(30)
 
Simple to Spectacular : How to Take One Basic Recipe to Four Levels of Sophistication
by Jean-Georges Vongerichten and Mark Bittman

Overview - Four-star chef Vongerichten and food writer Bittman join forces again to give home chefs the confidence to create fantastic meals. This groundbreaking cookbook has a structure as innovative as its recipes: each of 50 groupings of five recipes (for a total of 250) begins with a simple recipe and then proceeds to give four increasingly sophisticated dishes.  Read more...

 
Hardcover
  • Retail Price: $45.00
  • $32.40
    (Save 28%)

Add to Cart + Add to Wishlist

In Stock. Usually ships within 24 hours.

FREE Shipping for Club Members
Not a member? Join Today!
 
 
New & Used Marketplace 58 copies from $5.26
 
 
 

More About Simple to Spectacular by Jean-Georges Vongerichten; Mark Bittman
 
 
 
Overview
Four-star chef Vongerichten and food writer Bittman join forces again to give home chefs the confidence to create fantastic meals. This groundbreaking cookbook has a structure as innovative as its recipes: each of 50 groupings of five recipes (for a total of 250) begins with a simple recipe and then proceeds to give four increasingly sophisticated dishes. Full color.

 
Details
  • ISBN-13: 9780767903608
  • ISBN-10: 0767903609
  • Publisher: Clarkson Potter Publishers
  • Publish Date: November 2000
  • Page Count: 420


Related Categories

Books > Cooking > Methods - Quick & Easy

 
BookPage Reviews

Simply spectacular

When Mark Bittman, a.k.a. "The Minimalist" and author of How to Cook Everything, one of the best cookbooks in recent years, and Jean-Georges Vongerichten, four-star chef and restaurateur, team up they form a simply spectacular culinary combo. Their latest joint venture, aptly titled Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication , takes the recipe-and-variation format to new heights. These aren't the add-on alternatives so often found as sidebars or after-thoughts; these variations are part of the main event. Remember, these two great cooks have very different styles - Mark, the patron saint of simplicity, likes to strip recipes down to make them easy for a simple cook in a simple kitchen. Jean-Georges is always looking for ways to enhance recipes and bring them up to his multi-starred standards. Here, we're offered the best of both: there are 50 groupings of five recipes; each grouping starts with the basic dish - the creative springboard - then four, increasingly complex and sophisticated variations follow, all based on the same techniques you've seen in the first. Slow-cooked salmon, sprinkled with parsley and capers - a true Bittman bonanza - takes on tempting Thai tastes with crunchy lemongrass, classic French flavor with herbs, mushrooms and tomato fondue and finally becomes a most elegant entree topped with coriander-scented mussels. The 250 recipes in these sensational scenarios cover the gastronomic gamut from soups to desserts, demonstrating how well this dynamic dining room duo balances innovation with careful instruction, and pleasing ease with the joy and excitement of experimentation.

Sybil Pratt has been cooking up this column for more than five years.

 
BAM Customer Reviews

DISCUSSION