Greenport Ny

Lying ninety miles east of Manhattan and bordered by both Long Island Sound and Peconic Bay, Greenport has long been known as a boater's paradise. Part of the town of Southold, this Long Island beach town is noted for its lively mix of ethnicities and its contrasts-old-time New England rectitude giving way to a growing artistic community. In stunning photographs, Greenport portrays this place of hearty good spirits, with its legacy of fast boats and rumrunners, hardworking artisans and their grateful descendants, and notable independent figures such as Kofi Annan, and three-time America's Cup winner George Monsell.

Located on the north fork of eastern Long Island, Greenport is a storied place. Its history springs from its environs: the rich soil of the inlands, the abundant surrounding waters, and a deepwater port for its harbor. Greenport is the only incorporated village in the Town of Southold. Over time, it has served as an important whaling, menhaden, oystering, rum-running, and shipping port. In 1827, Main Street was established, and Greenport continued to bloom. Local stores supplied provisions for the maritime industries and the many glorious hotels and restaurants of the area. The Long Island Rail Road, the original connection for steamships to the New England coast, brought commerce to the area. Greenport shares photographs of a community admired for its scenery and rich maritime history.

A beautiful new edition of “the greatest dessert book in the history of the world” (Bon Appétit), featuring 175 timeless recipes from Gramercy Tavern’s James Beard Award–winning pastry chef. Claudia Fleming is a renowned name in the pastry world, acclaimed for having set an industrywide standard at New York City’s Gramercy Tavern with her James Beard Award–winning desserts. With The Last Course, dessert lovers everywhere will be able to re-create and savor her impressive repertoire at home. Fleming’s desserts have won a range of awards because they embody her philosophy of highly satisfying food without pretension, a perfect balance for home cooks. Using fresh, seasonal ingredients at the peak of their flavor, Fleming creates straightforward yet enchanting desserts that are somehow equal to much more than the sum of their parts. She has an uncanny ability to match contrasting textures, flavors, and temperatures to achieve a perfect result—placing something brittle and crunchy next to something satiny and smooth, and stretching the definition of sweet and savory while retaining an elemental simplicity. The Last Course contains 175 mouthwatering recipes that are organized seasonally by fruits, vegetables, nuts, herbs and flowers, spices, sweet essences, dairy, and chocolate. In the final chapter, Fleming suggests how to combine and assemble desserts from the previous chapters to create the ultimate composed desserts. And each chapter and each composed dessert is paired with a selection of wines. Recipes include Raspberry–Lemon Verbena Meringue Cake, Blueberry–Cream Cheese Tarts with Graham Cracker Crust, Cherry Cheesecake Tart with a Red Wine Glaze, Concord Grape Sorbet, Apple Tarte Tatin, Chestnut Soufflés with Armagnac-Nutmeg Custard Sauce, Buttermilk Panna Cotta with Sauternes Gelée, Warm Chocolate Ganache Cakes, and more. Beautifully illustrated with more than eighty photographs throughout, The Last Course is a timeless, one-of-a-kind collection filled with original recipes that will inspire dessert enthusiasts for years to come. Praise for The Last Course “While I must admit to being particularly partial to Claudia’s Buttermilk Panna Cotta, every dessert in The Last Course made me salivate. Claudia’s inspired recipes are so beautifully transcribed that even the most nervous of home cooks will feel comfortable trying them and will be a four-star chef for the day.”—Daniel Boulud “The Goddess of New American Pastry.”—Elle