Two great chefs, Jean-Georges Vongerichten and Mark Bittman, get together and come up with a series of magic recipes and their increasingly complex variations, leading the adventurous cook down a road of creativity that, in the end, covers everything from appetizer to dessert. Recipes include Oeufs au Caviar, Tuna Spring Rolls, and Rich Chicken Soup with Chestnuts and Mushrooms. Chosen by the New York Times as one of the best cookbooks of 2000.