Recipes from La Isla!: New and Traditional Puerto Rican Cuisine

Recipes from La Isla!: New and Traditional Puerto Rican Cuisine

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by Robert Rosado, Judith H. Rosado
     
 

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Reflects the various Indian, Spanish, African, and European influences that are a rich part of Puerto Rico's rich culinary heritage. See more details below

Overview

Reflects the various Indian, Spanish, African, and European influences that are a rich part of Puerto Rico's rich culinary heritage.

Editorial Reviews

Publishers Weekly - Publisher's Weekly
Striking the perfect balance between reminiscence, history and instruction, and chock-full of unique recipes, this charming book may help to usher Puerto Rican cookery into mainstream acceptance. The Rosados rethink the island's tasty deep-fried finger foods so that favorites like Alcapurrias-stuffed dumplings made with a cassava batter-and the turnovers known as Pastelillos are equally tempting in their baked versions. The chapter on salads includes the Basic Avocado Salad and the less frequently found Octopus Salad; rice dishes include Rice with Codfish, with a note to the effect that it has become somewhat controversial because of its association with poverty. The outstanding chapter ``Tubers & Vine-Grown Vegetables'' introduces new preparations for familiar vegetables (Tamarind and Rum Glazed Batatas-the latter are sweet potatoes) as well as tubers such as the yauta, a member of the taro root family, that are less familiar in the continental U.S. While the first-person narrative, which switches back and forth between authors, is sometimes confusing, the Rosados have produced vibrant results with their debut effort. (Dec.)

Product Details

ISBN-13:
9781565654761
Publication date:
09/15/1996
Pages:
345
Product dimensions:
7.40(w) x 9.25(h) x 1.12(d)

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