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Cooking Fearlessly: Recipes & Other Adventures from Hudson's on the Bend

Blank, Jeff, Jay Moore, with Deborah Harter

10 valoraciones por Goodreads
ISBN 10: 0967232309 / ISBN 13: 9780967232300
Editorial: Fearless Press, Austin, Texas, U.S.A., 1999
Condición: Fine
Librería: Glued To The Tube Books (Minneapolis, MN, Estados Unidos de America)

Librería en AbeBooks desde: 13 de noviembre de 2002

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"COOKING FEARLESSLY is about wild and great ingredients, demystifying professional techniques, a little chemistry, and a lot of fun. It's about throwing out the conventional wisdom concerning what you ought to eat, what tools to use, what goes with what, and even what might be edible. Who's to say what goes with rattlesnake, anyway?" This book has 180 pages and is profusely illustrated. The book is a SIGNED copy from the author, Jeff Blank. N° de ref. de la librería 041997

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Detalles bibliográficos

Título: Cooking Fearlessly: Recipes & Other ...

Editorial: Fearless Press, Austin, Texas, U.S.A.

Año de publicación: 1999

Encuadernación: Pictorial Hordcover

Ilustrador: Laurie Smith {Photography By}

Condición del libro:Fine

Condición de la sobrecubierta: Fine

Ejemplar firmado: Signed by Author

Edición: Not Given

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Book by Jeffery Blank Jay Moore Deborah Harter

Reseña del editor:

Combine wild ingredients and a disregard for the ordinary with a little chemistry in the kitchen, and you get the COOKING FEARLESSLY philosophy—a no-holds-barred approach to cooking that is pure Texas and a helluva good time. At Hudson's on the Bend restaurant outside of Austin, chefs Jeff Blank and Jay Moore preach and practice an adventurous cuisine as big and robust as the Lone Star State. Fish and game reign supreme, both on the grill, in the sauté pan, and out of the iron skillet, and they're finished with sauces, salsas, and glazes that'll electrify your palate and change your worldview. With Jeff and Jay at the helm, you'll sit down to daring dishes like Toasted Piñon-Coriander-Crusted Goat Cheese on Garden Greens; Rattlesnake Cakes in a Pistachio Nut Crust; and Smoked Rainbow Trout with Nopalitos, Smoked Bacon, and Apple Jack Sauce. So stick around—the feast is only just getting started.· Hudson's on the Bend was named one of the "Top 50 Restaurants in America" by Mimi Sheraton of Condé Nast Traveler magazine.· Lavishly illustrated throughout with the work of Saveur photographer Laurie Smith.

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