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