
Purchase
Broadway
October 2007
On Sale: October 23, 2007
304 pages ISBN: 076791273X EAN: 9780767912730 Hardcover
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Cookbooks
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.
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