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.

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9780762440238

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Reviews

Jacques Pepin 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

Jacques Pepin 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. Jacques Pepin 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 coo Jacques Pepin 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 Wine

<p>Jacques Pepin<br> 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. <p> Dan Rattiner, founder and editor-in-chief, Dan's Papers <br> 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 <br> 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. <p> Louisa Hargrave, author, syndicated columnist, and preside

<p>Jacques Pepin<br>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.<p>Dan Rattiner, founder and editor-in-chief, Dan's Papers <br> 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 <br>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. <p> Louisa Hargrave, author, syndicated columnist, and president of Wine

Author Information

"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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