| Edition |
First edition. |
| Description |
1 online resource |
| Note |
Includes index. |
| Contents |
Introduction: Wild, seasonal, sustainable -- Chilled and raw -- Soups and salads -- Poached or steamed -- Sauteed or pan seared -- Crispy fried -- On the grill -- Roasted or baked -- Sides. |
| Note |
Print version record. |
| Summary |
With a focus on fresh, sustainable ingredients, Chef Jon Bonnell shares his passion for seafood. Included are recipes for visual showstoppers like Braided Poached Arctic Char and classics like Seared Crabcakes with Scallion Lime Aioli. Taste something new with Jon and rsquo;s recipe for Seared Tilefish with Tarragon Cream Sauce or try a twist on a trendy favorite and mdash;Crispy CatfishTacos with Spicy Slaw. Even the pickiest of dinner guests will be full of praise when you whip up a side of Crawpuppies or Lobster Mac and Cheese. A wide range of recipes makes this book a great choice for the seafood novice and aficionado alike. Chef Jon Bonnell is the owner of two restaurants and mdash;Bonnell and rsquo;s Fine Texas Cuisine restaurant, the premier restaurant of both Fort Worth and Texas, and his newest, Waters, inspired by his love for fresh seafood. Jon Bonnell has appeared on NBC and rsquo;s Today, ABC and rsquo;s Good Morning America, the CBS Early Show and the Food Network and rsquo;s BBQ with Bobby Flay. He is the author Jon Bonnell and rsquo;s Fine Texas Cuisine and Jon Bonnell and rsquo;s Texas Favorites. He lives in Forth Worth. |
| Subject |
Cooking (Seafood) -- Texas -- Gulf Coast.
|
|
COOKING -- General.
|
|
COOKING -- Regional & Ethnic -- American -- Southern States.
|
|
Cooking (Seafood) (OCoLC)fst01753184
|
|
Texas -- Gulf Coast.
(OCoLC)fst01270974
|
| Other Form: |
Print version: Bonnell, Jon. Jon Bonnell's waters. First edition 9781423633068 (DLC) 2013027904 (OCoLC)852958225 |
| ISBN |
9781423633075 (electronic bk.) |
|
1423633075 (electronic bk.) |
|
