First published in 1990, Simple Cuisine has been declared a classic by such publications as the New York Times and Eating Well magazine. In simple, quick cooking techniques--steaming, sauteing, and stir-frying and flavorful, low-fat sauces, Jean-Georges Vongerichten proves that robust restaurant tastes can be recreated by home cooks.
Jean-Georges Vongerichten, a native of Alsace, studied under such culinary masters as Paul Bocuse, Paul Haeberlin, and Louis Outhier. He further honed his cooking skills in Bangkok, Singapore, and London before becoming an acclaimed chef at Restaurant Lafayette in New York City. He owns restaurants in London and New York, including Jean-Georges, awarded four stars by The New York Times.