Fire Island Cookbook
Every summer millions of people flee the hustle and bustle of the city to the quiet of Fire Island, the Hamptons, the Florida Keys, Cape Cod, the Outer Banks—you name it. For many, these summer stays consist of beach days, relaxation, great wine, and fantastic, fresh food. In The Fire Island Cookbook (April 17, 2012; $30.00; Atria Hardcover; 9781451632934), with a foreword by Al Roker, food and travel writers Mike DeSimone and Jeff Jenssen—who know their way around a kitchen, a dining room, and the world—have put together a mouthwatering collection of meals using seasonal produce, for each weekend, from Memorial Day to Labor Day. Wherever you vacation, this cookbook is perfect.
Each one of the fourteen menus is influenced by the authors’ travels in places such as Italy, France, Spain, Greece, Mexico, Cape Cod and, of course, Fire Island, and includes course by course wine pairings for each meal. Much more than a simple list of ingredients and techniques, The Fire Island Cookbook includes photographs of actual dinner parties, homes, tables, plates, landscapes, and beaches.
Every chapter features a short introduction, followed by a virtual dinner party: Recipes for a full menu from appetizer to dessert, photos, serving suggestions, plating ideas, and wine pairings. While some are designed to be prepped in the morning, ignored all day while the cooks are at the beach and then grilled and arranged as guests arrive, others are a little more elaborate, perfect for the weekend that would be otherwise ruined by rain. Meals can be prepared by one or two dedicated chefs, or divided up among the whole house, with each person contributing to a course.
These recipes, menus, photos, and entertaining ideas are sure to enhance your summer-time gatherings in Fire Island and beyond.