Cookbook: Asian Flavors of Jean-Georges

the appetizer:

Prepare exotic meals for friends and family with Asian Flavors of Jean-Georges by Jean-Georges Vongerichten. Recipes include Mango Salad, Cherry Tomato, Long Bean, and Tamarind; Steamed Lobster with Garlic-Ginger-Basil Sauce; and Water Chestnuts, Sugar Snap Peas, and Shiitakes.

Asian Flavors of Jean-Georges

by Jean-Georges Vongerichten

Click to buy Asian Flavors of Jean-Georges

Jean-Georges Vongerichten is undoubtedly one of the world's greatest chefs, with restaurants spanning the globe. Diners love Jean-Georges's innovative and delicious dishes, particularly those inspired by the vibrant and flavorful foods of Asia. At his renowned and extremely popular restaurants, Vong, 66, and Spice Market, Jean-Georges is known for his ability to create intensely flavorful dishes inspired by Asian street food and home cooking, while using western techniques. Now, the best of Jean-Georges's pan-Asian recipes have been compiled in one stunning new collection entitled Asian Flavors of Jean-Georges.

As a young chef in New York, Jean-Georges dreamed of one day opening a restaurant that would showcase the flavors he fell in love with while working in Thailand, and whose dishes would also feature the precision of French technique. In 1992, that restaurant became Vong. Since its opening, Vong has attracted nearly a million diners. After bringing the Vong concept to Hong Kong and finding inspiration in the food he found there, Jean-Georges returned to New York to open 66 in 2003. The menu there exhibited the dishes he loved in Hong Kong as well as inspired reinterpretations of his favorite dishes from New York's Chinatown.

That same year, Jean-Georges took a three-week-long journey through India, Burma, Malaysia, Vietnam, Thailand, Indonesia, and Singapore with two of his chefs, absorbing the flavors, techniques, aromas, and cultures of each place. This trip resulted in the creation of Spice Market, which instantly became his most popular restaurant and one of the most sought-after reservations in New York. Asian Flavors of Jean-Georges brings home cooks dishes from these three wildly successful restaurants, enabling them to create delicious chef-quality meals for friends and family.

Elegantly designed and filled with more than 175 recipes, Asian Flavors of Jean-Georges will make a beautiful addition to any home cook's shelf. Full color photographs from Jean-Georges's travels take readers on a journey through the markets of Asia, and vibrant food photography highlights the beauty of each dish. 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.

Asian Flavors of Jean-Georges features exotic yet accessible appetizers, soups, salads, entrees, vegetables, rice and noodles, and desserts. Family and friends will love being served:

Crab Fritters with Three Dipping Sauces: These light-as-air appetizers will disappear quickly when paired with Green Papaya Remoulade, Soy and Chile Mignonette, or Tamarind Ketchup.
Mango Salad, Cherry Tomato, Long Bean, and Tamarind: Mango salad can be found on countless street corners in Bangkok. Jean-Georges's version is delicious, colorful, and complexly flavorful.
Mushroom Ginger Broth with Sea Scallops: This luxurious yet simple-to-make soup is an ideal dinner party starter.
Ginger Fried Rice: This satisfying side dish is one of Jean-Georges's new favorites.
Pork Vindaloo: Fragrant cinnamon, clove, and cardamom blend together to make this wonderfully complex and warm Indian curry.
Black Pepper Shrimp with "Sun Dried" Pineapple: The distinctive saltiness of black bean and black pepper stir-fries is given a twist here with the addition of chewy, sweet pineapple.
Coconut Panna Cotta with Exotic Fruit Salad: Substituting coconut milk for the usual cream transforms traditional panna cotta into a thrilling new sweet.

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.

About the Author

Jean-Georges Vongerichten became a culinary star when he first began cooking at Lafayette in New York City. He went on to establish the charming bistro JoJo in New York: introduced "fusion" cooking at Vong (three stars from the New York Times), which now has an outpost in Chicago; created the four-star Jean-Georges and hugely successful Spice Market in New York; opened Rama (Spice Market meets Vong) in London; and opened several acclaimed restaurants from Shanghai to Las Vegas. He lives in New York City when he is not traveling to oversee his existing restaurants or open a new one.