COCINA POBLANA. 2000 RECETAS ANTOJITOS Y EL FAMOSO MOLE POBLANO.; 4d. Edición Corregida y Aumentada
Puebla, Mex. Editorial "Puebla" 1949. recipes, ind., color pict. wrps.
Culinary History
MIL FÓRMULAS DE COCINA "LA NEGRA".; XVI Edición
Buenos Aires: Compañía Sansinena de Carnes Congeladas, [1935]. b/w plates, facs., illus., recipes, ind., advts., green embossed boards. 16th edition of a very popular early 20th century cookbook published by a famous refrigerated meat chain. In 1883, Frenchman Simón Gastón Sansinena installed, in the province of Buenos Aires (Argentina), his.....
RECETAS CON TRADICIÓN COLIMENSE: PLATILLO COLIMENSE DEL BICENTENARIO
Colima: Gobierno del Estado de Colima; Secretaría de Cultura; Grupo Radio Levy, 2012. recipes, color pict. wrps. On the occasion of the 70 years of Radio Levy, the project "Cocina colimense: recipes with tradition" was implemented in order to rescue the gastronomic tradition of the State of Colima. The outcome.....
COCINA MEXICANA A TRAVÉS DE LOS SIGLOS, LA. IX. COMIDA EN SERIE.
México: Editorial Clío, 1997. color and b/w plates, facs., advts., color pict. wrps. Series on Mexican cookery and food ways with hiigh quality printing with many color plates and extensive texts. Good reference. This number focus is on food industry in Mexico. Contents: Un nuevo paisaje mexicano / La industria.....
COCINA MEXICANA A TRAVÉS DE LOS SIGLOS, LA. X: ALTA COCINA.
México: Editorial Clío, 1997. color and b/w plates, recipes, facs., advts., color pict. wrps. Series on Mexican cookery and food ways with hiigh quality printing with many color plates and extensive texts. Good reference. This number focus is on fine, gourmet Mexican cuisine. Contents: El desarrollo de la alta cocina.....
SABORES DA AMERICA: CUBA, JAMAICA, MARTINICA, MEXICO
São Paulo: SENAC, 2004. color and b/w plates, recipes, ind., glos., bibl., plus advts., color pict. wrps. Study on the cuisine of America through three Caribbean countries and Mexico. The Antilliles reveal Iberian, African, Indian, French, English, Chinese, Canary Island influences organized by epochs from Discovery and Conquest to the.....
ALIMENTACIÓN Y GASTRONOMÍA: II COLOQUIO INTERNACIONAL DE GASTRONOMÍA, PATRIMONIO Y TURISMO
Lima: Universidad de San Martín de Porres, Escuela Profesional de Turismo y Hotelería, 2002. color plates, diags., bibls., color. pict. fldg. wrps. Conference papers on the adequate methodology to study food and gastronomy as ethnic and cultural identifiers and their tourism perspectives like eco tourism and gastronomic routes, concluding that.....
MUNDO DAS CONCHAS: DELICIAS QUE CHEGAN DO MAR; 2a. edição. A Formação da Culinária Brasileira
Rio de Janeiro: Senac, 2004. b/w and color plates, color frontis., illus., recipes, graphs., glos., ind., color pict. boards. The bilingual book presents the Brazilian gastronomy of the marine bivalve mollusks (clams, oysters, mussels, sururu, scallops and lambreta) with numerous full-page color photographs along recipes that include: Moqueca de ostra.....
NUEVO Y SENCILLO ARTE DE COCINA, REPOSTERIA Y REFRESCOS, DISPUESTO POR UNA MEXICANA Y EXPERIMENTADO POR PERSONAS INTELIGENTES ANTES DE DARSE A LA PRENSA. AUMENTADO CON OTRAS RECETAS.; Tercera edición
México: Imprenta de Luis Inclan, 1865. index, bound in embossed decorated green faux-leather boards with with gold stamping on spine. "La autora de esta obra fué la Sra. D. Antonia Carrillo de Madrid; por su falecimiento es de su hija, quien lo tiene asegurado..." --Verso Title Page. 19th century cookbook.....
