JGV: A Life in 12 Recipes

by Jean-Georges Vongerichten, Michael Ruhlman (Primary Contributor)

One of the most influential chef-restaurateurs of all time reflects on a career defined by surprising, delicious food.

Jean-Georges Vongerichten was born into a coal-business family in rural Alsace. He didn’t enroll at a top culinary program. He was kicked out of high school at age fifteen. How, then, did he find himself apprenticing with the most renowned chefs, opening restaurants across the world, and cementing his legacy in the New York City food scene?

JGV is Vongerichten’s passionate answer, his life and the recipes that moved him. With humor and heart, he opens up as never before, telling the story of his mother’s goose stew, enlivened with a coffee slurry, and of his first taste of tom yum kung soup, served hot at a stand off a Bangkok highway. Every story is full of wisdom, conveyed with the magnanimity and precision that has made this chef’s name.

With old handwritten menus and black-and-white photographs throughout, this is a book for young chefs, as well as anyone who has stood at a stove and wondered what might be.

Genres: Food, Memoir, Cooking, Nonfiction, Cookbooks, Biography Memoir, Biography

304 pages, Hardcover

First published October 8, 2019

Reviews

[Anya Zhang · Rating 5 out of 5]

I won this book in a WWNorton Goodreads Giveaway, so thank you for this amazing read! I loved this book because I love food and food channels, and this book had elements of a food channel in it, in my opinion. I loved the description of the food, and sometimes, the food that Jean-Georges Vongerichten described would be so vivid in my head that I would have to eat something. This book is just the right amounts of touching, humor, and inspiration. Each part of the book really spoke to me, and I was really shocked that I would find something like this in an autobiography. I think that I would like to meet Jean-Georges one day and eat at one of his restaurants (if I can afford it). This book was absolutely amazing, and I found inspirational to everyone out there and not just to future chefs. The lessons being taught in this book are real advice that I feel like we all need, and I can tell that this advice is true and that it comes from the heart. If Jean-Georges were to write another book, I would definitely read it, and that is coming from a person that does not usually read biographies, autobiographies, nonfiction, that sort of thing. Overall, this was an awesome read!

[Deirdre · Rating 4 out of 5]

A lot here for people who want to become professional chefs and/or open restaurants all over the world. How to know and handle guests as well as staff, plus how to know the importance of cleanliness. These attributes are as important as learning how to cook, how to taste, how to season. There is contained herein some very good pointers for the home cook who wants to become better than just being able to whip up a meatloaf. If nothing else, that cook might learn enough innovation to create a superb meatloaf fit for Jean-Georges himself.

I thank Goodreads for gifted me this ARC, but I'm not sure where it came from. No return address on the padded manila envelope, no note enclosed. Since this is an ARC, there is no colophon, no captions with the photos and no Index, but I just created it as I went along; especially for the recipes. Oh, yes, there are some of JGV's best known recipes, and many of them are his early French/Thai fusion.

[Blake Ward · Rating 5 out of 5]

Great read for those into food, who have worked in restaurants, or are New Yorkers. Quick and easy read but it was a privilege to get into the mind of one of New York's best chefs.

This could have used another pass by an editor but I didn't mind.

Enjoyable read!

[Laurie Dickey · Rating 3 out of 5]

So interesting! But only if you love to cook. I do.

[Andréa]

Note: I received an ARC of this book from the publisher at ALA Annual 2019.

[Katharine Ott · Rating 4 out of 5]

"JGV: A Life in 12 Recipes" - written by Jean-Georges Vongerichten and published in 2019 by W W Norton & Company. In this compact volume Vongerichten tells the stories of his culinary history, from a sixteen-year old having an inspirational meal in his native France to his current stage of life where he has launched more than 70 restaurants around the world. Several approaches to food and cooking are paramount to him - "Work clean. Be clean. You cook the way you look." And his curiosity and willingness to try new foods and combinations. "I remember every smell, every new ingredient." The dishes he created sound wonderful and the work exhausting, with his strong personality to carry it all to fruition. The closest of his restaurants to us looks to be Marigold in Keswick, Virginia. Road trip?

