Hudson Valley Mediterranean: The Gigi Good Food Cookbook – Chef Laura Pensiero's 100+ Delicious Italian Recipes with Regional Farm Ingredients

by Laura Pensiero

A renowned chef and nutritionist has the recipe for delectable meals with a healthy Mediterranean focus, with more than 100 dishes featuring flavorful, seasonal, local food.

New York’s Hudson Valley has become a major center for local foods and agriculture, an East Coast version of the Napa Valley. Laura Pensiero’s Gigi Trattoria in Rhinebeck (named one of Hudson Valley’s best restaurants in Hudson Valley Magazine) bustles every day with customers from near and far feasting on Laura’s delicious interpretations of traditional Italian dishes made with healthy ingredients that highlight the bounty of the farms, gardens, and artisans of the Valley.

A celebration of the food of the Hudson Valley and the people who grow and produce it, Hudson Valley Mediterranean shows how to create delicious meals using seasonal ingredients that have the bonus of being really good for you. Here are more than 100 delectable, easy-to-prepare, and cost-effective recipes made with the best New York ingredients and Mediterranean flair,

Gigi Potato Gnocchi with Northwind Farm Chicken and Pea RaguBaked Macaroni and Cheese with Cauliflower and ChardFava Bean and Fregola SaladSpring LasagnaSeared Salmon over Spring TrifolatiMr. Mink’s Panzanella Salad with Fresh Herbsand Strawberry Mascarpone Tart

Genres: Cookbooks

317 pages, Hardcover

First published August 18, 2009

Reviews

[Pat McDermott · Rating 4 out of 5]

Have eaten at both Gigi Trattoria and Gigi Market on two trips to Duchess County, and loved the food. Have tried several recipes, all with success. Agree with others who have commented on how disappointing that thee are so few photos are in this cookbook. Love the organization by seasons, to. use farm-fresh ingredients.

[Catherine Woodman]

There are several things to like about this cookbook--it is seasonally arranged, and focuses on local products AND healthful food. ALL admirable traits. There are not nearly enough photos for a cookbook printed in this day and age--so the presentation of the food is left largely to the imagination (although what is here is well done). There are a number of recipes that I am trying (the candied nuts--good mix of spices--coriander is a nice addition, then the polenta layered dish also looks intriguing, and the frittata with lots of veggies is also something I'll try, but all of these are things that could easily be found without the cookbook. THere is a fair amount of chatting in the book as well, but it also was not for me.

[Cherie · Rating 2 out of 5]

B- Some good recipes in here, a lot of local, seasonal stuff, but meat stuff too.