First Edition of Possibly the First Cookbook Printed in Mexico, and the Most Influential.
COOKERY. Cocinero Mexicano. O Coleccion de Las Mejores Recetas para Guisar al Estilo Americano, y de las Mas Selectas Segun el Metodo de las Cocinas Espanolas, Italiana, Francesa e Inglesa. Con los procedimientos mas sencillos para la fabricacion de masas, dulces, licores, helados y todo lo necesario para el decente servicio de una buena mesa. Mexico: Imprenta de Galvan, a Cargo de Mariano Arevalo , 1831.
First edition of possibly the first cookbook printed in Mexico. (Blanquel's Novisimo Arte de Cocina was issued the same year). Three small octavo volumes (5 7/8 x 4 inches; 148 x 101 mm). [2], xi, [1, blank], [2, advertisements], 314, [20, index], [2, errata]; [1]-323, [21, index], [4, errata]; 428, [21, index], [1, blank], [2, errata] pp. Volume I with two folding plates. Aside from this copy, we could only one other complete copy at auction in the past 50 years.

All volumes uniformly bound in modern brown Morocco. Boards ruled in blind. Spines with tan Morocco spine labels, lettered in gilt. Printed marbled endpapers. Some dampstaining and soiling throughout as is usual in cookbooks, but still very readable. The worst of it to the title-pages and following few pages as well as the indexes. Title- page to Volume I with some minor repairs along margins including a few closed tears, not exceeding one-inch and only one barely touching the text. Title-page to volume III with some minor repairs along margins, not affecting text. All repairs are cleanly done. The first folding plate with some tape repairs and some closed tears along folds. Overall a very good set of this important cookbook.

"El Cocinero mexicano (The Mexican Chef), published in 1831, a decade after independence, set the tone for Mexico's national cuisine. Possibly the country's first printed cookbook and certainly the most influential, it passed through a dozen editions and served as a model for cooking manuals throughout the nineteenth century. The anonymous author adopted a sharp nationalist voice in both linguistic and culinary matters. He denounced the Spanish Academy of the Language and insisted on using words of Mexican origins, even as he praised 'truly national' spicy dishes and derided the delicate European palates unaccustomed to chile peppers. The publisher, Mariano Galcan Rivera, edited out most of the chauvinistic phrases from future editions; nevertheless, the insistence on a distinctive national taste continued to flavor the work." (Que Vivan Los Tamales!: Food and the Making of Mexican Identity. By Jeffrey M. Pilcher, page 45).

"In Mexico, the printing of cookbooks began in the 1830s, with large comprehensive books authored mostly by men. By that time Mexico possessed a highly evolved cuisine combining distinctive Spanish, Indian, and French influences. This is documented in the first cookbook printed in Mexico, in 1831, El cocinero mexicano. El cocinero mexicano has had a remarkably long and important life in Mexican culinary literature. In 1845, the 1834 edition was rearranged in alphabetical order by Mariano Galvan Rivera and published inder the title Diccionario de cocino; o El nuevo cocinero mexicano en forma de diccionario. Subsequent versions were published throughout the nineteenth century, with reprints through the twentieth century." (Encarnación’s Kitchen: Mexican Recipes from Nineteenth-Century California, by Encarnación Pinedo, translated by Dan Strehl, page 24).

HBS # 68395 $7,500