[Susan · Rating 3 out of 5]

Three and a half. The book was enjoyable when JGV was writing about his childhood and how he got started in the restaurant business but became tedious once he hit the big-time. A lot of back-patting and descriptions of the daily minutia of running his many restaurants. I enjoyed reading more about his personal life than whether or not the new Executive Chef was properly trained.

[Lauren · Rating 4 out of 5]

I enjoyed this book very much. Learning about him along with specific recipes that not only impacted him of his upbringing, but what was going on, made these dishes extra special. The reasons, and the actual guidance of how to make the dishes, made it seem as if he was right there with you as the dish is being made. Him growing from his own mastering of French cooking to what his own form of cooking that has made him world renowned is inspiring. Food and New York have always shown that everything can be a melting pot or a stew, but with this book, JGV shows you that with every culture and every dish, he has become a conglomerate of what he has learned. Thus showing that your style of cooking, or work, or life, can be anything you want so long as it tastes good and you learn the craft well. The different dishes were amazing and at first, based off of the table of contents, you wouldn't think they had any connection at all, minus the author, but food will always be denominator in life for everyone. Definitely a wonderful experience and highly recommend to read.

While I did receive this from a Goodreads giveaway, this did not influence my review.

[Norma · Rating 4 out of 5]

( Format : Audiobook )
"The desire to serve."

A gentle autobiography of a life in the restaurant business which, strangely, artefact from a brief period covering his home life until he was 16, barely mentions anything outside of his times in the kitchen (although the mention of two wives and three grandchildren in the final lines of the book seems to indicate he must have had some life beyond cooking and running restaurants).
It is as if his emotions are entirely subsumed in service to food and delivering pleasure to other through the taste delights he can offer and the book is built around twelve recipes includes in the monologue, given in full together with precise notes on how to accomplish them. These recipes are also contained in the pdf which accompanies the audio, written in full as given, in addition to photographs.

It is a pity not to have heard the voice of the author himself, but narration is beautifully performed by Eric Yves Garcia who keeps the pace warm and gentle throughout, adding to the sympathetic feel. A good choice as reader.

I really enjoyed listening to this book but would have liked to know more about the man and not just his recipes.

[Ash · Rating 4 out of 5]

An interesting autobiography that I never would have read if I hadn't won it in a giveaway. I like how the author punctuates every few chapters with a recipe that relates to that period of his life. The recipes themselves were pretty interesting; it's not just a list of ingredients and instructions, but descriptions of flavors and aromas, explanations on why certain ingredients pair well together or why certain techniques work better than others, etc. I like how he encourages the reader to pause in the middle of cooking just to enjoy the smell of whatever it is they're making. To be honest I had never heard of Jean-Georges Vongerichten before this, but I enjoyed reading his book nevertheless.

[Maineguide · Rating 3 out of 5]

A nice overview of his career, from early years to the present. It’s well-written (Michael Ruhlman) and interesting. The interspersed recipes are fully annotated, so kind of fun. The only reason I gave it three stars instead of 4 is that it is very poorly edited (multiple sections repeat what was said, sometimes almost verbatim, earlier in the book); also, I would’ve liked a little more about the impact to JGV’s life—good and bad—being so successful. He mentions briefly the failure of his first wedding, but you don’t even hear about a second divorces until the last page or two. All that said, it’s a good book, particularly for someone interested in the industry or a career in the industry.

[Glen U · Rating 4 out of 5]

Easily the best chef biography I have read. Not too much self aggrandizement, not too much personal history that had nothing to do with the theme of the book (food) and a clear and concise timeline but written with great appeal for the cook and foodie. His love of food, his views on what it takes to become a great chef, and his travels and influences are done extremely well. An excellent read, especially for those who love the adventure of exploring the world and it's cultures through their food. Great.

[Sarah Ambrogi · Rating 3 out of 5]

Parts of this book are fascinating - I particularly enjoyed JGV's descriptions of his early lessons in cooking, both in his mother's kitchen and in the restaurant where he started as an apprentice. However, the later chapters were less successful in my view, because it turned more or less into a listing of his many successful restaurants and seemed much less reflective. The recipes included, while interesting to me as someone who aspires to "foodiness" are nevertheless for the most part not things that would be practical to make at home. Overall, it was a good read, but I'm not sure JGV is someone I would enjoy meeting.

