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Asian Flavors of Jean-Georges Featuring More Than 175 Recipes from Spice Market, Vong, and 66: a Cookbook

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ISBN-10: 076791273X

ISBN-13: 9780767912730

Edition: 2007

Authors: Jean-Georges Vongerichten, Daniel Del Vecchio, Jean-Georges Vongerichten

List price: $40.00
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Jean-Georges Vongerichten, chef and owner of 18 restaurants around the world, pioneered Asian-fusion cuisine and cooks this food better than anyone on the planet. In "Asian Flavors of Jean-Georges," he presents dozens of recipes for reproducing the dishes that have made his restaurants--Vong, Spice Market, and 66--the hottest dining destinations in New York City. Jean-Georges began his love affair with Asian food when he became the chef de cuisine at the renowned Oriental Hotel in Bangkok at the age of twenty-three. His trips to the markets of Bangkok sparked a lifelong obsession with ingredients like ginger, lemongrass, curry pastes and powders, and all kinds of exotic fruits and…    
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Book details

List price: $40.00
Copyright year: 2007
Publisher: The Crown Publishing Group
Publication date: 10/23/2007
Binding: Hardcover
Pages: 304
Size: 8.30" wide x 10.30" long x 1.00" tall
Weight: 2.882

Jean-Georges Vongerichten won the 1998 James Beard Award for Outstanding Chef and Best New Restaurant. His Manhattan restaurants include Vong, JoJo, the Mercer Kitchen, and Jean Georges, which earned a rare four-star rating from The New York Times. He is coauthor of the James Beard Award-winning Jean-Georges: Cooking at Home with a Four-Star Chef (Broadway Books, 1998).

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.
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.
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.
Preheat the broiler.
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.