COCINA MEXICANA A TRAVÉS DE LOS SIGLOS, LA. VII. EL PAN DE CADA DÍA.
México: Editorial Clío, 1997. color and b/w plates, recipes, facs., advts., color pict. wrps. Series on Mexican cookery and food ways with hiigh quality printing with many color plates and extensive texts. Good reference. This number focus is on daily foods consumed in stands, cafes and on the street. Contents.....
COCINA MEXICANA A TRAVÉS DE LOS SIGLOS. COCINA DEL TOMATE, FRIJOL Y CALABAZA.
México: Editorial Clío, 1998. color plates, facs., maps, tbls., advts., ind., bibl., color wrps. The mythology and history of tomatoes, beans, and squash, their culinary and nutritional uses, production and consumption in Mexico and worldwide, and their applications in industry and medicine. Illustrated preparation methods and 47 traditional and modern.....
HISTORIA DA ALIMENTAÇÃO NO BRASIL; 3a. Ediçao
São Paulo: Global Editora, 2004. b/w plates, mus. nots., illus., bibls., bio/chron., color pict. wrps. The book studies in detail the native food and culinary history of Brazil from Pre-Columbian times to the 20th century. Subjects studied include: food predilections, traditional dishes and nutritional and social factors of the Brazilian.....
SABOR EN LA RUTA DE COLON; Colección "El sabor en los viajes clásicos"
Barcelona: Libros de Allende, 2002. illus., decorated endpapers, color pict. boards. Fragments of "El Diario de Abordo de Cristóbal Colón", which was transcribed by Bartolomé de las Casas, and are related to gastronomy, culture, products and customs from Cuba, Dominican Republic, Haiti, Puerto Rico, Guadalupe, Trinidad, Jamaica, and Venezuela. Includes.....
AMERICA'S COLLECTIBLE COOKBOOKS: THE HISTORY, THE POLITICS, THE RECIPES
Athens, OH: Ohio University Press, 1994. b/w plates, glos.,bibliographical references (pages 197-202) and index, boards, color pict. d.j. Offers brief profiles of the most influential cookbook authors, gathers selected recipes from cookbooks of the past, and defines old cooking terms. Contents: A genuine American cookbook -- Manuscript cookbooks -- Early.....
DE PULPERÍAS Y OTRAS YERBAS.; Colección Rumy Maya, volumen 1
La Rioja: Nexo Comunicación, 2004. duo tone and color plates, maps, facs., recipe, tbls., bibl., color pict. fldg. wrps. A study of the little known commerce and daily life surrounding Pulperias (small grocery stores) in the region of La Rioja in Argentina during colonial period. An interesting chapter on the.....
SIGLO DE TRADICION: PRIMERA HISTORIA DE UVAS Y VINOS DEL URUGUAY
Montevideo: Ediciones Santillana, S.A., 1999. b/w and color plates, facs., recipes, tbls., mus. nots., ind., color fldg. pict. wrps. History of wine in Uruguay. A review on the wine producers, consumer habits and publicity that has transform the vineyards into modern industries.
RAMILLETE DEL BAJÍO GUANAJUATENSE :O SEA UN NUEVO LIBRO PRÁCTICO DE PASTELERÍA, NEVERÍA, DULCERÍA Y ALTA COCINA, CON EL MENU AL DIA EN CASA PARA USO DE LAS FAMILIAS
Celaya, Gto. [Mex.]: Agapito Gomez Orta, 1945. illustrations, advts., new endpapers, quarter calf with decorated boards, raised bands on spine and gilded. SCARCE work on the regional foods and recipes of the Guanajuato region of Mexico. Only two copies show in OCLC. First Edition.
