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From peak-of-season fruit pies nestled in an irresistibly crunchy crust
Rarely has the incredible range of cuisines from Mexico’s tropical coasts to the icy islands at the foot of South America been documented as comprehensively as in this collection
he has been luckier in roulette than in love
featuring classic Taiwanese dishes
(Mexican) Romo de Escamilla, Adela. La Cocina de Doña Adela. Fannie Farmer From peak-of-season fruit pies nestled309 + [8] index pp. Illus. with drawings and color plates of composed dishes. Pictorial cloth backed stiff wrappers, jacket. 1 of 1,000 copies. Sixth Edition. Mexico: Editorial Continental, 1959. A popular and thick tome of Mexican recipes, enlarged to include even more varieties of cocktails, breads, sandwiches, desserts, ice creams, tamales, and regional specialties. Chipping to upper jacket extremities, else very good and bright. (4)
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