Rivera, Oswald,  1944- <br/><br/>
Puerto Rican cuisine in America :  nuyorican and bodegha recipes / 
 Nuyorican and bodega recipes. 
Oswald Rivera. 
 - 336 pages :  illustrations ;  23 cm. 
<br/><br/> Includes glossary and index. 
<br/><br/>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). 
<br/><br/> "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.  
<br/><br/><label>ISBN: </label>9780762456482 (rústica) 
<br/><br/><label>LCCN: </label>2014948623 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking, Puerto Rican.<br/>Cooking--New York (State)--New York.
<br/><br/><label>LC Class. No.: </label>TX716.P8  / R58 2015 
<br/><br/><label>Dewey Class. No.: </label>641.597295