Yes, Dean Fearing cooks in cowboy boots. He isn’t just posturing, either. Fearing is the original cowboy in chef’s whites, with three decades under his belt at some of the Lone Star State’s finest establishments, including Dallas favorites the Mansion on Turtle Creek and Fearing’s. And he has been loyal to the foods of his home state all these years, dishing enchiladas and smoked brisket long before upscale spots across the country went regional.
Now, Fearing is spilling a career’s worth of secrets in a new book, The Texas Food Bible. The chef’s magnum opus covers the basics of Lone Star cuisine, with recipes for tamales, gumbo, fry bread, biscuits, fruit pies, and a whole lot more. It’s a fine reference work. And while rabbit enchiladas and cornbread-stuffed doves are showstoppers, any cook worth his or her mesquite-smoked salt needs a reliable recipe for Texas-style chili. Fearing, of course, delivers.