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Simple To Spectacular How To Take One Basic Recipe To Four Levels Of Sophistication

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HC :
400 Pages
Broadway Books
Pub. Date:
Oct 10, 2000
50 Full-Color Photographs Throughout
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What happens when a four-star chef and a renowned culinary minimalist cook together? They invent a delicious style that adapts to every occasion and every level of expertise. This book introduces a simply spectacular concept created by New York's hottest chef, Jean-Georges Vongerichten and Mark Bittman, author of The New York Times's hugely popular column The Minimalist. Ever since their tremendously successful collaboration on Jean-Georges: Cooking at Home with a Four-Star Chef, the acclaimed duo has been developing a repertoire of dishes that can be prepared in any of five progressively sophisticated ways.

Featuring a total of 250 recipes, Simple to Spectacular begins with a simple, elegant recipe (creative flavors with just a few ingredients) followed by instructions for four increasingly elaborate variations. For example, a recipe for Quick Oven-Braised Halibut Steaks leads to Halibut with White Wine and Shallots, Provencal Halibut, Halibut with Mustard-Nut Crust, Three Fennel Halibut and Halibut Braised in Red Wine. Every aspect of the menu is covered, from superb soups and salads to unforgettable side dishes, entrees and desserts. Now the most tempting dishes can be tailored for a quick Tuesday night dinner or an elegant weekend party. And in the Jean-Georges tradition, all of the recipes can be made in any home cook's kitchen. With fifty full-color photographs throughout, readers will pore over the possibilities, from Simple to Spectacular.

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1. Chrystine on 10/16/2009, said:

What a waste of money. The recipies are not appealing and uninspired.

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