Zov - Recipes And Memories From The Heart

Zov Karamardian, the nationally recognized chef and restaurateur, has completed a five-year culinary labor of love in creating her new, self-published cookbook, ZOV: RECIPES AND MEMORIES FROM THE HEART (March 2005; Hardcover/$35.00; ISBN: 0-9759558-0-2).

This incredible collection of over 100 recipes, which blends contemporary Mediterranean and Middle Eastern cuisines and cultures, was inspired by Zov's favorite family recipes, her extensive world travel, and the people with whom she has had the pleasure of eating and cooking.

This 268-page book shares Zov's inspirations and family stories along with an exciting range of dishes and flavors. Beautiful color photos illustrate finished recipes. Zov has also provided a chapter on cooking techniques and pantry ingredients, making ZOV: RECIPES AND MEMORIES FROM THE HEART an informative and easy-to-use cookbook.

Zov's cookbook is the definitive tome of her life's work and cooking knowledge. In the first few weeks of the book's release, more than 5,000 copies were sold.

"The initial response to the book has been phenomenal," says Zov, who dedicates the book to her family and the memory of her dear friend and confidant, Julia Child. "I worked hard to make sure that my book ignites readers' creativity, imagination, and inspiration so that they too will find the passion, joy, artistry, and satisfaction that comes from preparing a great meal."

Recipes in the book include:

٠Golden Lentil Soup
٠Roasted Eggplant and Avocados with Cilantro
٠Grilled Shrimp with Mint and Cilantro Pesto
٠Couscous Salad with Grilled Chicken and Spicy Mustard Vinaigrette
٠Sou-Boreg, Layered Pasta with Monterey Jack Cheese
٠Roasted Rack of Lamb with Pomegranate Sauce
٠Sumac-Coated Chicken Kebab
٠Jasmine Rice Pudding with Fresh Berries
٠Kataifi with Ricotta Custard and Orange Blossom Syrup

About the Author

Zov Karamardian is the chef/owner of Zov's Bistro in Orange County, California. She has been named Chef of the Year by the California Governor's office, Business Owner of the Year by the National Association of Women's Business Owners (Orange County), and Restaurateur of the Year by the Southern California Restaurant Writers. She received an Angel Award by the James Beard Foundation, and she also accepted the distinguished honor of serving as guest chef at the esteemed James Beard House in New York. Her recipes have been featured in Bon Appetit, Food and Wine, Sunset Magazine, Orange County Register and The Los Angeles Times. You can learn more about Zov on her website, www.Zovs.com.


Recipe from ZOV: Recipes and Memories from the Heart

Grilled Shrimp with Mint and Cilantro Pesto

Be sure the shrimp are not overcooked, as their texture would become stringy and rubbery. Cooked just right, they are tender and succulent. Shrimp make wonderful flavor templates that really enhance the taste of the dish.

8 to 12 appetizer servings

2 tablespoons olive oil
1 tablespoon chopped fresh Italian parsley
1 1/2 teaspoons minced garlic
1/2 teaspoon ground black pepper
1/4 teaspoon salt
24 jumbo shrimp, peeled, de-veined, and tails still intact
2 tablespoons fresh lemon juice
1/2 cup Mint and Cilantro Pesto (recipe follows)
Lemon wedges, for garnish
Rosemary sprigs, for garnish

Stir the oil, parsley, garlic, pepper, and salt in a medium bowl to blend. Add the shrimp and toss to coat. Cover and refrigerate at least 15 minutes or up to1 day.

Heat a grill pan over medium-high heat or prepare the barbecue for medium-high heat. Working in batches, grill the shrimp until they are pink and just opaque in the center, about 2 minutes per side. Place the cooked shrimp in a clean large bowl. Cool to room temperature, if desired. Toss the shrimp with