Long celebrated for its beauty and rich cultural history, the Hudson River Valley, with its magnificent waterways and mountains, once inspired the early Indian and American settlers as well as the Roosevelts and Vanderbilts. In his stunning culinary debut, Chef Waldy Malouf provides more than 200 recipes that embrace the region's extraordinary variety of produce, game, fish, and dairy products.
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Book Description
Editorial Reviews
Review
"Beautifully designed and handsome enough to give as a hostess present, this is also a hands-on practical cookbook for anyone who chooses to do fanciful, creative things with indigenous ingredients." -- Taconic newspapers Weekend
"Lovers of truly regional cuisines will delight in creating Malouf's exceptional recipes in their own kitchens." -- New Jersey Country Roads Magazine --This text refers to the Paperback edition.
"Lovers of truly regional cuisines will delight in creating Malouf's exceptional recipes in their own kitchens." -- New Jersey Country Roads Magazine --This text refers to the Paperback edition.
From the Back Cover
Whether youre a master chef or a home cook, you know that great cooking starts with outstanding raw ingredients. Waldy Malouf is famous for the ways he transforms the rich harvest of his beloved Hudson River Valley into splendid fare that is elegant yet down-to-earth, innovative but true to its roots.
In more than 200 recipes, Chef Malouf shares his pleasure in cooking with the many fresh ingredients, from delicate baby salad greens and earthy root vegetables to free-range chickens and handcrafted cheeses, widely available nowadays not just in the Hudson River Valley but anywhere. In a book nominated for a prestigious Julia Child Cookbook Award, Malouf draws inspiration from the valleys landscape and its people as he serves up a feast of American regional cooking at its finest.
Being a longtime lover of the Hudson River Valley School of landscape paintings, I delved with great anticipation into Waldy Maloufs book and found his culinary landscape every bit as luscious as the works of art that preceded his. -Sheila Lukins
Waldy Maloufs exciting book on cooking with Hudson Valley products is proof of his excellent background in food. I consider him a very talented chef with novel ideas. -Pierre Franey The best cookbooks are the ones which come from the earth and soul of a region. My compliments to Chef Waldy Malouf for such a fine book. -Andre Soltner --This text refers to the Paperback edition.
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4.0 out of 5 stars
Great Region, Great Food,
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This review is from: The Hudson River Valley Cookbook: A Leading American Chef Savors the Region's Bounty (Non) (Paperback)
I spend half my time in the Hudson Valley countryside. It is lush farm country with great local crops, cheeses and livestock (and the resurgent Hudson River is giving up fish again), all of which support a thriving restaurant and hospitality trade. This book offers authentic recipes for Hudson Valley cuisine, and is written for informed cooks who aren't afraid to braise, plank-roast and otherwise experiment. Malouf cooks in the region, and his work reflects a knowledge of, and affection for, the area's bounty. These selections are best enjoyed in the Fall and Spring, when the local vegetables are at their best. And, if you like Shad, this may be the best cookbook you've ever seen for preparing that fish.
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First Sentence:
When you make terrines, it's important to prepare the foie gras properly, deveining it carefully so you will be able to get solid slices with a good, even color. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Hudson Valley, New York, Braised Wild Mushrooms, Grand Marnier, Mustard Herb Vinaigrette, Lemon Vinaigrette, Shallots Preserved, Summer Vegetable Relish, Red Pepper Vinaigrette, Roasted Garlic Puree, Yukon Gold, Herb Salad, Northern Spy, United States, White Bean Strudel, Dutchess County New!
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
When you make terrines, it's important to prepare the foie gras properly, deveining it carefully so you will be able to get solid slices with a good, even color. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Hudson Valley, New York, Braised Wild Mushrooms, Grand Marnier, Mustard Herb Vinaigrette, Lemon Vinaigrette, Shallots Preserved, Summer Vegetable Relish, Red Pepper Vinaigrette, Roasted Garlic Puree, Yukon Gold, Herb Salad, Northern Spy, United States, White Bean Strudel, Dutchess County New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 1
book:
2
books
cite this book:
- Angel Food: A Novel by John L. Martin in Front Matter
- The Traveler's Guide to the Hudson River Valley: From Saratoga Springs to New York City by Tim Mulligan in Front Matter
- Chez Moi: Lightening Up Recipes from Famous Restaurants by Elaine Magee MPH R.D. on page 102
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