Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication (Hardcover)
 
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Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication (Hardcover)

Edition 1
Today $32.51
Item #: 3178043
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    What happens when a four-star chef and a culinary minimalist decide to join forces to create something different? They invent a new style that adapts to every occasion and every level of cooking expertise. Simple to Spectacular introduces a uniq......more

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What happens when a four-star chef and a culinary minimalist decide to join forces to create something different? They invent a new style that adapts to every occasion and every level of cooking expertise. Simple to Spectacular introduces a unique concept developed by one of the world's top chefs, Jean-Georges Vongerichten, and Mark Bittman, author of How to Cook Everything and the New York Times's hugely popular column "The Minimalist." Ever since their award-winning collaboration on Jean-Georges: Cooking at Home with a Four-Star Chef, the acclaimed duo has been cooking up a repertoire of new dishes that can be prepared in any of five progressively sophisticated ways.

Simple to Spectacular features a total of 250 recipes in 50 groups. Each group begins with a simple, elegant recipe--a few ingredients combined for maximum effect--followed by fully detailed, increasingly elaborate variations. For example, a recipe for Grilled Shrimp with Thyme and Lemon leads to Grilled Shrimp and Zucchini on Rosemary Skewers, Grilled Shrimp with Apple Ketchup, Thai-style Grilled Shrimp on Lemongrass Skewers, and Grilled Shrimp Balls with Cucumber and Yogurt.
Every aspect of the meal is covered, from superb soups and salads to unforgettable side dishes, entrees, and desserts. In Simple to Spectacular, everything--from the basics to innovations by a four-star chef--is tailored for a quick Tuesday night dinner or an elegant weekend party.  And in the now-classic Vongerichten-Bittman style, all of the recipes can be made in the kitchen of any home cook. With 80 full-color photographs giving a mouthwatering view of the Simple-to-Spectacular transformations, readers and cooks will eagerly explore the possibilities.Jean-Georges Vongerichten (right) won the 1998 James Beard Award for Outstanding Chef and Best New Restaurant. His Manhattan restaurants include Vong, Jo Jo, The Mercer Kitchen, and Jean Georges, which earned a rare four-star rating from the New...

Mark Bittman (left) has won IACP Julia Child Awards for his books Fish and How to Cook Everything, which has sold more than 400,000 copies. He is also the author of The Minimalist Cooks at Home, based on "The Minimalist" column he writes for the New York Times.

Vongerichten and Bittman are coauthors of the James Beard Award-winning Jean-Georges: Cooking at Home with a Four-Star Chef (Broadway Books, 1998).

Author:
Vongerichten, Jean-Georges
Genre:
COOKING / Methods / Gourmet
Audience:
General/trade
Edition:
1
Format:
Hardcover
Pages:
420
Language:
English
Publisher:
Clarkson Potter
Publish Date:
11/01/2000
Copyright Year:
2000
ISBN:
9780767903608
Height:
10.5 in
Wdth:
8.5 in
Thickness:
1.5 in
Unit weight:
3.4 lb
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