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Dona Tomas: Discovering Authentic Mexican Cooking Hardcover – June 1, 2006
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"The essence of the restaurant is captured in their handsome cookbook."
". . . [a] knockout on every level. . . one of the most appealing Mexican cookbooks ever published."
--Los Angeles Times
"Beloved Oakland restaurant reveals muchos secretos."
--Contra Costa Times
From the Publisher
Sweet Tamale with Fresh Corn and Pineapple
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
Top Customer Reviews
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!