Cooking Fearlessly: Recipes and Other Adventures from Hudson's on the Bend (Hardcover)

~ Jeff Blank (Author), Jay Moore (Author), Deborah D. Harter (Author), Laurie Smith (Author), Dan Rather (Author), Dan Rather (Contributor, Photographer) "Cooking Fearlessly is about wild and great ingredients, demystifying professional techniques, a little chemistry, and a lot of fun..." (more)
Key Phrases: cooking fearlessly, dark chili powder, tablespoons red onion, Bronze Rub, Granny Smith, New Mexico (more...)

Editorial Reviews

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

The "two crazy guys at Hudson's who will cook anything" are out to persuade the rest of us to jump fearlessly into the fire with them. Cooking fearlessly, their motto, is about wild techniques, bold flavors, trusting your instincts, breaking the rules, using your hands, "cookin' with a boogie back beat."

Saut an African lion? Why not? Take the shaker top off the bottle of Tabasco and pour a slug in the orange ginger barbecue sauce? You betcha. Sneak two kinds of chiles into the brownie dissert? Absolutely"But lest you think these two fellas are totally out of control, let us assure you that their hearty, big-portioned, bold-flavored food - dishes like venison backstrap stuffed with smoked lobster in a pool of guava sour cherry sauce - consistently earn them sports on the lists of the top restaurants.

"These guys could cook a horseshoe and make it delicious," says CBS news anchor and frequent Hudson's diner Dan Rather in the foreword to their new book." -- Austin American-Statesman 9/8/99

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Product Details

• Hardcover: 180 pages
• Publisher: Fearless Press (September 1, 1999)
• Language: English
• ISBN-10: 0967232309
• ISBN-13: 978-0967232300
• Product Dimensions: 10.9 x 9.2 x 0.9 inches
• Shipping Weight: 2.4 pounds (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars  See all reviews (6 customer reviews)
• Amazon.com Sales Rank: #460,780 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

2 of 2 people found the following review helpful:

5.0 out of 5 stars An interactive culinary feast for the senses(all 6 of them)!, September 16, 1999

By A Customer

This tasty piece of literature invites you to open your soul take a deep breath and dive in! As you become saturated in it's contents you realize this is not just about cooking fearlessly this is about living fearlessly! Come up for air and then go deep to discover the intense splashes of color seasoned with just the right amount of humor make the flamboyant artwork as appetizing as its gastronomical counterparts! This coupled with amazing photography and damn good writing make this a fascinating read that is sure to stimulate your creative and digestive juices simultaneously! Katherine the Great

1 of 1 people found the following review helpful:

4.0 out of 5 stars Foodies' paradise, August 9, 2005

By	Ellie Brown "Foodie fanatic" (Gulfport, MS USA) - See all my reviews

I'm a foodie who reads cookbooks for fun and relaxation in addtion to using them to feed friends and family. This book is a multi-discipline delight. The art work, the music-to-cook-by suggestions, the actual recipes. Ah, yes, the actual recipes; a bit labor intensive for my day-to-day tastes, and some of the ingredients are hard to come by in Cajun country, but on the whole, a sensory delight.

1 of 1 people found the following review helpful:

4.0 out of 5 stars woolly mammoth meatballs a la mode, October 26, 2000

By	Bob Wolfkill (Austin, TX) - See all my reviews

These guys could concoct a recipe for woolly mammoth meatballs a la mode, and I'd be willing to try it. Talk about imaginative, tongue-massaging food! But the recipes need to be examined closely, particulary with regards to proportion. The amount of liquid called for in the ancho-bock smashers is excessive, as is the amount of salt in the butternut squash, granny smith apple soup. Despite these glaring errors, this was without a doubt THE BEST COOKBOOK I purchased last year. Twice!