The Fearless Chef: Innovative Recipes from the Edge of American Cuisine 
asked by reviewer on November 20, 2006 8:34 PM
Every cook wants to expand beyond the same old baked chicken and fried fish recipes. Yet many are afraid to even try to experiment for fear of culinary failure.
In this exhilarating cookbook, Fearless Chef Andy Husbands teams with Boston Globe writer Joe Yonan to take you on a wild ride to the edge of American cuisine. Husbands and Yonan help you make over your cooking style by introducing the best and boldest flavors from all over the world, making even ordinary staples such as meat loaf and tater tots extraordinary. Filled with practical tips, creative suggestions, and humorous observations, The Fearless Chef provides you with a down-to-earth approach to cooking fantastic, daring meals.
Reviews
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I bought this book so I could learn how to make some of the stuff that are in the resturants that Andy set up. FOr the most part they ended up tasting fairly similar to the stuff at the resturant. Some of the stuff is hard to make, but over all the book is filled with lots of delicious interesting unique recipies. Highly reccommended, not to mention the book is a very easy fun read
reviewed by bulldogs on November 22, 2006 9:00 AM
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I absolutely love this cookbook. I think Andy is a genius. Four recipes come to mind immediately as EXCEPTIONAL:
* 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.
* 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.
reviewed by tacos on November 27, 2006 3:08 PM
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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. The instructions made everything so simple and while I was able to knock it out in no time at all, the results suggested I had been cooking all day.Also, I mixed a few of the rubs for later use-the bbq one is particulary versatile and I've used it on a dozen or so grilled produce/meat. Fantastic cookbook you will refer to often_and a portion of profits go to great cause-what's not to love.
reviewed by megafan on November 28, 2006 10:43 PM
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My husband and I love to cook, but we've had little spare time lately. When we have managed to cook, it's been mostly simple stuff. This year we took a four-day weekend to celebrate our anniversary, and we decided to cook up a true feast on Monday. This seemed the perfect opportunity to test out Andy Husbands and Joe Yonan's "The Fearless Chef: Innovative Recipes from the Edge of American Cuisine." Reading through the recipes, they looked like exactly our kind of food; we couldn't wait to try them out.
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.
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.
reviewed by mountaindew on November 28, 2006 10:50 PM