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De Salis (1829-1908) was a prolific author of a series of Victorian-era "A La Mode" cookbooks that were slender in volume and price
and astonishing variety of pasta shapes from the tip to the toe of Italy
or liven up a charity cake sale with Mini Lemon & Pistachio Battenbergs or Prue's stunning Raspberry & Salted Caramel Eclairs
His inspirations and his quests are all highlighted by a gallery of original chocolate creations
This book provides a well-rounded look at the influences on the cuisine of the region
(Cuban) Brevario de Cocina Criolla Sacramento De Salis (1829-1908) was a72 pp. Illus. with one ad in rear. Pictorial wrappers. First Edition. Havana: La Revoltosa, 1961. A fascinating cookbook from Cuba just after Castro's revolution, with 30 suggested menus, and recipes for traditional Creole Cuban dishes such as quimbombo a la criolla, platanos rellenos, papas en albodingas, crema de berros, yuca frita, fufu criolla, etc. Minor creasing, a couple short marginal tears to pages, else very good and bright. (1)
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