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

Posted by Juanita Avenue on Tuesday, May 10, 2011 · Leave a Comment

Average Reviews:

(More customer reviews)I spend half my time in the Hudson Valley countryside.It is lush farm country with great local crops, cheeses and livestock (and the resurgent Hudson River is giving up fish again), all of which support a thriving restaurant and hospitality trade.This book offers authentic recipes for Hudson Valley cuisine, and is written for informed cooks who aren't afraid to braise, plank-roast and otherwise experiment.Malouf cooks in the region, and his work reflects a knowledge of, and affection for, the area's bounty.These selections are best enjoyed in the Fall and Spring, when the local vegetables are at their best.And, if you like Shad, this may be the best cookbook you've ever seen for preparing that fish.

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Product Description:
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.