000			02228nam a2200409 i 4500
003			OSt
005			20210428151934.0
006			aa gr 001 0d
007			ta
008			201216s20152002paua gr 001 0deng d
010			_a 2014948623
020			_a9780762456482 (rústica)
035			_a(OCoLC)ocn889733741
040			_aYDXCP _beng _cYDXCP _erda _dBTCTA _dBDX _dOCLCQ _dCLE _dOCLCO _dOCLCF _dBKL _dNZAUC _dDLC _dCY
049			_aCYPR
050	0	0	_aTX716.P8 _bR58 2015
082	0	0	_a641.597295 _223
090			_aTX716.P8 _bR58 2015
099		0	_aCPR TX 716 P8 R58 2015 c.1
100	0	0	_aRivera, Oswald, _d1944- _eauthor
245	1	0	_aPuerto Rican cuisine in America : _bnuyorican and bodegha recipes / _cOswald Rivera.
246	3		_aNuyorican and bodega recipes.
264		1	_aPhiladelphia, Pensilvania ; _aLondon : _bRunning Press, _c2015
264		4	_a©2015
300			_a336 pages : _billustrations ; _c23 cm.
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aIncludes glossary and index.
505	0		_aNative 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).
520	0		_a"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.
650		0	_aCooking, Puerto Rican.
650		0	_aCooking _zNew York (State) _zNew York.
700	1	0	_aMcCollum, Sudi _eillustrator
942			_2lcc _c29
956			_ahttps://images-na.ssl-images-amazon.com/images/I/61vsHXPpAtL.jpg
999			_c295491 _d295491