cover image Country Weekend Entertaining: Seasonal Recipes from Loaves and Fishes and the Bridgehampton Inn

Country Weekend Entertaining: Seasonal Recipes from Loaves and Fishes and the Bridgehampton Inn

Anna Pump, Bridgehampton Inn, Ann Bridgehampton. Doubleday Books, $30 (384pp) ISBN 978-0-385-48827-3

The most interesting recipes in this collection of dishes from Pump's two restaurants in the Hamptons--Loaves and Fishes, the Bridgehampton Inn--reflect her German upbringing near the Danish border. These include Schnusch with Tarragon-Chive Sauce, a light mix of spring vegetables; Bohnen, Birnen, und Schinken, a stew of beans, pears and ham; and Red Grits with Cream. The latter dish does not include grits at all, which points out a peculiar aspect of this book: some of the recipe names do not reflect ingredients accurately (Sourdough Apple Pancakes are yeast-risen, but not with sourdough). The bulk of the recipes are typical country-inn fare: Spinach Salad with Peaches, Bouillabaisse with Rouille, and Vegetable Potpie. Dishes reflecting other international influences range from Mexican Eggs with Red Sauce on Flour Tortillas to Summer Borscht. Recipes include headers and sidebars, many of which contain useful wine suggestions. They are divided into two seasons, spring/summer and fall/winter, and then subdivided into traditional categories. Desserts such as Peach-Chocolate Tart, with chocolate smeared onto the bottom of the still-warm tart shell, and Mocha Cake with Mocha Buttercream are particularly sumptuous. (Apr.)