6 Restaurant Cookbooks to Keep You Dining In

New books from the hottest places to eat out can turn anyone into a top chef

TOWN/COUNTRY GEOFFREY ZAKARIAN Taking his cue from his two New York City restaurants, Town and Country, Zakarian uses 65 ingredients to make both fancy "town" and more everyday "country" recipes. For instance, the town selection offers a decadent Lobster Ginger Royale with ginger broth and coconut custard; the country version is an equally delicious but simpler lobster roll made with store-bought mayo.

THE STINKING ROSE ANDREA FRONCILLO The original Stinking Rose in San Francisco is renowned for its use of garlic, even in cocktails. This book presents simple but sublime recipes for pungent pastas, garlic-encrusted baby back ribs, creamy garlic-spinach fondue, chicken...

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