The Mansion on Turtle Creek Cookbook by Dean Fearing

  • Warm lobster taco with yellow tomato salsa and jicama salad

    Warm lobster taco with yellow tomato salsa and jicama salad (page 5)

    from The Mansion on Turtle Creek Cookbook The Mansion on Turtle Creek Cookbook by Dean Fearing

    • Categories: Bread & rolls, savory; Dips, spreads & salsas; Salads; Sandwiches & burgers; Appetizers / starters; Cooking ahead; Mexican
    • Ingredients: whole lobsters; pepper Jack cheese; spinach; all-purpose flour; yellow cherry tomatoes; shallots; cilantro; Champagne vinegar; serrano chiles; limes; jicama; red peppers; yellow bell peppers; zucchini; carrots; cold-pressed peanut oil; ground cayenne pepper
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Notes about this book

  • SULibraries on October 20, 2025

    CJ 641.509764 F288m (LOU)

  • ellabee on December 24, 2022

    Useful inspiration for people who entertain and can afford fish, seafood, game, and other extravagant ingredients (main courses, salads, and appetizers). Home cooks will find more in the soups and dessert chapters, and in the sub-recipes of the entrees & salads (like freckles' pickled okra, which accompanies duck paté).

  • freckles on July 29, 2014

    Silly, I know, but my favorite and most used recipe from this book is "Pickled Okra".

Notes about Recipes in this book

  • Crème brûlée

    • ellabee on February 17, 2023

      SO 1980s! Have ready raspberry sauce (can be made days ahead) and baked puff pastry shells (can be baked hours ahead but have to be stowed in utterly dry site until assembly). Make custard, let cool. Blot raspberries & line base of pastry shells with them. Pour custard over. Chill 3-8 hr. Top each w/2Tb sugar and bruler. Plate onto pool of raspb sauce.

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  • ISBN 10 1555841767
  • ISBN 13 9781555841768
  • Published Jan 01 1987
  • Format Hardcover
  • Page Count 287
  • Language English
  • Edition 1st
  • Countries United States
  • Publisher Weidenfeld & Nicholson

Publishers Text

The recipes featured in The Mansion on Turtle Creek Cookbook are the very same ones that Dean Fearing has created to establish the restaurant's overwhelming success as a leader in regional cooking.

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