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

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Cover\nTitle\nContents\nForeword\nIntroduction\nThe Hamptons & South Fork\n Nick and Toni’s: Chef Joe Realmuto Nick and Toni’s Garden with Peconic Land Trust\n Garden Vegetable Agrodolce\n Peconic Bay Scallops with Butter and Lemon over Garden Arugula\n Ribollita: Garden Cavalo Nero and Barloti Bean Soup\n East Hampton Grill (Formerly Della Femina): Chef Michael Rozzi Balsam Farms\n Local Corn and Clam Chowder\n Salad of Local Beets and Apples with Preserved Cherries and Fennel\n Pan-Roasted Montauk Striped Bass\n Loaves & Fishes: Chef Anna Pump Loaves and Fishes Herb Garden\n Lobster Potato Salad\n Baked Seafood Sagaponack\n Zucchini-Pepper Soup\n The American Hotel: Chef Jonathan Parker and Owner Ted Conklin The American Hotel Garden\n Peconic Clam Chowder\n Croque Monsieur\n Baked Apples Bonne Maman\n Almond: Chef Jason Weiner Pike Farms\n Grilled Quail with a Warm Beet, Frisée, and Pistachio Salad\n English Pea and Mint Soup with a Parmesan Flan and Smoked Bacon\n Foody’s: Chef Bryan Futerman Hayground School Children’s Garden\n Pizza with Fresh Local Vegetables\n Cherry Wood–Smoked Brisket\n Watermelon–Red Pepper Gazpacho\n Southfork Kitchen: Chef Joe Isidori Mecox Bay Dairy\n Korean-Style PEI Mussels with House-Made Kim Chi and Smoked Bacon\n Nonni’s Ricotta Gnocchi with Tomato and Basil\n Arctic Char with Miso, Grapefruit, and Yuzu\n 1770 House: Chef Kevin Penner Quail Hill Farm\n Local Long Island Oysters with Mignonette Sauce\n Local Tomatoes with Mozzarella di Bufala\n Local Tuna Crudo\n Fresno: Chef Gretchen Menser Babinski Farm Stand\n Braised Beef Short Ribs with Creamy Polenta and Halsey Farm Apple Gremolata\n Crudo of Local Fluke\n Chilled Babinski Heirloom Tomato Soup with Spicy Guacamole\n The Living Room at the Maidstone Inn: Chef James Carpenter Opened Minded Organics\n Rakmacka\n Satur Farm Organic Green Salad\n Toast Sgaken\n Starr Boggs: Chef Starr Boggs Starr Boggs Garden\n Butter Lettuce Salad with Champagne Vinaigrette\n Softshell Crabs with Southern Succotash\n Basil-Crusted Swordfish with Orzo Paella\nThe North Fork & Shelter Island\n North Fork Table & Inn: Chefs Claudia Fleming and Gerry Hayden Oysterponds Farm\n Assortment of Roasted Beets, Catapano Goat Cheese, and Roasted Pistachios\n Roasted Curried Butternut Squash and Crispin Apple Soup\n Blueberry Cobbler\n Jedediah Hawkins Inn: Chef Keith Luce Jedediah Hawkins Inn Garden\n Apple Rosemary Fritters\n Boulangere Potatoes with Purple Sage\n Stout BBQ Sauce\n Satur Farms: Chef Eberhard Müller Satur Farms\n Spiced Fish and Vegetable Stew with Basil\n Monkfish with Stewed Leeks\n Tuna Tartar with Three Spring Radishes\n Cuvée Bistro & Bar, Greenporter Hotel: Chef Deborah Pittorino Aeros Cultured Oyster Company, Noank Aquaculture Cooperative\n Farmstand Strawberry-Rhubarb Tartelettes\n Cuvée Oysters\n Arugula Pesto with Pasta\n The Frisky Oyster: Chef Robby Beaver KK’s “The Farm”\n Roasted Baby Beet Salad with Humboldt Fog Goat Cheese\n Grilled Local Striped Bass with Six Spices and KK’s Great White Tomatoes\n Scrimshaw: Chef Rosa Ross Crescent Duck Farm\n Crescent Farm Duck Breast with Pickled Red Cabbage and Pâté Turnover\n Arroz de Choco (Squid Rice)\n Vegetable Blender Soup\n Vine Street Café: Chefs Terry and Lisa Harwood Sylvester Manor Farm\n Grilled Montauk Swordfish with Picatta-Style Sauce and Fresh Baby Spinach\n Sticky Toffee Pudding with Toasted Almond Brittle\n 18 Bay: Chefs Adam Kopels and Elizabeth Ronzetti Sang Lee Farms\n Immaculata’s Stuffed Peppers\n Barbeque Striped Bass Fin\n Black Bow-Tie Pasta with Local Squid and Guy Lok\nThe North Shore\n Mitch & Toni’s American Bistro: Chef Mitchell SuDock The Rottkamp Farm\n Pistachio-Crusted Halibut with Asparagus, Fava Beans, Oyster Mushrooms, and Lemon Beurre Blanc\n Grilled Octopus with Panzanella Salad\n Spiced Roasted Venison Loin with Squash Spaetzle, Cauliflower-Horseradish Mash, and Huckleberries\n CoolFish Grille & Wine Bar: Chef Tom Schaudel Paumanok Vineyards\n Fried Oyster Bay Oysters with Avocado Relish and Passion Fruit Fire Oil\n Up-Island Lobster Risotto with Summer Corn, Heirloom Tomato, and Basil\n Strawberry-Rhubarb Shortcake with Tahitian Vanilla Cream\n Swallow: Chef James Tchinnis Bee Sting Honey\n Roasted Beets, House-Made Ricotta, Baby Carrots, and Honey\n Swallow’s “Mac and Cheese” with Asiago Béchamel\n Black Angus Sliders with Tomato Jam\n Kitchen A Bistro and Kitchen A Trattoria: Chef Eric Lomando Kitchen A Bistro Garden\n Halibut with Summer Tomatoes\n Polentina with Spring Vegetables\n Butternut Squash Saltimbocca with Burrata Cheese\n Restaurant Mirabelle and Mirabelle Tavern: Chef Guy Reuge Mirabelle Garden\n Hoisin-Glazed Grass-Fed Beef Filet\n Wild Mushroom Cappuccino\n Summer Blueberry Tart\n Fizzy Strawberry-Basil Lemonade\n Amarelle Restaurant: Chef Lia Fallon Andrews Family Farm\n Peach and Seasonal Berry Cobbler\n Stuffed Squash Blossoms\n Ratatouille\nThe South Shore\n The Lake House: Chef Matt Connors The Farm at St. Peter’s\n Marinated Natural Lamb Loin with Garden Ratatouille, Goat Cheese Gnocchi, and Herb Vinaigrette\n Cherry Tomato Gazpacho\n Warm Berry Cobbler with Lemon Verbena Ice Cream\n The Grey Horse Tavern: Chef Meredith Machemer Grey Horse Garden\n Local Peach and Organic Beefsteak Tomato Salad\n Linguine with Local Clams, Rainbow Swiss Chard, and Broccolini\n Pan-Seared Local Scallops with Summer Succotash, Frisée Salad, and Crispy Fried Beets\nRestaurant Directory\nAbout the Author and Photographers\nAcknowledgments\nIndex