Asian Flavors of Jean-Georges
May 20, 2011 by admin
Filed under Chinese food cookbooks
Asian Flavors οf Jean-Georges
- ISBN13: 9780767912730
- Condition: Nеw
- Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare ουr books, prices аnd service tο thе competition. 100% Satisfaction Guaranteed
Jean-Georges Vongerichten, chef аnd owner οf 18 restaurants around thе world, pioneered Asian-fusion cuisine аnd cooks thіѕ food better thаn anyone οn thе planet. In Asian Flavors οf Jean-Georges, hе presents dozens οf recipes fοr reproducing thе dishes thаt hаνе mаdе hіѕ restaurants–Vong, Spice Market, аnd 66–thе hottest dining destinations іn Nеw York City.
Jean-Georges bеgаn hіѕ lονе affair wіth Asian food whеn hе became thе chef de cuisine аt thе renowned Oriental Hotel іn Bangkok a
List Price: $ 40.00
Price: $ 14.99
great book for reading, labor intensive recipes,
I am a long time fan of JGV cook books. Simple to Spectacular is my favorite cookbook ever, and I use it quite a lot – especially when I am looking for that wow factor.
JGV’s new book is more Asian than fusion. Although it uses some western ingredients, such as creme fraiche and butter, the recipes are essentially Asian.
Also, unlike Simple to Spectacular, these are clearly restaurant recipes, and no effort was made to simplify them and adjust them to home cooking.
Many of the recipes are labor intensive – loads of pots and pans are used, and many steps. They are still very attractive and make me want to get in the kitchen and star cooking.
There are a few simple recipes – I tried the egg and tomato soup and it is definitely going to become part of my everyday repertuar.
Last comment: although Asian cuisine should be healthy, many of the recipes in this book contain loads of butter and/or sugar.
Summary: a good book for people who really like cooking, to be used for special occasion meals.
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|Fantastic Cookbook, Yet Not For The Culinary Amateur…,
The recipes I’ve made from this cookbook have been, thus far, exquisite, consistently offering a delicious array of textures, layered and complex flavor combinations, and beautiful presentations. I’ll also add that the few dishes I’ve made so far have both the look, and, more importantly, the taste, of something I would happily pay top dollar for at a restaurant.
Last night I made shrimp cakes with a peanut/mint sauce as a starter, which was satisfying and scrumptious. As an entree, I served up the roasted curried codfish with artichokes, snap peas and a tamarind/chile/garlic sauce, which was simply one of the best seafood dishes I’ve ever prepared at home (and I’ve cooked things from many great cookbooks, including dishes by Eric Ripert, Thomas Keller, Bobby Flay, Mario Batali, etc.).
This cookbook has a great layout, wonderful pictures, and, most importantly, is sure to greatly expand the average foodie’s palate and kitchen technique, opening the doors to a world of Eastern flavoring and ingredients. I’ve cooked three recipes and I’ve already learned so much! The only issue? Almost every recipe features very rare ingredients, ranging from the obnoxious-to-acquire to the impossible-to-acquire. It’s very important to learn how and what to substitute, otherwise I can see this cookbook becoming merely a dust-collecting frustration for many at-home cooks, especially if you live in the suburbs and really only have one supermarket in town (luckily I live in NYC, where you can find almost anything on this earth as long as you’re willing to search around town).
If you’re a Jean Georges fan and appreciate his mastery of flavor, you’re sure to love this approach to Asian cooking (this book seems to me to be a fusion of many countries, primarily Vietnam, but also Korea, China, and Thailand). The way you experience his recipes, some at once moist, succulent, crunchy, tangy, sugary and then spicy, are a total treat, and will get you excited to be in the kitchen. If you’re serious about cooking and serious about challenging recipes that will really pay off for your guests, then this is a fantastic cookbook.
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|Jean-Georges Does it Again!,
This latest book from the beloved chef is a real treat. Jean Georges goes back to his roots and creates dishes after dishes inspired by asian home cooking and street food. Each recipe of course has the classic Jean-Georges’s touch and level of sophistication, illustrated with beautiful pictures of his travels across Asia. Needless to say, this is a strong addition to any cookbook collection.
If you are familiar with his restaurants Spice market, 66 and Vong you will recognize a lot of his signature dishes. I was so excited to find recipes for Mushrooms Spring rolls with Galangal emulsion and Ovaltine Kulfi with caramelized banana i both had at Spice Market. I already managed to try the Braised pork belly with shallots recipe, the results were smashing! I cannot describe how good it was without getting into the whole metaphysical meaning of life discussion but you get my point..!
I picked up my copy at the book release’s party where Jean-Georges himself was chatting and providing the food. I talk about it in my blog.
Hope this helps!
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