Customer Reviews

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

5 star:		(14)
4 star:		(6)
3 star:		(1)
2 star:		(0)
1 star:		(3)

 

 

This cookbook is a good introduction to Puerto Rican cuisine for those not familiar with it. Yvonne does a good job of describing our basic ingredients, sauces, vegetables (viandas), and her recipes are made simpler and easier to prepare than the "real thing." Unfortunately, it is not a true representation of authentic typical Puerto Rican recipes because she changes some recipes and adds things like raisins to too many other recipes. I would caution those considering buying this book to read the recipes carefully and remember that Yvonne's recipes are often only close to being authentic. I have tried several recipes in her book with mixed results. The biggest failure of sorts, was the recipe for Sancocho. Yvonne's recipe calls for 1 tablespoon of pepper, and it was way too much, masking the flavors of the stew. Again, I would recommend this book, but with some reservations.

I bought this book only because the bookstore was out of the Nuyorican cookbook. I was hoping it would have the same recipes my mom uses, but alas it doesn't! Ortiz tries to make traditional puerto rican cooking into french gourmet cooking! She gets too fancy when there is no need to be! It almost makes you think she is ashamed of how the food is really cooked! And why does she have to add currants and golden raisins to everything! That is not how the traditional recipes are made! Her recipes are squarely based on the stupid cooking school she went to! Americans are not asking for the easier version they are asking for the REAL version. I accumulated better recipes than hers for FREE on the internet! The only way there is any use to her book is if you already know how to make some of the dishes and just incorporate your recipe with hers just to have something on paper! Believe me I had to change things around when I phoned family about her recipes! What a waste of money!

I tried the recipe for the Coconut Guava Cookie. This recipe was a disaster. The ingredients were butter, coconut, sugar and vanilla. The cookies are to cook at 350. However, there is nothing to hold the cookie together and butter does exactly what butter does... it melts and there was a huge mess. This recipe should include flour. The ingredients make a great icing but they do not make a cookie.

Wonderful book to own. I love Latin inspired recipes, and they are all in here. I also own "Daisy Cooks", and between these two books I can entertain my Puerto Rican friends here in South Florida as if I was Hispanic myself (which I am not). The ingredients are easy to get in ethnic and Supermarkets, so are the spices, herbs, the meats, the fish etc. Many storebought, premixed "Spanish" meals in bags or in the freezer section can be incorporated, so as to appear as made from scratch. Yummy either way!

I have owned this book for several years. Everytime I use it my home takes on the aroma of my Grandmother's house. I highly recommend this book for your yourself and your friends.

I live in Kansas and am very familiar with Mexican cuisine, my boyfriend is from New york City and grew up with Puerto Rican cuisine at home, he has asked me for years to make different things for him, things his mother made (I quickly discovered Mexican food was not similar at all, besides I am not Mexican, a homestyle meal for me would have mashed potatoes and gravy, Roast beef and green beans). She makes her recipes from memory and has not been a good resource, this book has all of the foods that remind him of home, things that he considers traditional. The recipes are titled in English and Spanish so I can search the book for a recipe that sounds similar to what he has described and he can see the title in Spanish and knows exactly what it is. There are recipes for Traditinal Chicken and Rice, Pasteles, Fried pork chops and Salchichas con Arroz. All things he missed very much I can hardly keep him out of the food before it is done. There are also recipes which appeal to me that include fruit and tend to be lighter dishes that sound more Caribbean to me. At the very beginning of this book there is a section covering the Puerto Rican pantry that describes exotic ingredients and gives recipes to make many of them if you cannot find them in the store and substitution ideas. When I first bought this book I had a very hard time finding the ingredients, I have since become familiar with the Mexican markets that carry many of the specialty items and discovered the Asian market has been a very important resource. I may not always enjoy the traditional food but he insists that it tastes almost as good as his mother's so the author definitely used traditional flavors and recipes and added some updated ones to appeal to a wider audience, we've both been happy with this book it was an invaluable find.

I own almost every PR cookbook available on the market, including those written in Spanish and not translated. Yet, this is the one I turn to again and again.
Ortiz takes the mystery out of this wonderful cuisine and by providing for alternate ingredients, she makes it available to those of us who do not live in areas with a large PR community. Her Quick Bean Stew recipe is superb, as are many of her other recipes. The only PR cookbook you'll ever need. I would caution only that if you don't use fresh ground pepper, divide the amount of pepper called for by one half.

It's the best Puerto Rican cook book you can add to your collection. All the recipes in the book are traditional Puerto Rican plates..Enjoy!

I was born in Chicago and raised in Puerto Rico. Currently a Chef. there are some beautiful recipes as well as some of them being jazzed up. It is also a perspective of the chef writing the recipe. My respect for the Chef. Great book that has traditional cooking as well as parts away from tradition.

I don't think this is a particularly difficult or fussy book, with the exception of her terminology about peppers. "Sweet chili pepper" and "Italian pepper" are ambiguous. Does she mean banana peppers? Anaheims? Poblanos? There are usually multiple varieties available in grocery stores here (Texas) under proper names, so it's not clear which peppers she expects us to use.

Many of the recipes are not authentic, but she is pretty clear about when she has changed or added things to recipes: She doesn't sneak stuff in and pretend it's traditional.

That said, everything sounds delicious, and I haven't run across anything that I think is too intimidating.