In a brief preface to Asian Flavors of Jean-Georges, Jean-Georges Vongerichten describes his own process of falling in love with the flavors used in Asia, his experiments "to taste, to seek to understand the nuances and complexity of a whole new world of ingredients. I began an obsession that lasts to this day, an obsession that has helped define my career and my life."
What a career has risen from this obsession. If there can be a single person deemed our premiere chef, it is Jean-Georges Vongerichten. The supreme treat to the taste buds is to dine at one of his restaurants, but an equally amazing treat is to capture his magic in your own kitchen. In this book there are recipes that can only be described as sublime.
When Jean-Georges speaks of discovering the nuances and complexity of these tastes, he might be describing food at its very best. A great chef will not overwhelm you with the taste of one ingredient, but mix flavors with such subtlety and balance that you slow down to savor and identify the nuances in the dish. This generally requires a fair amount of ingredients, and these recipes are no exception. Stock up as you will want to cook everything in the book.
Chef cookbooks often fail for the home cook because they seem to require an entire staff to create a single dish. Jean-Georges gives us recipes that can be done by the lone cook, though they are so exciting that everyone will want to participate, if only drawn by the aromatic ingredients. The sublime is not for a harried night, but for a relaxed Sunday when you want to indulge in the sensuous experience of preparing food with a few special ingredients that will awaken your palate and perfume your kitchen.
The book is divided into the standard categories from appetizers to desserts. There is a short description of what you'll need in the pantry and we suggest again that you stock up. Jean-Georges has been influenced by the street foods available in Asia, as well as by home cooking, so these recipes are not out of reach - just better since they have filtered through one of the culinary world's most imaginative minds. You can start a meal with appetizers such as Cold Sesame Noodles with Sesame Peanut Paste (as served in his restaurant 66) or Black Pepper Crab Dumplings made simply with black pepper oil which has one short paragraph of instructions. Or start with a soup, such as Mushroom-Ginger Broth with Sea Scallops or a Chicken and Coconut Milk Soup.
The main courses could be fish, meat or chicken. Try a Cod with Malaysian Chili Sauce (pictured on the book cover) or Slow-Baked Halibut with Apples, Onions, and Coconut, or possibly Stir-Fried Shrimp with Two Flavors. If you prefer poultry, there are recipes such as Chicken Curry with Fat Noodles and Spring Vegetables or Duck "Oriental." For heartier meats, you can try Sauteed Lamb Chops with Garlic, Lemon and Chile, a Beef Brisket with Onions and Chile or an exquisite Charred Sirloin with Soy, Garlic and Coriander.
Rice and noodles are popular throughout Asia and Jean-Georges gives us Pineapple Fried Rice that is easy to prepare, (frequently a too-sweet staple in restaurants, but here with crispy vegetables). Or try Ginger Fried Rice which the author states is quick and easy and elegant enough for a special party.Try Shanghai Noodles with Golden Garlic and Soft Tofu.
Desserts are equally elegant. For chocolate lovers, try a Chocolate and Vietnamese Coffee Tart with Condensed Milk Ice Cream if you have time to play or a Warm Rice Pudding and Passion Fruit Sherbet There are several ice cream recipes, from Green tea Ice Cream to Young Ginger Ice Cream.
This book will delight and sharpen the senses, and is guaranteed to make a gourmet out of one who sometimes only wolfs down food. Savor, linger, enjoy. Food is life and sometimes is it is art. Both are found in this book.
There are beautiful color photographs throughout, both of food and of scenes of Asian street life. Food photography is by Sang An and the travel photography is by Daniel Del Vecchio.
©
