- ASIN: B004YECGP0
- Product Dimensions: 10.2 x 9.2 x 1 inches
- Shipping Weight: 2.4 pounds
- Average Customer Review: 4.3 out of 5 stars See all reviews (32 customer reviews)
- Amazon Best Sellers Rank: #629,650 in Books (See Top 100 in Books)
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Jean-Georges: Cooking At Home with a Four-Star Chef [Hardcover] Paperback – 2009
"Ingredienti" by Marcella Hazan and Victor Hazan
From Artichokes to Zucchini, Anchovies to Ziti, Ingredienti offers succinct and compelling advice on how to select the best ingredients. Learn more
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Top Customer Reviews
I do not believe that many of the recipes were tested properly. Also, the food is really JUST OKAY, NOT GREAT. Certainly not worthy of all the gushing done by Bittman. I will not make any of these recipes again except for the Sableuse. I think a public apology for the Apple Confit is in order, along with the correct recipe!
Before spending $ on this book, check it out from the library & make a few things first.
Jean-George Vongerichten is among the very top four or five chefs in the country, sharing the limelight of culinary innovation with Thomas Keller, Charlie Trotter and Alfred Portale. He has three high very well received restaurants in New York City and a few scattered about the hinterlands, especially in Las Vegas. Mark Bittman is a food columnist for the New York Times, inheriting a portion of the mantle of Craig Claiborne as one of the leading culinary newspapermen in the country. Bittman is also the author of several well-reviewed cookbooks on his own, primarily the successfully presumptuous `How to Cook Everything' (See my review of this book).
I have to believe that this book was inspired to some extent by the book created out of the collaboration between Patricia Wells and Joel Robuchon, `L'Atelier of Joel Robuchon'. This comparison is heightened by the fact that both Vongerichten and Robuchon did journeyman cooking in the Far East and both continue to have their cuisine influenced by Asian flavors. In spite of several similarities, there are some important differences between these two books. While Robuchon's collaboration deals with his haute cuisine restaurant fare, Vongerichten and Bittman concentrate on dishes from his restaurants that work very well in the home kitchen.Read more ›
Most Recent Customer Reviews
I have owned this book for several years. I read it several times (or, I should say, skimmed through it) but was not inspired by the recipes to start cooking them until recently. Read morePublished 14 months ago by camisdad
I recently bought this book and immediately tried a couple of recipes, the potato ravioli with mushroom and the wine reduction sauce for serving with steak. Read morePublished 17 months ago by rnh17
The recipes in this book are not very current. With that being said they are very interesting and full of technique. Its just dated technique from the 90'sPublished on July 24, 2014 by J. Canfield
I had seen this book on a day time TV show. I was pleased that I could find it on line. I have enjoyed adding it to my reference library. Read morePublished on February 4, 2014 by Robert Long
This is one of the best cookbooks I have found from professional chefs. The recipes are very accessible and unique. Read morePublished on December 1, 2013 by DAbbey
Meals are definitely prepared with no less than a four-star rating and most I would rate even higher. Read morePublished on February 12, 2012 by Belinda K. Batelaan
Great book go to time after time.
I have had this book for years and out of the almost 100 cookbooks I have I use this one the most. A must have
This is my number-one cookbook. I bought this book in 2000, when I first started delving into the fusion world of cuisine (I was "bored" with Italian cooking). Read morePublished on August 11, 2011 by Cecelia C. Heer