Word: vongerichten
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...million investment to protect--fancy New York restaurants don't come cheap. Keller helped line up an all-star team: Masa Takayama from the $300-a-sitting Ginza Sushi-Ko in Los Angeles, Gray Kunz (Lespinasse in New York) and Charlie Trotter (Charlie Trotter's in Chicago). Jean-Georges Vongerichten (Jean Georges and Vong in New York) made up the fifth...
...search for "recipes" on Yahoo turned up dozens of cooking sites, ranging from starchefs.com which features the likes of Alice Waters and Jean-Georges Vongerichten, to yumyum.com which caters to college students on a budget. Many off-line favorites have companion sites like bettycrocker.com cooksillustrated.com and foodtv.com There's even a Weird and Different Recipes site, offering spider salad and curried kangaroo tail...
Ducasse and Vongerichten both began traditionally, apprenticed as teenagers to some of France's legendary chefs, but they refuse to settle for an old-fashioned career spent in just one kitchen. Vongerichten's Jean Georges won a rare four-star rating from the New York Times within three months of its 1997 debut; his Mercer Kitchen was the buzz of New York before it opened this fall; he has exported his French-Asian marvel, Vong, to London and Hong Kong. Both men have no qualms about lending their name. Vongerichten sells condiments through Williams-Sonoma, and Ducasse has just brought...
...line between accessibility and mystique; revealing the trick behind that perfect spit-roasted lobster, after all, is a bit like a magician's showing just where he hid that bunny. But the drive to commercialize is inevitable. "We're working so hard, it's about time we make money!" Vongerichten exclaims. The famously perfectionist Trotter--himself no slouch in the self-marketing department, with half a dozen books, a new line of sauces and, in January, knives to his name--agrees. "It wasn't so long ago that being a chef was a blue-collar occupation," he says...
...rest of us to tap into that dream is to play around with their new books. The apple confit may have been a disaster--"I don't know what happened," Vongerichten says sorrowfully--but other recipes from Jean-Georges, like the seared tuna with Szechuan peppercorns, prove remarkably simple, if lacking a four-star polish. Ducasse: Flavors of France is another matter. Stunningly produced and poetically written, it is also more intimidating: heavy on costly truffles and types of fish not available in the U.S. For even the more ambitious amateurs, perhaps the best approach is to splash...