Nuevo Manual del Cocinero Cubano y Español con un Tratado Escogido de Dulceria, Pasteleria y Botilleria al Estilo de Cuba..

Habana, 1880. About very good.. 199,xxi,[3]pp. Contemporary quarter red leather with modern marbled boards, spine gilt. Light wear to binding. Minor soiling and wear to text. "Ultima edicion," originally published in 1857. This charming Cuban production is divided into three parts -- Sopas; Menestras, Salsas, Legumbres, Frituras y Menudencias; and Pasteleria, Reposteria y Dulceria. Each section has an index at the end of the text. The work includes local flavors such as Sopa Cubana; Ajiaco de Puerto-Principe; Lengua a la Criolla; Jigote Cubano; Pargo a la Americana; and more. We locate two copies of the 1857 edition of this work. Though we find a listing in OCLC, there are no physical locations attached.