Jon Bonnell's Fine Texas Cuisine and over one million other books are available for Amazon Kindle. Learn more
Qty:1
  • List Price: $30.00
  • Save: $7.50 (25%)
FREE Shipping on orders over $35.
Only 5 left in stock (more on the way).
Ships from and sold by Amazon.com.
Gift-wrap available.
Jon Bonnell's Fine Texas ... has been added to your Cart
+ $3.99 shipping
Used: Good | Details
Sold by from_me--2_u
Condition: Used: Good
Comment: covers and corners may show shelf wear used books may be missing software and or codes. spirals will show more wear because of nature of book
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Jon Bonnell's Fine Texas Cuisine Hardcover – August 1, 2009


See all 4 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
Hardcover
"Please retry"
$22.50
$8.26 $4.00

Best Books of the Month
See the Best Books of January
Want to know our Editors' picks for the best books of the month? Browse Best Books of the Month, featuring our favorite new books in more than a dozen categories.


Frequently Bought Together

Jon Bonnell's Fine Texas Cuisine + Jon Bonnell's Texas Favorites + Jon Bonnell's Waters: Fine Coastal Cuisine
Price for all three: $71.03

Buy the selected items together
NO_CONTENT_IN_FEATURE

Best Books of the Year
Best Books of 2014
Looking for something great to read? Browse our editors' picks for 2014's Best Books of the Year in fiction, nonfiction, mysteries, children's books, and much more.

Product Details

  • Hardcover: 224 pages
  • Publisher: Gibbs Smith (August 1, 2009)
  • Language: English
  • ISBN-10: 1423605233
  • ISBN-13: 978-1423605232
  • Product Dimensions: 8.5 x 1 x 10 inches
  • Shipping Weight: 2.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #290,025 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Though he never quite defines "fine Texas cuisine," Bonnell's curious mix of Cajun, Tex-Mex and local game certainly ups the ante for cowboy cooking. Bonnell's modified classics highlight the unique characteristics of game meats like venison (as a tartare, carpaccio, and cheesesteak), quail (fried legs, ravioli), elk (tacos and chops) and buffalo (rib empanadas, smoked tenderloin with whiskey cream sauce). Preparations are often involved: one must home-smoke a beef tenderloin for his Tenderloin Nacho Tower appetizer, and Grilled Polenta takes a full day of preparation. Unapologetically pretentious, Bonnell prizes the process and calls for difficult-to-source ingredients (prized chukar partridges?), but illustrates his recipes with some of the most poorly-lit and composed photos in recent cookbook memory. To be fair, Bonnell can deliver when he tones down the showmanship; smoked turkey and chicken are simple, surefire hits, and his rotisserie prime rib will fire up those with grills of requisite size (massive). Cooks with a passion for arcane ingredients and homemade everything-and with some vacation time coming up-will get the most out of this volume.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From the Inside Flap

Jon Bonnell's Fine Texas Cuisine is an upscale look at the foods of Texas. It varies significantly from Tex-Mex or the typical Southwestern fare. Jon Bonnell, owner and executive chef of Bonnell's Fine Texas Cuisine in Fort Worth, has created exciting high-end appetizers, main meals, and sides using ingredients such as the Texas 1015 onion, wild game, organic pasture-raised beef, and gulf seafood. His recipes are enhanced with regional Creole, Southwestern, and Mexican spices to bring truly authentic, well-loved cuisine from the Lone Star State into your home.

In Jon Bonnell's Fine Texas Cuisine, chef Bonnell shares his most requested dishes and his own personal favorites. From appetizers and soups to desserts and drinks, you'll create an entire menu fit for an elegant special occasion or an intimate dinner party, all compliments of one of Texas's most respected restaurateurs.

