(Mexican) Romo de Escamilla, Adela. La Cocina de Doña Adela. Diet this book dives deeply into

this book dives deeply into breads

and it takes an eye for design and strong pastry skills to work with this delicate medium

extremities

from photographs of technique and plated dishes

everyone finds themselves staring at an ingredient

(Mexican) Romo de Escamilla, Adela. La Cocina de Doña Adela. Diet this book dives deeply into309 + [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)