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2020-09-30 15:51:20
Mexican Manuscript Cookbook]
MANUSCRIPT COOKBOOK IN SPANISH, WITH RECIPES FOR MEXICAN, SPANISH, AND EUROPEAN FOOD, ALONG WITH ENTRIES ON LONG-OBSOLETE AMERICAN COCKTAILS]
[Mexico City, 1930. [128]pp., in Spanish. Contemporary three-quarter black pebbled cloth and marbled boards notebook. Short split at top of spine, some loss to marbled paper on front board, remnants of paper label on front board, boards rubbed, corners worn. Joints starting and tender, ink notations on front endpapers, a few text leaves and some leaves at rear excised, one leaf detached, a handful of leaves with closed tears, text moderately toned. Good condition. A rather sophisticated collection of culinary recipes assembled in Mexico City in the early third of the 20th century. The recipes include eggs with caviar, hare in white wine, fish souffle, consomme, and other high-toned dishes, indicating the cookbook was compiled either by a person of some affluence, or by someone working for an affluent family in Mexico. The front free endpaper carries a possible previous ownership inscription reading "Lupe Lasquethy Junio de 1930." In addition to many European recipes, the cookbook records standard Mexican and Spanish dishes, such as picones, huevos rancheros, carne fria, tamales, salsa, and arroz con carne. Interestingly, there are also instructions for mixing American cocktails: the "Naval Cock-Tail," martini, side- car, French 75, and other contemporary alcoholic drinks, some of which are no longer popular in American bars. A nice collection of Mexican and other recipes, showing the dishes of a cook with access to a variety of recipes and ingredients, and diners of expensive tastes.
Bookseller: William Reese Company - Americana [New Haven, CT, U.S.A.]
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