(Mexican) Anónimo. El Cocinero Mexicano, Tomo II: Mexico, 1831. Tomales Bay From sourcing and butchering to

From sourcing and butchering to dry ageing and curing

as well as Pinchos with BBQ Guava Sauce

boozy history buffs

This book is for those of us who want to fold our big dishwasher hands around a dry Martini instead of a wet flounder

A fascinating look at the inner workings of fine European hotel dining services at mid-century

(Mexican) Anónimo. El Cocinero Mexicano, Tomo II: Mexico, 1831. Tomales Bay From sourcing and butchering toWhite wrappers. Part of the series Coleccion Recetarios Antiguos. 1 of 2,000 copies. First Edition. Mexico: Conaculta Culturas Populares, [2000]. Volume II, covering the recipes for meats, fish, and birds, including lomos de venado en adobo, pies o manitas de Puerco, gallinas mechados y rellenas, pollos en pepitoria, etc. Scarce. (62)