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The Mansion On Turtle Creek Cookbook: Haute Cuisine, Texas Style

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. 

Hardcover: 256 pages

Publisher: Rizzoli (March 27, 2012)

Language: English

ISBN-10: 0847836533

ISBN-13: 978-0847836536

Product Dimensions: 9.3 x 1.2 x 9.3 inches

Shipping Weight: 3 pounds (View shipping rates and policies)

Average Customer Review: 3.5 out of 5 stars  See all reviews (6 customer reviews)

Best Sellers Rank: #1,027,352 in Books (See Top 100 in Books) #265 in Books > Cookbooks, Food & Wine > Regional & International > U.S. Regional > Southwest #934 in Books > Cookbooks, Food & Wine > Celebrities & TV Shows

In Dallas, if not the state, the Rosewood Mansion on Turtle Creek sets the standard of taste and class. So much so that when authors such as Richardson's Dee Stuart use the location in her books it needs no explanation. A must see and be seen place for any dignitary or celebrity the restaurant is a classic that continues to evolve while carrying forward tradition and Texas charm.After a forward from renowned Chef Dean Fearing, who developed a new southwest cuisine while at the mansion, there is a ten page introduction detailing the famous history. Told through prose and pictures the section goes into some detail about the past before giving way to the recipes.The book, like any good meal, opens with "Appetizers." Starting on 22 this section covers such dishes as "Beef Sirloin Tartare with potato crisps and quail egg" (page 24) or "Grilled Gulf Prawns with watermelon and cucumber salsa" (page 29). Along with the recipes that do state the number of servings the dish makes there also occasionally pictures of the completed recipes or items of interest within the mansion or the suppliers to the mansion. Background information on the history of those relationships and their role in proving quality food is included in the book. While a dish is identifiable, unfortunately those pictures of other interests relating to and in the mansion are not captioned. Also from a cookbook standpoint a definite negative is the lack of nutritional information. This same format continues throughout the book."Soups and Salads" are next and begin on page 48. Of course one would expect "Tortilla Soup" (page 50) since this Texas but there are also other items such as "Spiced Carrot Soup with Gulf shrimp ravioli" (page 60).

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