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Puerto Rican Cookery Hardcover – March 31, 1983

149 customer reviews

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Puerto Rican Cookery + Cocina criolla + A Taste of Puerto Rico: Traditional and New Dishes from the Puerto Rican Community
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Editorial Reviews

From the Back Cover

Carmen Aboy Valldejuli, n�e Aboy Ferrer, was a member of one of Puerto Rico's most distinguished families. Her relatives included actor-director Jos� Ferrer and Monsita Ferrer, who was a well-known pianist and composer. Brought up in the old Spanish tradition, Mrs. Valldejuli did not have the opportunity to discover the joy of cooking in one's own kitchen until she met and married a gourmet, the late Luis F. Valldejuli.
Curious about Puerto Rico's native cuisine, the Valldejulis researched and collected recipes together. Their efforts produced two other cookbooks available from Pelican, Cocina Criolla and Juntos en la Cocina.

About the Author

Carmen Aboy Valldejuli expressed her hopes that, eventually, all readers may wend their way to Puerto Rico to sample these delicacies in the land of their origin. But, she was certain that the recipes in Puerto Rican Cookery would bring the flavor of the islands to your own table. Pelican also publishes the Spanish version of this book, Cocina Criolla, as well as the Spanish cookbook classic Juntos en la Cocina, written by Valldejuli and her husband, Luis F. Valldejuli. Valldejuli passed away in 2005.
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Product Details

  • Hardcover: 408 pages
  • Publisher: Pelican Publishing; 2nd edition (March 31, 1983)
  • Language: English
  • ISBN-10: 0882894110
  • ISBN-13: 978-0882894119
  • Product Dimensions: 8.9 x 6.3 x 1.3 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (149 customer reviews)
  • Amazon Best Sellers Rank: #28,484 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

137 of 140 people found the following review helpful By Dr. Ervin Nieves on December 13, 2003
Format: Hardcover
I'm Puerto Rican-American. My Puerto Rican parents raised me in New Jersey on traditional Puerto Rican food: arroz con pollo (rice with chicken cooked inside), pastales (Puerto Rican tamales), relleno de papas (meat-filled potato dumplings), alcapurias (meat-filled hot-dog shaped fritters), pernil (pork roasted in the oven, as opposed to "lechon" which is pork roasted over fire), arroz con gandules (rice with beans -- one of several kinds of delicious beans), tostones y yuevos (fried plantan -- sweet soft yellow or salty firm -- with eggs), mofongo (a garlic-filled tostones ball mashed into a ball of delectable flavor), etc. Like a reader who posted here previously, I felt sad (and happy) when I first ate a dish prepared by an Asian woman (a wonderful home chef) who followed the recipes in Puerto Rican Cookery, a translation of Cocina Criolla, the most popular and traditional cookbook in Puerto Rico. When I visited my parents, who retired in Puerto Rico two weeks ago (Thanksgiving 2003), we were pleased to see both Puerto Rican Cookery and it's original Cocina Criolla selling all over the island: all bookstores, tourists shops, the great fortresses of the island -- San Cristobal and El Morro, etc. Simply put, this book is 'THE DEFINITIVE PUERTO RICAN COOKBOOK -- acknowledged as the preeminent guide to Puerto Rican cuisine in Puerto Rico itself. There are other good books sold in Puerto Rico, but even in Puerto Rico, Puerto Rican Cookery (Cocina Criolla) is the unquestioned number one. The Asian woman used it to make several dishes, and although I would not admit this to my mother, she out-Puerto Ricaned my mother at the kitchen stove. Buy this wonderful book with "tus ojos cerrados" ("with your eyes closed").Read more ›
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46 of 47 people found the following review helpful By A Customer on April 3, 1999
Format: Hardcover
Carmen Aboy recopilates the best and most traditional recipes ever found in Puerto Rican kitchens. This book's been around for quite some time, with minor alterations in each yearly edition. Recipes are extremely simple and easy to follow, plus the ingredients are accesible in both, the latin and the US market. Besides, Carmen added a few tips for better cooking and for the table setting. This is a complete cookbook, with a great variety of dishes. I use it almost on a daily basis, and it has becomed a heirloom in my family. Your kitchen will improve to 5-star-restaurant levels!!!!!! Buen provecho!
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43 of 45 people found the following review helpful By A Customer on July 25, 1997
Format: Hardcover
As a child I remember the many smells from my mother's kitchen as she made another simple but tasty dish. Arroz con gandules, frittas, bistec, and many more. Now, working overseas, I was constantly calling my mother to ask her how she made certain dishes so that I can cook them for my family so they too can experience Puerto Rican foods. Until recently I had never found a cook book that had any reasonable number of recipes from Puerto Rico. All there was were the typical Carribean cookbooks that may have one or two recipes credited to my home island. Recently I stumbled upon "Puerto Rican Cookery" by Carmen Aboy Valldejuli, and it has been one of the greatest finds for me. Every dish that I can remember is in this book. The recipes are very detailed from ingredients to procedures. I have compared some of the recipes to the ones that I received from mom and they are very similar, proving their authenticity. I always look forward to trying a new recipe because I know that as long as I follow Mrs. Valldejuli's instructions my family is in for a great meal, just like abuelita's (grandma's). My wife, a working mom, appreciates it also as it means she doesn't have to cook because dad has taken over the kitchen now. With "Puerto Rican Cookery" anyone can be confident that the results will be culinary taste treats that they will want to experience over and over again
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19 of 20 people found the following review helpful By PACIFEK-00 on December 26, 2004
Format: Hardcover
THIS BOOK IS A MUST HAVE--PUERTO RICAN OR NOT. THE RECIPES IN THIS BOOK ADD SO MUCH FLAVOR TO CHICKEN, BEEF AND PORK. THE BEEF STEAK RECIPE TURNED OUT GREAT WHEN I MADE IT, THE SEASONING WAS PERFECT. I'M SURE ONCE I MAKE IT AGAIN I WILL LEARN TO MAKE IT EVEN BETTER IT. THE PINEAPPLE UPSIDE DOWN CAKE WAS GREAT AS WELL. I LOVE THIS BOOK, I HAVE USED IT ALMOST EVERY NIGHT FOR DINNER SINCE I RECEIVED IT. YOU DO HAVE TO BE FAMILIAR WITH SOME SIMPLE COOKING SKILLS, BUT THIS BOOK WILL NOT LET YOU DOWN. IF YOU ENJOY COOKING AS MUCH AS I DO YOU WILL LOVE THIS COOKBOOK.
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21 of 23 people found the following review helpful By G. A. Arce on July 10, 2000
Format: Hardcover
This book is excellent! Specially if you need to find out the translations to English of ingredients used in the traditional puertorrican kitchen. If you live in the States, use the English version, if you live in Puerto Rico get the Spanish version, Cocina Criolla. I recommend both. Nothing else that have been published in the subject compares to this pair.
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17 of 19 people found the following review helpful By Amazon Customer on May 1, 2004
Format: Hardcover Verified Purchase
This is the book you will need to cook true Puerto Rican!!! Everyone either has this or the Spanish version, "Cocina Criolla." However, that said, you may want to update the amount of salt and fat. I for one don't eat pork... which is a staple in the Puerto Rican diet, however noone has ever complained about my use of olive oil.
There are so many great recipes... arroz con gandules, arroz con pollo, tembleque, mojo isleño, tostones... it's all here!
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