- Paperback: 320 pages
- Publisher: Running Press; Second Edition edition (Sep 5 2002)
- Language: English
- ISBN-10: 1568582447
- ISBN-13: 978-1568582443
- Product Dimensions: 22.8 x 15.2 x 2.3 cm
- Shipping Weight: 408 g
- Average Customer Review: 4.9 out of 5 stars See all reviews (7 customer reviews)
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Amazon Bestsellers Rank:
#911,422 in Books (See Top 100 in Books)
- #86 in Books > Cooking, Food & Wine > Regional & International > Latin American
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Product Details |
Product Description
From Library Journal
Rivera, a novelist and a Nuyorican (the term refers to a Puerto Rican raised or born in New York City), has compiled a wide-ranging collection of homestyle Puerto Rican recipes, both traditional dishes and those adapted or inspired by mainland cuisine. Many of them come from Rivera's extended family, and his readable headnotes and introductions include lots of family anecdotes as well as background on Puerto Rican culture and cuisines. Thoughtful wine suggestions accompany most dishes. Recipes from Puerto Rico appear in general Caribbean cookbooks, but there are few titles on its cuisine alone. Recommended.
Copyright 1993 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Copyright 1993 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Book Description
Puerto Rican cuisine, with its strong Spanish and African influences, holds a unique position in the world of Caribbean cooking. The food is spicy, hearty, healthy, sensuous, and adventurous. The 240-plus recipes included here range from traditional island dishes and drinks to the latest Nuyorican creations. Fully illustrated, this edition features a new preface by the author.
Inside This Book
(Learn More)
First Sentence
"Most of the appetizers, snacks and side dishes in this section are deep fried." Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
"Most of the appetizers, snacks and side dishes in this section are deep fried." Read the first page
Explore More
Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
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Most helpful customer reviews
5.0 out of 5 stars
Just like Abuelita.,
By "katherinecaban" (Beale AFB, CA United States) - See all my reviews
Ce commentaire est de: Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes (Paperback)
Finaly I know the secret behind making 'pasteles' and 'sancocho'. Looking through the recipes I was so touched I felt like crying. Perhaps it's silly but food is a huge part of the Puerto Rican culture and there are many foods that take years to learn and perfect, (especially since Abuela didn't believe in measuring anything). A pinch of this, a dash of that. Now I have a strong foundation to build on. It's so wonderful to be able to bring our tradition into my home. This is the most authentic account of Puerto Rican and Nuyorican cooking I have ever read. It's given me a peek at my Grandma's magic in the kitchen and reminds me of home. I strongly recommed this book, no matter what culture you are from. Read, cook, and enjoy!
5.0 out of 5 stars
I can make rice!,
By A Customer
Ce commentaire est de: Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes (Paperback)
This is a fantastic cookbook. I am of English/Irish heritage but my husband is Puerto Rican and I LOVE Puerto Rican food. Puerto Rican family and friends have showed me how to make many dishes but I could never get my rice to come out good. I followed the recipe in this book and perfect! One nice feature is, on several recipes, the author includes 2 or 3 ways to make the same dish based on variations on the recipe within her family. So, there are several ways to try. It also includes how to make a lot of the powdered store bought seasoning (like Adobo) from scratch. I highly recommend this book to ANYONE who loves flavorful food...
5.0 out of 5 stars
Found recipes I thought I'd lost,
By
Ce commentaire est de: Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes (Paperback)
I'd been looking for a good Puerto Rican cookbook..When I saw "Nuyorican" in the title I was like Alright!..I'm a Nuyorican and it's been years since I'd tasted any of the old recipes - papas rellenas (stuffed potatoes), pernil (roast pork), tostones (fried green platains) just even some of the basic spices used. There aren't alot of puertorican restaurants here, one cuban restaurant that I know of. I picked up the book and just reading about the spices used helped me figure out what I was missing when cooking some of my Mom's recipes.There are recipes that call for frying, that's true but as the author states, the idea is cook on very high heat and not to cook too much at once - for me having a deep fryer works great for the recipes that call for it. I've gone through some of the recipes so far and I haven't been disappointed yet. I've either taken them directly as stated adn/or compared them to my recipes to see what I might be missing. For those looking to make pasteles, this book even has a diagram on how to wrap them up. Just seeing the recipe for pasteles had my eyes lit up. If you think making tamales is a project, try making a pasteles :-) This book is definitely worth the price and if he makes another edition, I'll buy it :-)
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