The Mansion on Turtle Creek 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 favourites 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 clich? - Tex-Mex food - and transformed it into an appreciation of fresh, local ingredients. New Southwestern cuisine was born, and it went on to revolutionise 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.
