La Cocinera Poblana: Y El Libro de Las Familias: Novsimo Manual Prctico de Cocina Espaola, Francesa, Inglesa y Mexicana, Higiene y Economa Domstica: Contiene Mas de DOS Mil Frmulas de Ejecucion Sencilla y Facil: Tratados Especiales de Past by Anonymous

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Notes about this book

robm on February 04, 2011

This is a facsimile edition of an enthralling, comprehensive Mexican cookbook from 1890. Divided into two volumes (both included in this reprint) the recipes include "international" dishes from France, Spain, etc., and Mexican dishes in their classic forms. The book was published in Puebla, an aristocratic colonial city east of Mexico City that has long enjoyed a vaunted reputation for fine cooking. While the recipes are in an antique style, they're still usable by an experienced cook and include numerous versions of many classic dishes (interestingly, most of the recipes given for mole poblano don't include chocolate), a whole section on salt cod dishes (can be made with fresh fish, too), and endless sweets, desserts, liqueurs, etc. There's also a section of household hints and home remedies that provides a fascinating insight on how people lived in the 1890s. If you love books like the New Orleans Picayune's "Creole Cookbook" you'll be thrilled by "La Cocinera Poblana."

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