Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes [Paperback]

Oswald Rivera (Author)

Book Description

Publication Date: September 26, 2002

Puerto Rican cuisine, with its strong Spanish and African influences, holds a unique position in the world of Caribbean cooking. The food is spicy, hearty, healthy, sensuous, and adventurous. The 240-plus recipes included here range from traditional island dishes and drinks to the latest Nuyorican creations. Fully illustrated, this edition features a new preface by the author.

Editorial Reviews

From Library Journal

Rivera, a novelist and a Nuyorican (the term refers to a Puerto Rican raised or born in New York City), has compiled a wide-ranging collection of homestyle Puerto Rican recipes, both traditional dishes and those adapted or inspired by mainland cuisine. Many of them come from Rivera's extended family, and his readable headnotes and introductions include lots of family anecdotes as well as background on Puerto Rican culture and cuisines. Thoughtful wine suggestions accompany most dishes. Recipes from Puerto Rico appear in general Caribbean cookbooks, but there are few titles on its cuisine alone. Recommended.
Copyright 1993 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

About the Author

Oswald Rivera is a Vietnam War veteran and author of Fire and Rain. A recent retiree from the New York City Police Department, Rivera is of Puerto Rican descent and lives in New York City.

Product Details

• Paperback: 320 pages
• Publisher: Running Press; 2nd edition (September 26, 2002)
• Language: English
• ISBN-10: 1568582447
• ISBN-13: 978-1568582443
• Product Dimensions: 9 x 6 x 0.9 inches
• Shipping Weight: 14.4 ounces (View shipping rates and policies)
• Average Customer Review: 4.4 out of 5 stars  See all reviews (27 customer reviews)
• Amazon Best Sellers Rank: #61,510 in Books (See Top 100 in Books)
  • #10 in Books > Cookbooks, Food & Wine > Regional & International > Latin American
  • #12 in Books > Cookbooks, Food & Wine > Regional & International > Caribbean & West Indian

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Customer Reviews

Most Helpful Customer Reviews

48 of 48 people found the following review helpful:

5.0 out of 5 stars Found recipes I thought I'd lost, June 2, 2003

By 

E. Chapa "E" (San Antonio, TX USA) - See all my reviews
(REAL NAME)   

This review is from: Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes (Paperback)

I'd been looking for a good Puerto Rican cookbook..When I saw "Nuyorican" in the title I was like Alright!..I'm a Nuyorican and it's been years since I'd tasted any of the old recipes - papas rellenas (stuffed potatoes), pernil (roast pork), tostones (fried green platains) just even some of the basic spices used. There aren't alot of puertorican restaurants here, one cuban restaurant that I know of. I picked up the book and just reading about the spices used helped me figure out what I was missing when cooking some of my Mom's recipes.

There are recipes that call for frying, that's true but as the author states, the idea is cook on very high heat and not to cook too much at once - for me having a deep fryer works great for the recipes that call for it.

I've gone through some of the recipes so far and I haven't been disappointed yet. I've either taken them directly as stated adn/or compared them to my recipes to see what I might be missing.

For those looking to make pasteles, this book even has a diagram on how to wrap them up. Just seeing the recipe for pasteles had my eyes lit up. If you think making tamales is a project, try making a pasteles :-)

This book is definitely worth the price and if he makes another edition, I'll buy it :-)

20 of 20 people found the following review helpful:

5.0 out of 5 stars Just like Abuelita., June 25, 2003

By 

"katherinecaban" (Beale AFB, CA United States) - See all my reviews

This review is from: Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes (Paperback)

Finaly I know the secret behind making 'pasteles' and 'sancocho'. Looking through the recipes I was so touched I felt like crying. Perhaps it's silly but food is a huge part of the Puerto Rican culture and there are many foods that take years to learn and perfect, (especially since Abuela didn't believe in measuring anything). A pinch of this, a dash of that. Now I have a strong foundation to build on. It's so wonderful to be able to bring our tradition into my home. This is the most authentic account of Puerto Rican and Nuyorican cooking I have ever read. It's given me a peek at my Grandma's magic in the kitchen and reminds me of home. I strongly recommed this book, no matter what culture you are from. Read, cook, and enjoy!

16 of 16 people found the following review helpful:

5.0 out of 5 stars A Nuyorican's Review, March 1, 2002

By 

Ricardo Ocasio (Groton, CT USA) - See all my reviews

This review is from: Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes (Paperback)

I've purchased several latino cookbooks, but this one by far captured the most popular dishes cooked at home by my family. The essence of the New York Puerto Rican experience and cuisine is accurately captured. Having moved from New York City to cities where there are few Carribean Spanish style restaurants I had to rely on cookbooks to get those dishes I was missing. In true Nuyorican fashion, it mixes its anecdotes with splashes of Spanish buzzwords. I use this book more than the others because of its simplicity and it's helpful tips on finding or making some of the ingredients. It even tells you how some things can be substituted in lieu of having to make it from scratch.

I use the book now more as a template as I've learned to tweak the recipes to make them more to my liking, but it's a very good starting point. The historical background of our people was a welcome plus and each recipe is followed by a suggested wine to accompany it.

I was really glad to have found this book. I highly reccomend it.