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The Mansion on Turtle Creek—the winner of James Beard, Forbes Five-Star, and AAA Five-Diamond Awards—is a luxury resort in Dallas that houses one of the finest restaurants in the country. This book allows visitors and home cooks everywhere to learn how to re-create its signature dishes, from accessible favorites such as tortilla soup and turtle pie to refined showstoppers like grilled gulf snapper with tomatillo-serrano vinaigrette and roasted rib eye with gorgonzola fritters.
Royalty, rock stars, presidents, athletes, and visitors from all over the world have been lured to this 1920s-era Italianate villa by a confident and intelligent menu that has never been traditional in concept or execution. The restaurant gained renown in the 1980s when chef Dean Fearing took a regional cliché—Tex-Mex food—and transformed it into an appreciation of fresh, local ingredients. New Southwestern cuisine was born, and it went on to revolutionize American fine dining. This tradition of culinary excellence thrives today at the Mansion, with the current chef Bruno Davaillon whose past work earned a Michelin star. This book profiles how a regional cooking style has been refined to the highest art through a world-class resort restaurant.
Royalty, rock stars, presidents, athletes, and visitors from all over the world have been lured to this 1920s-era Italianate villa by a confident and intelligent menu that has never been traditional in concept or execution. The restaurant gained renown in the 1980s when chef Dean Fearing took a regional cliché—Tex-Mex food—and transformed it into an appreciation of fresh, local ingredients. New Southwestern cuisine was born, and it went on to revolutionize American fine dining. This tradition of culinary excellence thrives today at the Mansion, with the current chef Bruno Davaillon whose past work earned a Michelin star. This book profiles how a regional cooking style has been refined to the highest art through a world-class resort restaurant.
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About the Author:
Helen Thompson was a food writer at Texas Monthly and an editor at Metropolitan Home. Her articles have appeared in Elle Décor, Men’s Journal, Architectural Digest, Traditional Home, and Veranda. Dean Fearing, a Beard award winner for Best Chef in the Southwest, was the chef at the Mansion on Turtle Creek for over twenty years and is now the chef and partner at Fearing’s Restaurant in Dallas. He has received accolades in such publications as Esquire, the New York Times, Newsweek, Food & Wine, and Texas Monthly.
Review:
"As becomes obvious throughout the 250 pages of this beautiful book, the Mansion restaurant has always been as much about good taste--literally and figuratively--as about style and innovation. Over many more than 30 years, it has managed to re-invent itself without ever losing its well-bred charms, and it has from the beginning defined modern Dallas hospitality. The recipes here are definitively Mansion--as surely as the glamorous refinement this grand hotel has represented for four decades now. And, yes, Dean Fearing's famous tortilla soup recipe is here." ~Esquire
"Beautifully illustrated with sumptuous photographs and accompanied by additional text detailing the stories behind the restaurant's local, seasonal ingredients, The Mansion on Turtle Creek Cookbook may make Dallas (or your own dining room) the site of your next big culinary adventure." ~Metrosource New York
"Beautifully illustrated with sumptuous photographs and accompanied by additional text detailing the stories behind the restaurant's local, seasonal ingredients, The Mansion on Turtle Creek Cookbook may make Dallas (or your own dining room) the site of your next big culinary adventure." ~Metrosource New York
"About this title" may belong to another edition of this title.
- PublisherRizzoli
- Publication date2012
- ISBN 10 0847836533
- ISBN 13 9780847836536
- BindingHardcover
- Number of pages256
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