The Fearless Chef
Innovative Recipes from the Edge of American Cuisine
by Andy Husbands and Joe Yonan
Andy Husbands, chef and owner of Tremont 647, and Boston Globe travel editor Joe Yonan have teamed up to create The Fearless Chef, a cookbook stuffed with recipes of reinvented American classics. Written with the home cook in mind, the book is a great reference for casual entertaining, a romantic date for two or a quick, flavorful snack.
As the title suggests, The Fearless Chef, promises some bold flavors - so watch out! From fiery Vietnamese mango jam and spicy charred tomato soup to curry-seared tuna and ginger-lime muffins, the recipes in this book will keep your palate on its toes. Sprinkled throughout are interesting facts about the seasonality of your favorite ingredients as well as helpful shortcuts to improve your cooking skills (not to mention keeping you far away from hard-to-use kitchen equipment).
The book begins with prep work and is followed by appetizers, soups and salads. Vegetables, fish and meat make up the heart of the tome, while a smaller portion is dedicated to baked goods, desserts and cocktails. For a beginning cook, the The Fearless Chef is accessible with all recipes written in large, bold font (just in case you spill). Our only gripe would be the lack of pictures, which always help to stimulate the appetite.
|
Fiery Vietnamese Mango Jam
2 tablesoons canola oil
1 onion, cut into 1/4-inch dice
3 cloves garlic, peeled and minced
3 mangoes, peeled and cut into 1/4-inch cubes
1 cup canned mango juice
3 tablespoons chili-garlic paste
1/4 cup freshly squeezed lime juice
1/4 cup fish sauce
Salt and freshly ground pepper, to taste
In a heavy-bottomed sauté pan, heat the oil on medium-high. Add the onions and cook, stirring occasionally until softened, about 5 minutes. Turn heat to low and add the ginger and garlic. Cook, stirring occasionally, until the onions are lightly caramelized, about 15 minutes.
Add the mangoes and mango juice; bring to simmer. Cook, stirring occasionally to keep the mixture from scorching, until the mangoes collapse, about 10 minutes. Remove from heat and stir in the chili-garlic paste, lime juice, fish sauce, and salt and pepper; mix well. |
Reviewed by Sophie Gayot
| PLB041709 |
(Updated:
04/17/09 LB) |
|
