
Read These Cookbooks Written by Hudson Valley Foodies
Yes, you need another cookbook to add to your collection. And yes, it should be one of these five—all written by Hudson Valley foodies.
Yes, you need another cookbook to add to your collection. And yes, it should be one of these five—all written by Hudson Valley foodies.
There are plenty of lessons to be learned from artist-turned-farmer Andy Brennan’s forthcoming Uncultivated: Wild Apples, Real Cider, and the Complicated Art of Making a Living (Chelsea Green, 285 pages,
ABOUT THIS TIME LAST YEAR, Sy Montgomery’s book about a friendly laboratory octopus was so affecting it put calamari—fried or otherwise—off my dinner menu for good. Books about animal consciousness
SOME FOODS HAVE ENOUGH PERSONALITY to garner equivocal fame of any living celebrity. In her new book, Garlic, An Edible Biography: The History, Politics, and Mythology behind the World’s Most
RIGHT ABOUT NOW, we gather our notes about the books we’ve received over the course of the year—but not just because we’re prospecting for holiday gifts. The best books tend
Shelley Boris has always loved cookbooks—they served as her introduction to cooking and opened her mind to the ways of the professional culinary world. And now, she’s written one of her own. Fresh Cooking:
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I’m not too proud to admit that cold, wintry days make me contemplate hibernation, but every time I venture outside my comfort zone I’m reminded that the Hudson Valley is
Hudson Valley Restaurant Week is back this October 28 to November 10!