What happens when a world-class chef--Jean Georges Vongerichten, to be exact--writes a cookbook with a culinary minimalist, the INew York Times/I food columnist Mark Bittman? The answer is ISimple to Spectacular/I, a book that presents more than 250 recipes in a unique way. Here's the drill: a few-ingredient core recipe is offered, followed by formulas for four increasingly sophisticated (though not necessarily more taxing) variations. Chicken Breasts in Foil with Rosemary and Olive Oil, for example, yields to recipes for the breasts with tomatoes, olives, and Parm
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