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The Fearless Chef: Innovative Recipes from the Edge of American Cuisine Paperback – September, 2004
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Top Customer Reviews
* Basil-encrusted pork with corn relish
* Fried-chicken with green onion gravy
* Kung Pao shrimp
* Margarita cake
OK, now I'm hugry. That said, I wouldn't recommend this for the more casual chefs. Andy has some unique flavor combinations which are much harder adjusting if you don't have everything you need, or if you want to fit them to your taste.
One of the recipes turned out absoluteley spectacularly--a soy glaze that we put over noodles. Other recipes were good but not great; a mango and cabbage salad and some beans both tasted a bit unbalanced in flavor. In particular, the beans tasted overwhelmingly of the beer that went into them (I'm sure some would see that as a plus!).
Dessert is where the excitement came in. We made a bananas Foster-like recipe that involved a full cup of rum (I had to triple-check the amount because I found it so hard to believe). When we opened the oven at the end of the baking time I heard a whooshing sound and the slam of the oven door. Then I smelled burnt hair. I whipped around, and when my husband turned to face me all I could say was, "umm, you should look in a mirror." His eyebrows and eyelashes, and the front row of his hair, had all been burned partially off. A gout of flame had apparently shot straight out of the oven when he opened it up.
Nothing like that has ever happened to us before.
Dessert was still edible, believe it or not, but once again, just like the beans, the taste of alcohol was so overwhelming that I almost couldn't taste anything else. And no matter how much I love that soy glaze, I can't quite get past that fireball.
Fear not this is no ordinary cookbook. Andy continues to deliver the same adventurous American cuisine that has made his restaurants so popular. It is sure to please not only the cook, but also any family and friends who are lucky enough to be invited over when it is being used.
Most Recent Customer Reviews
You know I love the book when this is the 4th time I have bought the book. Have given it to friendsPublished on May 10, 2014 by helen white
I bought this book to be polite because Andy Husbands is my son's friend....but in the first week I made his great black bean soup and his pie crust is now my go-to crust... Read morePublished on December 15, 2013 by Sue Mearns
I bought this book so I could learn how to make some of the stuff that are in the resturants that Andy set up. Read morePublished on May 25, 2006 by BTown
by the Meatloaf, Blueberry Bread Pudding and Fontina Tater recipes found within this book. My reputation for Sunday dinner in our family has been spotty at best. Read morePublished on August 29, 2005 by B. J. Brown
I am so glad to get a taste of New England here in my home state of Texas. The recipes are exciting and different, and the encouragement Joe and Andy offer provide the much needed... Read morePublished on January 17, 2005 by S. Marriott
One of my favorite books of the year. Andy Husbands has created a book that brings the flavor and personality of his great Boston and Providence restaurants to print and makes... Read morePublished on November 19, 2004 by Jill B. Kremins