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It’s one thing to have a dream, quite another to keep it alive. To celebrate three decades in business, the founders of Austin’s best-known interior Mexican restaurant have compiled their first cookbook. Fonda San Miguel: Thirty Years of Food and Art (Shearer Publishing) celebrates the fruits—not to mention the salads, meats, seafood, and desserts—of their labors in one gorgeously photographed volume. Selected by owner Tom Gilliland and chef Miguel Ravago, with food writer Virginia B. Wood, the hundred-plus recipes cover everything from soup (sopa de elote) to nuts (almond flan). Here’s how to make Fonda’s classic garlic shrimp. PATRICIA SHARPE

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