The Hudson River Valley Cookbook: A Leading American Chef Savors the Region's Bounty

by Waldy Malouf

Book Overview

200 recipes from the rich harvest of the Hudson River Valley. This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 020162253X
• ISBN13: 9780201622539
• Release Date: October 1995
• Publisher: Addison Wesley Publishing Company
• Length: 316 Pages
• Weight: 1.50 lbs.
• Dimensions: 1.1" x 7.3" x 9.3"

Customer Reviews

Great Region, Great Food

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.