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The Texas Food Bible
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Everyone loves Texas Food and Dean Fearing, arguably the best chef in Texas, shares the best traditional and modern dishes.

About the Author

Long known as the "Father of Southwestern Cuisine," Chef Dean Fearing has been recognized as a "Pioneer of American Cuisine" by the Culinary Institute of America, was presented with the Silver Spoon for sterling performance by Food Arts, and has won the James Beard Award for "Best Chef in the Southwest." After 20 plus years as the chef at The Mansion on Turtle Creek, he opened Fearing's in 2007 at The Ritz-Carlton, Dallas, which has been named "Restaurant of the Year" and "Table of the Year by Esquire Magazine, No. 1 in Hotel Dining by Zagat Survey, and nominated by the James Beard Foundation for Best New Restaurant, and has received accolades from The New York Times, Newsweek, Food and Wine, Texas Monthly and others.

Reviews

I first experienced Dean Fearing's modern Texas-inspired cuisine about 25 years ago. The thought of it still makes me want to put on a pair of cowboy boots and kick up my heels at the astonishing flavors and beautiful presentations Dean creates by combining his classically trained techniques with local ingredients and ethnic traditions. I can't wait to try some of the recipes from The Texas Food Bible, including Gulf Coast Crab Benedict with Cilantro Hollandaise, Pork Tenderloin with Watermelon-Jalapeno Glaze, East Texas Seafood Jambalaya, Mexican Rice Pudding, and Parker County Fried Peach Pies. Dean is not only an excellent chef but he's also a kind person who is full of contagious enthusiasm. His big-as-Texas talent and personality shine from every page. --Wolfgang Puck

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