Wheat Free Recipes and Menus or Asian Flavors of Jean Georges

Wheat-Free Recipes and Menus

Author: Carol Fenster

Hundreds of tasty, nutritious recipes and menus without wheat or gluten.

Who must avoid wheat? People with celiac disease, who are unable to tolerate wheat, and people with food allergies-all in all, an estimated 10 to 15 percent of Americans. Wheat and wheat products are present in some form in almost every processed food product-not just bread, cereal, pasta, and other flour-based products, but also such unexpected items as licorice, cream soups, sauces, condiments, and even some medicines. Managing to eat a healthful diet that completely eliminates this nearly ubiquitous grain can be a real challenge. Written by a leader in the field of cooking for people with food sensitivities, Wheat-Free Recipes makes it possible to enjoy all of your favorite foods without wheat or gluten, including breads, pancakes, waffles, muffins, biscuits, cookies, cakes, casseroles-even pizza.

Having a wheat sensitivity no longer means resigning yourself to dietary boredom or settling for foods with unhealthful levels of fat or salt in an attempt to make up for missing flavor. Dr. Fenster's recipes emphasize fresh, wholesome ingredients and simple, clear instructions that make for easy, fail-proof preparation of mouthwatering meals.

Author Biography: Carol Fenster, Ph.D., is a member of the International Association of Culinary Professionals and is an internationally recognized expert and speaker on food sensitivities and gluten-free living. She is the founder of Savory Palate, Inc., a resource for people with food allergies, celiac disease, autism, and other medical conditions that require a special diet. Dr. Fenster regularly appears on The Health Network's Food for Life cooking show.

Book about: Enlightened Cakes or Allergy Cooking with Ease

Asian Flavors of Jean-Georges

Author: Jean Georges Vongerichten

Jean-Georges Vongerichten, chef and owner of 18 restaurants around the world, pioneered Asian-fusion cuisine and cooks this food better than anyone on the planet. In Asian Flavors of Jean-Georges, he presents dozens of recipes for reproducing the dishes that have made his restaurants--Vong, Spice Market, and 66--the hottest dining destinations in New York City.
Jean-Georges began his love affair with Asian food when he became the chef de cuisine at the renowned Oriental Hotel in Bangkok at the age of twenty-three. His trips to the markets of Bangkok sparked a lifelong obsession with ingredients like ginger, lemongrass, curry pastes and powders, and all kinds of exotic fruits and vegetables. In 1992, when he came to New York to cook at Lafayette in the Drake Hotel, he was the first to combine the flavors of Thailand with French technique. The restaurant was a sensation, immediately earning four stars from the New York Times, and launching his dazzling career in the United States.
In 1997, he opened an outpost of Vong in Hong Kong and discovered the world of authentic and refined Chinese cooking and ingredients. As he says, “Every meal in Hong Kong contain[s] a thousand flavors.” He opened 66 in New York to showcase his newfound passion for the Chinese kitchen.
And then in 2003 he opened Spice Market, his homage to Asian street food, after five years of research and extensive travels through Southeast Asia (documented in the photos in this book). Once again, he translated Asian cuisine through a French sensibility for American diners. Spice Market instantly became his most popular restaurant and remains one of New York’s most sought-after reservations.
Now Jean-Georges has brought together the best of his pan-Asian recipes in one exciting cookbook. The recipes reflect Jean-Georges’s extraordinary talent for creating intensely flavorful dishes inspired by simple home cooking and street food. The secret is his subtle and surprising combinations, which, as in his restaurants, introduce Asian flavors to traditional Western-style dishes and cooking techniques. His special approach comes deliciously to life in such main courses as Grilled Chicken with Kumquat Lemongrass Dressing, Black Pepper Shrimp with “Sun-Dried” Pineapple, Cod with Malaysian Chili Sauce, and Lamb Shank Braised with Green Curry and Vegetables. Unusual side dishes include Steamed Spicy Eggplant and Coconut Sticky Rice. For dessert, there are treats like Chocolate and Vietnamese Coffee Tart or a Seasonal Fruit Plate with Lime-Spiced Salt. Each recipe is laid out in a clear, easy-to-follow style, and throughout the book invaluable tips are offered for streamlining preparation and cooking.
From taste-tempting appetizers, soups, and salads, to irresistible fish, meat, poultry, and vegetable dishes, to special sauces and one-of-a-kind sweets, the recipes in Asian Flavors of Jean-Georges promise to make dining at home as exciting as an evening out at one of Jean-Georges's fabulous restaurants.