Jean Georges or Shun Lee Cookbook

Jean-Georges: Cooking at Home with a Four-Star Chef

Author: Jean Georges Vongerichten

The cooking of Jean-Georges Vongerichten - sophisticated yet startlingly uncomplicated, hinting at French and Asian influences yet entirely original - has earned endless raves and accolades from every quarter. Why? Because Vongerichten has invented a culinary style that is highly creative and intensely flavorful but uses few ingredients and is remarkably simple. Now, Jean-Georges, with award-winning coauthor Mark Bittman, brings this extraordinary cuisine to the home kitchen. There are no mile-long lists of instructions, the recipes use readily available ingredients, and many can be prepared in thirty minutes or less. Some of the recipes are taken directly from the kitchens of Vongerichten's three restaurants - Jean Georges, Vong, and JoJo. They not only sound simple but are simple - and irresistible. Fennel and Apple Salad with Juniper. 10-minute Green Gazpacho. Sauteed Chicken with Green Olives and Cilantro. Warm, Soft Chocolate Cake.

Library Journal

You've really arrived as a chef when you need only use your first name for a restaurantor a book.

Library Journal

You've really arrived as a chef when you need only use your first name for a restaurantor a book.

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Shun Lee Cookbook: Recipes from a Chinese Restaurant Dynasty

Author: Michael Tong

Until the 1960s, nearly all Chinese food served in the United States was Cantonese. Egg Foo Yung. Barbecued Spareribs. Egg Drop Soup. But with the opening of his Shun Lee restaurants more than forty years ago, Michael Tong and his chefs introduced the spicy regional foods of Sichuan and Hunan and the red-cooked dishes of Shanghai to New Yorkers—and eventually to all of the United States. Crispy Orange Beef. Lake Tung Ting Prawns. Crispy Sea Bass. Dry Sautéed String Beans. Hot and Sour Cabbage. Scallion Pancakes. These dishes originated at Shun Lee, and are now on nearly every Chinese restaurant menu across North America.

Now, in his first cookbook, Tong shares his most popular recipes from the Hunan, Sichuan, and Shanghai regions of China. Who says Chinese food is difficult to prepare at home? With The Shun Lee Cookbook, even novices have nothing to worry about. All the recipes have been tested and modified for home kitchens. If adapting a recipe for the home—like Beijing duck—proved to be impossible, Tong omitted it. The result is a collection of easy-to-make but dazzling dishes. And perhaps the best part is that they can all be made with ingredients found in supermarkets everywhere.

Chinese favorites such as Hot and Sour Soup, Sichuan Boiled Dumplings, Dry Sautéed Green Beans, and Kung Pao Shrimp are included. There are also new dishes such as Peppery Dungeness Crab, Singapore-Style Rice Noodles with Curry, Red-Cooked Beef Short Ribs, and Hunan Lamb with Scallions.

In addition to the recipes The Shun Lee Cookbook includes tips for stocking home pantries with Chinese staples, and there are more than fiftycolor photographs of the finished dishes throughout.

Why order take-out when you can take home The Shun Lee Cookbook?

Library Journal

When Tong and his business partner opened Shun Lee Palace in New York City in 1967, it was one of the first upscale Chinese restaurants in the country and the first to offer regional Shanghai and Sichuan cuisine (Cantonese food was the only type most Americans had ever tasted at the time). The original Shun Lee and its equally elegant spin-off, Shun Lee West, remain enduringly popular, and now Tong has collected 100 favorite recipes, modified as appropriate for the home kitchen, in his first cookbook. With coauthor Louie, he provides a thorough introduction to ingredients, equipment, and techniques. Recipes include both Chinese classics and Tong's interpretations of traditional dishes; head notes provide culinary background and serving suggestions. Chinese cookbooks are something of a rarity these days, and Tong's is recommended for all subject collections. Copyright 2006 Reed Business Information.