nuyorican and bodegha recipes Rivera, Oswald 1944- creator author McCollum, Sudi illustrator text biography pau 2015 monographic eng 336 pages : illustrations ; 23 cm. "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. 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). general Oswald Rivera. Includes glossary and index. Cooking, Puerto Rican Cooking New York (State) New York TX716.P8 R58 2015 641.597295 9780762456482 (rústica) 2014948623 YDXCP 201216 20210428151934.0 eng