Fonda San Miguel: Thirty Years of Food and Art

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Shearer Pub, 10/01/2005, Hardcover, Very Good condition. Good dust jacket.

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2005 Hardcover Good Connecting readers with great books since 1972. Used books may not include companion materials, some shelf wear, may contain highlighting/notes, and may not ... include cd-rom or access codes. Customer service is our top priority! Read more Show Less

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Hardcover Very Good 0940672774 Looks LIKE NEW. All text/pages in MINT CONDITION. Dust jacket CLEAN & crisp. Ready to use. Ready to ship FREE Delivery Confirmation. And, we ship ... fast! ! ! Please check our 5 Star RELIABILITY RATING for excellent customer service. Then compare & buy same great Mexican cuisine at best value-and for LESS! ! ! Read more Show Less

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Photos by Shearer Publishing and Tuck, Kirk Fredericksburg, TX 2005 Hard Cover First Edition Near Fine in Near Fine jacket 4to-over 11"-13" Tall. 238 pp, (2), brown clothcovered ... boards w/blind stamped emblem on the front cover and gilt lettering on the spine, yellow-brown color illustrated endpapers, dj brown w/color illustrations on the front & rear panels. The book was published to celebrate the restaurant's three decades of success. The book contains more thant one hundred recipes from the restaurant. It includes many of Fonda San Miguel's signature dishers-Ceviche Veracruzano, Enchiladas Suizas, Cochinita Piblil and Pescado Tikin Xik, Carne Asada and many others. It contains supplementary sections that contains tips on buying and cooking with various chiles and other ingredients as well as information on basic preparation techniques, equipment and mail order sources. Read more Show Less

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Editorial Reviews

From Barnes & Noble
Austin has long been a center for Tex-Mex food, but when Miguel Ravago and Tom Gilliland opened Fonda San Miguel there in 1975, a restaurant featuring authentic Mexican cuisine was a daring idea. However, adventurous eaters quickly adjusted their palates to the imaginative south-of-the-border concoctions of Chef Miguel -- including the restaurant's mango margaritas. Fonda San Miguel celebrates the 30th anniversary of this popular destination in the best possible way: by sharing over 100 recipes, including Ceviche Veracruzano, Enchiladas Suizas, Pescado Tikin Xik, Carne Asada, Cajeta Crepes, and other menu favorites.
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Product Details

  • ISBN-13: 9780940672772
  • Publisher: Shearer Publishing
  • Publication date: 10/1/2005
  • Pages: 238
  • Product dimensions: 10.40 (w) x 11.06 (h) x 1.03 (d)

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted May 7, 2007

    A reviewer

    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.

    1 out of 1 people found this review helpful.

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