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Learn to COOK - Fonda San Miguel: Thirty Years Of Food And Art
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List Price: $34.95
Our Price: $23.07
Your Save: $ 11.88 ( 34% )
Availability: Usually ships in 24 hours
Manufacturer: Shearer Publishing
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Average Customer Rating: 
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Binding: Hardcover
Dewey Decimal Number: 641.5972
EAN: 9780940672772
ISBN: 0940672774
Label: Shearer Publishing
Manufacturer: Shearer Publishing
Number Of Items: 1
Number Of Pages: 238
Publication Date: 2005-10
Publisher: Shearer Publishing
Studio: Shearer Publishing
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Editorial Reviews:
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In celebration of three decades of success. Fonda San Miguel: Thirty Years of Food and Art presents more than one hundred recipes from the restaurant's menus over the years, including many of the signature dishes that have made it one of the Southwest's top restaurants. From appetizers and drinks to desserts and the traditional after-dinner coffee, the home cook can now prepare a delicious assortment of the restaurant's most popular dishes from Mexico's diverse regional cuisines. Supplementary sections contain tips on buying and cooking with the various ingredients as well as information on basic recipe components, cooking equipment, and mail order sources. Full-color photographs illustrate special dishes and capture the romantic hacienda-style decor of the restaurant. Selected works from the impressive Fonda San Miguel art collection are also pictured with notes on the artists.
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Spotlight customer reviews:
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Customer Rating:
Summary: Outstanding authencity...
Comment: I thought this book was written by someone who owned a restaurant in Mexico, but was pleasantly surprised to find out the location was in Austin Texas. This book consists of recipes that are on their menu inspired by authentic Mexican connoisseurs like Diana Kennedy and former head chef Roberto Santibanez who now owns the New York based Mexican chain Rosa Mexicanos. Having lived for years in Mexico this has taken me back to the culinary culture that I love and miss dearly. The artwork that hangs in the restaurant is beautifully displayed as is the history. This is definitely a go to book since the recipes are right on to what I remember in Mexico. Definitely worth getting, but remember this is an authentic Mexican cookbook and not a Tex Mex cookbook.
Customer Rating:
Summary: Beautiful book, fabulous food!
Comment: I do not cook- until now. We visited this restaurant in Austin and were so impressed by the beauty of the location that when I went home, I went online and purchased the cookbook. My only intention was to be an "armchair cook" until I read how easy most of the recipes are! I'm shocked to say it, but everything has been easy and delicious. Try it, you'll love it.
Customer Rating:
Summary: GLORIOUS MEXIAN FOOD/ART
Comment: This book is a must for every Mexian food lover and art. I have attended a cooking glass by them and have eaten brunch at their restaurant. Absolutely fantastic. The almond flan is superb and very easy to prepare in a blender. The chicken in banana leaves is also a standout. Recipes are fairly easy to understand and prepare, it just takes a bit of time.
Customer Rating:
Summary: Gorgeous Book
Comment: Beautiful pictures, great recipe. Perfect for a table book, not just a cookbook.
Customer Rating:
Summary: Recipes that deliver accurately and with style
Comment: The cookbook Fonda San Miguel: Thirty years of Food and Art seems to be one of those titles you see from time to time, when an established restaurant puts together a collection of recipes and a publisher hopes that name recognition will move copies. But open the cover, try some of the recipes, and you find a culinary gem.
Fonda San Miguel is a well-regarded restaurant in Austin offering Mexican cuisine. Author credits are co-founders Tom Gilliland (runs the front of the house) and Miguel Ravago (the chef) as well as "text by" Virginia B. Wood, whom is an Austin writer. The foreword is by noted Mexican cuisine expert Diana Kennedy, who apparently is a friend of the founders and whose work has inspired some of the dishes.
From first glance, the book is visually sumptuous: all color photography of the recipes and art in the restaurant with attractive design, hardbound. And here comes the first of my few quibbles: even though the publisher, Shearer Publishing, may have bought the rights to the photography, or even done it in-house, it should have given full credit to the people responsible for the actual photographic and food styling work. There also should have been better photo editing; I noticed a few out-of-focus images, one of which seemed planned and appropriate although the others looked like mistakes.
The recipes, though - marvelous. I tried four for a family dinner: guacamole, Sopa de Elote (a smooth corn soup served with roasted chiles and cheese), Adoba Sauce (pork marinade made with ancho chiles, garlic, cumin, cinnamon, cloves, and black peppercorns), and Comote Y Piña (baked sweet potato puree with pineapple). The results were uniformly excellent. Unlike many cookbook recipes, I found that I could use each of these without modification or even adjusting amounts, which is pretty rare. I do wish that when a recipe referred to a preparation or technique elsewhere in the book that there was a page number associated, but, again, I did say quibbles.
The book originally came out in 2005, which does have me wondering why the PR firm that sent the copy is promoting it now, but it's nice to see that someone is taking an active interest in promotion this excellent volume.
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