Cocina tropical the classic & contemporary flavors of Puerto Rico José Santaella; foreword by Eric Ripert ; photography by Ben Fink ; written with Angie Mosier.
Detalles de publicación: New York, Nwe York Rizoli 2014.Descripción: 255 pages color illustrations 26 centimetersISBN:- 9780789327437
- The classic & contemporary flavors of Puerto Rico
- 23 641.5
| 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 Encarnación Valdés Colección de Puerto Rico | 641.5 S2319c (Navegar estantería(Abre debajo)) | Disponible | 80000002562620 |
Descripciones mejoradas de Syndetics:
Explore the tropical flavors and rich culinary traditions of America's island paradise. Puerto Rico, a land of gorgeous beaches and luxurious resorts, also boasts a rich culinary culture with a mix of influences: Spanish, African, Taíno (Native American), and French. For adventurous mainland cooks in pursuit of exotic flavors, this book offers exciting new territory, and for Puerto Rican descendants everywhere, it pays tribute to the beloved homeland. Jose Santaella presents foods that only a local would know: the tradition of lechón--spit-roasted suckling pig--in the mountains near the rainforest, or dumplings of mashed plantains with land crab hand-rolled in ramshackle shacks along the shore. Among the book's more than one hundred recipes are classics like Salt Cod Fritters with Piqué and Fried Whole Snapper with Pineapple and Cilantro Salsa, as well as contemporary creations, such as Avocado and Papaya Salad and Curried Goat with Lime and Orange Rice. Cocina Tropical captures the flavors and spirit of this truly enchanting island.
Includes index.
Foreword by Eric Ripert -- Introduction by José Santaella -- Cosas para picar / Hors d'Oeuvres -- Primer plato / First course -- Platos principales / Main dishes -- Postres / Desserts -- Cocteles / Cocktails -- Acknowledgment -- Conversion chart -- Index.
Explore the tropical flavors and rich culinary traditions of America's island paradise. Puerto Rico, a land of gorgeous beaches and luxurious resorts, also boasts a rich culinary culture with a mix of influences: Spanish, African, Taíno (Native American), and French. For adventurous mainland cooks in pursuit of exotic flavors, this book offers exciting new territory, and for Puerto Rican descendants everywhere, it pays tribute to the beloved homeland. Jose Santaella presents foods that only a local would know: the tradition of lechón--spit-roasted suckling pig--in the mountains near the rainforest, or dumplings of mashed plantains with land crab hand-rolled in ramshackle shacks along the shore. Among the book's more than one hundred recipes are classics like Salt Cod Fritters with Pique and Fried Whole Snapper with Pineapple and Cilantro Salsa, as well as contemporary creations, such as Avocado and Papaya Salad and Curried Goat with Lime and Orange Rice. Cocina Tropical captures the flavors and spirit of this truly enchanting island.
Referencia bibliográfica según el manual de estilo de APA (6th ed.): Santaella, J. (2014). Cocina tropical : The classic & contemporary flavors of Puerto Rico. New York, NY: Rizzoli.
In English with English and Spanish names for the recipes.