A Taste of Puerto Rico: Traditional and New Dishes from the Puerto Rican Community: A Cookbook

by Yvonne Ortiz

Overview

Foodies and lovers of Carribbean cooking will be inspired by the authentic Puerto Rican recipes in Yvonne's Ortiz's essential cookbook, A Taste of Puerto Rico.

Yellow rice, papayas, guavas, pina coladas, adobo, cilantro, and recaito—color, spirit, and sun-splashed flavor identify the national cuisine of Puerto Rico. A Taste of Puerto Rico is the first major cookbook in years to celebrate the vibrant foods of Puerto Rico, from hearty classics to today's new, light creations. Culinary professional Yvonne Ortiz captures the very best of island cooking in 200 recipes for every course. Adapted for the modern kitchen but completely authentic, these wonderful dishes, bursting with tropical tastes, bring a rich and diverse culinary heritage to your table.

Product Details

ISBN-13:	9780452275485
Publisher:	Penguin Publishing Group
Publication date:	04/01/1997
Edition description:	Reprint
Pages:	288
Sales rank:	280,258
Product dimensions:	6.01(w) x 8.92(h) x 0.75(d)
Age Range:	18 Years

About the Author

Yvonne Ortiz is a regular contributor to Gourmet, Cook’s Illustrated, and the New York Times, as well as to El Diario/La Prensa, the country’s largest national Spanish-language daily newspaper. She was born in New York City, raised in Cayey, Puerto Rico, and now lives in Jersey City, New Jersey.

Table of Contents

A Taste of Puerto RicoIntroduction
1. A Historical and Culinary Journey
2. The Basics: the Puerto Rican Pantry
3. Sauces, Dressings, Seasonings, and Marinades
4. Appetizers and Fritters
5. Soups
6. Salads and Vegetable Dishes
7. Plantains and Vegetable Dishes
8. Fish and Shellfish
9. Poultry
10. Beef and Pork
11. Rice, Beans, and Pasta
12. Desserts and Breads
13. Drinks and Beverages

Glossary
Mail Order Sources
Index

Editorial Reviews

Will not only be greatly enjoyed by current aficionados of Caribbean cuisine but will win over a new audience.”—Jacques Pépin
 
“A splendid book for anyone interested in the delectable foods the Caribbean has to offer.”—Elizabeth Lambert Ortiz, author of The Complete Book of Caribbean Cooking
 
“Yvonne Ortiz has done a wonderful job—she is a shining star from the Shining Star.”—Lyn Stallworth, author of The Brooklyn Cookbook
 
“Finally—an authentic Puerto Rican cookbook with a complete culinary history and recipes for us all to enjoy.”—Linnette Creen, author of A Taste of Cuba

From the Publisher

Until recently, Puerto Rican cooking has been taken for granted or overlooked here. Now, with Oswald Rivera's Puerto Rican Cooking in America (LJ 11/15/93) and this new book from an accomplished food writer, the situation has begun to change. Ortiz, a Puerto Rican native and French-trained former chef, includes classic and regional specialties (despite the island's small size, distinct culinary differences are evident from one locale to another), recipes that reflect Spanish and African influences, and contemporary dishes from Puerto Rican cooks on the mainland and the island, as well as her own concoctions. Rivera's book emphasizes home-style cooking; although Ortiz includes the traditional dishes, too, her book is somewhat more sophisticated. Highly recommended.

Library Journal