and parmesan, and braised endive with ham and Gruyère. Numerous dishes hark back to Vongerichten’s Alsa­tian roots, including warm Alsatian potato salad and choucroute. Dotted with culinary reminiscences both personal and professional, this book shows Vonge­richt­en at his simple best and offers his many fans the opportunity to cook and enjoy his favorite meals without being chained to the kitchen for hours. (Nov.)
From the Publisher
“This is a terrific book, full of exactly the kinds of recipes I want from a master chef. There's no special equipment, no exotic ingredients, no long, elaborate preparations. Instead, there are creative, practical dishes that are well within the technical grasp of almost any cook.”
- Russ Parsons, Los Angeles Times
Library Journal
Continuing in the vein of celebrity chefs publishing collections of their home-cooked favorites, internationally renowned chef Vongerichten here shares what he considers "unfussy" dishes he cooks for family and friends on weekends in Waccabuc, NY. Like two of his previous titles, Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef, this book offers sophisticated recipes that involve doable techniques and feature strong Asian flavors (like yuzu, miso, and Thai chilies) and premium or rare ingredients. Frequent entertainers will be pleased to see cocktail, appetizer, and brunch chapters, with tempting offerings such as Passion Fruit Sangria, Candied Paprika Pecans, and French Toast with Roasted Apples.
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Product Details

  • ISBN-13: 9780307953285
  • Publisher: Crown Publishing Group
  • Publication date: 11/15/2011
  • Sold by: Random House
  • Format: eBook
  • Pages: 256
  • Sales rank: 478,575
  • File size: 27 MB
  • Note: This product may take a few minutes to download.

Meet 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 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 six restaurants in the United States to have been awarded three coveted Michelin stars; it received four stars from the New York Times. The winner of multiple James Beard Foundation awards, he lives in New York City and Waccabuc, New York, with his family.
 
Genevieve Ko is a cookbook author and the senior food editor at Good Housekeeping magazine. She has written for Martha Stewart Living, Gourmet, and Fine Cooking and lives in New York City with her family.

From the Hardcover edition.

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Recipe

French Toast With Roasted Apples
Serves 4

2/3 cup whole milk
2/3 cup heavy cream
1/2 cup sugar
1 large egg
1 large egg yolk
1/3 vanilla bean, split lengthwise and seeds scraped, pod reserved for another use
4 (1-inch-thick) slices brioche, preferably day-old
3 tablespoons unsalted butter, plus more for the pan
2 Golden Delicious apples, peeled, cored, and cut into eighths
Creme Anglaise, optional
Caramel Sauce, optional
Confectioners' sugar

Whisk together the milk, cream, sugar, egg, yolk, and vanilla bean seeds until the sugar dissolves. Arrange the brioche slices in a single layer in a shallow baking dish. Pour the milk-egg mixture over the bread, submerging the bread. Cover with plastic wrap and refrigerate until the bread is completely soaked and almost too soft to handle, at least 1 hour and up to overnight. When you're almost ready to serve, preheat the oven to 400°F. Generously butter a small rimmed baking sheet. Arrange the apples in a single layer. Dot the apples with 1 tablespoon of the butter. Roast until golden brown and tender, about 10 minutes.

Meanwhile, melt the remaining 2 tablespoons butter in a large ovenproof nonstick skillet over medium-low heat. When the butter foams, use both hands to very carefully transfer the soaked brioche slices to the pan. Cook until golden brown, about 5 minutes, then carefully flip. Transfer to the oven and bake alongside the apples until golden brown and puffed, about 5 minutes. Serve the French toast with the apples and the crème anglaise and caramel, if desired. Dust with confectioners' sugar.

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Sort by: Showing 1 Customer Reviews
  • Posted March 4, 2013

    cooking is fun

    this was a gift to my husband who has found cooking as his hobby. great food and healthy eating.

    0 out of 4 people found this review helpful.

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