Foods of the Hudson: A Seasonal Sampling of the Region's Bounty

Foods of the Hudson: A Seasonal Sampling of the Region's Bounty

by Peter G. Rose
     
 

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There is perhaps no other American region as rich in agricultural, culinary, and ethnic history as the Hudson River Valley in New York State. The strongest influences are those of the Native Americans and the Dutch settlers-other population groups add appealing diversity that all adds up to a distinctly delicious cuisine. In Foods of the Hudson, noted food

Overview

There is perhaps no other American region as rich in agricultural, culinary, and ethnic history as the Hudson River Valley in New York State. The strongest influences are those of the Native Americans and the Dutch settlers-other population groups add appealing diversity that all adds up to a distinctly delicious cuisine. In Foods of the Hudson, noted food writer and historian Peter G. Rose draws on this rich tradition, bringing a contemporary touch to the special offerings of the region.

No matter where you hail from, you'll be delighted with the 172 tantalizing recipes in this collection: Trout Pate, Pheasant with Portobello Mushrooms, Pumpkin Cornmeal Pancakes, Lamb Loin with Hudson Valley Stuffing, Fettuccini with Asparagus Marinara, and Maple Syrup Cake with Maple Butter Frosting are just a few of the items in this wonderful harvest of the best of the Hudson River region.

"A likeable and enticing cookbook ....Foods of the Hudson can be read as much for lore as for recipes."—The New York Observer

"An extraordinary new cookbook ...this volume will be savored by every cooking household in the Valley." —Hudson Valley Magazine

"-Rose writes knowledgeably about the dishes and their provenance, providing a lively introduction to another regional cuisine."—Library Journal

Editorial Reviews

Library Journal
Food historian Rose is author of a syndicated column callled ``The Country Cook.'' A native of the Netherlands, she now lives in upstate New York, where she can luxuriate in the seasonal offerings presented here, such as Pickled Shad Salad or Sorrel Soup in the early spring, Hudson River Crab Cakes in the summer, Roast Venison or Apple Pancakes in the fall and winter. She has collected recipes from area chefs and purveyors, from family and friends, and from historical sources; many reflect the large Dutch immigrant population in the Hudson Valley. Rose writes knowledgeably about the dishes and their provenance, providing a lively introduction to another regional cuisine.

Product Details

ISBN-13:
9781585670956
Publisher:
The Overlook Press
Publication date:
10/28/2000
Pages:
270
Product dimensions:
6.10(w) x 9.24(h) x 0.93(d)
Age Range:
18 Years

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