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(MEXICO—1826.)
Arte de trinchar y servir las viandas.
2 plates. [4], 19, [1]
pages. 12mo, contemporary marbled wrappers; minimal wear.
México: Mariano Galván Ribera, 1826
[1,000/1,500]
FIRST EDITION
.
This little pamphlet on serving techniques predates by five years what are
generally regarded to be Mexico’s first published cookbooks. It explains the proper techniques for
carving and serving chicken, turkey, and many other kinds of meat. This work was later
republished as a chapter in “Nueva cocinera mexicana” (1841). Not in Palau, or in Bitting or
Cagle’s culinary bibliographies; one copy in OCLC.