Cooking Fearlessly: Recipes and Other Adventures from Hudson's on the Bend - Tapa dura

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.

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.
JAY MOORE has been executive chef at Hudson'¬?s on the Bend since 1990.