Recipes include Roasted Red Pepper and Grilled Corn Chowder, Andouille Sausage, Beef Tenderloin Tower with Cilantro Pesto, Rocky Mountain Elk Tacos, Quail Raviolis, Shrimp and Redfish Ceviche, Jalapeño Parmesan Creamed Spinach, Texas Ostrich Fan Fillet with Sherry-Laced Mushrooms, and Margarita Cheesecake.

Fort Worth native Jon Bonnell returned to his native state to open his own restaurant after graduating from the New England Culinary Institute with distinction. He is a culinary instructor at The Culinary School of Fort Worth and teaches wine classes at Texas Christian University as well as monthly classes at Central Market.

Since opening Bonnell's Fine Texas Cuisine in 2001, Bonnell has been named a Rising Star of American Cuisine by the James Beard Foundation, and the 2004 Outstanding Restaurateur of the Year by the Texas Restaurant Association. Bonnell has been featured on The Today Show, the Food Network, ABC's Nightline, and The CBS Early Show.

Customer Reviews

4.8 out of 5 stars
5 star
9
4 star
0
3 star
1
2 star
0
1 star
0
See all 10 customer reviews
Excellent, good variety, well written and photographed.
LK in Texas
I took my book with me and we attended a book signing by Mr. Bonnell at a local mall.
A. Show
I highly recommend this for your own cooking experience or as a host or hostess gift.
Sally

Most Helpful Customer Reviews

3 of 3 people found the following review helpful By A. Show on July 2, 2010
Format: Hardcover Verified Purchase
I'm from Texas but have lived in other states for several years. I bought myself and my mother a copy of this book from Amazon just before going home for a week this summer. I took my book with me and we attended a book signing by Mr. Bonnell at a local mall. A few hours later, we went to his restaurant (where we spoke with him again as he visited his diners)and tried a wide variety of items on his delectable menu (Oysters Texafeller, Buffalo Tacos, Buffalo and Elk Tenderloin, Chipotle mashed potatoes, Adouille sausage, and Pecan crusted snapper.) Since then, I've prepared 4 or 5 dishes & spice mixtures from his book and have loved them all. My husband keeps us well stocked with venison, but we don't have elk & buffalo in our area, so we ordered some from an online source so we could try those recipes as well. Certainly you don't have to do that, there is plenty else to try. BUT, it is so darn tasty! This book is beautiful and even if you substitute here and there, I bet you'll find some things you adore. Some of our favorites so far: Roasted Green Chile Cheese Grits, Venison Loin with Shiitake Jalapeno Sauce, and the Chilied pecans that go on the Spinach Crab salad!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
3 of 4 people found the following review helpful By Sally on May 10, 2010
Format: Hardcover Verified Purchase
I've had the privilege of dining at Jon Bonnell's restaurant in Fort Worth a number of times and consider him to be one of the best chefs in Fort Worth as well as a man of integrity and excellence. This high standard is reflected in his cookbook with detailed recipes for signature dishes and beautiful full-page photographs---which could easily be mistaken for a 'coffee-table' book! Considering the quality of product you receive, the price for this cookbook is a bargain. I highly recommend this for your own cooking experience or as a host or hostess gift. If you're able to visit his restaurant, he will be happy to visit with you and autograph your copy. Bon Appetit! Sally
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
Format: Hardcover Verified Purchase
Another great book by a wizard chef. If anyone ever visit's Fort Worth. Texas it is a must to visit his two restaurant's
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
By LK in Texas on July 20, 2013
Format: Hardcover Verified Purchase
Excellent, good variety, well written and photographed. Good combination of seafood, meat and fowl dishes. A nice addition for different flavors.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
Format: Hardcover Verified Purchase
I love the photography and variety of recipes. Only disappointment is that some of the meats featured are not readily available, e.g. antelope, venison, buffalo. There are still many recipes that I am looking forward to trying. I do recommend this book and purchased a copy for my sister's birthday.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

More About the Author

Discover books, learn about writers, read author blogs, and more.

What Other Items Do Customers Buy After Viewing This Item?