Mexican Cooking. The Flavor of the Twentieth Century. That Real Mexican Tang.

[San Antonio, TX]: U.S. Print and Litho Co. c. 1911.

Tall, stapled booklet, 44 pages. Illustrated in color. Ads. Very early edition of the first Mexican-American cookbook published in in English. Gebhardt published this little recipe booklet to help spread an understanding of Mexican-American cooking in order that they might grow demand for their products. The recipes claim to drawn from the "most famous chefs in Old Mexico". The dating of this cookbook remains a bit hazy, with Andrew Smith, in his introduction to the Applewood reprint stating "about 1908", Bob Brown says, "before 1910", and all copies appearing in OCLC state either 1910 or 1911. According to the archives of the company at University of Texas San Antonio, Gebhardt received a meat license in 1911, allowing them to produce canned "chili meat". This booklet includes an ad for chili meat, as well as some recipes for the same, and so it is at least as late as 1911. Some discoloration and a edge-chipping to the color-printed wrappers, otherwise very good. [OCLC locates ten copies (all with 44 pages and with the color ads); Brown 4202; not in Cagle].

Price: $500.00