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Luz de verdades catholicas y explicacion de la doctrina christiana : Que segun la costumbre de la casa professa de la compañia de Jesvs de Mexico

Luz de verdades catholicas y explicacion de la doctrina christiana : Que segun la costumbre de la casa professa de la compañia de Jesvs de Mexico, todos los jueves del año se platica en su iglesia. Dala à la estampa el padre Alfonso Ramos de la mesma compañia, y preposito actual de dicha casa professa. Y la dedica al S. doctor don Francisco de Deza, y Ulloa, antes cathedratico proprietario de rethorica en la Real Universidad de esta corte, y oy fiscal dignissimo del Santo Tribunal de la Inquisicion

Parra, Juan Martínez de la Folio, ff [8], pp 455, 14 ff. Printed in two columns per page.The pagination does not match any of Palau's listed editions, nevertheless the book is complete. A work that was frequently reprinted down through the early 20th century. As the title denotes, it is a series of talks give by father Martinez de la Parra on the truths of the Catholic faith. Father de la Parra was a native of Puebla de los Angeles (1655 - 1701): Beristain de Souza calls him "el mejor catequista de la America." And indeed he may have been, judging from the more than 20 editions of this work that Palau lists. Bound in vellum, edges mottled, faded title on spine. First dozen pages have foxing, but all is clear once the text actually begins with the first "platica" on page 1. Book exhibits the fine printing that was then characteristic of Spanish imprints; the font is particularly handsome. Palau (155513) lists the book under Martinez de la Parra, not Parra, and notes that some copies of this printing lack the date and show the printer as Figueroa, not Jolis, as is the case here.
  • $450
book (2)

Nuevo Cocinero Mexicano en forma de diccionario que contiene todos los procedimientos empleados en la alta, mediana y pequena cocina; la lista normal de los platillos que deben componer las distintas comidas, que con variedad de nombre se hacen en el día; el método de aderezar los platos y de disponer los diferentes servicios de una mesa, y lo más selecto de las artes del pastelero, del bizcochero, del confitero, del destilador y del nevero con todo lo relativo a la repostería. Encontrándose en él todos los artículos importantes de las obras de esta clase que se han publicado en castellano y otros nuevos relativos tanto a la cocina mexicana como a la francesa, tomados estos últimos del Cocinero Real, de las obras de Beauvilliers, de los Tra

[Anonymous] Spanish language. Large octavo size, 9.5 x 6.5 in, ff 4, pp 966, plus plates showing possible table arrangements, and the way to cut meat and fish. Undoubtedly the most comprehensive cookbook for Mexican cuisine in the 19th century. Building on Galvan's first Mexican cookbook of 1831, but now greatl enlarged, as it's subtitle indicates it was intended for households of higher and lower class, though one may doubt how many of the lower class could afford such a deluxe cookbook. Nineteenth century Mexico had developeda strong affinity for things French and this is reflected here. Recipes from the French cookbooks of de Careme and de Beauvilliers are among the many ethnic Mexican dishes. Leafing through, I find tamales, enchiladas, atole, chiliquiles, chiles rellenos, etc. Binding is black pebbled buckram, raised bands and gilt titling on spine. marbled end-papers, hinges quite solid, paper fresh and without age toning. OCLC lists only two copies held by libraries of this edition. A splendid copy altogether of this important cookbook.
  • $875