For every home cook who wanders the aisles of the local supermarket asking the question “What do I want to cook for dinner?,” celebrated chef Geoffrey Zakarian—owner of the highly acclaimed restaurants Town and Country in New York City—offers two sublime recipes for each of his sixty-five favorite ingredients. Whether it’s just-in-season asparagus, a gorgeous steak beckoning from the butcher’s case, or the sweetest August corn that catches your eye, Zakarian helps you turn it into a quick weeknight meal or Sunday supper—a Country recipe—or elegant Saturday-night dinner-party fare—a Town preparation.

Zakarian’s inventive, flavorful creations for ingredients that run the gamut from the humble apple to luxurious lobsters include:

TOWN— Ribeye Steaks with Wilted Watercress and Romaine Marmalade

COUNTRY— Grilled Flank Steak with Smoked Barbecue Sauce

TOWN— Arugula Cannelloni with Chanterelle Sauce

COUNTRY— Ziti with Arugula Pesto and Crispy Prosciutto

TOWN— Poached Salmon Tartare with Avocado, Fennel, and Vinaigrette

COUNTRY— Grilled Salmon with Smashed Cucumber–Date Salad

TOWN Liquid Gold Chocolate Tart

COUNTRY— Deep Dark Chocolate Pudding

Featuring stunning full-color photographs and an approach that is at once familiar and fantastic, comfortable and creative, Geoffrey Zakarian’s Town/Country pre-sents the perfect combination for amateur to ambitious American cooks.

From Acorn Squash to Zucchini—150 recipes arranged by ingredient to fit your pantry and your mood

"Zakarian has crafted the zesty celebration of opposites you would expect from the chef/owner of the New York restaurants Town and Country. 'Pairings or partnerships are what make a recipe dynamic,' he says in an introduction that generously acknowledges other chefs and the great home cooks in his life. He's in love not just with the usual contrasting dyads of smooth/crunchy, sweet/sour and hot/cold: his recipes come in sets of two, reflecting opposite approaches to the same core ingredients — with the common goal of explosive intensity. So the 'town' take on the noble crustacean is Lobster Ginger Royale, with a ginger broth (perhaps made out of homemade chicken stock) and coconut milk custard, entailing a day or two of prep and execution. The 'country' cousin is a lobster roll, assembled at the last minute; and Zakarian recommends Hellman's mayo, although he also tells you how to make your own if you must. The language throughout is refreshingly basic, save for the occasional home-baked word (e.g., 'asparagussy'). The man of opposites includes enough arcana and innovation to entice a pro, yet his clear and realistic instructions make it possible for a weekend cook to produce minor miracles. Bacon's closeups — raspberries, squash, fennel, crabs — complement the words." Publishers Weekly (Copyright Reed Business Information, Inc.)

Celebrated chef Zakarian offers two stunningly creative recipes for each of his 60 favorite ingredients--one that's tailored for lavish "Town" meals and one that's perfect for a family-style "Country" dinner. 60 full-color and b&w photos.

Geoffrey Zakarian has manned the stoves at some of the world’s best restaurants over the past twenty years, including Arpège in Paris and the Dorchester in London. In New York City, he was the Chef de Cuisine at Le Cirque and Executive Chef of 44 at the Royalton and “21.” In 2001, he opened Town in midtown Manhattan and in 2005 Country near Madison Square Park. This is his first book.

David Gibbons, a former literary agent, book producer, and publishing executive, has been a freelance editor and writer for the past ten years. He has collaborated on five other cookbooks and wrote Overstreet’s New Wine Guide and, with Max McCalman, The Cheese Plate and Cheese: A Connoisseur’s Guide to the World’s Best. He lives in New York City with his two children.