Grab the apron and oven mitt because fourth-generation Fort Worth native and popular chef Jon Bonnell hopes to spice up your kitchen with his new cookbook,Waters: Fine Coastal Cuisine. This is the third cookbook Bonnell has authored, with his two previous works focusing on Texas cuisine. This book deviates from that theme a bit, focusing on cooking up some delectable seafood.
"I love cooking fish and game the most, so a seafood cookbook came very natural to me," he says. "I'm an avid fisherman who loves fresh seafood, and for some reason, it's a subject that most home cooks seem to have trouble with. I'm really glad to help everyone find better and easier ways to appreciate great seafood."
The book includes techniques and tips on cooking a wide variety of seafood, and chapters are organized by cooking methods like "Crispy Fried" and "On the Grill," making it easy to decide how to attack the meal first and then find the right fish that's appropriate. "I find a lot of people are really comfortable on their grill but not so much into their pans, or folks who love the fryer but are afraid of their oven," he says. "In this book, technique can come first; then the reader can choose which type of seafood to look for."
Bonnell owns two Cowtown restaurants -Bonnell's Fine Texas Cuisine and Waters, inspired by his love for fresh seafood and the inspiration for the book title. The chef has appeared on numerous television shows from NBC's Today to the Food Network's BBQ with Bobby Flay.
One of Bonnell's favorites from the book is Grilled Fresh Oysters -perfect for the backyard grill master looking to impress guests, he says. Another is authentic Creole Gumbo for Mardi Gras (Bonnell lived in New Orleans for a while, and the Big Easy made an impression). And while the Super Bowl may be over, the great Hot Crab Dip is perfect for that next football party.
Like the author's other books, Waters includes exquisite full-color photographs for every dish. "I keep no secrets in my kitchen. The recipes are real and have been tested, no "season to taste" or "add any other herbs you like" type of cryptic recipes," he says. "Everything in this book is a full and honest recipe."–Sean Chaffin
