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- Local Warehouse Cooking and Food- US Midcoast East

The Hudson River Valley Cookbook

by

The Hudson River Valley Cookbook Cover

 

Synopses & Reviews

Publisher Comments:

In a book nominated for a prestigious IACP/Julia Child Award, Malouf gently reveals his culinary secrets to home cooks, who will share Malouf's pleasure in cooking with the many fresh ingredients, from delicate baby salad greens and earthy root vegetables to free-range chickens and hand-crafted cheeses, celebrated in these 200 recipes.

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.

Synopsis:

200 recipes from the rich harvest of the Hudson River Valley.

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.

Table of Contents

Recipe List

Introduction

Foie Gras, Soups & Other First Courses

Shad, Trout & Other Fish

Venison, Pheasant & Other Game

Chicken, Duck & Other Poultry

Beef, Pork & Other Meats

Potatoes, Mushrooms, Corn & Other Vegetables

Apples, Berries & Other Desserts

Vinaigrettes, Flavored Oils & Other Kitchen Staples

Sources

Index

Product Details

ISBN:
9781558321434
With:
Finn, Molly
Author:
Finn, Molly
Author:
Malouf, Waldy
Publisher:
Harvard Common Press
Location:
Boston, Mass.
Subject:
Cookery, american
Subject:
Cookery
Subject:
American - General
Subject:
New jersey
Subject:
Regional & Ethnic - American - General
Subject:
Regional & Ethnic - American - Middle Atlantic States
Subject:
Cookery -- Hudson River Valley (N.Y. and N.J.)
Subject:
Cooking and Food-US Midcoast East
Edition Description:
Trade Paper
Series:
Non Series
Series Volume:
96.12
Publication Date:
19980831
Binding:
TRADE PAPER
Language:
English
Illustrations:
Y
Pages:
336
Dimensions:
9.13 x 7.25 x 1.01 in

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Related Subjects

Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General
Cooking and Food » Regional and Ethnic » United States » Midcoast East
Cooking and Food » Regional and Ethnic » United States » New England

The Hudson River Valley Cookbook New Trade Paper
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Product details 336 pages Harvard Common Press - English 9781558321434 Reviews:
"Synopsis" by , 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.
"Synopsis" by ,
200 recipes from the rich harvest of the Hudson River Valley.

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