From the Publisher:
Combine wild ingredients and a disregard for the ordinary with a little chemistry in the kitchen, and you get the COOKING FEARLESSLY philosophya 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 saute 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 Pinon-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 aroundthe 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 Conde Nast Traveler magazine. Lavishly illustrated throughout with the work of Saveur photographer Laurie Smith.
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