From Tex-Mex essentials to fiery appetizers, family-style fiestas, and Forth Worth fancy foods, Jon Bonnell shares his best recipes for parties and family gatheringsand don’t forget the ever-popular tailgate party fare and wild fish and game. Wind down the party with a variety of liquor-infused desserts or Sweet Biscuits with Cactus Jelly. What could be more Texan than that?
|Publisher:||Smith, Gibbs Publisher|
|Product dimensions:||8.50(w) x 10.10(h) x 1.10(d)|
|Age Range:||16 Years|
About the Author
Fort Worth native Jon Bonnell returned 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.