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Geoffrey Zakarian's Town/Country: 150 Recipes for Life Around the Table Hardcover – April 11, 2006

4.2 out of 5 stars 25 customer reviews

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Editorial Reviews

Amazon.com Review

Geoffrey Zakarian is the chef-owner of Manhattan's Town restaurant, a spot acclaimed for its polished cooking. In Town/Country, he offers "town" recipes from the restaurant partnered by less dressy "country" formulas, which aren't, however, always easier to accomplish--130 dishes in all. The conceit here is to provide a town and country recipe for each of 65 "favorite" ingredients, ranging from acorn squash to zucchini--pairings like Chicken Confit Salad and Peri-Peri Chicken; Mackerel Escabeche with Zucchini Noodles and Warm Mackerel with Basil Chiffonade and Zucchini Vinaigrette; and Raspberry and Honey Crisps with Greek Yogurt and Flourless Raspberry Soufflé. The dishes, which include imaginative reworkings of classics like Duck à l’Orange, are always attractive; readers should be aware, however, that this is "cheffy" cooking, and as such demands a kitchen commitment as well as ingredients that can be hard to find, expensive, or both. The organization by ingredient, which results in mixing savory and sweet recipes, also makes it difficult to find formulas for a particular course. The book includes photos of the dishes and of the author shopping, cooking, and musing. --Arthur Boehm

From 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 © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Product Details

  • Hardcover: 272 pages
  • Publisher: Clarkson Potter (April 11, 2006)
  • Language: English
  • ISBN-10: 1400054680
  • ISBN-13: 978-1400054688
  • Product Dimensions: 8.4 x 0.9 x 10.3 inches
  • Shipping Weight: 2 pounds
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (25 customer reviews)
  • Amazon Best Sellers Rank: #126,139 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
I'm usually hesitant to purchase cookbooks from famous chefs ass they tend to have odd ingredients or ingredients you can only get in the North Pole. I found Chef Zakarian's recipes to be straight forward and not all that difficult. This is not as "cheffy" as you would think. I've selected 2 recipes already to try. It may not be for everyone but I like his simple yet flavorful approach.
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Format: Hardcover Verified Purchase
Each recipe has a short story or explanation of the ingredients or dish, some include family stories, so it's interesting to read. The recipes are not overly complicated, so good for the average cook. Some recipes do include some more unique ingredients, truffles and quail, etc. but most are everyday ingredients.
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Format: Hardcover Verified Purchase
I agree with the comments who say the recipes are not organized well but I do think what I have tried tasted really good. The potato salad is the best I've ever made. It's not traditional and does not store well but I love it.
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Format: Hardcover Verified Purchase
I like this recipe book. There are some really good recipes in there. I also like how he set up the book with the ingredients. I just wish the book had more pictures of the actual recipes. There are a lot of pictures of Geoffrey Zakarian.
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Format: Hardcover Verified Purchase
We have bought a few books from some of our favorite celebrity chefs and this one has quickly become a favorite. These recipes reflect Zakarain's cooking style. He adds creativity and sophistication to familiar dishes and throws in some fresh pairings too. We've enjoyed everything we've made out of it so far.
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Format: Hardcover Verified Purchase
This book is fantastic! The layout is like nothing I've ever seen before in a cookbook, grouping recipes by focal ingredient and in alphabetical order. Desserts in the beginning/ middle/ end. Not to mention the fact that I was one of the lucky people who received a personally autographed copy. Thanks Chef Zakarian!
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By jz on February 14, 2012
Format: Hardcover Verified Purchase
I have made several of these dishes and they are awesome. well worth the price for this cookbook! the rosemary potatoes were delicious. we made lamb, pork, filet and prime rib. all easy but great. the arugula pesto ziti was surprisingly good. we had beets at the tudor house on miami beach...so cant wait to try that recipe.
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Format: Hardcover
This could have been a great cookbook if not for the fact that there are too many pictures of Geoffrey or plain ingredients and not nearly enough pictures of finished or plated dishes. I already know what lobster, fennel, beets and eggs look like, and I only need one photo of Geoffrey to look what he looks like. It would have been better if they had printed the book on regular paper stock with a few glossy pages of finished dishes and lowered the price.
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