[Ty · Rating 5 out of 5]

This is a very short book, but it contains a lifetime of stories and lessons. JGV takes the reader from his childhood in Alsace to his current worldwide restaurant empire. Along the way, he talks about what he thinks made him successful, where he might have gone wrong, and what was important to him in his life. I really enjoyed the stories of starting up new restaurants in crazy locations, learning about the local cuisine and merging it with his own. Highly recommended for restaurant nuts.

[Oren Mizrahi · Rating 2 out of 5]

i originally thought this had been ghost-written, but upon getting through a few pages, i came to the realization that i would pity a man who writes so poorly for a living.

in my attempt to swallon chef memoirs, i set out to read this book. it’s not something really anyone needed to write or read. jean-georges doesn’t have anything interesting to say or any engaging life stories to share.

[Kate · Rating 4 out of 5]

I won this ARC through a goodreads giveaway. If I hadn’t won, I would have never read this book. Boy am I glad I did! I really enjoyed reading this book. Jean-Georges Vongerichten has led a fascinating life. I loved reading the stories behind his creations and the people he has met.

[Suzi · Rating 5 out of 5]

A totally fun book. I have never been to the kind of restaurant that Jean-Georges Vongerichten runs but it is interesting to read about. Would never attempt the recipes in the book (I can't cook) but they sound so delicious.

[Namrata]

Love cooking! It’s one of my favorite pastimes apart from reading! Love to cook with my daughter as well!

[M. · Rating 5 out of 5]

It was a good read.

[Nancy · Rating 4 out of 5]

I won this in a Goodreads giveaway.
A very enjoyable read. Not that I will ever make any of the recipes here it was interesting reading the processes behind the dishes.

[Camille Pum · Rating 5 out of 5]

I won this book in the giveaway and fell in love with the story! I was humored, inspired and left with a satisfied mindset.

[Csimplot Simplot · Rating 5 out of 5]

Excellent book!!

[Molly]

good.

[Stephanie Sztanski · Rating 5 out of 5]

BRAVO JG!

Wonderfully written from the heart and soul of the chef/restauranteer himself. A bit repetitive at times, but that’s just fine.

[Peg Lotvin · Rating 2 out of 5]

Just because you are a famous chef, according to you, does not mean you have to write a book. And your 12 recipes are mostly just wierd.

[Karen · Rating 5 out of 5]

Incredible life and work. As a huge lover of home cooking, I would recommend this fine dining book to all.

[Joseph · Rating 4 out of 5]

Surprisingly enjoyable.

[Penny · Rating 3 out of 5]

Interesting early life but too much detail once he became a cook/chef for those of us not professional cooks.

[C. · Rating 3 out of 5]

I've long been interested in JGV's food and been intrigued by the little I knew of his background. So it was a pleasure to get a deeper dive into both his life and his food.

I liked the structure of the book. Breaking things up with the 12 recipes was logical and I think it worked well. It brought the food front and center. And, after all, it's all about the food in the end, isn't it?

All that said, the prose was a bit rough around the edges and sometimes the narrative felt clunky. I didn't feel that the food descriptions were as vibrant as they could have been. I appreciate how personal it all is to Vongerichten, but sometimes the intensity of that personal experience didn't quite come through in the words on the page. I was reminded in many ways of Eric Ripert's memoir, 32 YOLKS. Both are interesting and well worth reading, but not always the most compelling books.

(Thank you to W. W. Norton for an advance copy in exchange for an unbiased review.)

[Amy Ingalls · Rating 3 out of 5]

The beginning of this book was interesting. I enjoyed reading about the chef's childhood in Alsace, and especially enjoyed hearing about his mother's kitchen. The book did get a little repetitious as it went on, but it did manage (just) to keep my interest. I love food and cooking, and although some of the recipes weren't for me, others sounded delicious. I also loved the way he encouraged you to stop and smell the food, to really savor each ingredient as you are cooking.

I won an ARC of this book in a Goodreads Giveaway.