Asian Flavors of JeanGeorges: Featuring More Than 175 Recipes from Spice Market, Vong, and 66: A Cookbook,Used

JeanGeorges Vongerichten, chef and owner of 18 restaurants around the world, pioneered Asianfusion cuisine and cooks this food better than anyone on the planet. In Asian Flavors of JeanGeorges, he presents dozens of recipes for reproducing the dishes that have made his restaurantsVong, Spice Market, and 66the hottest dining destinations in New York City.JeanGeorges 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 twentythree. 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 Yorks most soughtafter reservations.Now JeanGeorges has brought together the best of his panAsian recipes in one exciting cookbook. The recipes reflect JeanGeorgess 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 Westernstyle 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 SunDried 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 LimeSpiced Salt. Each recipe is laid out in a clear, easytofollow style, and throughout the book invaluable tips are offered for streamlining preparation and cooking.From tastetempting appetizers, soups, and salads, to irresistible fish, meat, poultry, and vegetable dishes, to special sauces and oneofakind sweets, the recipes in Asian Flavors of JeanGeorges promise to make dining at home as exciting as an evening out at one of JeanGeorges's fabulous restaurants.