New York, Prentice Hall Press, 1990. Hardcover. First Edition.
In Simple Cuisine, Jean-Georges Vongerichten presents 50 recipes that blend French technique with Asian influences—an approach that would become a hallmark of his cooking and contribute to shifts in American restaurant cuisine in the 1990s. Clean, minimalist, and flavor-driven, these recipes reflect an early stage in a career that would leave a lasting mark on contemporary fine dining.
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