Hudson Valley Chef's Table

Extraordinary Recipes From Westchester to Columbia County

Julia Sexton - Photographs by Dr Andre Baranowski

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.

Globe Pequot

Pages: 256 • Trim: 7½ x 9

978-0-7627-9216-0 • Hardback • June 2014 • $26.95 • (£20.95)

978-1-4930-4708-6 • Paperback • February 2020 • $19.95 • (£14.95)

978-1-4930-1059-2 • eBook • June 2014 • $19.00 • (£14.95)

Series: Chef's Table

Subjects: Cooking / Regional & Ethnic / American / Middle Atlantic States, Cooking / General, Travel / Food, Lodging & Transportation / Restaurants

Hudson Valley Chef's Table

Extraordinary Recipes From Westchester to Columbia County

Hardback

Paperback

eBook

Summary

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.

Details

Globe Pequot

Pages: 256 • Trim: 7½ x 9

978-0-7627-9216-0 • Hardback • June 2014 • $26.95 • (£20.95)

978-1-4930-4708-6 • Paperback • February 2020 • $19.95 • (£14.95)

978-1-4930-1059-2 • eBook • June 2014 • $19.00 • (£14.95)

Series: Chef's Table

Subjects: Cooking / Regional & Ethnic / American / Middle Atlantic States, Cooking / General, Travel / Food, Lodging & Transportation / Restaurants

Author

Julia Sexton stepped into the role of restaurant critic for Westchester Magazine in 2007, after 15 years cooking in professional kitchens. She has published articles in the New York Times, Boston Globe, and her food features, reviews, and recipe-based articles for Westchester regularly appear in the New York Times food blog, What We’re Reading. In 2009, Sexton’s own blog, Eat Drink Post, won the CRMA Best Blog Award in all subjects. A Hudson Valley native, she’s been a local editor of Zagat’s Westchester and Hudson Valley Restaurant Survey since 2009.

Andre Baranowski is a photographer best known for his beautiful and sensual still life, food, travel, interior, and landscape photography. His client list ranges from top American corporations like Benjamin Moore, Kellogg’s, American Express, and Hearst to magazines like Saveur, Better Homes and Gardens, Garden Design, Food & Wine, Men’s Health, Shape, Departures, Country Gardens, and many others. Andre has photographed a number of books including, Mediterranean Fresh by Joyce Goldstein, Sustainably Delicious by Michel Nischan, and The Kimchi Chronicles by Marja and Jean-Georges Vongerichten. He lives in Westchester County, New York. Visit him at www.andrebaranowskiphoto.com.

Reviews

“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

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