Hudson Valley Chef's Table
Extraordinary Recipes From Westchester to Columbia County
By (author) Julia Sexton Photographs by Andre Baranowski
Publication date:
17 August 2014Length of book:
256 pagesPublisher
Lyons PressISBN-13: 9780762792160
Thousands of years before Hendrik Hudson sailed his Half Moon up to modern day Albany in 1609, the glaciers that once blanketed the Hudson Valley retreated to the Arctic. What the ice left in its wake was a soil so rich that, in global satellite images taken today, the trench of its path still shows up as a jet black streak. Lured by this soil’s fertility came the family farmers of the Hudson Valley, who, over time, learned to glean the finest products that the land could provide.
Today the Hudson Valley is an area rich in history and art, antiques and architecture, charming towns, and farms that produce bountiful local produce. America’s history comes alive here as does its beauty. Naturally, Hudson Valley restaurants boast outstanding chefs with a deep and growing commitment to supporting local agriculture. Hudson Valley farmers and artisans fill out the menus with sustainable raised produce, meats, poultry, eggs, cheese, wine and other fine foods. It’s creative cuisine at its best
With over 80 recipes for the home cook from the state’s most celebrated eateries and showcasing full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Hudson Valley Chef’s Table is a feast for the eyes as well as the palate. The delicious dishes featured here are personal histories––stories of people and place. Each recipe, chef profile, and photo tells its part of the story and magic of the Hudson Valley.
Today the Hudson Valley is an area rich in history and art, antiques and architecture, charming towns, and farms that produce bountiful local produce. America’s history comes alive here as does its beauty. Naturally, Hudson Valley restaurants boast outstanding chefs with a deep and growing commitment to supporting local agriculture. Hudson Valley farmers and artisans fill out the menus with sustainable raised produce, meats, poultry, eggs, cheese, wine and other fine foods. It’s creative cuisine at its best
With over 80 recipes for the home cook from the state’s most celebrated eateries and showcasing full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Hudson Valley Chef’s Table is a feast for the eyes as well as the palate. The delicious dishes featured here are personal histories––stories of people and place. Each recipe, chef profile, and photo tells its part of the story and magic of the Hudson Valley.
“Hudson Valley Chef’s Table is a superb compilation of the remarkable culinary excellence that now graces this region in abundance.”
––Joe Bastianich, restaurateur, author, and critic
“Hudson River Valley Chef’s Table is equal parts travelogue, sociology text, and cookbook, a document that shows that restaurant critic Julia Sexton is as hungry to know the why and who behind restaurants as she is to know what’s for dinner. If you want an insider’s guide to the best that this incredibly rich dining scene can offer, this book is tailor made for you.”
––Kevin Zraly, wine educator, author of the best-selling book Windows on the World Complete Wine Course, founder of Windows on the World Wine School, and recipient of a James Beard Foundation Lifetime Achievement Award
“The Hudson Valley is not only home to my newest restaurant, The Inn at Pound Ridge by Jean-Georges, but also to the farmers who provide me with the majority of the produce that is used in all of my New York City restaurants. The area is overflowing with beautiful ingredients that are enhanced by the recipes featured in this book of well-know and local chefs.”
––Jean-Georges Vongerichten, chef/owner of Jean-Georges and The Inn at Pound Ridge by Jean-Georges
––Joe Bastianich, restaurateur, author, and critic
“Hudson River Valley Chef’s Table is equal parts travelogue, sociology text, and cookbook, a document that shows that restaurant critic Julia Sexton is as hungry to know the why and who behind restaurants as she is to know what’s for dinner. If you want an insider’s guide to the best that this incredibly rich dining scene can offer, this book is tailor made for you.”
––Kevin Zraly, wine educator, author of the best-selling book Windows on the World Complete Wine Course, founder of Windows on the World Wine School, and recipient of a James Beard Foundation Lifetime Achievement Award
“The Hudson Valley is not only home to my newest restaurant, The Inn at Pound Ridge by Jean-Georges, but also to the farmers who provide me with the majority of the produce that is used in all of my New York City restaurants. The area is overflowing with beautiful ingredients that are enhanced by the recipes featured in this book of well-know and local chefs.”
––Jean-Georges Vongerichten, chef/owner of Jean-Georges and The Inn at Pound Ridge by Jean-Georges