Hudson River Valley Cookbook - Waldy Malouf
Waldy Malouf's Hudson River Valley Cookbook offers cooks this stunning recipe treasure. Over 200 recipes from Malouf, chef of New York's Hudson River Club showcase American cuisine at its best.
Format: Hardcover and dust jacket, 316 pages
Copyright: 1995, First printing
Publisher: Addison-Wesley Publishing Company
Author: Chef Waldy Malouf with Molly Finn
Description: Long celebrated for its beauty, its magnificent waterways and mountains, the Hudson River Valley has a rich cultural history that has been influenced by the early Indian, Dutch, and American settlers as well as the Roosevelts and Vanderbilts. Rolling hills, horse farms, historic mansions, and fine wineries can all be found on the east and west banks of the river within 100 miles of New York City, along with farmstands selling an abundance of local produce.
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.
Some recipes that are included in this collection:
- Onion-Walnut Muffins
- Butternut Squash Consomme with Ginger and Scallion Custard
- Roast Chicken with Maple and Walnut Glaze
- Whole Shad Baked in Millbrook Chardonnay
- Lobster Gratin with Suppawn
- Scalloped Yukon Gold Potatoes
- Apple Bread Pudding
- Miniature Pumpkin Souffles
Condition: Good condition
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