DICCIONARIO DE RECETAS DE COCINA, REPOSTERIA HELADOS Y BEBIDAS

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illus., tbls., recipes, quarter, marbled endpapers, green calf with leatherette embossed covers, raised bands on spine with gold lettering). One of the Mexican men who contributed his gastronomic knowledge through his profession, journalism, was Agustín Aragón Leyva, proof of this are the publications, the culinary promotion and the banquets he prepared for friends and neighbors in the colonia Santa María la Ribera . He inhabited the house on Calle Doctor Atl 215, formerly called Pino, in that tradition colony. "Agustín Aragón Leyva not only had a taste for cooking, he was also a positivist scholar with the most complete library in Latin America. "He always showed his love for gastronomy and more for Mexican food," explains Alejandro Céssar Rendón, assistant to the late sybarite. One of the most important cooking books that the journalist introduced is the Dictionary of Recipes for Cooking, Pastry, Ice Cream and Drinks, published in 1942 in two volumes, which show the trends of that time in Mexican cuisine. He was one of the pioneers of the gastronomic critic with the weekly participation in his column El Pan de Cada Día, published in the newspaper Ovaciones. Another of its gastronomic activities was to found the Academy of Gastronomy and Bromatology, a science that studies food. "He also collaborated in campaigns to increase the consumption of fish products and the culinary use of the rabbit," commented Puig and Stoppen, in one of the publications published by the Franz Mayer Museum: History of Mexican Cuisine through its Publications. One of his favorite dishes were the chiles en nogada that every August 28, the day of San Agustín, he tasted to celebrate his saint. Ref: Historia de la Cocina México a través de sus publicaciones, Puig y Stoppen, Museo Franz Mayer. (Rebound without original covers; normal yellowing of paper; o/w tight, clean and vg+). N° de ref. del artículo 111647

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