The just-published “The Hamptons & Long Island Homegrown Cookbook” by Leeann Lavin is a full-color love letter to Long Island restaurants and farms. Lavin profiles 27 of LI's top chefs, each of them paired with a local grower who supplies them with food. The chefs all contributed three recipes.
The emphasis, predictably, is on the East End: Foody’s Bryan Futerman / Hayground School Children’s Garden, North Fork Table’s Claudia Fleming and Gerry Hayden / Oysterponds Farm, Southfork Kitchen’s Joe Isidori / Mecox Bay Dairy, 18 Bay’s Adam Kopels and Elizabeth Ronzetti / Sang Lee farm.
But Lavin ventures west with, among others, Lake House’s Matt Connors / Farm at St. Peter’s and Mitch & Toni’s Mitch SuDock / Rottkamp farm. (Not a few of the chefs here grow their own produce, including Starr Boggs, Keith Luce of Luce & Hawkins and Eric Lomando of Kitchen A Bistro and Kitchen A Trattoria and Orto.
“The Hamptons & Long Island Homegrown Cookbook” is published by Voyageur Press and costs $30. It’s available from some of the booksellers out East (including Bridgehampton Books and BookHampton in Mattituck) or through amazon.com or barnesandnoble.com.