`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.
on June 16, 2011
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.
on May 9, 2013
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.