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Rivera, Oswald, 1944-

Puerto Rican cuisine in America : nuyorican and bodegha recipes / Nuyorican and bodega recipes. Oswald Rivera. - 336 pages : illustrations ; 23 cm.

Includes glossary and index.

Native sons and daugthers -- The Puerto Rican kitchen -- Fritters and appetizers -- Soups -- Salads -- Fish -- Shellfish -- Poultry -- Beef (Plus a couple of rabbits) -- Veal -- Pork -- Lamb and goat -- Rice -- Beans and legumes -- Eggs -- Vegetables -- Desserts -- Salud! Rum drinks (and a few without rum).

"In this revised edition of Puerto Rican Cuisine in America; with a new introduction by the author, Oswald Rivera explores the spicy, hearty, and flavorful cuisine of Puerto Rico and how it traveled from a tiny island in the Caribbean to New York City and across the United States. With a mixture of history and personal lore, he shares 250 delicious Puerto Rican recipes, including: mofongo (plantains and pork craking), pescado al horno (oven baked fish), sancocho (chicken vegetables stew), cabro borracho (drinken goat), paella"--Provisto por la casa publicadora.

ISBN: 9780762456482 (rústica)

LCCN: 2014948623

Subjects--Topical Terms:
Cooking, Puerto Rican.
Cooking--New York (State)--New York.

LC Class. No.: TX716.P8 / R58 2015

Dewey Class. No.: 641.597295