Puerto Rican Cookery
Puerto Rican Cookery
Marc Notes: A new approach of a revised and enlarged edition of the art of Caribbean cookery.; Includes indexes. Jacket Description/Back: Carmen Aboy Valldejuli, nï¿1/2e Aboy Ferrer, was a member...
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Marc Notes: Carmen Aboy Valldejuli, nï¿1/2e Aboy Ferrer, was a member of one of Puerto Rico's most distinguished families. Her relatives included actor-director Josï¿1/2 Ferrer and Monsita Ferrer, who was a well-known pianist and composer. Brought up in the old Spanish tradition, Mrs. Valldejuli did not have the opportunity to discover the joy of cooking in one's own kitchen until she met and married a gourmet, the late Luis F. Valldejuli. Biographical Note: Carmen Aboy Valldejuli expressed her hopes that, eventually, all readers may wend their way to Puerto Rico to sample these delicacies in the land of their origin. But, she was certain that the recipes in Puerto Rican Cookery would 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 Valldejuli and her husband, Luis F. Valldejuli. Valldejuli passed away in 2005. Publisher Marketing: Since first published in 1977, Puerto Rican Cookery has remained a bestselling cookbook throughout the world, not only in Puerto Rico. With hundreds of practical and delicious recipes, this cookbook is required reading material for anyone who loves fine Caribbean cooking. When author Camen Aboy Valldej́uli was a girl, proper young women were not permitted to learn domestic work such as cooking, yet her love for fine dining and her native Puerto Rico launched a lifetime adventure collecting recipes of traditional Puerto Rican dishes. Their cocina criolla, or traditional native cookery, can be traced back to the original indigenous inhabitants for over 500 years, from delectable barbacoa and the staple plantain, to the zesty seasonings of citrus, cilantro, and oregano, as well as two magical words which are the secret to many unique and characteristic dishes with a Caribbean flavor: adobo and sofrito. With new outside influences of the Spanish, British, Dutch, and Africans who arrived in the islands, the delicate blends and innovations of five centuries have developed a genuine Caribbean cuisine. Stuffed with hundreds of recipes ranging from every day favorites to fancy feasts for breakfast, lunch, dinner, desert and cocktails, this cookbook is as essential to beginner cooks as it is to seasoned chefs alike. |
Author: Empresas Cucuye Inc
Publisher: Pelican Publishing Company
Binding: Hardcover
Pub Date: 1983-03-31
BISAC: Cooking|Regional & Cultural|Caribbean & West Indian|Cooking|Regional & Cultural|Central American & South American|History|Latin America|General
Subjects: Cookery, Puerto Rican
Weight: 1.47 lbs
ISBN: 9780882894119
ASIN: -
SKU: SP-9780882894119
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