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ePub The Hudson River Valley Cookbook: A Leading American Chef Savors the Region's Bounty (Non) download

by Waldy Malouf

ePub The Hudson River Valley Cookbook: A Leading American Chef Savors the Region's Bounty (Non) download
Author:
Waldy Malouf
ISBN13:
978-1558321434
ISBN:
1558321438
Language:
Publisher:
Harvard Common Press (August 22, 1998)
Category:
Subcategory:
Regional & International
ePub file:
1765 kb
Fb2 file:
1786 kb
Other formats:
lrf mobi txt doc
Rating:
4.3
Votes:
778

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Waldy Maloufs 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.

Valley Cookbook : A Leading American Chef Savors the Region's Bounty.

The Hudson River Valley Cookbook : A Leading American Chef Savors the Region's Bounty. by Waldy Malouf and Molly Finn.

Author: Waldy Malouf. Title: The Hudson River Valley Cookbook: A Leading American Chef Savors the Region's Bounty. No user reports were added yet. Be the first! Send report: This is a good book.

Long celebrated for its beauty and rich cultural history, the Hudson River Valley, with its magnificent waterways and mountains, once inspired the early Indian and American settlers as well as the Roosevelts and Vanderbilts. In his stunning culinary debut, Chef Waldy Malouf provides more than 200 recipes that embrace the region's extraordinary variety of produce, game, fish, and dairy products.

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Discover ideas about Hudson River. Down by the River (Grace Valley Trilogy Book by Robyn Carr. Another really good Robyn Carr series. The Hudson River Valley Cookbook: A Leading American Chef Savors the Region's Bounty. Hudson River Hudson Valley August 22 Harvard.

Author: (books) The Hudson River Valley Cookbook: A Leading American Chef Savors the Region's Bounty, 1995 (One of Year's Ten Best, New York Times), Magnificent Meats, 2000. Chef, owner Beacon Restaurant, New York City. Teacher The New School, Macy's DeGustibis. Judge various culinary competitions. Trading chef New York State Department Economic Development, New York Wine and Grape Foundation.

The Catskills are not the Perigord - so what's all this foie gras doing in a Hudson River book?

The Catskills are not the Perigord - so what's all this foie gras doing in a Hudson River book? It turns out that Ferndale, . is the site of what Mr. Malouf describes as the only major commercial foie gras farm in the United States. That observation sparks eight inviting foie gras recipes.

200 recipes from the rich harvest of the Hudson River Valley.
  • Buy this book for the garlic walnuts alone! We love the chef's interesting recipes. Sophisticated yet appealing to all the men in the family. Can be made by the average home cook without a problem. Yum.

  • I am so happy to be able to cook with these great recipes. What a treat to be able to recreate some of the greatest dishes!

    Thanks!

  • Delicious local fare informed and augmented by a haute cuisine sensibility and an experienced artful hand.
    Also, the original jacket cover painting, Rainbow Dawn, by contemporary Hudson River artist, Kim Do, perfectly reflects the aesthetic of this renown chef.

  • 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.