Fired Up: More Adventures & Recipes from Hudson's on the Bend (Hardcover)

~ Jeff Blank and Sara Courington (Author) "Fired Up" is the much awaited volume two of the Hudson's on the Bend cookbooks..." (more)
Key Phrases: Hill Country, New Mexico, Granny Smith (more...)

Editorial Reviews

Product Description

Combine wild ingredients, a little kitchen chemistry, and a disregard for the ordinary, and you get the Hudson ’s on the Bend philosophy —a no-holds-barred approach to cooking that is pure Texas and a helluva good time. FIRED UP is the second cookbook to come out of Hudson ’s on the Bend restaurant, located outside of Austin, where chef Jeff Blank preaches and practices an adventurous cuisine as big and robust as the Lone Star State. Experience their latest daring dishes, like Hot and Crunchy Oysters on Sesame Crisps with Mango Salsa and Spicy Ancho Paint; Root Beer Ribs with Sarsaparilla BBQ Sauce; and Giant Rabbit Ravioli in Garlic Ancho Sage Butter. This fearlessly flavorful food is not for the faint of heart.

From the Publisher

Hudson’s on the Bend was named one of the Top 50 Restaurants in America by Mimi Sheraton of Condé Nast Traveler magazine.

Includes more than 150 full-color photographs by Laurie Smith, whose work has appeared in Saveur and many other magazine and cookbooks.

Foreword by Tour de France winner Lance Armstrong.

Illustrations by Austin artist Shanny Lott.

See all Editorial Reviews

Product Details

• Hardcover: 200 pages
• Publisher: Laurentius Press (June 1, 2005)
• Language: English
• ISBN-10: 0976651807
• ISBN-13: 978-0976651802
• Product Dimensions: 10.8 x 8.9 x 0.8 inches
• Shipping Weight: 2.6 pounds (View shipping rates and policies)
• Average Customer Review: 4.0 out of 5 stars  See all reviews (3 customer reviews)
• Amazon.com Sales Rank: #644,788 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 My favorite cookbook, July 18, 2006

By	James D. Varan "asdfasdf" (austin) - See all my reviews (REAL NAME)

Anybody that sifts through this book will quickly see that it isn't your everyday average cookbook with simple ingredients, but that is what makes this so amazing. Highly recommended for people interested in unique techniques, ingredients, combinations, and bold flavors. A great book that is well put together, contains plenty of alternatives and recommendations for substituting hard to find ingredients and is well illustrated. Perfect for an adventurous cook and tons of fun to read through and prepare recipes from.

1 of 1 people found the following review helpful:

5.0 out of 5 stars Turning Up the Heat on Cooking, May 21, 2007

By	rodboomboom (Dearborn, Michigan United States) - See all my reviews (TOP 50 REVIEWER)

This is unique cookbook. Not only its unique recipe collection but its illustrations as well.

The premise is about fire. Fire in the heat of the food, fire in the creativity of the chefs, fire that almost burned the restaurant down via a mop saved by a female employee.

From beginning to end this is out of ordinary cookbook.

Check out recipes like: Texas Hill Country Wild Game Paella (featuring duck and rabbit); Chicken Fired Antelope with a Red Eye Gravy; American Bison Stuffed with a Blackened Turkey Tenderloin; Iced Passion Fruit and Raspberry Soup topped with a Rain Forest Ceviche; Cocunut Curry Soup with Smoked Duck; Buffalo Quail Riding Jalapeno Cheese Gritsl Roger's Margarita Passion Fruit Tart Pie.

Indicative why so many flock to this Austin Hill Country spot, the likes of Lance Armstrong, etc. This is fired up food with an attitude!

Received as a gift, and will cook out of this! One to check out.

0 of 2 people found the following review helpful:

2.0 out of 5 stars A twist, but no more, December 20, 2005

By	Hotpants "Hotpants" - See all my reviews

I found this book to be a bit of a disappointment. For the record, I love their original book Fired Up! and use many of the methods described and recipes therein. This new cookbook seems more focused on tweaks to the recipes in the first book and overly elaborate new recipes. Buy their first book and you will have no regrets.