The Hudson River Valley Cookbook
A Leading American Chef Savors the Region's Bounty
Nowadays, renowned big-city chefs champion fresh regional produce and locally crafted artisan foods. Surprisingly, this “local revolution” took hold just about everywhere else before New York City. Then Waldy Malouf began turning the spectacular foodstuffs of the nearby Hudson River Valley into the raw materials for a universally acclaimed signature cuisine at once rustic and traditional, elegant and innovative.
In a book nominated for a prestigious IACP Cookbook Award, Malouf gently reveals his culinary secrets to home cooks, who will share his 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.
Praise
“Being a longtime lover of the Hudson River School of landscape paintings, I delved with great anticipation into Waldy Malouf’s book and found his culinary landscape every bit as luscious as the works of art that preceded his.“
—Sheila Lukins, author of USA Cookbook and Silver Palate Cookbook
“Waldy Malouf’s new and exciting book on cooking with Hudson Valley products is proof of his excellent background in food. I consider him a very talented chef with novel ideas.“
—Pierre Franey
“The best cookbooks are the ones which come from the earth and soul of a region. My compliments to Chef Waldy Malouf for such a fine book.“
—André Soltner, Lutèce