Simply Brilliant

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View books by Jean-Georges Vongerichten, Mark Bittman.

An unusual cookbook with straight forward fantastic recipes. - Rated
I once read that if you can find a single worthwhile recipe in a cookbook, it is worth having on your shelf. This text has several that a neophyte can easily master. The ingredients are somewhat difficult to find, but the Asian food stores in my area carry the required elements. Furthermore, the author offers suggestions on which dishes to serve with each other. Overall, a welcome addition to my culinary armamentarium.

Great Tasting Recipes That Work - Rated
This cookbook is a real pleasure. First the recipes work in the home kitchen, unlike so many recipes from celebrity chefs which have been untested or poorly converted. I especially like the hints/tips/descriptions at the top of each recipe. They are a great aid in helping you anticipate what will need to be done, or in menu design. This is a cookbook that will build your culnary confidence while allowing you to impress family and friends.

Great for people who like to eat out, but mostly eat in.uite - Rated
I am a home cook of 40 years and a cook book junkie. Contrary to Time Magazine, I think this is one of the best books by prominate restaurant chefs. I have cooked about 12 recipes and only had one failure, the leek terrine, which tasted okay, but fell apart. I also learned how to oven roast at high temperatures particularily chicken which will be on my forever list.

The Honeymoon Continues - Rated
My wife and I bought this book at Jean-Georges' Restaurtant Nougatine after dining there on our honeymoon. In addition to the recipes the other reviewers mentioned, I can attest to simplicity and elegance of the Coconut Sorbet, Butternut Squash Soup, and Potato Ravioli. A fascinating and extremely usable cookbook by a master chef.

elegant and simple - Rated
Jean-Georges has quite an accomplishment with this work--conveying his talent at achieving complex flavors in recipes with a minimum of ingredients and clear instruction. Of the many chef-authored cookbooks I own, this one stands out as one from a talented chef who understands cooking and ingredients. Though works from Gotham City Grill or Jeremiah Tower yield great food, they don't allow you to cook it on a weeknight after work. Jean-George is different. Cornish Game hen with herb-bread stuffing is such a recipe as is the outstanding fresh pea pancake. Both require a minimum of ingredients and preparation and give an abundance of flavor and sophistication. Halibut with sherry sauce sounds pedestrian but, despite its paucity of ingredients, has a sophisticated taste beyond compare. All of the ingredients are readily found in a reasonable supermarket and will not send you to a food encyclopedia. A great book.