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.

Summer Menus from The Fire Island Cookbook by Mike DeSimone and Jeff Jenssen includes recipes from the Peak Summer Produce Menu, the Fourth of July Pool Party Menu, and the America the Bountiful Menu, all from their full-length cookbook. Enjoy these delicious recipes now and all year long!

More than a simple list of ingredients and techniques, this collection includes photographs of actual dinner parties, homes, and landscapes on Fire Island with a treasure trove of recipes and dinner menus.

Brad Fuller has assembled a most vivacious, brand-spanking-new collection of over 230 recipes in his HOT COOKIN': A Cookbook, as "presented" by "The Men of Fire Island." Not since Random House published--honest to God--The Myra Breckinridge Cookbook back in the Sixties (regrettably well out of print) has a cookbook combined sexual sensibility with extremely fine recipes. Most cookbooks are user friendly, but none that I've seen features pin-ups as section dividers. Brad deserves a standing ovation for (a) editing, designing, & publishing with such an even hand a cookbook comprised of such diverse recipes; & (b) gracing the cover of the book in such a wondrous state Julia Child would sure bite her lip! Lest you think these are all summer beach house recipes, a quick perusal of the index will correct that assumption generated by the format--& the title. This is mostly year round fare. Think of this as a perennial cookbook--& make it the next cookbook you buy! And make no mistake: This is not some winkey, goosey cookbook that puns on buns & makes dopey double-entendre sexual jokes. There is humor, to be sure, but mostly this is a serious cookbook that I for one will use year 'round. HOT COOKIN' is a very peripatetic book, with recipes for beginners to past-masters. There are some classics, some completely wild, some fussy, some innovations on tried-&-true, & more than a few brilliant recipes, all designed to feed six or more.

Steep verdant rice terraces, ancient rainforest and fire-breathing volcanoes create the landscape of the world's largest archipelago. Indonesia is a travellers' paradise, with cuisine as vibrant and thrilling as its scenery. For these are the original spice islands, whose fertile volcanic soil grows ingredients that once changed the flavour of food across the world. On today's noisy streets, chilli-spiked sambals are served with rich noodle broths, and salty peanut sauce sweetens chargrilled sate sticks. In homes, shared feasts of creamy coconut curries, stir-fries and spiced rice are fragrant with ginger, tamarind, lemongrass and lime. The air hangs with the tang of chilli and burnt sugar, citrus and spice. Eleanor Ford gives a personal, intimate portrait of a country and its cooking, the recipes exotic yet achievable, and the food brought to life by stunning photography.

More than three hundred original recipes--complete with illustrated, step-by-step directions for preparing fresh, whole fish--present imaginative ideas for more than fifty types of seafood and freshwater fish

This is a book with favorite recipes of the two authors. Recipes and collaboration for the book happened at a fire pit on Sapelo Island overlooking the salt marshes and the Atlantic Ocean.