TY  - BOOK
AU  - Rivera, Oswald,
AU  - McCollum,Sudi
TI  - Puerto Rican cuisine in America: nuyorican and bodegha recipes 
SN  - 9780762456482 (rústica)
AV  - TX716.P8 R58 2015
U1  - 641.597295 23
PY  - 2015///
CY  - Philadelphia, Pensilvania, London
PB  - Running Press
KW  - Cooking, Puerto Rican
KW  - Cooking
KW  - New York (State)
KW  - New York
N1  - 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)
N2  - "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.
ER  -