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Hamptons Entertaining

Creating Occasions to Remember

Hamptons Entertaining( )
Author: Falk, Annie
Foreword by: Ripert, Eric
ISBN:978-1-61769-145-4
Publication Date:May 2015
Publisher:Stewart, Tabori & Chang
Book Format:Hardback
List Price:USD $45.00
Book Description:

The Hamptons are synonymous with parties: Whether it's dinner on the dunes, post-horse show cocktails, or even family-style barbecues, from Memorial Day to early autumn, Long Island's East End is truly the playground of the rich and famous. With her new book, Hamptons Entertaining, Annie Falk invites us into the seaside communities' most beautiful estates. Eighteen lavishly photographed parties are featured, offering a wealth of inspiration for table settings and menus, along with...
More Description

Book Details
Pages:230
Detailed Subjects: Cooking / Entertaining
Travel / United States / Northeast / Middle Atlantic (Nj, Ny, Pa)
Physical Dimensions (W X L X H):9 x 11.25 x 1 Inches
Book Weight:2.95 Pounds
Author Biography
Falk, Annie (Author)


Eric Ripert was born on March 2, 1965 in France. He is a French chef, author and television personality specializing in modern French cuisine and noted for his work with seafood. Ripert's flagship restaurant, Le Bernardin, located in New York City, has been ranked among the best restaurants in the world by culinary magazines and S. Pellegrino's annual list of "The World's 50 Best Restaurants" It holds the maximum ratings of four stars from The New York Times and three stars from the Michelin Guide.

Ripert has made several guest appearances on cooking-based television shows, including guest judge and assistant chef roles on the second, third, fourth and fifth seasons of Bravo TV's "Top Chef". Chef Ripert had been considered to join season 8 of Top Chef as a permanent judge, but bowed out when his employee Jen Caroll was selected as a contestant again. He has authored several cookbooks including: Le Bernardin Cookbook, A Return to Cooking, My Best: Eric Ripert, and 32 Yolks: From My Mother's Table to Working the Line.

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