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

About this book

Outstanding food and wine have long been an important part of the Hudson River Valleys allure for visitors. In this stunning culinary debut Chef Waldy Malouf the Executive Chef at New Yorks 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 youll 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 youll 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.