Savoring the Hamptons

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SAVORING THE HAMPTONS
DISCOVERING THE FOOD AND WINE OF LONG ISLAND'S EAST END
By Silvia Lehrer forward by Alan & Arlene Alda

 

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The Hamptons possess an unmistakable and indisputable charm. Savoring the Hamptons is a culinary celebration of this unique region. The book is divided by season and the more than 250 recipes are accompanied by stories and photographs of local wineries, farmers, fisherman, artisans, and restaurateurs to create a Hamptons mosaic. From Starr Boggs in Westhampton Beach to 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.

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.

FULL-COLOR PHOTOGRAPHY THROUGHOUT
336 pages 7 3⁄8 x 9 1⁄4
$30.00 /$34.50 CAN
ISBN 978-0-7624-4023-8 • hc
Territory: US, C
Subject Category: COOKING / Mid-Atlantic
E-Book ISBN 978-0-7624-4233-1

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RECIPES:
Braised Chicken with 20 Garlic Cloves
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