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. The Hamptons and Long Island Homegrown Cookbook takes you on a private tour of outstanding chefs of the Long Island area and their gardens.
Brimming with food stories from the region’s best real-food chefs and the growers who inspire their homegrown menus, more than 80 tempting recipes, and stunning photographs of the iconic dishes, authentic & sustainable ingredients, and the majestic land and seascapes that are the romantic hallmarks of the area’s food culture.
About the Author: Leeann has worked in restaurants and food catering and cooks with passion, using food ingredients from local NYC Greenmarkets and her herb and farm-ette in the Garden State. She writes a Food & Drink column for Examiner.com and writes two blogs.
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