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Savoring the Hamptons: Discovering the Food and Wine of Long Island's East End Hardcover – May 10, 2011


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Product Details

  • Hardcover: 352 pages
  • Publisher: Running Press (May 10, 2011)
  • Language: English
  • ISBN-10: 0762440236
  • ISBN-13: 978-0762440238
  • Product Dimensions: 9.6 x 7.7 x 1.2 inches
  • Shipping Weight: 2.8 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #749,868 in Books (See Top 100 in Books)

Editorial Reviews

Review

Jacques Pépin
"The East End of Long Island is very dear to my heart… In SAVORING THE HAMPTONS, Sylvia takes us with enthusiasm and great allure through the seasons with the locavore food and wines of that special spot, paying tribute to the culture, the integrity and the uniqueness of that extraordinary place."

Dan Rattiner, founder and editor-in-chief, Dan’s Papers
"In Savoring the Hamptons not only has she captured the beauty and essence of my favorite part of the country, her years' of experience come alive in the wonderful seasonal recipes that will give you a marvelous  taste of the Hamptons."
 
Brian Halweil, editor of Edible East End, author of Eat Here: Reclaiming Homegrown Pleasures in a Global Supermarket
"Part love letter to her neighbors, part regional cooking guide, Savoring the Hamptons steers you to the farms, ingredients and dishes that every East End food enthusiast should know."

Louisa Hargrave, author, syndicated columnist, and president of WineWise
"Savoring the Hamptons, is bursting with flavor. Through the seasons, from spring into winter, we share her delight in discovering the East End’s cornucopia of food and wine"

Steve Haweeli, President  WordHampton Public Relations
"Lehrer's new cookbook is an awesome compendium of coastal cooking from the true culinary insider of the Hamptons."
 
Library Journal, 4/15/11
“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.”

The East Hampton Star, 4/20/11
“’Savoring the Hamptons,’ Silvia Lehrer’s beautiful, comprehensive cookbook featuring everything utterly delicious about the North and South Forks of Long Island, is a book that needed to be written…gorgeous photographs…Regions like Tuscany, Napa Valley, and the South of France have long inspired cookbooks celebrating everything these places have to offer. The North and South Forks have now gotten the book and the recognition they deserve….This is the cookbook for those who revere and respect Long Island’s East End. It is the book to send to friends and family far away, with the inscription ‘This is where we live, and this is why we live here.’”

Dan's Papers, 4/15/11
Savoring the Hamptons offers a sizeable selection of Silvia's signature recipes, simply stated and gorgeously photographed…. She really is "The Queen of East End Cookery."

Alan Alda
“The art of preparing food that touches something in you when you eat is something Silvia Lehrer has spent a lifetime learning. And her ability to teach others how to accomplish that same bit of magic has been a gift to the rest of us.”

27East.com, May 11, 2011
“… ultimate coffee-table book on the victual spoils of the North and South forks.”

Newsday, 5/19/11
“Equal parts cookbook, travelogue and love-letter to Eastern Suffolk”

The Chicago Tribune, 5/29/11
Author Silvia Lehrer explores the food and wine of Long Island's East End, offering portraits of farmers and fishermen and owners of local restaurants and wineries… The heart of the book consists of a wonderful collection of recipes…divided by season, (with) beautiful color photographs.

TimeSquareGossip
"…the book highlights the season’s finest ingredients from the island’s rich resources….The book also features a delightful foreword by longtime friend and neighbor Alan Alda as well as fascinating interviews with famed chefs, farmers, vintners and just plain folks who appreciate the bounty of the East End. This is indeed Silvia’s love letter to the Hamptons and deserves a place of pride on your bookshelf!"

liwines.com
“Once in a great while, a cookbook transcends just being a repository of recipes and becomes something more:  It tells the story of a place and its people, of its unique culinary heritage and the food that is grown on its farms and in its waters.   That is the great gift that ‘Savoring the Hamptons’ by Silvia Lehrer has given all of us in her intriguing new cookbook. … If you buy only one book about the East End, this is the one to buy.”

About 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.

Customer Reviews

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Every recipie is written like a must try recipie.
robbie
It celebrates the chefs and producers in this unique part of the US with wonderful recipes and stories.
DeeDee
A great overview of the food and farms of eastern Long Island.
Jeffrey L. Parker

Most Helpful Customer Reviews

7 of 7 people found the following review helpful By wogan TOP 100 REVIEWER on August 30, 2011
Format: Hardcover
`Savoring the Hamptons' is organized by season, giving recipes and the flavor of the Hamptons; not only of the food but of the place and the land itself. The food and the people, the localities that serve some of the dishes give you a taste of this area. The word descriptions of the food and wine are enough to make you want to start cooking right away.

The recipes themselves are not hard, but many are labor intensive. Some have ingredients you will have to hunt for or else settle for the more mundane, such as; Kirby cucumber, marcona almonds and verjus. There are few pictures of the finished dishes, but there are many of the vicinity and its' people. Some of our family favorites have been shiitake mushroom caviar and soft-shell crabs with mesclun and herb vinaigrette. There is a section with reference recipes that include; basic pasta, homemade croutons and breadcrumbs, classic chicken stock. There is a list of the local resources- the artisans, farms, restaurants, vineyards with addresses, phone numbers and web sites. An index is included.

This is a book that many might want to add to their cookbook collection for its' different recipes and most certainly those who are fond of the Hamptons would want to have a copy.
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7 of 8 people found the following review helpful By DeeDee on June 16, 2011
Format: Hardcover Verified Purchase
Reading through Silvia Lehrer's new book, Savoring the Hamptons, is like a walk on the beach on beautiful day; a true delight. It celebrates the chefs and producers in this unique part of the US with wonderful recipes and stories. As one who doesn't know the Hamptons well other than sitting on one the fantastic beaches long ago, I loved reading about the vineyards, the chicken farms, the local potato chips, and a great variety of other food producers and restaurants that thrive on the east end of Long Island. It is a luscious book that makes you first want to get in the kitchen and cook and second, go to Long Island's east end.
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1 of 1 people found the following review helpful By Silvia Lehrer on May 9, 2013
Format: Hardcover Verified Purchase
Savoring the Hamptons is a book for cooks. Recipes are based on the authors travels and teachings of the Mediterranean, yet focused on ingredients indigenous to the local of the East End of Long Island. Farmers have been farming in the region since 1644 and many of the same families are still tilling the soil to afford us the freshes and finest fruit and produce. Surrounding by ocean and bays, the freshest fish is available on a daily basis through the year. Since the early 2000's local artisans have created the finest local cheeses, mushrooms and honey along with boutique farmers dedicated to the land so that they may bring a wide variety of produce such as artichokes, melons, fingerling potatoes, heirloom tomatoes and on and on. Vineyards have been producing a wide variety of grapes for wines that are garnering marvelous reviews. Silvia Lehrer met with the folk who have given the North and South Forks a cache and profiled their stories for Savoring.

The recipes, the profiles, th vineyard and artisan offerings all intertwine in the four seasons of the book giving the cook delectable choices through the year. Silvia Lehrer is a food writer and cooking teacher and so the recipes have not only stood the test of time but gives the cook many hints and techniques for do-ahead, easy entertaining as well as simple recipes for everyday family enjoyment.

The gorgeous photographs were taken by an award winning photographer, named one of the ten best wedding photographers in the US. They are sure to be an inspiration to nutritious and delicious dining.
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