Asian Flavors of Jean-Georges
by Jean-Georges Vongerichten
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Book Reviews of Asian Flavors of Jean-Georges
Book Review: Jean-Georges' Triumph
Summary: 5 Stars
This is another cookbook that I read like all the others, from cover to cover. I loved each and every page! The story of how Jean-Georges came to fall in love with Asian cuisine is wonderful and adventurous. The photographs are beautiful; full of color and very telling about life in Asia from a food-lover's view.
The recipes are fabulous; full of color themselves and complex in flavor without being difficult to reproduce. The directions for each were clear and easy to follow.
I made Chicken Samosas with Cilantro-Yogurt Dip, and I'd recommend this recipe very highly. The deep and spicy flavors of the samosas combined with the brightness of the yogurt dip was a perfect marriage and, like Jean-Georges, I would insist that the samosas be dipped before each and every bite. The samosas certainly stand alone, but the dip pulls them up to a whole new, and delicious, level.
The truest test was my 3 year-old son, who couldn't stop eating them! Yes, they are spicy, and he knew it-asking for a drink after each bite-but he had no restraint whatsoever, and I must agree with him on this!
I look forward to making many more of the recipes within the pages of Asian Flavors of Jean-Georges and urge you to get a copy of your own.
Book Review: Not such a great cookbook
Summary: 2 Stars
I love to cook and have been doing so for over 30 years. I have a cookbook collection of over 600 cookbooks. I have books by great chefs throughout the world including books by Charlie Trotter, Ming Tsai, Alfred Portale, Charlie Palmer, Allen Susser, Daniel Boulud, Marcella Hazan, Hiro Sone, Norman Van Aken, Jean-Louis Palladin, Alan Wong, Georges Perrier, Mark Miller, Georges Blanc, Alain Ducasse, Roger Verge, Sam Choy, Roy Yamaguchi, Nobu Matuhisa, Jeremiah Tower, Stephen Pyle, Andre Soltner, Nancy Silverton, Thomas Keller, David Waltuck, Mark Vetri, Grant Achatz, and Ferran Adria among many, many others. I also claim several of your own books I like such as Simple to Spectacular, however this book is a real disappointment. The recipes are barely asian and so simple as to be almost tasteless. China Moon, Harbour Tastes, Blue Ginger, etc, etc, are all better Asian cookbooks (amongst many, many others), although of older copyright dates. This book is definitely not worth what it costs and I say shame on you Jean Georges! A very serious disappointment to anyone who wants to capture Asian flavors in their cooking.Book Review: Jean-Georges Does it Again!
Summary: 5 Stars
This latest book from the beloved chef is a real treat. Jean Georges goes back to his roots and creates dishes after dishes inspired by asian home cooking and street food. Each recipe of course has the classic Jean-Georges's touch and level of sophistication, illustrated with beautiful pictures of his travels across Asia. Needless to say, this is a strong addition to any cookbook collection.
If you are familiar with his restaurants Spice market, 66 and Vong you will recognize a lot of his signature dishes. I was so excited to find recipes for Mushrooms Spring rolls with Galangal emulsion and Ovaltine Kulfi with caramelized banana i both had at Spice Market. I already managed to try the Braised pork belly with shallots recipe, the results were smashing! I cannot describe how good it was without getting into the whole metaphysical meaning of life discussion but you get my point..!
I picked up my copy at the book release's party where Jean-Georges himself was chatting and providing the food. I talk about it in my blog.
Hope this helps!
Book Review: Awesome Asian Flavors
Summary: 5 Stars
Rarely do I read a cookbook and want to make every single recipe. This was the case with Asian Flavors of Jean-Georges. From this book I have made the Pork Vindaloo. As soon as the marinade went onto the meat I knew it would be a winner. It smelled so good! The coconut sticky rice was the perfect accompaniment. I have also made the black pepper crab dumplings. They were surprisingly easy to make, and the sweet flavor of the crab was really accentuated by the mint, black pepper and ponzu sauce. The chicken buns were delicious. The dough was tender and the light, flavorful chicken and mushroom filling was a nice deviation from traditional heavier fillings. The mussels with lemongrass, thai basil, chile and coconut milk were the best mussels I have ever had. The only thing they were lacking was a squeeze of lime juice. Every recipe I have made from this book has turned out perfectly. I can't wait to try the rest. If you like asian flavors and the cooking process and you don't mind straying from what is traditional, buy this book. You won't be disappointed.Book Review: The real JGV
Summary: 5 Stars
I worked in one of Jean-Georges' restaurants for a year and have made several of the recipes in this book dozens of times. Certainly most of them have been simplified for home cooks, but I can assure you that the spirit of the recipes is the same.
What is remarkable about JGV, as a French chef, he is very limited in his use of cream and butter. He uses a lot of soy- and vegetable-based sauces. Some purists will say these aren't true Asian dishes, and they'd be right. This is "fusion," much as I hate that word. But JGV's food is straightforward and delicious. He doesn't try to go over the top, to make things complicated just because he can. He doesn't try to be whimsical or to blow your mind. He just wants to create great food that you will remember.
Certainly some of the recipes here are ambitious and include a lot of obscure ingredients, but if there's an Asian market near you, there isn't anything you can't find there.
The book itself is beautiful, the photography is fantastic. And a bargain, for what it is.