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Description du produit

Extrait

Baby Back Ribs with Barbecue Sauce
Makes 4 servings

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

BARBECUE SAUCE
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) (Peut contenir des commentaires issus du programme Early Reviewer Rewards)

Amazon.com: 3.7 étoiles sur 5 25 commentaires
5.0 étoiles sur 5 Yum! 10 mai 2017
Par Cheryl - Publié sur Amazon.com
Format: Relié Achat vérifié
Wonderful recipes! Great flavors! I made a shopping list of all the spices, sauces and ingredients I needed and headed to the Asian market. It was worth the effort! These dishes are delicious, the best I have ever made.
3.0 étoiles sur 5 good recipes -- no Jean-Georges classics 14 octobre 2015
Par Roger W. Anderson - Publié sur Amazon.com
Format: Relié Achat vérifié
It has quiet a lot of good basic asian recipes; however, I didn't find anything that approached the nuances of the dishes he prepares at his restaurant Jean-Georges.
5.0 étoiles sur 5 Made me feel like a 4* chef 17 décembre 2013
Par wroxton - Publié sur Amazon.com
Format: Relié Achat vérifié
A really excellent compendium of Jean-Georges Vongeericheten stunning "creations". I haven't had the book very long, but I've already made many of the recipes. They're not difficult and don't contain many hard to find ingredients. It is a book I will frequently refer to and use, also.
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Fabulous cookbook 4 avril 2010
Par Inga Chernyak - Publié sur Amazon.com
Format: Relié Achat vérifié
Although the recipes do require a variety of unusual asian ingredients, if you happen to live near an asian supermarket or even small asian grocery, you should be able to find most of them (and pretty cheap!). The recipes I've tried so far have been very straightforward (it's not hard to pan-fry fish), but the results have been INCREDIBLE. The man knows something about how to put ordinary ingredient into extraordinary combinations.
4.0 étoiles sur 5 Four Stars 31 juillet 2016
Par Amazon Customer - Publié sur Amazon.com
Format: Relié Achat vérifié
I like this book , But not enough photo
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