by Jean-Georges Vongerichten and Mark Bittman
We suspected that Jean-Georges Vongerichten's daring and original marriage of French and Asian cuisine would get lost in the translation for home cooks. It turns out that many of his dishes, like Sautéed Chicken with Green Olives and Cilantro, Fresh Pea Soup or Simmered Carrots with Cumin and Orange, have simple ingredients. Still, to duplicate the food at Jean Georges, his hot Manhattan restaurant, you'll need a firm grasp of advanced cooking techniques. (Broadway, $35)
Bottom Line: Not for meat-and-potatoes chefs
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