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Asian Flavors Of Jean-georges

by Jean Georges Vongerichten
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Product Details

  • Publisher: Broadway
  • Publishing date: 23/10/2007
  • Language: English
  • ISBN-13: 9780767912730
  • ISBN: 076791273x

Synopsis

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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  • Too bad
    From Amazon

    This book is not for pro.I didn't see any special technic in this book.Maybe ,just maybe the flavor is good.

  • Asian Flavors=Spice Market
    From Amazon

    For several years we have waited anxiously for a Spice Market Cook Book. When we first learned that Grey Kunz was teaming up with Jean-Georges to create a restaurant of Asian street food, we couldn't wait. Our initial meal there rewarded our anxious expectations, and every meal thereafter confirmed our original impression. We were thrilled to find so many of our favorite dishes explicated here, and when we made several of them, the flavors confirmed our suspicions. This is a great, albeit complicated cookbook, but our only question is why Chef Kunz is mentioned nowhere. I know that they had a parting of the ways over Spice Market, but it is surprising that among the many acknowledgments, there is none for Chef Kunz, whom remember hearing traveled across Asia with Jean-Georges. Ah, perhaps that is why this is not called The Spice Market Cookbook!

  • Jean-Georges' Triumph
    From Amazon

    This is another cookbook that I read like all the others, from cover to cover. I loved each and every page! The story of how Jean-Georges came to fall in love with Asian cuisine is wonderful and adventurous. The photographs are beautiful; full of color and very telling about life in Asia from a food-lover's view.

    The recipes are fabulous; full of color themselves and complex in flavor without being difficult to reproduce. The directions for each were clear and easy to follow.

    I made Chicken Samosas with Cilantro-Yogurt Dip, and I'd recommend this recipe very highly. The deep and spicy flavors of the samosas combined with the brightness of the yogurt dip was a perfect marriage and, like Jean-Georges, I would insist that the samosas be dipped before each and every bite. The samosas certainly stand alone, but the dip pulls them up to a whole new, and delicious, level.

    The truest test was my 3 year-old son, who couldn't stop eating them! Yes, they are spicy, and he knew it-asking for a drink after each bite-but he had no restraint whatsoever, and I must agree with him on this!

    I look forward to making many more of the recipes within the pages of Asian Flavors of Jean-Georges and urge you to get a copy of your own.

  • Fantastic Cookbook, Yet Not For The Culinary Amateur...
    From Amazon

    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.

  • great book for reading, labor intensive recipes
    From Amazon

    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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