Hudson River Valley Restaurant Cookbook by Chef Waldy Malouf
Hudson River Valley Restaurant Cookbook by Chef Waldy Malouf was recognized as a Julia Childs Cookbook Awards finalist. With 200 plus recipes, Chef Malouf brings you recipes from the freshes ingredients like Braised Beef with Black Pepper, Shallots, and Garlic; Butternut Squash and Sweet Potato Puree, Roasted Trout with Summer Vegetables, and Individual Deep-Dish Summer Fruit Pies.
Format: Softcover, 316 pages
Publisher: The Harvard Common Press
Author: Waldy Malouf with Molly Finn
Description: Whether you're a master chef or a home cook, you know that great cooking starts with outstanding raw ingredients. Waldy Malouf is famous for the ways he transforms the rich harvest of his beloved Hudson River Valley into splendid fare that is elegant yet down-to-earth, innovative but true to its roots.
In more than 200 recipes, Chef Malouf shares his pleasure in cooking with the many fresh ingredients, from delicate baby salad greens and earthy root vegetables to free-range chickens and handcrafted cheeses, widely available nowadays not just in the Hudson Valley but anywhere. In a book nominated for a prestigious Julia Child Cookbook Award, Malouf draws inspiration from the valley's landscape and its people as he serves up a feast of American regional cooking at its finest.
Condition: Good condition.