Product Description

Combine wild ingredients and a disregard for the ordinary with a little chemistry in the kitchen, and you get the COOKING FEARLESSLY philosophy—a no-holds-barred approach to cooking that is pure Texas and a helluva good time. At Hudson's on the Bend restaurant outside of Austin, chefs Jeff Blank and Jay Moore preach and practice an adventurous cuisine as big and robust as the Lone Star State. Fish and game reign supreme, both on the grill, in the sauté pan, and out of the iron skillet, and they're finished with sauces, salsas, and glazes that'll electrify your palate and change your worldview. With Jeff and Jay at the helm, you'll sit down to daring dishes like Toasted Piñon-Coriander-Crusted Goat Cheese on Garden Greens; Rattlesnake Cakes in a Pistachio Nut Crust; and Smoked Rainbow Trout with Nopalitos, Smoked Bacon, and Apple Jack Sauce. So stick around—the feast is only just getting started.• Hudson's on the Bend was named one of the "Top 50 Restaurants in America" by Mimi Sheraton of Condé Nast Traveler magazine.• Lavishly illustrated throughout with the work of Saveur photographer Laurie Smith.

Product Details

• Amazon Sales Rank: #1839941 in Books
• Published on: 1999-09-01
• Released on: 1999-09-01
• Original language: English
• Binding: Hardcover
• 180 pages

From Library Journal
Hudson's on the Bend is a popular Austin, TX, restaurant known for its game cooking and big-flavored, robust dishes: Green Chili Corn Crawfish Soup, Antlers and Claws (venison and smoked lobster), Texas Bandera Smoked Quail Egg Roll. With its eye-catching design and lively text, this cookbook from chef/owner Blank and executive chef Moore, which grew out of a cooking school they also run, does a good job of conveying the lively atmosphere of the restaurant. Each recipe lists timing, tools, and variations (as well as suggestions for music to cook by), and the headnotes make for entertaining reading. There's a source list for those who can't get the raw ingredients for the Rattlesnake Cakes, for example, and a foreword by that old Texas boy, Dan Rather. For area libraries and others where chefs' books, or game cookbooks, are popular.
Copyright 1999 Reed Business Information, Inc.

Review
"Okay. Or, as we Texans like to say, awright. I'm prejudiced. Hudson's on the Bend is one of the world's best restaurants. . . . This is the spirit and the place that gave birth to Fearless Cooking." —Dan Rather

About the Author
JEFF BLANK has owned Hudson's on the Bend since 1984. His originality and creativity in the kitchen have earned him praise by the New York Times, Texas Monthly, Men's Journal, and many more publications. He lives in Austin, Texas.
JAY MOORE has been executive chef at Hudson'¬?s on the Bend since 1990.