{HISTORY}

Georgine and Jan will be the first to explain that real, authentic Mexican food is not just all about tacos and tortillas, rice and beans, salsa and guacamole.  Although those are an important and well-known component to this popular style of food, many varieties of food make up true Mexican cuisine.

With hearts full of curiosity and access to all different segments of the culture, from humble hacienda owners to extravagant hotel chefs, Georgine and Jan set out to write a genuine cookbook covering the entire traditional table scene of Mexico.

First published in 1965, The Art of Mexican Cooking by Jan Aaron and Georgine Sachs Salom contained 300 pages of recipes for every meal of the day, complete with cultural anecdotes, travel information, and food history. Influences from outside cultures, immigrant stories and hand-me-down recipes passed between generations, lend vibrant depth to the rich food history of this flavorful country. 

As fascinating a book to read, as it is to cook by, it pairs all-natural ingredients with long-established techniques in order to bring together a true taste of Mexican cuisine. Suitable for both beginner cooks and more seasoned professionals, everything is covered here from homemade tortillas and chili sauces, to flan and fish dishes, to a bevy of cocktails and holiday dishes. Originally published at a time in American food history when so many cookbooks were sharing the joys of convenience food and frozen shortcuts, The Art of Mexican Cooking stands out, in that it values and impresses upon readers the importance of time and tradition when preparing authentic heritage foods. 

This edition is a 1985 reprint of the original edition published in 1965. Previously belonging to a lifelong cookbook collector and vintage aficionado in Oregon, this cookbook has been well cared for over the past forty years and looks practically brand new. It comes wrapped in a protective mylar cover to ensure decades more use and enjoyment.

We featured more about Georgine over on Instagram. Read more about her here.

Also, a fun note.... the cover art on this cookbook is the same as this 1970s era Latin American cookbook. 

Photo of Georgine Sachs Salom courtesy of The San Francisco Examiner, March 5th, 1968

{SPECIAL FEATURES}

• 1985 Edition published by Castle
• Contains 309 pages
• All natural ingredients
• Recipes are titled both in Spanish and English
• Special sections include an introductory history on the centuries-old food landscape of Mexico, a Mexican ingredient glossary, a Fiesta guide marking important Mexican celebrations and festivals, and a diverse cocktail section
•  Illustrated throughout with drawings by Deirdre Stanforth
• Interesting recipes include Pork Loin in Beer (Lomo de Puerco con Cerveza), Chili Con Carne, Tortilla Soup (Sopa de Tortillas), Filled Tortillas (Panuchos), Tamale Chicken Pie (Pastel de Tamales y Pollo), Sauce for Fish (Salsa Para Pescado), Pimpkin Seed Sauce (Salsa de Semillas de Calabaza), Tamales Americanos, Cheese Enchilladas, Tostadas with Sausage (Tostadas with Sausage), Sea Food and Chicken with Rice (Paella), Bananas with Rum (Platanos con Ron), Guava Paste (Ate de Guayaba), Sangrita, Onion and Cheese Tortillas (Tortillas de Vigilia), and Beans and Bananas (Frijoles con Platanos) plus so many more!
  

{CONDITION}

In beautiful vintage condition, this cookbook is clean and bright throughout. A protective mylar cover wraps the dust jacket. The dust jacket itself is in great shape with just a small bit of chipping to the top edge on the front. There are a few light cooking spots on the foredge. The interior of the book is in wonderful condition with just one very light smudge on page 36 underneath the recipe for Aperitivos con Chiles (Appetizers with Chiles). All other pages are clean and bright. The spine is tight, and all pages are intact. 

{SIZE}

Measures 9.25" inches (length)  x 6.25" inches (width)  x 1.25" inches (thickness) and weighs 1.7 lbs

{DONATION SUPPORTED!}

This cookbook gives back! 20% of the proceeds from the sale of this cookbook will be donated to Feeding America - a nationwide network of food banks, food pantries, and local meal programs dedicated to providing nutritious meals to food-insecure communities around the United States.