Savoring the Hamptons: Discovering the Food and Wine of Long Island's East End

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More About This Book

Overview

The Hamptons possess an unmistakable and indisputable charm. The bounty of the farms and the character of each town in this string of villages have created a remarkable culinary culture among the sand dunes and lighthouses.

Savoring the Hamptons is a culinary celebration of this unique region. The book is divided by season to highlight the variety of elements and characteristically rugged charm of the Hamptons. The ensemble of more than 250 recipes is accompanied by stories and photographs of local wineries, farmers, fisherman, artisans, and restaurateurs to create a Hamptons mosaic. From Starr Boggs in Westhampton Beach and Mecox Bay Dairy in Bridgehampton to Wolfer Estates in Sagaonack and Quail Hill Organic Farm in Amagansett, this is the definitive cookbook of the Hamptons. There are more than 60 stunning full-color food photographs and scenery shots throughout.

Editorial Reviews

Library Journal
Lehrer (Cooking at Cooktique) provides a great variety of recipes for year-round pleasure, e.g., Fettuccine with Wild Mushrooms, Wheat Berry Salad with Sugar Snap Peas and Cherry Tomatoes, and East End Clam Pie. Beautiful photographs illustrate why the Hamptons are a favorite vacation spot. Resources for artisans, farms, restaurants, and vineyards are listed. In a foreword, Alan Alda offers more than praise for this cookbook in an ode to the Hamptons and the people who live and cook there.
Kirkus Reviews

The charm and flavors of Long Island's East End come to life in this cookbook from Hampton year-rounder and Cooktique owner Lehrer.

Arranged by season, the cookbook is filled with recipes geared toward using the finest, freshest and most flavorful ingredients available in the Hamptons. Spring and summer dishes are filled with peas, strawberries and seafood; fall and winter focus on heartier meals that showcase root vegetables and lamb. The author also includes recipes from various East End eateries, such as Luce and Hawkins' Crisp Duckling with Rhubarb Chutney and Fishbar on the Lake's Grilled Porgy with Smoky Tomato Chutney. Suggestions for wine pairings, all from Long Island wineries, accompany certain dishes. In addition to recipes, the book profiles a few of the area's most famed restaurants, wineries and farms. An abundance of information about the Hamptons' culinary scene may pique the interest of residents and devoted summer vacationers, but readers unfamiliar with the area may feel like they are reading a travel brochure. Lehrer's profiles of local establishments are so numerous that they often seem to outnumber the recipes. Glossy full-page photos of prepared dishes, ingredients and local businesses and their owners round out the book.

Perfect for readers looking to re-create their favorite Hamptons dining experiences.

Product Details

  • ISBN-13: 9780762440238
  • Publisher: Running Press Book Publishers
  • Publication date: 5/10/2011
  • Pages: 352
  • Sales rank: 309,185
  • Product dimensions: 7.70 (w) x 9.30 (h) x 1.00 (d)

Meet the Author

Silvia Lehrer has studied cooking at the Cordon Bleu, La Varenne, and with such individual masters as Giuliano Bugialli, Simca Beck, Marcella Hazan, and James Beard. In 1976 she opened Cooktique, a cooking school hailed by the New York Times as "one of the best and most comprehensive schools in the nation." Her previous titles include Cooking at Cooktique. She lives in Water Mill, New York.

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