MARC record from Internet Archive

LEADER: 03084cam 2200469Ia 4500
001 ocm34502225
003 OCoLC
005 20220728203013.0
008 960402s1990 nyu 001 0 eng d
010 $z 89078154
040 $aOCO$beng$cOCO$dMLA$dYDXCP$dSINLB$dOCLCQ$dWKM$dOCLCA$dOCLCQ$dNQB$dOCLCO$dOCLCF$dOCLCQ$dGZM$dOCLCO
020 $a0028609913$q(pbk.)
020 $a9780028609911$q(pbk.)
035 $a(OCoLC)34502225
050 14 $aTX719$b.V66 1990
082 04 $a641.5944$221
100 1 $aVongerichten, Jean-Georges.
245 10 $aSimple cuisine :$bthe easy, new approach to four-star cooking /$cJean-Georges Vongerichten.
246 30 $aEasy, new approach to four-star cooking
246 1 $iSubtitle on cover:$aCookbook that redefined healthful four-star cooking
260 $aNew York :$bMacmillan,$c©1990.
300 $axi, 212 pages ;$c24 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aIncludes index.
505 0 $aBuilding block : juices -- Building block : vinaigrettes -- Building block : flavored oils -- Building block : vegetable broths -- Simple sautés and steamed dishes -- Phyllo -- Foie gras -- On an Asian note -- Potatoes, cheese and other indulgences -- Fruits, sorbets, ice creams and sweets -- An American accent -- Thirty-minute menus and menus for special occasions -- Pantry basics and uncommon garnishes -- Cross-reference of juices, vinaigrettes, oils and broths.
520 $a"With simple, quick cooking techniques--steaming, sautéing, and stir-frying--and flavorful, low-fat sauces, Jean-Georges Vongerichten proves that robust restaurant tastes can easily be recreated by home cooks. More than 200 recipes, ranging from Sea Scallops with Garlic and Saffron Oil to Lamb with Artichokes and Olives, will delight with their robust flavors and simple preparations. More than 20 thirty-minute menus are collected here for when you need to quickly put together a dinner party. And when it's time to indulge, Jean-Georges serves up delectable sorbets, ice creams, and sweets. What's more, 'Simple Cuisine' proves that fine dining at home doesn't need to take all day to prepare. Here, the complex sauces of classic French cuisine have been replaced with basic building blocks--vinaigrettes, flavored oils, extracted vegetable juices, and simmered vegetable broths--with the ultimate goal of enabling the home cook to prepare elegant food that is light and effortless."--Publisher description.
650 0 $aCooking, French.
650 0 $aQuick and easy cooking.
650 6 $aCuisine rapide.
650 7 $aCooking, French.$2fast$0(OCoLC)fst01753313
650 7 $aQuick and easy cooking.$2fast$0(OCoLC)fst01754367
655 2 $aCookbook
655 7 $acookbooks.$2aat
655 7 $aCookbooks.$2fast$0(OCoLC)fst01752725
655 7 $aCookbooks.$2lcgft
655 7 $aLivres de cuisine.$2rvmgf
938 $aYBP Library Services$bYANK$n9358
029 1 $aAU@$b000012580697
994 $aZ0$bIME
948 $hNO HOLDINGS IN IME - 44 OTHER HOLDINGS