The Hamptons and Long Island Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes (Homegrown Cookbooks)

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9780760337578: The Hamptons and Long Island Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes (Homegrown Cookbooks)

As the movement to eat what is grown locally gains momentum, there is an increasing awareness of how best to incorporate this philosophy into our everyday lives. We can grow our own food and buy food grown locally at food cooperatives and markets, but what happens when we eat out? There are a number of chefs around the country dedicated to using only the freshest, locally grown ingredients in all the dishes they prepare and serve. This book takes the reader on a private tour of outstanding chefs of the Long Island area and their gardens. Each profile reflects the chef's personal style, cultural background, desire for healthy, just-picked ingredients, and gardening philosophy. Recipes, plant lists, garden layouts, and color photos are included.

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From the Back Cover:

“No matter what your role in the food chain is, you might consider these pages a call to action to know, savor, and support the people who feed us.”—Brian Halweil, editor, Edible East End Good food means locally grown food. The Hamptons and Long Island Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes celebrates the best homegrown food in and around Long Island, profiling 28 restaurants that are working with local farmers to bring the freshest locally grown, sustainable foods to their menus. Inside you’ll find more than 75 delicious recipes from top chefs like Guy Reuge of Mirabelle Restaurant, Matt Connors of the Lake House, Tom Schaudel of CoolFish Grille & Wine Bar, Jason Weiner of Almond, Claudia Fleming and Gerry Hayden of North Fork Table & Inn, and more. The stories and photos of these farmers and chefs will inspire an appreciation for the hard work that goes into creating local, seasonal dishes—and sampling these recipes, made with incredibly fresh ingredients, will make you a local food devotee for life. 1770 House, Chef Kevin Penner18 Bay, Chefs Adam Kopels and Elizabeth RonzettiAlmond, Chef Jason WeinerAmarelle Restaurant, Chef Lia FallonBistro M, Chef Mitchell SuDockCoolFish Grille & Wine Bar, Chef Tom SchaudelCuvée Bistro and Bar, Greenporter Hotel, Chef Deborah PittorinEast Hampton Grill, Chef Michael RozziFoody’s, Chef Bryan FutermanFresno, Chef Gretchen MenserJedediah Hawkins Inn, Chef Keith LuceKitchen A Bistro and Kitchen A Trattoria, Chef Eric LomandoLoaves and Fishes, Chef Anna PumpMirabelle Restaurant and Tavern, Chef Guy ReugeNick and Toni’s, Chef Joe RealmutoNorth Fork Table & Inn, Chefs Claudia Fleming and Gerry HaydenOSO Restaurant (Southampton Inn), Chef Bryan NaylorSatur Farms, Chef Eberhard MuellerScrimshaw, Chef Rosa RossSouthfork Kitchen, Chef Joe IsidoriStarr Boggs, Chef Starr BoggsSwallow Restaurant, Chef James TchinnisThe American Hotel, Chef Jonathan Parker and Owner and Innkeeper Ted ConklinThe Frisky Oyster, Chef Robby BeaverThe Grey Horse Tavern, Chef Meredith MachemerThe Lake House, Chef Matt ConnorsThe Living Room at the Maidstone Inn, Chef James CarpenterVine Street Café, Chef Terry Harwood and Pastry Chef Lisa Harwood

From the Inside Flap:

Local. Seasonal. Sustainable. Farm fresh. Restaurants all over Long Island try to boast at least one of these adjectives, but to the farmers and chefs profiled here, these are more than just buzzwords. They are a way of life. These farmers rise before the roosters to bring fresh produce, meats, and cheeses to area farmers’ markets. These chefs kick off the day with an early trip to the market and wrap it up in the wee hours of the night after feeding hundreds of appreciative diners. In The Hamptons and Long Island Homegrown Cookbook, you’ll find the stories behind some of Long Island’s most buzz-worthy chefs, including Guy Reuge of Mirabelle Restaurant, Matt Connors of the Lake House, Tom Schaudel of CoolFish Grille & Wine Bar, Jason Weiner of Almond, and Claudia Fleming and Gerry Hayden of North Fork Table & Inn. The chefs featured here work with area farmers to bring the freshest locally grown, sustainable foods to their menus. With more than 75 outstanding recipes from these dedicated chefs and farmers, we hope you’ll enjoy bringing a little homegrown food into your own kitchen.

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Book Description Voyageur Press Inc, United States, 2012. Hardback. Book Condition: New. Language: English . Brand New Book. As the movement to eat what is grown locally gains momentum, there is an increasing awareness of how best to incorporate this philosophy into our everyday lives. We can grow our own food and buy food grown locally at food cooperatives and markets, but what happens when we eat out? There are a number of chefs around the country dedicated to using only the freshest, locally grown ingredients in all the dishes they prepare and serve. This book takes the reader on a private tour of outstanding chefs of the Long Island area and their gardens. Each profile reflects the chef s personal style, cultural background, desire for healthy, just-picked ingredients, and gardening philosophy. Recipes, plant lists, garden layouts, and color photos are included. Bookseller Inventory # AA29780760337578

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