Geoffrey Zakarian's Town/Country: 150 Recipes for Life Around the Table


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...
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New York, New York, U.S.A. 2006 Hard Cover First Edition New in New jacket 8vo. New York: Clarkson Potter, 2006. First edition, first printing. Chef Zakarian's first book. New ... in new dust jacket, protected with a mylar cover. Read more Show Less

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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
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Editorial Reviews

Publishers Weekly
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. (Apr.) Copyright 2006 Reed Business Information.
Library Journal
Zakarian opened his first New York City restaurant, the upscale Town, in 2001; this fall, he opened a somewhat more casual spot called Country. Here he presents recipes from both restaurants, grouping them by main ingredient-from acorn squash to halibut to strawberries to zucchini-presenting a pair (or two) of recipes for each. He describes the dishes from Town as luxurious and those from Country as country- or family-style, but, in fact, many of the Country dishes-White Asparagus and Porcini Salad, for example, or Warm Mackerel with Basil Chiffonade and Zucchini Vinaigrette-seem just as elaborate or sophisticated as the Town recipes. In any event, most of these recipes are for special occasions rather than for spur-of-the moment family meals "around the table" or entertaining. For area libraries and others where chefs' cookbooks are popular. Copyright 2006 Reed Business Information.
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Product Details

  • ISBN-13: 9781400054688
  • Publisher: Crown Publishing Group
  • Publication date: 4/11/2006
  • Pages: 272
  • Product dimensions: 8.40 (w) x 10.34 (h) x 0.89 (d)

Meet the Author

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.
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Read an Excerpt

Geoffrey Zakarian's Town/Country

By Geoffrey Zakarian with David Gibbons Photographs by Quentin Bacon

Random House

Geoffrey Zakarian with David Gibbons Photographs by Quentin Bacon
All right reserved.

ISBN: 1400054680

Chapter One

TOWN: Carpaccio of Sea Scallops with Sherry Vinegar--Honey Emulsion

For those of you who buy this sort of thing, raw scallops are believed to be an aphrodisiac. In any case, really fresh sea scallops have a smooth, soft texture and a sweetish, very mild hint of ocean brine that tickles all the senses. They require a light, somewhat sweet sauce that won't overpower their delicate flavor--especially when they're served raw, before any application of heat complicates matters by introducing caramelized flavors. The sherry vinegar--honey emulsion here contains two polar opposites, sweet and sour, but leans toward the sweet end of the spectrum. That combination is hard to beat for bringing out the freshness and underlying sweetness of raw seafood treats such as scallops or sushi-quality tuna. The emulsion can be whisked by hand, as described below, or in a blender on low speed. If you want to make it in a blender, you'll need to double the ingredients; it's virtually impossible to make a smaller amount in the machine.

Serves 6

• 3 tablespoons high-quality sherry vinegar
• 3 tablespoons wildflower honey
• 1-1/2 teaspoons high-quality peanut oil
• 2/3 cup grapeseedoil
• Fine sea salt and freshly ground white pepper to taste
• 1 tablespoon finely chopped fresh rosemary leaves
• 9 fresh diver scallops, each about the diameter of a quarter
• Coarse sea salt to taste

Place the vinegar and honey in a medium bowl and whisk until well combined. Whisking constantly, gradually incorporate the peanut oil. Whisk in the grapeseed oil in a steady stream. Once all the ingredients are well combined, the emulsion should have the consistency of a light mayonnaise. If it is too thick, whisk in a little water; if it is too thin, add a little more oil. Season to taste with fine sea salt and white pepper, then fold in the chopped rosemary.

Using a very sharp paring knife, carefully cut each scallop into 4 thin slices. Arrange six slices of scallop in a thin layer on each of six plates. Season lightly with coarse sea salt, drizzle the emulsion over the scallops, and serve.

COUNTRY: Seared Bay Scallops with Brown Butter Emulsion

Bay scallops are small and delicate. Unfortunately, they often suffer overcooking, oversaucing, or some other cruel fate. Here, they're seared and then quickly basted in butter, bringing out a delicious caramelized flavor, which is also reflected in the balsamic vinegar reduction sauce. This "emulsion" attains a beautifully balanced, almost chocolatelike flavor--somewhat reminiscent of a good Mexican mole sauce--that emphasizes the fresh natural sweetness of the scallops.

Serves 4

For the emulsion

• 2 cups balsamic vinegar
• 1/4 pound (1 stick) unsalted butter
• 1 tablespoon soy sauce
• Freshly ground black pepper

For the scallops

• 2 pounds bay scallops
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• About 1/4 cup Clarified Butter (recipe below)
• 2 sprigs thyme
• 2 cloves garlic
• 1 tablespoon unsalted butter

Prepare the emulsion: Place the vinegar in a medium nonreactive saucepan over high heat and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until thick and reduced to 1/2 cup, about 30 minutes. Transfer to a small bowl and allow it to cool to room temperature.

Place the butter in a medium skillet over medium heat, and allow it to melt and turn light brown. Remove the butter from the heat and allow it to cool to room temperature. Gradually whisk the browned butter into the reduced balsamic vinegar. Whisk in the soy sauce and season with pepper to taste. Reserve the emulsion at room temperature.

Cook the scallops: Pat the scallops dry with paper towels and season them with the salt and pepper. Coat the bottom of 2 large skillets with clarified butter. Place the pans over a medium-high flame and heat until the butter is nearly smoking. Divide the scallops between the pans; do not shake the pans or move the scallops around. Immediately reduce the heat to medium and add a little more clarified butter to each pan. Cook the scallops until they are deeply brown on one side, about 3 minutes. Turn the scallops over, and add a sprig of thyme and a clove of garlic to each pan. Allow the scallops to brown slightly on the other side, continuously basting them with the hot butter, about 2 minutes.

Transfer the scallops to a platter with a slotted spoon and reserve in a warm place. Add the 1 tablespoon of butter to the pan and scrape with a wooden spoon to dislodge any browned bits; remove the pan from the heat when the butter is completely melted.

Pour an equal portion of the emulsion onto each plate in a wide stripe down the center. Place an equal portion of scallops, browned side up, in the center of each plate, spoon the pan drippings around, and serve immediately.

Clarified Butter: There are a number of variations on the procedure for making clarified butter, but the end result or goal is always the same: to eliminate the milk solids, which cause the butter to burn and spit when frying or sauteing foods at higher temperatures.

Note: Clarified butter is available in Asian or Indian markets under its Indian name, ghee.

Makes about 1-1/2 cups

• 1 pound (4 sticks) unsalted butter

Cut the butter into 1/2-inch slices and place it in a medium saucepan over medium heat. Allow the butter to melt and then come to a boil; this should take about 5 minutes. Skim off any foam that rises to the top. The butter should sizzle and crackle; throughout the process, make sure the heat is never so high that the bottom of the pan starts to brown or blacken. Lower the heat to keep the butter at a slow, steady boil for another 15 minutes, continuing to skim any surface foam. The bubbles in the butter will become smaller and smaller, ultimately the size of a pinhead. Allow any residual milk solids to settle to the bottom of the pan. Carefully pour off the pure, clear, oily butterfat into a holding container, leaving all solids behind. (At this point, you can pass it through a tea strainer or other fine-mesh strainer just to be sure it's completely clear.) Allow the clarified butter to cool to room temperature, cover, and refrigerate until ready to use.

Excerpted from Geoffrey Zakarian's Town/Country by Geoffrey Zakarian with David Gibbons Photographs by Quentin Bacon Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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