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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: 3.8 x 15.9 x 23.5 cm
  • Shipping Weight: 658 g
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Bestsellers Rank: #445,476 in Books (See Top 100 in Books)

Product Description

About the Author

Carmen Aboy Valldejuli is a Pelican Publishing author.

Customer Reviews

4.5 out of 5 stars
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Most helpful customer reviews

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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Format: Hardcover
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. Now, working overseas, I was constantly calling my mother to ask her how she made certain dishes so that I can cook them for my family so they too can experience Puerto Rican foods. Until recently I had never found a cook book that had any reasonable number of recipes from Puerto Rico. All there was were the typical Carribean cookbooks that may have one or two recipes credited to my home island. Recently I stumbled upon "Puerto Rican Cookery" by Carmen Aboy Valldejuli, and it has been one of the greatest finds for me. Every dish that I can remember is in this book. The recipes are very detailed from ingredients to procedures. I have compared some of the recipes to the ones that I received from mom and they are very similar, proving their authenticity. I always look forward to trying a new recipe because I know that as long as I follow Mrs. Valldejuli's instructions my family is in for a great meal, just like abuelita's (grandma's). My wife, a working mom, appreciates it also as it means she doesn't have to cook because dad has taken over the kitchen now. With "Puerto Rican Cookery" anyone can be confident that the results will be culinary taste treats that they will want to experience over and over again
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Format: Hardcover
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 yearly edition. Recipes are extremely simple and easy to follow, plus the ingredients are accesible in both, the latin and the US market. Besides, Carmen added a few tips for better cooking and for the table setting. This is a complete cookbook, with a great variety of dishes. I use it almost on a daily basis, and it has becomed a heirloom in my family. Your kitchen will improve to 5-star-restaurant levels!!!!!! Buen provecho!
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Format: Hardcover
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 one of your recipes. My grandmother died 12 years ago and with her went all the knowledge of authentic Puerto Rican cookery. By purchasing your book, now I am able to cook the things that she used to cook for me. Thank you so much for such a fine book.
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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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