Reflects the various Indian, Spanish, African, and European influences that are a rich part of Puerto Rico's rich culinary heritage.
--This text refers to the
Paperback
edition.
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Book Description
Editorial Reviews
From Publishers Weekly
Striking the perfect balance between reminiscence, history and instruction, and chock-full of unique recipes, this charming book may help to usher Puerto Rican cookery into mainstream acceptance. The Rosados rethink the island's tasty deep-fried finger foods so that favorites like Alcapurrias-stuffed dumplings made with a cassava batter-and the turnovers known as Pastelillos are equally tempting in their baked versions. The chapter on salads includes the Basic Avocado Salad and the less frequently found Octopus Salad; rice dishes include Rice with Codfish, with a note to the effect that it has become somewhat controversial because of its association with poverty. The outstanding chapter "Tubers & Vine-Grown Vegetables" introduces new preparations for familiar vegetables (Tamarind and Rum Glazed Batatas-the latter are sweet potatoes) as well as tubers such as the yautia, a member of the taro root family, that are less familiar in the continental U.S. While the first-person narrative, which switches back and forth between authors, is sometimes confusing, the Rosados have produced vibrant results with their debut effort.
Copyright 1995 Reed Business Information, Inc.
Copyright 1995 Reed Business Information, Inc.
Review
Relatively few Puerto Rican cookbooks are on the market, so it's notable to find a title which covers not only the usual dishes, but new Puerto Rican approaches which incorporate contemporary views on healthier cooking habits. Access to an ethnic market which holds banana leaf wraps, plantains, and a few other specialties will enhance the use of an excellent cookbook which includes many of appealing and authentic Puerto Rican dishes. -- Midwest Book Review
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Most Helpful Customer Reviews
5 of 6 people found the following review helpful:
4.0 out of 5 stars
determined american,
By A Customer
This review is from: Recipes from La Isla : New & Traditional Puerto Rican Cuisine (Paperback)
This cookbook has really helped me in being able to perfect my Puerto Rican cooking. My husband is from the island and I am very determined in trying to be able to cook his authentic food. When he tasted the food, he said that he was quite impressed with the way the way the food turned out. He is not an easy man to please when it comes to his cultural food. This cookbook made it very simple for someone who is not used to that type of cooking or food. I would recommend this to anyone who may also be in my situation or who is just looking to expand their horizons.
1 of 1 people found the following review helpful:
5.0 out of 5 stars
A Very GOOD Book,
By
This review is from: Recipes from LA Isla: New & Traditional Puerto Rican Cuisine (Hardcover)
Every person who cooks uses different ingredients for different reasons. My mother has never used tomatoes or vinegar in her sofrito. Because of this book, I had her experiment. She enjoyed the "slight" difference in taste. In the end, she loved the slight difference in color, ingredients, and taste. Every cookbook enhances your cooking to some extent. This book did so in many ways. It doesn't hurt your cooking but enhances it when you learn something new. Hats off to both authors; American & Puerto Riqueño.
5.0 out of 5 stars
Sabroso!,
By Mr. Afinque "Como el Coqui" (Bayamon, Puerto Rico) - See all my reviews
This review is from: Recipes from LA Isla: New & Traditional Puerto Rican Cuisine (Hardcover)
This is a wonderful cookbook. I am Puerto Rican (de pura cepa), pretty good in the kitchen, and with a very demanding palate. I have really enjoyed learning the Rosado's take on recipes that I have cooked differently for many years, and I will tell you, most of the time, my recipes start to incorporate a lot of what they do, in part because their recipes are healthy, in part because they are plain delicious, and in part because we all get tired of the same take on an idea. If, like a couple of other reviewers, you come with a narrow view about what "real Puerto Rican cooking" is you are bound to be disappointed. Everyone is entitled to their taste, but honestly, when you get down to it, cooking in Puerto Rico, and by Puerto Ricans, has an immense variety (regional, generational,etc.), of dishes, of styles, and of recipes for a particular dish. The authors are not shy about sharing their own style.
Los Rosado presentan una propuesta gastronomica que no es ni definitiva ni tradicional, pero si de primer orden.
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