THE HUDSON RIVER VALLEY COOKBOOK

Malouf, Chef Waldy, and Molly Finn

ISBN 10: 020162253X / ISBN 13: 9780201622539

Published by Addison-Wesley, Reading, MA, 1995

About this Item

Green hard cover with green cloth spine. Color illust on dj of the Hudson River. Includes recipes for Foie gras (soups and other first courses), shad (trout and other fish), venison (pheasant and other game), chicken (duck and other poultry), beef (pork and other meats), potatoes (mushrooms, corn and other vegetables), apples (berries and other desserts), and vinaigrettes (flavored oils and other kitchen staples). Int. vg. 316 pages.

Seller Inventory # 126903B

Bibliographic Details

• Title: THE HUDSON RIVER VALLEY COOKBOOK
• Publisher: Addison-Wesley, Reading, MA
• Publication Date: 1995
• Language: English
• ISBN 10: 020162253X
• ISBN 13: 9780201622539
• Binding: Hardcover
• Printing: First printing
• Condition: Good
• Dust Jacket Condition: Good
• Seller catalogs:
  • COOKBOOKS

About this title

Synopsis

Outstanding food and wine have long been an important part of the Hudson River Valley's allure for visitors. In this stunning culinary debut, Chef Waldy Malouf, the Executive Chef at New York's award-winning Hudson River Club, provides more than 200 recipes that range from the simple to the sophisticated. Together with food writer Molly Finn he showcases the incredible variety of wonderful raw materials available - from magnificent fruits and vegetables and homemade cheeses to game and free-range chickens. Other specialties of the valley are duck, bread, corn, black-dirt onions, wild mushrooms, delicate baby salad greens, and many varieties of potatoes. It is no surprise that a chef who has this rich array of local foods at his doorstep should be challenged to develop such fresh, innovative recipes.
Throughout The Hudson River Valley Cookbook you'll be guided by the expert voice of a top chef explaining the preparation of foods such as foie gras, shad, and venison as well as important basics like stocks, vinaigrettes, and other kitchen staples. In addition, you'll find seasonal menus that add depth to a highly original and sophisticated collection. With a mix of unique, classic, and historic dishes - this is American cuisine at its best.

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