The Fearless Chef - Innovative Recipes From The Edge Of American Cuisine

Award-winning chef/owner of three of Boston's hippest restaurants, Tremont 647, Sister Sorel, and Rouge, Andy Husbands has been dazzling his customers with big, surprising flavors in such inventive culinary twists. Along with Boston Globe food and travel writer Joe Yonan, Husbands has written THE FEARLESS CHEF: Innovative Recipes from the Edge of American Cuisine, an audacious cookbook to teach the home cook how to create his exciting recipes at home.

Andy Husbands has been to Cuba, Paris, and Greece to get a taste for new cooking styles and flavors. All so that he can bring "adventurous, American cuisine with a world view" to Tremont 647 in Boston. Although he refers to his cooking style as "old school," his food is far from traditional. In addition to traveling to other countries, Andy employs the methods of experimentation and seasonality to create dishes that have "multidimensional" tastes. Take his Sticky Orange Chicken, for example. By combining certain ingredients in this dish, the diner tastes sticky, crunchy, salty and sweet all in the same meal.

What are some examples of "fearless" cooking? Let Andy Husbands speak for himself:

Peanut-Crusted Grilled Scallops
Andy says: Highlight the flavors of your fish, and do it simply, rather than engaging in the kind of muss and fuss that serves only to confuse the palate.
Moroccan-Style Roasted Monkfish with Pita
Andy says: Its heartiness helps it stand up to such treatments as this stew, an easy way to build complex flavors.
Buttermilk Fried Chicken with Green Onion Gravy
Andy says: The buttermilk, which we spike with Louisiana hot sauce, helps tenderize the chicken, which we pair with a nice punchy gravy.
Ethiopian Lamb Chops with Pear-Orange Compote
Andy says: Glistening dried fruit atop pristine pieces of lamb makes this perfect for an elegant dinner party.
Chef Andy Husbands" talent and expertise bursts from his recipes to send you off into a world of delicious dishes that you can prepare without fear in your very own kitchen. Husbands has already done the dirty work for you by sharing his sure-fire ways to let the pan sizzle, the fire roar, and the food melt in your mouth.

About the Authors

Chef Andy Husbands is a graduate of Johnson and Wales University. With the little free time that being a chef allows, Andy is generous enough to teach Operation Frontline classes. He is also on the Operation Frontline Advisory Board and is integrally involved with fundraising for the program.

Joe Yonan writes about travel and food for the Boston Globe, where he is the travel editor. He moved in 1989 to Boston, where he has been a news editor for the Daily Transcript in Dedham and the News-Tribune in Waltham. He has been editor-in-chief at weekly newspapers in Peterborough, NH, and the South End of Boston. After deciding that he wanted to combine his two great loves (food and writing) in one career, he attended the Cambridge School of Culinary Arts, graduating with honors in January 2000.

Praise for The Fearless Chef

"[This book] will be welcomed by casual folks young and old who like to entertain and have sophisticated palates but do not have a lot of time on their hands." - From the foreword by Chris Schlesinger, James Beard Awardwinning co-author, The Thrill of the Grill, License to Grill, Let the Flames Begin, and How to Cook Meat

"Andy and Joe have written a book that instructs, charms, and entices. THE FEARLESS CHEF is a book to cook through; start at page one and dont even think about stopping until you have cooked every single recipe and fed all your friends. That's certainly what we intend to do." - Todd English, James Beard Award winner, and Sally Sampson, co-authors, The Olives Table

"Andy Husbands and Joe Yonan have created that golden mix where the recipes are at once exciting and not at all daunti