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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.
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