Books | Top Table Shop - jamesw

By: Toptable Restaurant Group  09-12-2011

Groundbreaking when it was first published in 1990, Jean-Georges Vongerichten’s Simple Cuisine has since become a classic. Its author, chef-owner of Manhattan’s Vong and the four-star Jean-Georges, pioneered the use of vinaigrettes, juices, flavored oils, and broths to produce light but deeply flavorful dishes with a minimum of fuss. The 1998 paperback version presents 200 recipes for these simple but sophisticated treats. They are based on the building blocks listed above, plus phyllo dough, cunningly employed as a puff-pastry alternative. Vongerichten fans and those seeking easy dishes with an haute cuisine pedigree will be delighted.

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Policies | Top Table Shop

Araxi, CinCin, Blue Water Cafe & West Gift Certificates’ that you have elected to pick-up will be available from the issuing restaurant 24hrs after you have received the 2nd ‘shipping’ email notification that your order has been processed. In order to purchase through this Internet Site you have to be 18 years old or older and you agree to pay for all charges noted on this Internet Site as payable by you.


Books | Top Table Shop - frankp

In addition to its usefulness as a reference work, the book offers 500 up-to-the-minute recipes, valuable advice on seasonality and selection, multiple-method cooking instructions, and color photos of all the entries that make market identification a breeze. Vegetables from Amaranth to Zucchini follows in her earlier book’s footsteps to create a compelling guide to 350 common and exotic vegetables.


Books | Top Table Shop - toddh

The Silver Spoonboasts over 2,000 recipes and arrives in a handsome (and weighty) photo-illustrated edition complete with two ribbon markers. First published in 1950 and revised over time, Italy's bestselling culinary "bible," Il Cucchiaio d'argento, is now available in English.


Gift Certificates | Top Table Shop

The culinary cornerstone in the heart of Whistler Village, Araxi is recognized worldwide for its excellence in food, wine and hospitality. Vancouver’s definitive destination for the freshest and finest wild seafood from wild and sustainable harvest. Thierry offers a contemporary approach to the finest handcrafted chocolates, macarons, pastries, and desserts. Blue Water Cafe + Raw Bar1095 Hamilton StreetVancouver.


Books | Top Table Shop - books

Drawing from the canon of excellence that elevated Blue Water Cafe to one of the finest restaurants in the Pacific Northwest, this elegant yet easily approachable cookbook sings of the sea. Executive chef Frank Pabst and raw bar chef Yoshihiro Tabo draw on the freshest fish and an East meets West style that allow the seafood to shine. Blue Water Cafe: Seafood Cookbook.