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Home Cooking with Jean-Georges: My Favorite Simple Recipes Hardcover – November 1, 2011

4.6 out of 5 stars 37 customer reviews

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Sample Recipe from Home Cooking with Jean-Georges: French Toast with Roasted Apples

Serves: 4

2/3 cup whole milk
2/3 cup heavy cream
1/2 cup sugar
1 large egg
1 large egg yolk
1/3 vanilla bean, split lengthwise and seeds scraped, pod reserved for another use
4 (1-inch-thick) slices brioche, preferably day-old
3 tablespoons unsalted butter, plus more for the pan
2 Golden Delicious apples, peeled, cored, and cut into eighths
Crème Anglaise, optional
Caramel Sauce, optional
Confectioners’ sugar

Whisk together the milk, cream, sugar, egg, yolk, and vanilla bean seeds until the sugar dissolves. Arrange the brioche slices in a single layer in a shallow baking dish. Pour the milk-egg mixture over the bread, submerging the bread. Cover with plastic wrap and refrigerate until the bread is completely soaked and almost too soft to handle, at least 1 hour and up to overnight. When you’re almost ready to serve, preheat the oven to 400°F. Generously butter a small rimmed baking sheet. Arrange the apples in a single layer. Dot the apples with 1 tablespoon of the butter. Roast until golden brown and tender, about 10 minutes.

Meanwhile, melt the remaining 2 tablespoons butter in a large ovenproof nonstick skillet over medium-low heat. When the butter foams, use both hands to very carefully transfer the soaked brioche slices to the pan. Cook until golden brown, about 5 minutes, then carefully flip. Transfer to the oven and bake alongside the apples until golden brown and puffed, about 5 minutes. Serve the French toast with the apples and the crème anglaise and caramel, if desired. Dust with confectioners’ sugar.


Review

“This is a terrific book, full of exactly the kinds of recipes I want from a master chef. There's no special equipment, no exotic ingredients, no long, elaborate preparations. Instead, there are creative, practical dishes that are well within the technical grasp of almost any cook.”
- Russ Parsons, Los Angeles Times
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Product Details

  • Hardcover: 256 pages
  • Publisher: Clarkson Potter; 1 edition (November 1, 2011)
  • Language: English
  • ISBN-10: 030771795X
  • ISBN-13: 978-0307717955
  • Product Dimensions: 9.6 x 0.9 x 10.2 inches
  • Shipping Weight: 2.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (37 customer reviews)
  • Amazon Best Sellers Rank: #95,118 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
This cookbook is beautiful, and the few recipes I have cooked from it so far have been delicious and surprisingly easy to prepare. Even though Vongerichten is a big name chef, these recipes really are geared toward the home cook - the ingredients are relatively easy to track down, and the preparations, for the most part, are not especially complicated. The book's recipes are also pretty unique, so it is worth having even if you already own lots of cookbooks. If you tend to shop at farmers' markets or get produce from a CSA farm, you will find this especially useful, as it contains plenty of recipes for vegetables. The quinoa with spinach, mushrooms, and goat cheese is very quick and very tasty.
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Format: Hardcover
Having bought too many cookbooks that looked good while browsing, only to have many of them sit on a shelf, I now check them out from a library first. I expected another overwrought chefs cookbook but was delighted by the simplicity and the inspired seasonings. So, I have no choice now but to buy it, sigh...
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Format: Hardcover Verified Purchase
I am an avid cookbook collector and I tend to read them like novels. Jean-Georges has so much to share with the culinary world with this latest contribution. The recipes are clear and easy to follow. Every one I have tried so far has been excellent. There are also anecdotes into his life that are charming.
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Format: Hardcover
I will admit that I've only made the butternut squash with balsamic vinegar and panko topping, but wow, was it good. I feel a little silly admitting that I didn't know you could eat butternut squash seeds, but they really added to the topping. And the whole thing was a pretty healthy side for a nice piece of fish. I have my eye on several other vegetable recipes and some of the desserts. The main entrees look a little more difficult than the other recipes in the book, but I'll probably get around to trying those, too. Beautiful pictures, and a beautiful book.

3/29/12 - Update: I made the fettuccine with Meyer lemon cream sauce the other night... WOW. Normally any sort of alfredo sauce makes the whole dish heavy and fatty, but the Meyer lemon really cut through all of that and made it surprisingly light and refreshing. I definitely recommend this one.
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Format: Hardcover Verified Purchase
This is my go to book these days, which is surprising to me since it is somewhat limited in it's selection. Yes, it has all the sections you would expect (appetizers, salads, fish, chicken, etc...), just each section isn't that big. Honestly, it doesn't matter because each recipe is so excellent everyone of them is a keeper - can't say that about most cook books. I have made at least half of the recipes in the book and truly loved each one. Unlike most of Jean-George's stuff, these are pretty simple preparations and most ingredients are easy to find. Whenever I make something from it, people ask for the recipe. I have purchased several of these as gifts as well.

If you have had the pleasure of eating at ABC Kitchen in NYC in the past year or so you will recognize many of the dishes as they are straight off the menu and often easier to make than you might guess.
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Format: Hardcover Verified Purchase
Jean-Georges tells us that this is the simple fare he likes to prepare for himself and his extended family when he is not tending to his international restaurant empire, and we have no reason to disbelieve him.

And the recipes are indeed simple, some, like turkey and bacon sandwiches, and bagels, smoked salmon and cream cheese, embarrassingly so. However, the majority of the recipes are for savoury, easily prepared dishes, often with a burst of innovation such as an oriental spice or fruit here and a touch of lavender there. And the photographs are lovely.

Surely, this attractive book will inspire the home cook at any level of competence to head to the kitchen and cook something delicious. That is the highest praise for any cookbook.
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Format: Hardcover
The movie was a block away, we were already at ABC Carpet, we had an hour --- why not have a quick dinner at ABC Kitchen?

For so-called sophisticates, we were rubes. We knew that Jean-Georges Vongerichten had hit New York as a prodigy: head chef of Lafayette at 29. That his restaurant, Jean George, was one of five restaurants in New York to have been awarded three stars by Michelin. And that, as Sam Sifton wrote in The Times, his empire was growing so fast he had opened "roughly 6,000 restaurants... on Earth and other planets in the last year."

ABC Kitchen, we imagined, was a casual restaurant. Well, for all its apparent informality, it's quite serious about its mission: "regionally-grown, organically focused cuisine that is rooted in cultivating a safe relationship with the environment and our table. "Or as Sam Sifton translated: "ABC Kitchen represents fantasy, wealth without guilt, socially responsible hedonism. Resistance is futile. Obey."

As we took seats at the bar --- our new discovery: sit at the bar --- we had no idea that a casual restaurant could be this good. Just reading the menu was a thrill. With difficulty (and with guidance from a bartender who had come to work at ABC Kitchen because he'd been spending a fortune here as a diner), we chose sweet corn with cotijac cheese and lime ($11), grilled maitake mushrooms with goat cheese and Fresno pepper vinaigrette ($12) household ricotta ravioli with herbs and tomato sauce ($15 for four, $23 for six) and roast carrot and avocado salad with crunchy seeds, souu cream and citrus ($16).

One of the all-time great meals? Yes, but that's a cliché.
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