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Asian Flavors of Jean-Georges (Anglais) Relié – 23 octobre 2007

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Descriptions du produit


Baby Back Ribs with Barbecue Sauce
Makes 4 servings

1 tablespoon salt
2 cups sliced fresh ginger
1 fresh red Thai chile
1 cup soy sauce
2 racks baby back ribs

1 cup hoisin
2 tablespoons five-spice powder
1 garlic clove, minced
3 fresh red Thai chiles, seeded and minced
1 tablespoon fresh orange zest, finely minced
1/3 cup soy sauce
2 tablespoons champagne or white wine vinegar
1/4 cup honey
1 orange, sliced crosswise, for garnish

Everyone loves barbecued ribs and the addition of orange zest and Asian spices gives these tender ribs complex and intriguing overtones.

1. To prepare the ribs: Stir together the salt, ginger, chile, and soy sauce in a large stockpot. Add the ribs and 4 quarts water and bring to a boil over high heat. Turn the heat to low and simmer until the meat is just about to fall off the bone, about 2 hours. Transfer the ribs to a roasting pan.

2. Meanwhile, make the barbecue sauce: Stir together the hoisin, five-spice powder, garlic, chiles, orange zest, soy sauce, and half the vinegar in a saucepan. Cook over high heat, stirring occasionally, for 15 minutes. Then lower the heat and stir in the honey and remaining 1 tablespoon vinegar until well blended.

3. Preheat the broiler.

4. Remove the barbecue sauce from the heat and brush on top of the ribs. Put the ribs under the broiler and cook until crisp on top, about 5 minutes. Transfer the ribs to a serving plate, garnish with orange slices, and serve.

Revue de presse

The world’s great Asian chefs hail Jean-Georges: 

“I am Japanese so it’s a given that I am good at arranging Asian food. Jean-Georges is not Asian but he is excellent at incorporating Asian influences into his own food, and coming up with ingenious combinations. Congratulations to Jean-Georges on the publication of this wonderful book with Asian flavors!”
 — Nobu Matsuhisa, chef and owner, Nobu & Matsuhisa restaurants worldwide

“Once again you have managed to give a very unique Jean-Georges twist to the Asian food traditions, safeguarding and respecting the very essence of them, which in my opinion is a harmony of sweet, sour, salty, and just the right amount of spiciness. It creates an explosion of flavors in your mouth and a culinary experience that clings to your taste buds long after you've left the dining table.”
— Norbert Kostner, executive chef, Bangkok’s Oriental Hotel 

Asian Flavors of Jean-Georges, a savory chef d’oeuvre . . . This book of astonishing and imaginative recipes demonstrates that Jean-Georges, a fusion pioneer, remains as passionate a culinary explorer as he is a perfectionist of Asian-style cuisine. Anyone who prepares these fresh, aromatic, and seductive dishes will feel that they, too, have traveled the spice routes and street food markets of Southeast Asia. ASIAN FLAVORS presents a unique and nuanced palette of taste sensations by one of my favorite food artists.”
— Susur Lee, chef and owner, Toronto’s restaurants Susur and Lee

“Reading Jean-Georges’s latest book is a definite temptation to head straight to the kitchen right away. I draw tremendous inspiration from this respected chef and good friend’s artistic creation of exotic Asian cuisines with magical doses of Western sophistication. This book is definitely a work of culinary art that will have a permanent place among my collection of favorite cookbooks.” 

