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Puerto Rican Cookery [Hardcover]

Carmen Aboy Valldejuli
4.5 out of 5 stars  See all reviews (13 customer reviews)
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Book Description

Dec 15 1977

"The foremost authority on Puerto Rican cooking is a silver haired, stylish, and warmly hospitable woman named Carmen Aboy Valldejuli . . . [her books] are considered today to be the definitive books on island cooking"

Craig Claiborne, The New York Times

"Its recipes are authentic, well tested, and exactly written."

Cecily Brownstone, Food Editor, Associated Press

Puerto Rican Cookery, now in its twenty-third printing with 130,000 in print, has become the standard reference on traditional native cookery (cocina criolla). According to the San Juan Star, "the cookbook is seen and is more likely better read in some homes than the religious tome. . . . [it] is considered a primer for beginning cooks . . . a textbook for home economists and it is a guide for the gourmet as well."

The recipes in this book are as bewitching as an off-shore breeze, plumbing the mysteries of native dishes in accurate and easy-to-follow details that assure the success of every recipe-whether it is for Pickled Chicken or Sweet Potato Pudding. In Puerto Rican Cookery, Mrs. Valldejuli traces the development of traditional native cookery and reveals secrets of the essence of Puerto Rican cookery-keymark to fabulous island delicacies. Native Taino petroglyphs illustrate this handsome book.

The author expresses her hopes that, eventually, all readers may wend their way to Puerto Rico to sample these delicacies in the land of their origin. But, in the meantime, she is certain that the recipes in Puerto Rican Cookery will bring the flavor of the islands to your own table. Pelican also publishes the Spanish version of this book, Cocina Criolla, as well as the Spanish cookbook classic, Juntos en la Cocina , written by Carmen Aboy Valldejuli and her husband, Luis F. Valldejuli.

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Product Description

About the Author

Carmen Aboy Valldejuli is a Pelican Publishing author.

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Customer Reviews

4.5 out of 5 stars
4.5 out of 5 stars
Most helpful customer reviews
2 of 2 people found the following review helpful
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
5.0 out of 5 stars A great gift for your friends! Aug. 22 2000
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
5.0 out of 5 stars The Classic on Puerto Rican Food!!! May 1 2004
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
2.0 out of 5 stars Deep-fried May 29 2001
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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5.0 out of 5 stars Puerto Rican Cookery Dec 14 2002
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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5.0 out of 5 stars Through the Generations Aug. 30 2000
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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5.0 out of 5 stars Puerto Rican Cookery July 10 2000
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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Most recent customer reviews
2.0 out of 5 stars ?Que esto?
When I read the other reviews I thought this was the book I was looking for, when it arrived I was so excited. Read more
Published on Nov. 25 2000 by Sylvia
5.0 out of 5 stars All you'll ever need to cook perfect Puerto Rican dishes
Carmen Aboy recopilates the best and most traditional recipes ever found in Puerto Rican kitchens. This book's been around for quite some time, with minor alterations in each... Read more
Published on April 3 1999
5.0 out of 5 stars Awesome Book
Since I do not live within reach of my mother and grandmother, I have greatly missed those great Puerto Rican dishes. Read more
Published on Jan. 22 1999
5.0 out of 5 stars Exceptional Puerto Rican Cookbook
I have seen several Puerto Rican cookbooks, and my hat comes off for you, Ms. Carmen. The book is so detailed and self-explanatory, I believe that nobody can go wrong when trying... Read more
Published on June 25 1998 by Soraida Jimenez Ortiz (soraida@yahoo.com)
4.0 out of 5 stars Tastes just like my moms' home cookin (but don't tell her).
To sum it up my husband no longer complains about my home cooked meals anymore. Its tough living up to the cooking standards of both a Puerto Rican mother and mother-in-law but... Read more
Published on Dec 6 1997
5.0 out of 5 stars Comprehensive collection of Puerto Rican recipes in one book
As a child I remember the many smells from my mother's kitchen as she made another simple but tasty dish. Arroz con gandules, frittas, bistec, and many more. Read more
Published on July 26 1997
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