Simple Cuisine: Easy Recipes for Four-Star Food
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品牌: Jean-Georges Vongerichten
基本信息出版社:Wiley; 1 (1998年11月3日)平装:240页正文语种:英语ISBN:0028609913条形码:0021898609915商品尺寸:18.6 x 1.5 x 23.1 cm商品重量:440 gASIN:0028609913商品描述内容简介The Groundbreaking First Cookbook by America's Preeminent Four-Star Chef First published in 1990, Simple Cuisine has been declared a classic by such publications as The New York Times and Eating Well magazine. With simple, quick cooking techniques—steaming, sautéing, and stirfrying—and flavorful, low-fat sauces, Jean-Georges Vongerichten proves that robust restaurant tastes can easily be recreated by home cooks. More than 200 recipes, ranging from Sea Scallops with Garlic and Saffron Oil to Lamb with Artichokes and Olives, will delight with their robust flavors and simple preparations. More than 20 thirty-minute menus are collected here for when you need to quickly put together a dinner party. And when it's time to indulge, Jean-Georges serves up delectable sorbets, ice creams, and sweets. What's more, Simple Cuisine proves that fine dining at home doesn't need to take all day to prepare. Here, the complex sauces of classic French cuisine have been replaced with basic building blocks—vinaigrettes, flavored oils, extracted vegetable juices, and simmered vegetable broths—with the ultimate goal of enabling the home cook to prepare elegant food that is light and effortless. Haute cuisine does not need to be enjoyed only in a restaurant. With Simple Cuisine, Jean-Georges Vongerichten has proven that the exquisite flavors of four-star cooking can be enjoyed at home, without spending hours in the kitchen. Visit us online at www.mgr.com/cooking作者简介Jean-Georges Vongerichten, a native of Alsace, studied under such culinary masters as Paul Bocuse, Paul Haeberlin, and Louis Outhier. He further honed his cooking skills in Bangkok, Singapore, and London before becoming an acclaimed chef at Restaurant Lafayette in New York City. He owns restaurants in London and New York, including Jean-Georges, awarded four stars by The New York Times.
