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397, [18] pp. With lithograph title page and eleven lithograph plates printed by Macias, two hand-colored (includes one duplicate plate). (Small 8vo) 14.5x10 cm. (5¾x4"), contemporary sheep-backed boards., spine gilt. First Edition.

The Prologue is signed in type by famous Spanish author Winceslao Ayguals de Izco (1801-1873), the most widely read Spanish novelist of the 1840s, prolific playwright, humorist, and translator of many works (including the 1853 Madrid edition of Uncle Tom's Cabin). The Prologue provides a sometimes stinging critique of diet and foodways. The text concludes with two decrees of Don Abundio Estofado, who is depicted in all his culinary glory on the final plate and who styles himself, in part,"Don Abundio Estofado, de la Salsa blanca, Peregil, Biftec de la Ensalada, Tomate y Fricandò; Señor del Mole Poblano de Guajolote, Caballero de los Pepinos rellenos, Gran Maestre de las Coles con Tocino." (p. [395]). While admitting that others have written on culinary matters, he concludes that nobody's cookbook is better than his (pp. 8-9). Humor aside, this is a highly sophisticated cookbook containing numerous recipes covering all classes of food and their preparation, extensive coverage is given to fish and seafood recipes. The plates nicely illustrate some of the techniques required, such as how to butcher and truss animals, how to set a table, and how to serve salads. The two lithographs concerning the last item are delicately hand-colored and illustrate "Ensalada de Romanitas" and "Ensalada de Escarola." Two chapters cover proper place settings in various situations, and those possibilities are also illustrated by two plates. The text derives in part from recipes that appeared in La Risa, a Madrid periodical published April 2, 1843-September 15, 1844. Despite whatever Mexican influences the book may contain, parts of it are heavily dependent on the recipes published originally in Madrid. Other European influences are evident in various places.