Product Description

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.

Product Details

• Amazon Sales Rank: #77048 in Books
• Published on: 2006-06-01
• Released on: 2006-06-01
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 224 pages

Features

• ISBN13: 9781580086042
• BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Review
...one of the most appealing Mexican cookbooks ever published and one of the best in any category all year. -- Regina Schrambling, Los Angeles Times, Sept 13, 2006

From the Publisher
* A signature book from the critically acclaimed and wildly popular San Francisco Bay Area restaurant that showcases Mexico’s vibrant cuisines. * Features 90 recipes for breakfast, lunch, salads, sides, dinner, desserts, and drinks and 50 full-color photographs. * Includes detailed descriptions of ingredients, including resources for locating hard-to-find ingredients.

Selected Recipes:

Sweet Tamale with Fresh Corn and Pineapple

Sopa Tortilla

Crab, Chile, and Lime Taquitos with Avocado Salsa

Long-Cooked Green Beans with Chorizo

Halibut Cheeks Veracruzano

Slow-Roasted Lamb in Banana Leaves with Ancho-Guajillo Chile Sauce

Crème Fraîche Cake with Blackberries, Cinnamon, and Pecans

About the Author
DONA SAVITSKY was the head chef at Café Marimba in San Francisco before opening Doña Tomás in Oakland and Tacubaya in Berkeley. She lives in the San Francisco Bay Area.

THOMAS SCHNETZ formerly worked at Bizou in San Francisco and is currently a partner and head chef at Doña Tomás. He lives in the San Francisco Bay Area.

MIKE WILLE is a writer who has worked as a chef at Perry’s Downtown and the Claremont Resort and Spa. He also lives in the San Francisco Bay Area.

Customer Reviews

Finest Authentic Mexican Cooking Book written
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!

Dona Tomas
It is an excellent book. Great stories related to the excellent dishes. A rare treat.

Dona Tomas
I have "Discover" it is one of the worst Mexican Cooking books I have ever seen. It is in the waste basket!