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CollectifLivre Rare Book

"Lyonnais (collection ""cuisine des régions"")"

[Mexican Cookbook].Biblio.com

"MEXICAN RECIPES A FINE COLOR PLATE OF A KITCHEN …AND A BIBLIOGRAPHICAL RARITY UNIQUE"

1858LL 701"Nuevo Cocinero Americano en forma de diccionario que contiene todos los procedimientos empleados en la alta mediana y pequeña cocina la lista normal de los platillos que deben componer la distintas comidas que con variedad de nombres se hacen en el dia el método de aderezar los platos y de disponer los diferentes servicios de una mesa y los mas selecto de las artes del pastelero del bizcochero del confitero del destilador y del nevero con todo lo relativo a la repostería.—Encontrándose en él todos los artículos importantes de las obras de esta clase que se han publicado en castellano y otros nuevos relativos tanto a la cocina Mexicana como a la Francesa tomados estos últimos del cocinero real de las obras de Beauvilliers de los tratados de Carême del diccionario de Mr. Burnet de la nueva cocina económica y de otros autores. "4 1008 pages 6 unnumbered leaves of plates one of them in color: illustrated colored frontispiece with a detailed kitchen scene and hand colored salad arrangements below.Probably the most popular nineteenth-century Mexican cookbook. This edition was preceded by an 1845 edition done in Mexico by Cumplido with a slight title variation. This is considered the true first edition. Rare cornerstone work.Bibliographical "mystery": Both Palau 196443 and OCLC describe this work with a different title "Nuevo Cocinero Mexicano" but with the same publisher pagination and illustrations as ours. As later editions changed the title to "Nuevo Cocinero Americano" this might be a unique copy or a proof title page of the first edition with the "new" title that the publisher planned to use in later editions.As Dan Strehl says in the introduction to Encarnación's Kitchen: "In Mexico the printing of cookbooks began in the 1830s with large comprehensive books authored mostly by men. By that time Mexico possessed a highly evolved cuisine combining distinctive Spanish Indian and French influences. This is documented in the first cookbook printed in Mexico in 1831 El cocinero mexicano. El Cocinero mexicano has had a remarkably long and important life in Mexican culinary literature. In 1845 the 1834 edition was rearranged in alphabetical order by Mariano Galván Rivera and published throughout the nineteenth century with reprints through the twentieth century"The editor of this edition reviews the history of this cookbook and others and explains the rationale for the present edition. He states that over 3000 copies of his own cookbook have been sold since it first appeared in 1831 in addition to the many others both produced domestically and imported from abroad. He further remarks that he has thoroughly edited the text removing some unpopular recipes and adding others especially in light of the fact that "la cocina francesa ha invadido nuestros comedores" thereby making Mexican cooking more cosmopolitan. In recipe revisions or new introductions however the recipes have been suited to Mexican tastes and ingredients.The publisher also remarks specifically on the lithographs which he remarks have been included to clarify points and demonstrate how things are actually done. Finally he observes that he has kept the price low so that the book is "al alcance aun de las personas de poca fortuna." In keeping with the national character of the text under the article "Bien-me-sabe" he notes: "Con este nombre podia disignarse todas las confectiones y condimentos de que se trata en este Diccionario…."In an interesting typographical nod to the contents most of the type on the title page is set in the shape of a glass.# WorldCat U.S.Libraries: Berkeley San Diego BPL San Antonio with a slight different title page see above. LibreriÌa de Rosa y Bouret

LIBRERIA DE ANTANO · Argentine2 250,00 $US≈ 1 903,73 €

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