Synopses & Reviews
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 Zakarianowner of the highly acclaimed restaurants Town and
Country in New York Cityoffers two sublime recipes for each of his sixty-five favorite ingredients. Whether its just-in-season asparagus, a gorgeous steak beckoning from the butchers case, or the sweetest August corn that catches your eye, Zakarian helps you turn it into a quick weeknight meal or Sunday suppera Country recipeor elegant Saturday-night dinner-party farea Town preparation.
Zakarians 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 Zakarians Town/Country pre-sents the perfect combination for amateur to ambitious American cooks.
From Acorn Squash to Zucchini150 recipes arranged by ingredient to fit your pantry and your mood
About the Author
Geoffrey Zakarian has manned the stoves at some of the worlds 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 Overstreets New Wine Guide and, with Max McCalman, The Cheese Plate and Cheese: A Connoisseurs Guide to the Worlds Best. He lives in New York City with his two children.