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Learn to COOK - Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication
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List Price: $45.00
Our Price: $29.70
Your Save: $ 15.30 ( 34% )
Availability: Usually ships in 24 hours
Manufacturer: Broadway
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Average Customer Rating:  
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Binding: Hardcover
Dewey Decimal Number: 641.5
EAN: 9780767903608
ISBN: 0767903609
Label: Broadway
Manufacturer: Broadway
Number Of Items: 1
Number Of Pages: 432
Publication Date: 2000-10-10
Publisher: Broadway
Release Date: 2000-10-10
Studio: Broadway
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Editorial Reviews:
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What happens when a four-star chef and a culinary minimalist decide to join forces to create something different? They invent a new style that adapts to every occasion and every level of cooking expertise. Simple to Spectacular introduces a unique concept developed by one of the world's top chefs, Jean-Georges Vongerichten, and Mark Bittman, author of How to Cook Everything and the New York Times's hugely popular column "The Minimalist." Ever since their award-winning collaboration on Jean-Georges: Cooking at Home with a Four-Star Chef, the acclaimed duo has been cooking up a repertoire of new dishes that can be prepared in any of five progressively sophisticated ways.
Simple to Spectacular features a total of 250 recipes in 50 groups. Each group begins with a simple, elegant recipe--a few ingredients combined for maximum effect--followed by fully detailed, increasingly elaborate variations. For example, a recipe for Grilled Shrimp with Thyme and Lemon leads to Grilled Shrimp and Zucchini on Rosemary Skewers, Grilled Shrimp with Apple Ketchup, Thai-style Grilled Shrimp on Lemongrass Skewers, and Grilled Shrimp Balls with Cucumber and Yogurt.
Every aspect of the meal is covered, from superb soups and salads to unforgettable side dishes, entrees, and desserts. In Simple to Spectacular, everything--from the basics to innovations by a four-star chef--is tailored for a quick Tuesday night dinner or an elegant weekend party. And in the now-classic Vongerichten-Bittman style, all of the recipes can be made in the kitchen of any home cook. With 80 full-color photographs giving a mouthwatering view of the Simple-to-Spectacular transformations, readers and cooks will eagerly explore the possibilities.Jean-Georges Vongerichten (right) won the 1998 James Beard Award for Outstanding Chef and Best New Restaurant. His Manhattan restaurants include Vong, Jo Jo, The Mercer Kitchen, and Jean Georges, which earned a rare four-star rating from the New York Times.
In Simple to Spectacular, two titans of the food world have created a truly groundbreaking cookbook. Here are 250 superb recipes arranged in a uniquely useful way: a basic recipe and four increasingly sophisticated variations, with each group (there are 50 groups in all) based on a given technique. This ingenious organization enables cooks of all levels of expertise to understand how a recipe is created and to re-create the brilliantly simple recipes and dazzling variations from one of our best food writers and home cooks teamed with one of America's greatest chefs.
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Spotlight customer reviews:
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Customer Rating:
Summary: Full of ideas and inspiration
Comment: This is a great book that any cook will actually use. The recipes are organized as variations on a theme, inviting improvisation on the reader's part. If you cook, you'll love this book.
Customer Rating: 
Summary: Really simple to spectacular?
Comment: I bought the book because it received high rating in the review. When I received the book today, I expected to see nice pictures to show the changes of a simple recipe then being presented in spectacular way. I am not sure whether the writer refers spectacular to some exotic, expensive or unusual ingredients or some cooking techniques in French terms. The recipes are pretty much grouped into each main ingredient and that ingredient is cooked in 4 different ways.
I am not a chef nor pro cook, only an enthusiastic home cook. Those are pretty much what I do at home. I use the same main ingredients and cook them in different ways on different days such as stir frying, roasting, grilling, with different seasonings or different filling etc.
If you have a collection of good cooking books from different regions even good family recipes, I don't think that you need to spend on this book. Thank God I didn't pay full price for the book.
Customer Rating:
Summary: Want to be popular? Entertain with recipes from this book.
Comment: Buy this book. I try to cook at least one item a week out of it, and sometimes several. Tonight I had the basic roasted chicken and the mustard and shallot potatoes with a side of lemon-garlic satueed spinach.
The recipes are relatively easy, quick considering the end result,help sharpen your technical skills as well as build your creativity.
I would also recommend Michael Robert's Secret Ingredients. These two books will make people rave about your food.
Bon Appetit!
Customer Rating:
Summary: Simple to Spectacular
Comment: Great book
The recipe's are extremely well written for a cookbook and the technical abilities of the chef are well represented.
if you are looking for a picture book though this is not for you as there are none.
this book leaves it all to you to decide how it is presented.
Customer Rating:
Summary: Gourmet cuisine made simple!!!!
Comment: I loved this book, its "going from simple to sophisticated in one same recipe" format is amazing, really enabling you to practise with different levels of difficulty. It also gives room for improvisation and uses ingredients readily available in any supermarket. It is worth it alone just for Jean George's technique for cooking eggs, a total revelation!!! Don't miss it! The recipe on the cover is his most famous in his restaurant in New York. So if you don't have a trip planned soon, DO TRY IT AT HOME, it is amazingly simple and renders spectacular results. Your guests will be amazed. The only downside is, you will never want to eat eggs the old way again!!
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