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

Waldy Malouf, Molly Finn

Harvard Common Press, Aug 22, 1998 - Cooking - 336 pages

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.

Contents

• Arugula and Celery Root Salad with Hazelnuts and Aged Goat Cheese: 56
• SHAD TROUT OTHER FISH 59: 59
• Whole Shad Baked in Milk with Potatoes and Bacon: 62
• Poached Shad Roe with Caviar Sauce: 68
• Roasted Trout with Summer Vegetables: 75
• Sautéed Sturgeon with Morels and Spring Sage: 79
• Halibut Boiled in Milk and Bread Sauce: 87
• VENISON PHEASANT OTHER GAME: 93
• Partridge with Tomato Oil Basil and Yogurt: 99
• Rabbit Pot Pies: 106
• Grilled Venison Rib Chops with Watercress Relish and Red Wine Jelly: 113
• HomeCured Venison Prosciutto: 121
• CHICKEN DUCK OTHER POULTRY: 125
• Braised Duck with Brandied Prunes Orange and Lemon: 138
• Cranberry and Chestnut Stuffing: 151
• BEEF PORK OTHER MEATS: 163
• Braised Beef with Black Pepper Shallots and Garlic: 165
• Spiced Loin of Pork with Baked Acorn Squash: 178
• POTATOES MUSHROOMS CORN OTHER VEGETABLES: 183
• Scalloped Yukon Gold Potatoes: 192
• Fresh Corn Custard with Summer Salsa: 202
• Basic Suppawn and Variations: 208
• Brussels Sprouts with Chestnuts: 214
• Braised Bitter Greens with Bacon: 222
• Salsify Gratin with Little Rainbow Ricotta: 229
• Charcoal Grilled Vegetables: 235
• APPLES BERRIES OTHER DESSERTS: 241
• Apple Crepes with Candied Walnuts: 248
• Wild Huckleberry Custard Pie: 254
• Individual DeepDish Summer Fruit Pies: 256
• Indian Pudding with Butterscotch Sauce: 270
• VINAIGRETTES FLAVORED OILS OTHER KITCHEN STAPLES: 283
• Roasted Garlic Puree: 296
• SOURCES: 301

About the author

Waldy Malouf, formerly the executive chef at the Rainbow Room in New York and now the esteemed chef/owner of Beacon in New York, is a widely cited authority on meat and game cookery and one of the country's most esteemed chefs. Malouf was nominated for the prestigious IACP Cookbook Award in 1995. He has won numerous awards and regularly participates in cooking classes and charity events. Malouf was named a Great Chef of New York by the James Beard Foundation, and in 1996 he was one of five distinguished alumni honored at the Culinary Institute of America Golden Anniversary Gala.

Bibliographic information

• Title: The Hudson River Valley Cookbook: A Leading American Chef Savors the Region's Bounty
• Authors: Waldy Malouf, Molly Finn
• Edition: illustrated, revised
• Publisher: Harvard Common Press, 1998
• ISBN: 1558321438, 9781558321434
• Length: 336 pages
• Subjects: Cooking / General; Cooking / Regional & Ethnic / American / General; Cooking / Regional & Ethnic / American / Middle Atlantic States; Cooking / Regional & Ethnic / General