Mexican Cookbook. Illustrated by Valentin Vidaurreta

Santa Fe, N.M.: The Rydal Press, 1934. Octavo (21 x cm.), 119 pages. Illustrated. Index. FIRST EDITION. The book was re-issued in 1940, 1945, and 1973, with a total of three different illustrators. While the title is "Mexican Cookbook", the book has a strong focus on the cuisine of New Mexico. It captures the unique blend of Native American, Spanish, and Mexican culinary influences that define this regional cooking style. In doing so, it helped to solidify the identity and importance of New Mexican food as a distinct culinary tradition. The first edition is very uncommon in the market, especially in jacket. Fine in a fine unclipped jacket. [OCLC locates fifty-one copies; Bitting, page 156; Brown 2125; Cagle 253].