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The Hudson River Valley Cookbook: A Leading American Chef Savors The Region's Bounty, by Waldy Malouf
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Product details
Hardcover: 336 pages
Publisher: Running Press; First Printing edition (October 5, 1995)
Language: English
ISBN-10: 020162253X
ISBN-13: 978-0201622539
Product Dimensions:
7.2 x 1.2 x 9.2 inches
Shipping Weight: 1.4 pounds
Average Customer Review:
4.8 out of 5 stars
4 customer reviews
Amazon Best Sellers Rank:
#669,308 in Books (See Top 100 in Books)
Buy this book for the garlic walnuts alone! We love the chef's interesting recipes. Sophisticated yet appealing to all the men in the family. Can be made by the average home cook without a problem. Yum.
I am so happy to be able to cook with these great recipes. What a treat to be able to recreate some of the greatest dishes!Thanks!
Delicious local fare informed and augmented by a haute cuisine sensibility and an experienced artful hand. Also, the original jacket cover painting, Rainbow Dawn, by contemporary Hudson River artist, Kim Do, perfectly reflects the aesthetic of this renown chef.
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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