The Fire Island Cookbook

The Fire Island Cookbook

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Elegant summer meals for any day of the year

In The Fire Island Cookbook, food, wine, and travel writers Mike DeSimone and Jeff Jenssen have put together a mouthwatering collection of meals using seasonal produce, one for each weekend from Memorial Day through Labor Day. Each of the fourteen menus is influenced by the authors’ travels in Italy, France, Spain, Greece, Mexico, and Hungary, and includes course-by-course wine pairings. Every chapter features recipes for a full menu from appetizer to dessert, with wines to match. While some dishes 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 otherwise be ruined by rain. Meals can be prepared by one or two dedicated chefs, or divided up among everyone, with each person contributing a course.

Wherever your dream vacation house, occasional weekend destination, or home, and whatever time of year, you are sure to enjoy this fantastic collection of recipes. So slip away, feel the cool spray against your skin, taste the salt in the air, and dream of a delicious, beautiful, and relaxing dinner with friends and family.
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Book Details:
  • Atria/Emily Bestler Books | 
  • 192 pages | 
  • ISBN 9781451632934 | 
  • April 2012
List Price $34.99

Video

Learn to Cook a Fire Island Inspired Meal

Learn to make delicious feta cheese puffs to accompany a grilled leg of lamb and top it off with a wine pairing for the perfect Fire Island inspired meal. Get this recipe and many more in THE FIRE ISLAND COOKBOOK.

Read an Excerpt

1

NOCHE CALIENTE SPANISH DINNER

This menu brings together the briny taste of the sea with the juicy pleasure of a well-aged steak. Perfectly spiced gazpacho, crafted from ripe tomatoes and locally grown peppers, stimulates the appetite in anticipation of courses to follow. We came back from Spain with the inspiration for this dinner, but the combination of flavors and textures is right at home anywhere there’s a cooling body of water and a stretch of shore.

Summertime dinners in Spain start around 10 p.m., when the sun finally sets and the air grows deliciously cool—even cool enough for you to... see more

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