Dean Fearing is Finishing a New Cookbook for 2014: Dean Fearing’s Texas Food Bible
Dean Fearing apparently doesn’t sleep much, but then neither does Eric Dreyer, his executive chef. The two top toques at Fearing’s at the Ritz-Carlton in Dallas has been busy writing yet another cookbook, “Dean Fearing’s Texas Food Bible: Recipes and lore from the Lone Star State.”
“We’ve been traveling around to local farms for photo shoots,” Dreyer told the Hatch when Fearing played shy. “We were even supposed to be shooting this week at Luna’s tortilla factory” but an electrical fire ignited by a short-circuiting bird’s nest torched Luna’s iconic neon sign then destroyed the building.
As an homage to two of his Texas chef friends: Stephan Pyles and Robert Del Grande, Fearing is including recipes for Pyles’ Son of a Bitch stew and a grilling recipe from Del Grande. Pyles, who owns Stephan Pyles, Samar and Stampede 66 in Dallas, and Del Grande,who owns Houston’s once-lauded Cafe Annie (now Bar Annie) and the Grove, were both founders with Fearing and two others of what became known as Southwestern Cuisine in the 1980s.
“There will be a few recipes from Fearing’s,” says Dreyer, “but it’s really a collection of recipes that home cooks will want to make at home, with a few restaurant twists. Lots of pictures and clear instructions. We’re even walking the home cook through a step-by-step photo essay of how to make our tortilla soup.”
“Dean Fearing’s Texas Food Bible: Recipes and lore from the Lone Star State” (Grand Central Life & Style) is scheduled for a release in April or early May, 2014, “just in time for Mother’s Day,” says Dreyer.