The Hudson River Valley Cookbook: A Leading American Chef Savors the Region's Bounty (Non) [Paperback]

Waldy Malouf (Author), Molly Finn (Author)

Book Description

Series: Non | Publication Date: August 22, 1998

In a book nominated for a prestigious IACP/Julia Child Award, Malouf gently reveals his culinary secrets to home cooks, who will share Malouf's pleasure in cooking with the many fresh ingredients, from delicate baby salad greens and earthy root vegetables to free-range chickens and hand-crafted cheeses, celebrated in these 200 recipes.

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

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

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Product Details

• Paperback: 336 pages
• Publisher: Harvard Common Press (August 22, 1998)
• Language: English
• ISBN-10: 1558321438
• ISBN-13: 978-1558321434
• Product Dimensions: 9.1 x 7.1 x 1 inches
• Shipping Weight: 1.3 pounds (View shipping rates and policies)
• Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #907,801 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

2 of 2 people found the following review helpful:

4.0 out of 5 stars Great Region, Great Food, September 10, 2002

By 

Jeffrey L. Abrams "music lover" (Philadelphia, PA United States) - See all my reviews
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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.