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Fonda San Miguel: Thirty Years of Food and Art
Tom Gilliland & Miguel Ravago
Text by Virginia B. Wood
Foreword by Diana Kennedy
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 café, 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 décor of the restaurant. Selected works from the impressive Fonda San Miguel art collection are also pictured with notes on the artists.
Click here to learn more about the restaurant!
Cajun-Creole Cooking
Terry Thompson-Anderson
With over 400,000 copies in print, the success of Terry Thompson-Anderson's Cajun-Creole Cooking is a testament to the appeal of her unique approach to this very special American regional cuisine.
Now this classic guide has been revised and updated once more to include new recipes as well as tips for reducing fat and calories in many old favorites. The classic recipes such as New Orleans Seafood File' Gumbo, Shrimp Creole, and Oysters Bienville can be found, along with new recipes that will quickly become your favorites. The third edition of Cajun-Creole Cooking brings the rich heritage of Louisiana cooking to a new generation of home cooks eager to discover the pleasures of the Cajun-Creole table.
Texas
on the Plate
Terry Thompson-Anderson
In Texas on the Plate, executive chef and cookbook author Terry Thompson-Anderson demonstrates her flair for combining unusual flavors and diverse ethnic cooking styles to create exciting examples of the new Texas Cuisine. Among the more than 150 recipes are upscale interpretations of traditional favorites as well as adventurous new dishes. In addition to professional cooking tips, the book includes wine lists and tasting notes that highlight many of the state's award-winning wines. The lavish color photographs of scenic photographer Bob Parvin and food photographer Ralph Smith capture the glory of the Lone Star landscapes and foods.
Gulf Coast Cooking: Seafood from the Florida Keys to the Yucatan Peninsula
Virginia Elverson
In this collection of over 300 mouth-watering recipes, based on the finfish and shellfish of the Gulf of Mexico, culinary professional Virginia Elverson has skimmed the cream of her own recipe files and those of other food professionals from the Florida Keys to the Yucatan Peninsula. This may be the first cookbook anywhere featuring the resources of a unique body of water and the special dishes of the cooks who live along the shores.
Texas Country Reporter Cookbook
Phillips Production, Inc.
In traveling the backroads to gather material for the popular television show "Texas Country Reporter," producer Bob Phillips and his crew have tasted some of the best in Texas Cooking - from crawfish in Mauriceville to chili in Terlingua to sauted tumbleweeds in Clint. In this cookbook viewers from all around the state share their favorite recipes, along with colorful anecdotes about the history of the dish.
406 Post Oak Road Fredericksburg Texas 78624