ASIAN FLAVORS OF JEAN-GEORGES(ISBN=9780767912730) 最新 lit 百度云 下载 azw3 rb pdf kindle

　　Jean-Georges Vongerichten, chef and owner of 18 restaurants

around the world, pioneered Asian-fusion cuisine and cooks this

food better than anyone on the planet. In Asian Flavors of

Jean-Georges, he presents dozens of recipes for reproducing the

dishes that have made his restaurants--Vong, Spice Market, and

66--the hottest dining destinations in New York City.

Jean-Georges began his love affair with Asian food when he became

the chef de cuisine at the renowned Oriental Hotel in Bangkok at

the age of twenty-three. His trips to the markets of Bangkok

sparked a lifelong obsession with ingredients like ginger,

lemongrass, curry pastes and powders, and all kinds of exotic

fruits and vegetables. In 1992, when he came to New York to cook at

Lafayette in the Drake Hotel, he was the first to combine the

flavors of Thailand with French technique. The restaurant was a

sensation, immediately earning four stars from the New York Times,

and launching his dazzling career in the United States.

In 1997, he opened an outpost of Vong in Hong Kong and discovered

the world of authentic and refined Chinese cooking and ingredients.

As he says, “Every meal in Hong Kong contain[s] a thousand

flavors.” He opened 66 in New York to showcase his newfound passion

for the Chinese kitchen.

And then in 2003 he opened Spice Market, his homage to Asian

street food, after five years of research and extensive travels

through Southeast Asia (documented in the photos in this book).

Once again, he translated Asian cuisine through a French

sensibility for American diners. Spice Market instantly became his

most popular restaurant and remains one of New York’s most

sought-after reservations.

Now Jean-Georges has brought together the best of his pan-Asian

recipes in one exciting cookbook. The recipes reflect

Jean-Georges’s extraordinary talent for creating intensely

flavorful dishes inspired by simple home cooking and street food.

The secret is his subtle and surprising combinations, which, as in

his restaurants, introduce Asian flavors to traditional

Western-style dishes and cooking techniques. His special approach

comes deliciously to life in such main courses as Grilled Chicken

with Kumquat Lemongrass Dressing, Black Pepper Shrimp with

“Sun-Dried” Pineapple, Cod with Malaysian Chili Sauce, and Lamb

Shank Braised with Green Curry and Vegetables. Unusual side dishes

include Steamed Spicy Eggplant and Coconut Sticky Rice. For

dessert, there are treats like Chocolate and Vietnamese Coffee Tart

or a Seasonal Fruit Plate with Lime-Spiced Salt. 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.

From taste-tempting appetizers, soups, and salads, to

irresistible fish, meat, poultry, and vegetable dishes, to special

sauces and one-of-a-kind sweets, 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.

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书籍介绍

Jean-Georges Vongerichten, chef and owner of 18 restaurants around the world, pioneered Asian-fusion cuisine and cooks this food better than anyone on the planet. In Asian Flavors of Jean-Georges , he presents dozens of recipes for reproducing the dishes that have made his restaurants--Vong, Spice Market, and 66--the hottest dining destinations in New York City.

Jean-Georges began his love affair with Asian food when he became the chef de cuisine at the renowned Oriental Hotel in Bangkok at the age of twenty-three. His trips to the markets of Bangkok sparked a lifelong obsession with ingredients like ginger, lemongrass, curry pastes and powders, and all kinds of exotic fruits and vegetables. In 1992, when he came to New York to cook at Lafayette in the Drake Hotel, he was the first to combine the flavors of Thailand with French technique. The restaurant was a sensation, immediately earning four stars from the New York Times , and launching his dazzling career in the United States.

In 1997, he opened an outpost of Vong in Hong Kong and discovered the world of authentic and refined Chinese cooking and ingredients. As he says, “Every meal in Hong Kong contain[s] a thousand flavors.” He opened 66 in New York to showcase his newfound passion for the Chinese kitchen.

And then in 2003 he opened Spice Market, his homage to Asian street food, after five years of research and extensive travels through Southeast Asia (documented in the photos in this book). Once again, he translated Asian cuisine through a French sensibility for American diners. Spice Market instantly became his most popular restaurant and remains one of New York’s most sought-after reservations.

Now Jean-Georges has brought together the best of his pan-Asian recipes in one exciting cookbook. The recipes reflect Jean-Georges’s extraordinary talent for creating intensely flavorful dishes inspired by simple home cooking and street food. The secret is his subtle and surprising combinations, which, as in his restaurants, introduce Asian flavors to traditional Western-style dishes and cooking techniques. His special approach comes deliciously to life in such main courses as Grilled Chicken with Kumquat Lemongrass Dressing, Black Pepper Shrimp with “Sun-Dried” Pineapple, Cod with Malaysian Chili Sauce, and Lamb Shank Braised with Green Curry and Vegetables. Unusual side dishes include Steamed Spicy Eggplant and Coconut Sticky Rice. For dessert, there are treats like Chocolate and Vietnamese Coffee Tart or a Seasonal Fruit Plate with Lime-Spiced Salt. 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.

From taste-tempting appetizers, soups, and salads, to irresistible fish, meat, poultry, and vegetable dishes, to special sauces and one-of-a-kind sweets, 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.