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El cocinero y cocinera mexicanos : con repostería y refrescos
- Autor:
- Siglo: Siglo XIX
- Categoría: Impreso
- Lugar: México
- Editorial: Luis Heredia
- Año: 1851
- Páginas: 2 tomos en 1 vol. ([2], 211, 8; 128, 15-16 p
- Biblioteca: UC San Diego Library
- Materias: Bebidas, Cocina, Especias, Gastronomía, Pastelería y Confitería, Profesiones, Recetarios
- Palabras clave: Cocina mexicana, Cocinera, Cocinero, Embutido, Especias, Guisos, Ingredientes, Olla podrida, Refrescos, Repostería
- Idioma: Castellano
Descripción
Dividido en cuatro tratados. I. Modo de hacer el cocido 6 lo que se llama olla podrida, y disponer las vituallas, pucheros de gallina caldo fingido para día de vigilia.- II. Modo de hacer los salchichones, salchichas, chorizones, butifarras, longanizas y marcón.- III. De guisados y vinos.- IV. De diferentes guisados de especias
Otras ediciones:
Notas:
Colección culinaria del Instituto Americano de Vino y Comida
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