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Puerto Rican Cookery Hardcover – Dec 15 1977


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Product Details

  • Hardcover: 408 pages
  • Publisher: Pelican Publishing; 8th edition (Dec 15 1977)
  • Language: English
  • ISBN-10: 0882894110
  • ISBN-13: 978-0882894119
  • Product Dimensions: 22.6 x 16 x 3.3 cm
  • Shipping Weight: 658 g
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Bestsellers Rank: #661,689 in Books (See Top 100 in Books)

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2 of 2 people found the following review helpful By Dr. Ervin Nieves on Dec 13 2003
Format: Hardcover
I'm Puerto Rican-American. My Puerto Rican parents raised me in New Jersey on traditional Puerto Rican food: arroz con pollo (rice with chicken cooked inside), pastales (Puerto Rican tamales), relleno de papas (meat-filled potato dumplings), alcapurias (meat-filled hot-dog shaped fritters), pernil (pork roasted in the oven, as opposed to "lechon" which is pork roasted over fire), arroz con gandules (rice with beans -- one of several kinds of delicious beans), tostones y yuevos (fried plantan -- sweet soft yellow or salty firm -- with eggs), mofongo (a garlic-filled tostones ball mashed into a ball of delectable flavor), etc. Like a reader who posted here previously, I felt sad (and happy) when I first ate a dish prepared by my Taiwanese wife (a wonderful home chef) who followed the recipes in Puerto Rican Cookery, a translation of Cocina Criolla, the most popular and traditional cookbook in Puerto Rico. When we visited my parents, who retired in Puerto Rico two weeks ago (Thanksgiving 2003), we were pleased to see both Puerto Rican Cookery and it's original Cocina Criolla selling all over the island: all bookstores, tourists shops, the great fortresses of the island -- San Cristobal and El Morro, etc. Simply put, this book is 'THE DEFINITIVE PUERTO RICAN COOKBOOK -- acknowledged as the preeminent guide to Puerto Rican cuisine in Puerto Rico itself. There are other good books sold in Puerto Rico, but even in Puerto Rico, Puerto Rican Cookery (Cocina Criolla) is the unquestioned number one. My wife used it to make several dishes, and although I would not admit this to my mother, my Taiwanese wife out-Puerto Ricaned my mother at the kitchen stove. Buy this wonderful book with "tus ojos cerrados" ("with your eyes closed").Read more ›
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2 of 2 people found the following review helpful By Faithful on Aug. 22 2000
Format: Hardcover
My mother has the original book from this author Cocina Criolla, and about two years ago my brother brought this book for me as a gift from Puerto Rico and I loved the fact that it was in English. Easy to read, and be ready to cook or make cocktails! This is a great gift for your non-hispanic friends who love that Puertorican cookin.
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1 of 1 people found the following review helpful By Sam Amenta on May 1 2004
Format: Hardcover
This is the book you will need to cook true Puerto Rican!!! Everyone either has this or the Spanish version, "Cocina Criolla." However, that said, you may want to update the amount of salt and fat. I for one don't eat pork... which is a staple in the Puerto Rican diet, however noone has ever complained about my use of olive oil.
There are so many great recipes... arroz con gandules, arroz con pollo, tembleque, mojo isleño, tostones... it's all here!
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1 of 2 people found the following review helpful By Erika Mitchell on May 29 2001
Format: Hardcover
This book is an interesting collection of Puerto Rican recipes. Local traditions are present in the numerous recipes for plantains, coconuts, guava, and rum. However, a health-food cookbook, this is not. A great number of the recipes call for deep-frying. Processed foods such as canned vegetables, instant potatoes, and Valveeta are also prominent. One could enjoy a few dishes from this book every once in a while as a treat, but this is not a book to live out of.
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Format: Hardcover
As a home cook, this book gives me the long lost dishes that my family use to cook for me as a kid. Bravo !! Easy to read and follow, all recipes are authentic to my knowledge of Puerto Rican cooking.
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Format: Hardcover
I received this excellent cookbook as a wedding gift almost a quarter of a century ago. It became one of the most treasured items of my home. Today, I am ordering a new copy for my son who is now "on his own" and wants to cook just like me. :-)
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By G. A. Arce on July 10 2000
Format: Hardcover
This book is excellent! Specially if you need to find out the translations to English of ingredients used in the traditional puertorrican kitchen. If you live in the States, use the English version, if you live in Puerto Rico get the Spanish version, Cocina Criolla. I recommend both. Nothing else that have been published in the subject compares to this pair.
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