Details
Synopsis
Two great chefs, Jean-Georges Vongerichten and Mark Bittman, get together and come up with a series of magic recipes and their increasingly complex variations, leading the adventurous cook down a road of creativity that, in the end, covers everything from appetizer to dessert. Recipes include Oeufs au Caviar, Tuna Spring Rolls, and Rich Chicken Soup with Chestnuts and Mushrooms. Chosen by the New York Times as one of the best cookbooks of 2000.
| Size | | Length: | 420 pages | | Height: | 10.5 in | | Width: | 8.5 in | | Thickness: | 1.5 in | | Weight: | 54.4 oz |
Industry Reviews
"[T]he season's most accessible entrant in the always problematic category of chef's cookbook."
New York Times Book Review - Corby Kummer (12/10/2000)
"Here's an organized, yet refreshing concept: You choose one of a series of five recipes for a basic dish. Your choice will reflect how 'simple' or 'spectacular' you wish your dish to be on that given day....[T]his is a great book for 'split personality' cooks like me. The weekday, tired out and hungry cook in you gets some easy options, and the Sunday-All-Day-Chef in you gets some more laborious, yet rewarding ones."
Good Cooking - Merrill Waring
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