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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.
Austin American-Statesman 9/8/99
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.
Austin American-Statesman 9/8/99
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."
See all Editorial Reviews
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Inside This Book Citations: This book cites 2 books Explore: Citations | Books on Related Topics | Concordance | Text Stats Key Phrases - SIPs: cooking fearlessly, dark chili powder, tablespoons red onion, smoked lobster, cup chardonnay (more) Key Phrases - CAPs: Bronze Rub, Granny Smith, New Mexico, Smoke Rub, New York (more) Browse Sample Pages: Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover | Surprise Me! |