LA ALIMENTACIÓN DE LOS ANTIGUOS MEXICANOS EN LA HISTORIA NATURAL DE NUEVA ESPAÑA DE FRANCISCO HERNÁNDEZ.; Selección y Estudio Preliminar de Cristina Barros, Cristina y Marco Buenrostro
México, D.F: Universidad Nacional Autónoma de México, UNAM, 2015. b/w plates, facs., illus., ind., bibliographical references (p. 149-150), wrps. Selección de textos de "Historia natural de Nueva España" de Francisco Hernández, publicada por la UNAM en 1959 en las "Obras Completas" del mismo autor." --Verso Title Page. A selection of.....
ORIGEN DE LA COCINA DOMINICANA
Santo Domingo: Mediabyte, S.A., 2002. bibl., bio/chron., recipes, glos., ind., color pict. wrps. Second Edition, AUGMENTED. History of gastronomy of Dominican Republic with emphasis in the culinary influence of the migration to and through Dominican Republic. Includes more than 150 recipes.
CULTURA GASTRONÓMICA EN LA MESOAMÉRICA PREHISPÁNICA; Antropología.
México, D.F: Siglo Veintinuo Editores, 2018. bibliographic references (p. 179-185), pict. fldg. wrps. CONTENTS: Introducción -- Componentes y conceptos de la cultura gastronómica : La relacion con la tierra productora de alimentos -- Seleccionar lo combestible entre lo disponible -- Convertir los alimentos en comida al compartirlos -- Elementos conteptuales.....
REVIVIENDO LA COCINA HONDUREÑA.; Por...
Tegucigalpa: (The author), 1974. b/w plates, recipes, indice, duo tone pict. fldg. wrps. plus 1 lv. (2 p.) wth manuscript recipe for "Cocada Imperial" translated to English. FIRST EDITION of one of the few references on subject. Front cover is a reproduction of a painting by Arturo López Rodezno (b.....
COCINA DE AYER, HOY Y SIEMPRE
Tegucigalpa: The authors, 2002. b/w illus., glos., bio., pict. wrps. Compilation of recipes for Honduras traditional food illustrated with "bodegones" painted by Jaime René Sosa Ramos. Some recipes: Tapado Olanchano con coco; Sartén de cuajada; Torta de huevo con papa y zanahoria; Gallina rellena; Nicaragüe; and many international food recipes.....
CHIAPAS, VIAJE CULINARIO -- CHIAPAS, VIAJE CULINARIO: RECETARIO.
Tuxtla Gutiérrez: Secretaría de Turismo del Estado de Chiapas, 2014. V. 1. color plates, ports., maps, color pict. boards; V. 2. color plates, recipes, maps, gloss., ind., color pict. wrps. with red silk bookmark in clamshell box. V. 1. CHIAPAS, VIAJE CULINARIO: "The book "Chiapas, culinary journey", comprises a selection.....
RECUERDOS Y SABORES DE LA COMARCA LAGUNERA.; Colección Patrimonio Coahuilense
Saltillo, Mexico: Secretaría de Cultura, Gobierno del Estado de Coahuila de Zaragoza, 2014. b/w and color plates, ports., recipes, bibliographical references (pages [234]-[239]), ind., color pict. fldg. wrps. OCLC: 899221337. Authors Saldaña and Durán y Martínez rescue the culinary and economic history of the Comarca Lagunera (Municipalities of Parras, Viesca.....
RECETAS DE LA ABUNDANCIA. PATRIMONIO GASTRONÓMICO DE LOS PAÍSES DEL CONVENIO ANDRÉS BELLO: BOLIVIA, CHILE, COLOMBIA, CUBA, ECUADOR, ESPAÑA, PANAMÁ, PERÚ, VENEZUELA
Bogotá: Convenio Andrés Bello, 2001. frontis, b/w plates, illus., facs., glos., bibl., ind., bio., color pict. d.j. Compilation of more than 300 recipes selected by the author from the countries under the Convenio Andrés Bello. It is divided in sections by Country. Includes culinary history, many recipes and it is.....