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The universally praised, James Beard Award-winning chef shows home cooks how to draw on French and Asian influences to produce 150 stunning, scrumptious dishes using only a few ingredients, many taking less than thirty minutes to prepare. $100,000 first printing. Tour.
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About the Author:
Jean-Georges Vongerichten trained as a chef in his native Alsace region of France. He is the chef/ owner of the Vong restaurants, JoJo, and his newest restaurant, Jean Georges, which earned a rare four-star rating from theNew York Times. A New York chef lauded for more than a decade, Vongerichten's numerous other accolades include the 1998 James Beard Award for Best Chef in America.
Mark Bittman is the author of two books, Leafy Greens and Fish, and the winner of the 1994 Julia Child Award for Best Single Subject Cookbook. He writes "The Minimalist" column for theNew York Times, and his writing has also appeared in Eating Well, Food & Wine, BusinessWeek, and theNew York Times Magazine.
Synopsis:
Mark Bittman is the author of two books, Leafy Greens and Fish, and the winner of the 1994 Julia Child Award for Best Single Subject Cookbook. He writes "The Minimalist" column for theNew York Times, and his writing has also appeared in Eating Well, Food & Wine, BusinessWeek, and theNew York Times Magazine.
A collection of gourmet recipes includes tomato confit, beet tartare, sauteed chicken with figs, spicy stir-fried corn, and chocolate souffle.
"About this title" may belong to another edition of this title.
- PublisherBroadway Books (A Division of Bantam Doubleday Dell Publishing Group Inc)
- Publication date1998
- ISBN 10 076790155X
- ISBN 13 9780767901550
- BindingHardcover
- Edition number1
- Number of pages240
- Rating
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