Puerto Rican cuisine in America : nuyorican and bodegha recipes / Oswald Rivera.
Editor: Philadelphia, Pensilvania ; London : Running Press, 2015Fecha de copyright: ©2015Descripción: 336 pages : illustrations ; 23 cmTipo de contenido:- text
- unmediated
- volume
- 9780762456482 (rústica)
- Nuyorican and bodega recipes
- 641.597295 23
- TX716.P8 R58 2015
| Imagen de cubierta | Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Ubicación en estantería | Signatura topográfica | Materiales especificados | Info Vol | URL | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | Prioridad de la cola de reserva de ejemplar | Reservas para cursos | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Libro | Biblioteca de Mayagüez Sala de Referencia mb | TX716.P8 R58 2015 (Navegar estantería(Abre debajo)) | c. 1 | Disponible | 50000003279204 |
Descripciones mejoradas de Syndetics:
Puerto Rican cuisine holds a unique place in the culinary world with its blend of Spanish, African, and Native Caribbean influences. In Puerto Rican Cuisine in America , Oswald Rivera shares over 250 family-favorite recipes that explore this one-of-a-kind style of Caribbean cooking. There is everything from hearty soup like Sancocho to savory delicacies such as Cabro Borracho (drunken goat) and Camarones Guisados (stewed shrimp) to rich desserts like Flan de Calabaza (pumpkin flan). Plus, with a suggested wine pairing for every dish and 90 delicious drink recipes, readers can enjoy the perfect Puerto Rican meal.
Throughout the book, Oswald explores Puerto Rico's unique history, its people's migration to New York City, and his youth growing up in Harlem, as well as the growth of the Nuyorican culture in the United States. Refreshed with new illustrations throughout, this edition features a new preface by the author.
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.