In the same vein as Hamptons Pleasures and The Hamptons, North Fork Living explores another part of Long Island that has long drawn tourists seeking solace from the tireless demands of city life. Harry Haralmabou's evocative words and images capture the local character of the region and the integrity of each town in its architecture and landscape. A brief history about the area and interesting anecdotes about the towns, local landmarks, vineyards, lighthouses, churches and natural beauty reveal the essence and charm of this beautiful place throughout the year. The relatively recent development of vineyards and wineries will also be discussed and accompanied by a complete listing of locations.

More than 150 full-color photographs highlight a photographic study of the various types of barns located in a sixty-mile strip of land that runs from Riverhead to Orient Point on New York's Long Island, revealing a rich variety of structures that range from the timber-frame barns of seventeenth-century British farmers to twentieth-century pole barns.

Tape recorded and edited interviews with loggers, railroad men, and others that worked and lived in the area of the North Fork of Coeur d'Alene River and its tributaries in North Idaho from the early 1900s to the mid 1940s.

Red Like Wine, The North Fork Harbor Vineyard Murders, is a sometimes comical, always intriguing mystery fermenting in quaint North Fork Harbor on eastern Long Island, NY - an area transitioning from farming-and-fishing village to wine-based, tourist destination. But as city crime writer Vin Gusto and his former girlfriend, photographer Shanin Blanc discover, more than wine is being made at the vineyard. When a renown but reclusive winemaker turns up dead in a vat of his own juice, Vin and Shanin try to solve the crime and repair their relationship and careers amid the murders and mayhem.

The book is about the inhabitents that lived and worked and raised their family's on the river prior to the building of the dam. It starts with the Norhtern Pacific Railroad surveys. It then tells about a band of the Nez Perce Indians that lived in the upper regions of this river for hundreds of years before the white man came. It then talks about the miners and the trapers that found their way into the upper reaches of this river. Then came the home steaders when the area was opened up. The U. S. Forest Service taking controle of the vast amount of land and timber. The loggers that came to harvest the timber. The development of fire protection and finnaly how the river is used today.

Celebrating a vanishing way of American life in text and photographs, a moving elegy chronicles the lives of the farmers of the North Fork of Long Island, individuals whose families have worked the land since the mid-seventeenth century and who face a difficult struggle to preserve their way of life.

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