• Jon Bonnell’s Fine Texas Cuisine Cookbook

    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’ 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.