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Guía de la cocina : ó colección de recetas de los mejores asados, guisos…[Manuscrito]
![Guía de la cocina : ó colección de recetas de los mejores asados, guisos…[Manuscrito]](https://realacademiadegastronomia.com/wp-content/uploads/2025/10/partes.png)
- Autor: Miramón de Rodríguez, Angelita
- Siglo: Siglo XIX
- Categoría: Impreso
- Lugar: Toluca, México
- Editorial:
- Año: Entre 1855 y 1899
- Páginas: 342 hs.
- Biblioteca: UC San Diego Library
- Materias: Alimentos, Cocina, Dietética y nutrición, Gastronomía, Pastelería y Confitería, Recetarios
- Palabras clave: Asados, Cocina, Cocina mexicana, Dulce, Guías, Guisos, Manuscrito, Pescado, Recetas
- Idioma: Castellano
Descripción
Recetas manuscritas de platillos clásicos mexicanos como: barbacoa enterrada de cabeza de ternera, gallina en salsa de chorizo, tamales de dulce, mole verde, guayaba con nata, de maíz cacahuazentle, buñuelos y decenas de guisados y más.
Dividido en seis partes y un artículo: caldos, asados, guisados, pescados, dulces y recetas diferentes
Otras ediciones:
Notas:
Colección culinaria del Instituto Americano de Vino y Comida
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