Hudson Valley Bookshelf - Foods, Produce & Cooking

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"Book, CD and Audio Cassette Titles of Regional Interest"
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Foods, Produce & Cooking in the Valley

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BOOK An Apple Harvest by Frank Browning, Sharon Silva. Hardcover - 151 pages (September 1999)
Ten Speed Pr; ISBN: 1580081045

Apples are not only the world's most highly mythologized fruit, but also among the most versatile of cooking ingredients. Writer and NPR commentator Frank Browning draws upon the apple's rich culinary tradition, and the folk cooking of his Appalachian heritage, to present, with food writer Sharon Silva, an engaging, lavishly illustrated compendium of single fruit desserts, leading the reader through savory appetizers, soups, salads, hearty stews and roasts and delectable desserts.

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Hudson Valley Bounty: A guide to farms, fine foods, and open-air markets. By Jan Greenberg. Paperback. Published 1996. ISBN: 0936399759

Travel guide, source book, and mouth-watering read for all food fanatics, this is the only book about Hudson Valley foods and farmers. From fresh fois gras to traditional farmstead cheeses, apple fed fallow deer to plump range poultry and game, picking your own and buying the best, Great Fresh Foods covers it all. In a light-hearted, friend-to-friend writing style, Jan Greenberg gives detailed descriptions of products, directions to each entrepreneur, farm, store, and market, plus explanations on how each product is made. Also included are charts for ready reference, a map showing the towns and villages of the region, and listing of some of the region's best restaurants that feature locally produced food as well as recipes from their kitchens.

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BOOK The Hudson River Valley Cookbook: A Leading American Chef Savors the Region's Bounty By Waldy Malouf, Molly Finn. Published September 1998. ISBN: 1558321438

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. --This text refers to an out of print or unavailable edition of this title.

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Foods of the Hudson: A seasonal sampling of the region's bounty. By Peter G. Rose. Hardcover, 270 pp. Published 1993. ISBN: 0879514892

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BOOK The Art of Cidermaking by Paul Correnty. Paperback - 86 pages (May 1995)
Brewers Publications; ISBN: 093738142X

"The Art of Cidermaking takes you back to making cider like your many great granddads."--All About Beer

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BOOK Cider, Hard and Sweet: History, Traditions, and Making Your Own by Ben Watson. Hardcover - 231 pages 1 Ed edition (October 1999) Countryman Pr; ISBN: 0881504688

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BOOK Cider, Hard and Sweet: History, Traditions, and Making Your Own by Ben Watson. Paperback - 240 pages (September 2000) Countryman Pr; ISBN: 0881504823

Watson gives clear instructions to get the cider enthusiast started, and then fills in with the kind of details that push the beginner deeper into the subject, deeper into the skills and tradition. A valuable resource for anyone interested in giving cider making a go, Cider Hard and Sweet will be just as useful to anyone who has discovered the delicious world of cider, and wants to know more. --Schuyler Ingle

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