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Learn to COOK - Dona Tomas: Discovering Authentic Mexican Cooking
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List Price: $29.95
Our Price: $19.77
Your Save: $ 10.18 ( 34% )
Availability: Usually ships in 24 hours
Manufacturer: Ten Speed Press
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Average Customer Rating:   
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Binding: Hardcover
Dewey Decimal Number: 641.5972
EAN: 9781580086042
ISBN: 1580086047
Label: Ten Speed Press
Manufacturer: Ten Speed Press
Number Of Items: 1
Number Of Pages: 216
Publication Date: 2006-07-30
Publisher: Ten Speed Press
Studio: Ten Speed Press
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Editorial Reviews:
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Delicious dining and simple word-of-mouth have turned Doña Tomás into a destination where happy patrons line up nightly to sample chef Thomas Schnetz’s authentic Mexican cooking. Schnetz along with his partner, Dona Savitsky, have studied the regional cooking of Mexico, including dishes from Oaxaca, Veracruz, and the Yucatan, to craft a menu that is a mouth-watering tribute to the diversity of Mexican cuisines.
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Spotlight customer reviews:
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Customer Rating:
Summary: Dona Tomas
Comment: I have "Discover" it is one of the worst Mexican Cooking books I have ever seen. It is in the waste basket!
Customer Rating:
Summary: Dona Tomas
Comment: It is an excellent book. Great stories related to the excellent dishes. A rare treat.
Customer Rating:
Summary: Finest Authentic Mexican Cooking Book written
Comment: I have never written a review of a cookbook, but I just received a copy of this excellent book. I get many cookbooks as gifts- primarily from my kids. This is the best cookbook I have ever received. I have been fortunate to have eaten at Dona Tomas in Oakland which is one of the many reasons I was interested in this book. Another aspect is the excellent review the book received in the LA TImes.
This is not the typical burrito and taco cookbook. The book covers the finer types of good tasting Mexican food for all meals of the day. There are no greasy or bland recipes in this book. This book brings tasty flavorful Mexican cooking to a really high level. This is the book to get if you like flavors!
The first thing that stood out for me is that, while lots of other cookbooks cover extremely complicated recipes that require a great deal of time to prepare, the vast majority of the recipes are quite simple to prepare, because they capitalize on the texture, and the balance of flavors in the ingrediants.
I finally found out the key to a simple item - "Toasted Pumpkin Seeds" and the different types of sauces, such as "Poblano Cream", to add to main dishes. Each recipe really is a piece unto itself.
Next one up for me this weekend is "Callos Con Calabaza"(sea scallops with butternut squash,chilies, and onions).
This is an excellent book!
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