000			03074cam a2200397 i 4500
005			20221101184548.0
008			040325s1998 nyua 001 0 eng d
010			_a 98004829
011			_aBIB MATCHES WORLDCAT
020			_a076790155X
020			_a9780767901550
035			_a(ATU)b1083414x
035			_a(DLC) 98004829
035			_a(OCoLC)38200093
040			_aDLC _beng _erda _dATU
050	0	0	_aTX725.A1 _bV666 1998
082	0	0	_a641.59 _221
100	1		_aVongerichten, Jean-Georges, _eauthor. _91044382
245	1	0	_aJean-Georges : _bcooking at home with a four-star chef / _cJean-Georges Vongerichten and Mark Bittman ; photographs by Quentin Bacon.
250			_aFirst edition.
264		1	_aNew York : _bBroadway Books, _c[1998]
264		4	_c©1998
300			_axii, 224 pages : _billustrations (some colour) ; _c26 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aIncludes index.
520			_a"The cooking of Jean-Georges Vongerichten--sophisticated yet startlingly uncomplicated, hinting at French and Asian influences yet entirely original--has earned endless raves and accolades from every quarter. Why? Because Vongerichten has invented a culinary style that is highly creative and intensely flavorful but uses few ingredients and is remarkably simple. Now, Jean-Georges, with award-winning coauthor Mark Bittman, brings this extraordinary cuisine to the home kitchen. There are no mile-long lists of instructions, the recipes use readily available ingredients, and many can be prepared in thirty minutes or less. Some of the recipes are taken directly from the kitchens of Vongerichten's three restaurants--Jean Georges, Vong, and JoJo. They not only sound simple but are simple--and irresistible. Fennel and Apple Salad with Juniper. 10-minute Green Gazpacho. Sautéed Chicken with Green Olives and Cilantro. Warm, Soft Chocolate Cake. Jean-Georges's signature dishes are all here and made easy for the home cook. Scallops and Cauliflower with Caper-Raisin Sauce. Chicken Soup with Coconut Milk and Lemongrass. Salmon and Potato Crisps. Looking for simple, midweek fare? Try the quickly-put-together Savoy Slaw with Citrus, Ginger, and Mustard and the Dill-Stuffed Shrimp with Baked Lemon. For weekend entertaining, start with Beet and Ginger Salad, move on to the Gently Cooked Salmon with Mashed Potatoes, and dazzle your guests with the spectacular Apple Confit. This long-awaited cookbook makes it easy to turn your kitchen into a four-star restaurant. All it takes is the inspired recipes and innovative techniques of Jean-Georges."--Publisher description.
588			_aMachine converted from AACR2 source record.
650		0	_aInternational cooking _9316074
700	1		_aBittman, Mark, _eauthor. _91044383
907			_a.b1083414x _b28-07-21 _c27-10-15
942			_cB
945			_a641.59 VON _g1 _iA416779B _j0 _lcmain _o- _p$56.32 _q- _r- _s- _t0 _u7 _v0 _w0 _x0 _y.i12001600 _z29-10-15
998			_a(2)b _a(2)c _b06-04-16 _cm _da _feng _gnyu _h0
999			_c1146633 _d1146633