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b/w plates, draws., recipes, advts., Quarter leather w/ raised bands and gold stamping on spine, red cloth boards with leather corners. Scarce culinary book published in Mexico. Alfred-Louis Deverdun Perrot studied in Bordeaux, France with the restaurateur and confectioner, La Maison Sognon. Finishing his studies, in 1901, he inherited from his father La Dulcería y Pastelería by H. Deverdun Suc., better known as the Dulcería Francesa, located in Mexico City. Due to his preparation and modern ideas, he created the banquet services to the benefit of the elites, starting in 1907 and later with the outbreak of the revolution in Mexico City, his business went into crisis and bankruptcy. Despite the financial crisis that the business had, Alfred-Louis accepted the invitation made by Sylvain Daumont, the person in charge of the banquets of the centennial celebrations of Independence, to take charge of the entire bakery. Considering this was a safe business, he asked the Sugar Products Association company, the material he used for these events. Money that he could not pay; so he was sued. In November, when he wanted to collect his services from Daumont, the Mexican government refused to pay. The end of the long government of Porfirio Díaz and the short period that followed until the assassination of Francisco l. Madero, which ended the institutional peace, did not affect the French taste in the gastronomy of the elite. Alfred-Louis Deverdun was requested to serve banquets to members of the Jockey Club (Ascencio Ortega, 1997.24), but with monetary insecurity during the Revolution, at the end of 1911, he decided to close the "French Pastry, Maison Deverdun", ending with a tradition of more than half a century, of the French pastry. Alfred-Louis devoted himself to teaching cooking and baking, and writing gastronomic notes in the newspaper E / Universal, under the title "La buena mesa", which consisted of a series of recipes designed for Housewives. In 1921, Alfred-Louis, at the suggestion of his friend Augusto Genin, wrote his first cookbook, under the title of Enlightened French Cuisine, where he included of his unpublished articles and recipes. Genin was also a descendant of confectioners, his parents owned the "Maison Plaisant" bakery, located on the second street of Plateros, Genin himself who wrote the preface to the book. He notes in the book that Mexico is among the few countries that have national delicacies, notable for their flavor, especially the "Gusano de Maguey which he states are exquisite (p. 7-8). El éxito del libro fue tal que Alfred-Louis se animó a escribir un segundo tomo, que salió publicado en 1922, en este hace una selección de recetas sencillas de cocina, pastelería y dulcería.Interspersed throughout with illustrated full-page advertisements for Mexico City merchants, kitchen appliance dealers and importers. From 1928 he edited the weekly magazine El Gastrónomo, which was a series of 28 numbers, where recipes and advice were given related to gastronomy, French and Mexican. REF: Rabell R. La cocina mexicana a través de los siglos. Vol. Vl. Lo Bella Época. México, Editorial Clío y Fundación Herdez, 1996. Cuadernos de Nutrición, Vol. 36, N°6, Noviembre/diciembre 2013 México, Fomento de Nutrición y Salud, A. C., 2013, 204-211. Only two copies in OCLC (UCSD, UT San Antonio). (2-inch tear mid-way on second free fly leaf not affecting text). Seller Inventory # 111738
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