Fired Up!: More Adventures & Recipes from Hudson's on the Bend

Overview

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, Men's Journal, and many more publications. He is coauthor of Cooking Fearlessly, along with Jay Moore and Deborah Harter. He lives in Austin, Texas. 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. ...
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Overview

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, Men's Journal, and many more publications. He is coauthor of Cooking Fearlessly, along with Jay Moore and Deborah Harter. He lives in Austin, Texas. 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.
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Product Details

  • ISBN-13: 9780976651802
  • Publisher: Fearless Press
  • Publication date: 6/28/2005
  • Pages: 208
  • Product dimensions: 10.88 (w) x 9.24 (h) x 0.93 (d)

Meet 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.
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Table of Contents

Introduction 16
History Of Chef Veff 18
"What a long Strange Trip It's Been" 20
How To Use This Book 30
Salt And Seasoning 32
Stocks 34
Grilling 36
Knives 41
Cooking School 42
Sauce Page 44
Appetizers 46
Soups And Salads 66
Brunch and Holiday Feasts 88
Meats 106
Seafood 126
Veggies 146
Desserts 166
Hill Country Lication 188
Resources 197
Glossary 198
Index 204
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