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This is a collection of articles published originally in The New York Genealogical and Biographical Record containing primary source materials on Long Island.The records included range from censuses and lists of early inhabitants to newspaper notices, wills, deeds, town records, and Bible and family records. Among the census records in this volume are the Southold census of 1686, the Hempstead census of 1698, and the 1800 federal census of Kings, Queens, and Suffolk counties. Early Kings County wills and deeds are abstracted, as are wills found in Queens County deed books. In addition, there are town records or vital statistics for Newtown, Huntington, Gravesend, Hempstead, and, especially, Southold. The entire collection of articles is completely indexed (25,000 entries!) and forms the perfect companion volume to the two-volume Genealogies of Long Island Families (see Item 3433).

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.

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