Mexican Cooking: The Flavor of the 20th Century - That Real Mexican Tang [wrapper title]
- San Antonio, TX: Gebhardt Chili Powder Co, 1911
San Antonio, TX: Gebhardt Chili Powder Co, 1911. Very Good. San Antonio, TX: Gebhardt Chili Powder Co., 1911. First Edition. Thin, narrow octavo; pictorial staple bound self-wrappers; 44pp.; color and halftone illustrations including double-page spread. Light rubbing to edges; stain along bottom edge adjacent to spine; light wear to spine. Binding sound and pages unmarked; a Very Good copy.
One of the earliest Mexican-American cook books, promising that, with the help of Gerbhardt's Eagle Chili powder, the average American cook can now reproduce "That Real Mexican Tang." The pamphlet features dozens of recipes in both Spanish and English: Chili (without beans), Tortillas (here called "The National Bread of Mexico") Menudo, and several recipes reflecting the mix of influences in Texas cuisine at the time - goulash, gumbo, and spaghetti among them.
OCLC entry #20010710 erroneously describes this pamphlet as "The first-ever compendium of Mexican American cooking"--this is more likely the fourth such collection published in the United States.
One of the earliest Mexican-American cook books, promising that, with the help of Gerbhardt's Eagle Chili powder, the average American cook can now reproduce "That Real Mexican Tang." The pamphlet features dozens of recipes in both Spanish and English: Chili (without beans), Tortillas (here called "The National Bread of Mexico") Menudo, and several recipes reflecting the mix of influences in Texas cuisine at the time - goulash, gumbo, and spaghetti among them.
OCLC entry #20010710 erroneously describes this pamphlet as "The first-ever compendium of Mexican American cooking"--this is more likely the fourth such collection published in the United States.