This book is incredible. As you can tell by the dog ear on the top right, it's well used. Jean Georges Vongerichten pioneered the use of juices and flavored oils in fine dining, and overall helped to change French & American cooking as a whole. He likes to use the same ingredient multiple times in the same dish, often just dealing with technique & textural differences to excite the palate. The section on foie gras is also quite useful. His time spent in Asia really helped add another facet to his cooking, and he could be blamed for the profusion of Asian Fusion into our scene.
Whenever I hit an artist's block when coming up with a menu or special, I look to the cooler, the season, & Vongerichten.
No comments:
Post a Comment