Chef Jon Bonnell is out with his latest book, "Carry Out, Carry On: A Year in the Life of a Texas Chef." Released this month, the book gives Bonnell's personal account of how his restaurants — Bonnell's Fine Texas Cuisine, Waters, and Buffalo Bros — navigated the COVID-19 pandemic and have continued to survive since.
Per the book's description on Amazon, Bonnell "journals the struggles, sadness, perseverance, and unprecedented happenings through the eyes of an insider in the foodservice business."