The Fearless Chef Paperback – Sep 1 2004
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"A book that will be welcomed by casual folks young and old who like to entertain and have sophisticated paletes but do not have a lot of time on their hands"
Every cook wants to expand beyond the same old roast chicken and fried fish recipes. Yet many are afraid to even try to experiment for fear of culinary failure. In this exhilarating cookbook, the authors provide readers with down-to-earth, "you can do it" approach to cooking extraordinary, daring meals. In this book, the authors take away the fear factor and redefine everyday cuisine by introducing the best and boldest flavours from all over the world. Filled with practical tips, creative suggestions and humorous observations, this book takes readers right to the edge of cuisine.See all Product Description
Most Helpful Customer Reviews on Amazon.com (beta)
* 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.
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.