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Editorial Reviews
From Library Journal
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.
Copyright 1994 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
From Booklist
More than 200 dishes contrast both the past and the present of Puerto Rican gastronomy: arroz con pollo versus chicken with macaroni, stewed okra versus polenta gnocchis, Puerto Rican pot roast versus pork and eggplant stew, and flan vs passion fruit bread pudding. Ortiz is not as conscientious as she could be about recommending substitutes for ingredients like Puerto Rican white cheese, soursoup, and out-of-season unusual fruits. Most dishes, though, require little preparation. Barbara Jacobs --This text refers to an out of print or unavailable edition of this title.
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.
Copyright 1994 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
From Booklist
More than 200 dishes contrast both the past and the present of Puerto Rican gastronomy: arroz con pollo versus chicken with macaroni, stewed okra versus polenta gnocchis, Puerto Rican pot roast versus pork and eggplant stew, and flan vs passion fruit bread pudding. Ortiz is not as conscientious as she could be about recommending substitutes for ingredients like Puerto Rican white cheese, soursoup, and out-of-season unusual fruits. Most dishes, though, require little preparation. Barbara Jacobs --This text refers to an out of print or unavailable edition of this title.
Product Details
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