Jean-Georges Vongerichten

Author of Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication

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About the Author

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 show more Jean-Georges: Cooking at Home with a Four-Star Chef (Broadway Books, 1998). (Bowker Author Biography) show less

Image credit: Jean-Georges Vongerichten [credit: Stevievong at en.wikipedia]

Works by Jean-Georges Vongerichten

Jean-Georges: Cooking At Home with a Four-Star Chef (1998) 164 copies

Home Cooking with Jean-Georges: My Favorite Simple Recipes (2011) 85 copies

Simple Cuisine: The Easy, New Approach to Four-Star Cooking (1990) 82 copies

Asian Flavors of Jean-Georges (2007) 78 copies

JGV: A Life in 12 Recipes (2019) 36 copies

World Cuisine: United States of America (2005) 23 copies

Simple Good Food: Fusion Flavours to Cook at Home with a Four-star Chef (1999) 13 copies

Simply Brilliant: Cooking at Home with a Four-star Chef 2 copies

Work Explorer

Associated Works

My Last Supper: 50 Great Chefs and Their Final Meals / Portraits, Interviews, and Recipes (2007) — Contributor — 208 copies, 4 reviews

Food and Wine Best of the Best Cookbook Recipes 2008 Volume 11 (2008) — Contributor — 113 copies

The Kimchi Chronicles: Korean Cooking for an American Kitchen (2011) — Foreword, some editions — 64 copies, 3 reviews

Food and Wine Best of the Best Cookbook Recipes 2001 Volume 4 (2001) — Contributor — 53 copies

Gabriel Kreuther: The Spirit of Alsace, a Cookbook (2021) — Foreword — 47 copies

The Chefs of the Times: More Than 200 Recipes and Reflections from Some of America's Most Creative Chefs Based on the Popular Column in The New York Times (2001) — Contributor — 43 copies, 1 review

The New York Times Seafood Cookbook: 250 Recipes for More than 70 Kinds of Fish and Shellfish (2003) — Contributor — 35 copies

Chefwise: Life Lessons from Leading Chefs Around the World (2023) — Contributor — 11 copies

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