Geoffrey Zakarian's Town/Country

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. 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.