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134. [MEXICAN COOKBOOK].  BLANQUEL, Simon.   El Mejor libro de cocina, ó escelente coleccion, de las mejores recetas, para que al menor costo posible y con la mayor comodidad, pueda guisarse á la epañola, francesa, italiana é inglesa, sin omitirse cosa alguna de lo hasta aquí publicado para sazonar al estilo de México....segunda edición notablemente aumentada.... Mexico:  Imprenta de Manuel Castro, 1864.  381, [1, blank] pp., 2 engraved plates (beef, fowl, and fish).  12mo, contemporary brown sheep over green and blue mottled boards, spine lettered and decorated in gilt.  Residue of old book label on lower part of spine, moderately shelf worn, front hinge starting, two pages with slight paper damage in lower blank margin, uniform light age-toning throughout, overall very good.  Contemporary signatures on front flyleaf, title, and p. 27.  Embossed ownership stamp of Octavia Ferrero on upper right part of title page.

     Later edition of the first indigenous Mexican cookbook.  The first edition appeared in Mexico in 1831 according to Socorro Puig and Maria Stoopen’s Historia de la Cocina Mexicana a través de sus Publicaciones, who cite nine editions between 1831 and 1893, each of which was apparently augmented over its predecessor. Palau (30457) lists only the edition published in Mexico by Tomás Gardida in 1853. Cagle, et al, American Books on Food & Drink 1739-1950 #1197 (citing 1831 edition).  ($400-800)

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