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.
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About the Author
Waldy Malouf, formerly the executive chef at the Rainbow Room in New York and now the esteemed chef/owner of Beacon in New York, is a widely cited authority on meat and game cookery and one of the country's most esteemed chefs. Malouf was nominated for the prestigious IACP Cookbook Award in 1995. He has won numerous awards and regularly participates in cooking classes and charity events. Malouf was named a Great Chef of New York by the James Beard Foundation, and in 1996 he was one of five distinguished alumni honored at the Culinary Institute of America Golden Anniversary Gala.
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The Hudson River Valley Cookbook: A Leading American Chef Savors The Region's Bounty
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Running Press (edition First Edition), 1995
ISBN 10: 020162253X
ISBN 13: 9780201622539
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The Hudson River Valley Cookbook : A Leading American Chef Savors the Region's Bounty
Published by
Addison-Wesley Longman, Incorporated, 1995
ISBN 10: 020162253X
ISBN 13: 9780201622539
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The Hudson River Valley Cookbook : A Leading American Chef Savors the Region's Bounty
Published by
Addison-Wesley Longman, Incorporated, 1995
ISBN 10: 020162253X
ISBN 13: 9780201622539
Used
Hardcover
Seller: Better World Books, Mishawaka, IN, U.S.A.
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The Hudson River Valley Cookbook: A Leading American Chef Savors The Region's Bounty
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