— Jereme Leung, founding chef and part owner, Shanghai’s Whampoa Club 

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Format: Relié Achat vérifié
This book was my introduction to Jean-Georges. I bought it because I love Thai cuisine, and this book promised a sort of Thai-Western fusion, I guess one would call it. I have to agree with other reviewers that some of the recipes have lots of ingredients, some hard to find if you're in a non-Asian focused area (as I am, in the south of France), and one has to substitute or omit, or forget the recipe entirely. For example, yesterday I could not find fresh cilantro anywhere, and it is too early in the year for my garden. So I substituted dried basil in the chicken paillard with Napa cabbage salad, and it was delicious that way, although I wished I'd been able to find the cilantro. There also was no Napa cabbage, and since I've been using a lot of regular cabbage recently, I used fresh lettuce from my garden, torn into small pieces, and this worked very nicely. I've made this recipe, the ginger-mushroom broth over scallops (again using dried basil, adding other vegetables, and sauteeing the scallops rather than warming them in the oven because they were frozen when I began), and the curried artichoke hearts. All were excellent. I've read the entire cookbook, mentally enjoying the flavors and acknowledging that I will modify substantially each recipe as I go because I don't have the ingredients or I just don't want to make a fuss for a tablespoon of something. And rather than blend a marinade or make a syrup, I will probably just chop or use the ingredients straight, without pre-cooking them. I'll get a slightly different result, but I will be pleased with the result and appreciative of the inspiration. This is a book for an experienced and adventuresome cook who isn't afraid to play with things. Taken this way, it is superb.
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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: HASH(0x90763e70) étoiles sur 5 23 commentaires
38 internautes sur 40 ont trouvé ce commentaire utile 
HASH(0x9077a8d0) étoiles sur 5 great book for reading, labor intensive recipes 11 novembre 2007
Par Neta Weinryb - Publié sur Amazon.com
Format: Relié
I am a long time fan of JGV cook books. Simple to Spectacular is my favorite cookbook ever, and I use it quite a lot - especially when I am looking for that wow factor.
JGV's new book is more Asian than fusion. Although it uses some western ingredients, such as creme fraiche and butter, the recipes are essentially Asian.
Also, unlike Simple to Spectacular, these are clearly restaurant recipes, and no effort was made to simplify them and adjust them to home cooking.
Many of the recipes are labor intensive - loads of pots and pans are used, and many steps. They are still very attractive and make me want to get in the kitchen and star cooking.
There are a few simple recipes - I tried the egg and tomato soup and it is definitely going to become part of my everyday repertuar.
Last comment: although Asian cuisine should be healthy, many of the recipes in this book contain loads of butter and/or sugar.

Summary: a good book for people who really like cooking, to be used for special occasion meals.
14 internautes sur 14 ont trouvé ce commentaire utile 
HASH(0x9077a924) étoiles sur 5 Fantastic Cookbook, Yet Not For The Culinary Amateur... 2 janvier 2008
Par James Wright - Publié sur Amazon.com
Format: Relié
The recipes I've made from this cookbook have been, thus far, exquisite, consistently offering a delicious array of textures, layered and complex flavor combinations, and beautiful presentations. I'll also add that the few dishes I've made so far have both the look, and, more importantly, the taste, of something I would happily pay top dollar for at a restaurant.

Last night I made shrimp cakes with a peanut/mint sauce as a starter, which was satisfying and scrumptious. As an entree, I served up the roasted curried codfish with artichokes, snap peas and a tamarind/chile/garlic sauce, which was simply one of the best seafood dishes I've ever prepared at home (and I've cooked things from many great cookbooks, including dishes by Eric Ripert, Thomas Keller, Bobby Flay, Mario Batali, etc.).

This cookbook has a great layout, wonderful pictures, and, most importantly, is sure to greatly expand the average foodie's palate and kitchen technique, opening the doors to a world of Eastern flavoring and ingredients. I've cooked three recipes and I've already learned so much! The only issue? Almost every recipe features very rare ingredients, ranging from the obnoxious-to-acquire to the impossible-to-acquire. It's very important to learn how and what to substitute, otherwise I can see this cookbook becoming merely a dust-collecting frustration for many at-home cooks, especially if you live in the suburbs and really only have one supermarket in town (luckily I live in NYC, where you can find almost anything on this earth as long as you're willing to search around town).

If you're a Jean Georges fan and appreciate his mastery of flavor, you're sure to love this approach to Asian cooking (this book seems to me to be a fusion of many countries, primarily Vietnam, but also Korea, China, and Thailand). The way you experience his recipes, some at once moist, succulent, crunchy, tangy, sugary and then spicy, are a total treat, and will get you excited to be in the kitchen. If you're serious about cooking and serious about challenging recipes that will really pay off for your guests, then this is a fantastic cookbook.
11 internautes sur 11 ont trouvé ce commentaire utile 
HASH(0x9077ad5c) étoiles sur 5 The real JGV 26 janvier 2009
Par Bradley Nelson - Publié sur Amazon.com
Format: Relié
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.
6 internautes sur 6 ont trouvé ce commentaire utile 
HASH(0x9077e144) étoiles sur 5 Jean-Georges' Triumph 2 février 2008
Par AM Coleman - Publié sur Amazon.com
Format: Relié
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.
10 internautes sur 12 ont trouvé ce commentaire utile 
HASH(0x9077e228) étoiles sur 5 Jean-Georges Does it Again! 27 octobre 2007
Par Zen Chef - Publié sur Amazon.com
Format: Relié
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!
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