Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Fonda San Miguel: Thirty Years of Food and Art

Richard Kilgore

By Richard Kilgore
in Texas: Dining

 Share

Recommended Posts

Richard Kilgore

Richard Kilgore

Posted
Posted

Fonda San Miguel: Thirty Years of Food and Art by Miguel Ravago, Tom Gilliland, Virginia B. Wood will be released in October by the Shearer Press, a small Texas publishing house of significance and quality. Here's an Amazon link.

Richard Kilgore

eG Ethics Signatory

Brew, sip, discuss.

Ten ways you can help the eGullet Society...

Link to comment
Share on other sites
  • 2 weeks later...
  • 2 months later...
Kent Wang

Kent Wang

Posted
Posted (edited)

Austin Chronicle

Interior Designers by Claudia Alarcon

Fonda San Miguel founders Miguel Ravago and Tom Gilliland, pioneers of interior Mexican cuisine, are publishing Fonda San Miguel: Thirty Years of Food and Art, written by Austin Chronicle's Virginia B. Wood, as they're celebrating their 30th anniversary.

"To cap an amazing anniversary year, Ravago and Gilliland plan another first for Fonda: They will be open on Thanksgiving from noon to 7pm, featuring a Mexican Thanksgiving menu ($38.95), as well as their regular menu."

-----

Has anyone gotten the book yet? Thoughts? I was at a potluck the other night with some other foodies and they were buzzing about it.

Edited by Kent Wang (log)
Link to comment
Share on other sites
ariggsby

ariggsby

Posted
Posted

Has anyone gotten the book yet? Thoughts? I was at a potluck the other night with some other foodies and they were buzzing about it.

It is very, very beautiful. I've already made the blackberry mole, which tasted great (I did tweak it a bit for a smoother texture). Lookiing forward to some of the other house favorites.

Andrew

Andrew Riggsby

ariggsby@mail.utexas.edu

Link to comment
Share on other sites
  • 6 months later...
BigboyDan

BigboyDan

Posted
Posted (edited)

The best part is that you can use the book to cook the recipes at home BETTER than they at the restaurant. Heh, heh...

Edited to add: I do love drinking at the FSM bar, though.

Edited by BigboyDan (log)
Link to comment
Share on other sites
 Share
Go to topic listing
×
×
  • Create New...