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Long Island featured in new cookbook

The just-published "THE HAMPTONS & LONG ISLAND HOMEGROWN

The just-published "THE HAMPTONS & LONG ISLAND HOMEGROWN COOKBOOK" (Voyageur Press, $30) by Leeann Lavin is a full-color love letter to Long Island restaurants and farms. Lavin profiles 27 of LI's top chefs, each paired with a local grower who supplies them with food. Among the chefs, who all contributed three recipes, are Bryan Futerman (Foody's, Water Mill), Claudia Fleming and Gerry Hayden (North Fork Table, Southold), Matt Connors (Lake House, Bay Shore) and Mitch SuDock (Mitch & Toni's, Albertson).

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.


 

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