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

by Yvonne Ortiz (Author)
Key Phrases: cup manzanilla olives, cup alcaparrado, add the recaíto, Puerto Rican, Basic Recaíto, Puerto Rico (more...)

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.

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

See all Editorial Reviews

Product Details

• Hardcover: 288 pages
• Publisher: Dutton Adult (June 1, 1994)
• Language: English
• ISBN-10: 0525938125
• ISBN-13: 978-0525938125
• Product Dimensions: 9.3 x 6.3 x 1 inches
• Shipping Weight: 1.2 pounds
• Average Customer Review: 4.0 out of 5 stars See all reviews (17 customer reviews)
• Amazon.com Sales Rank: #358,858 in Books (See Bestsellers in Books)

  Popular in these categories: (What's this?)

  #33 in	Books > Cooking, Food & Wine > Regional & International > Caribbean & West Indian
  #40 in	Books > Cooking, Food & Wine > Regional & International > Latin American

Customer Reviews

Most Helpful Customer Reviews

34 of 34 people found the following review helpful:

3.0 out of 5 stars An introduction to the basics, May 15, 2001

By	Anna Myriam "annamyriam" (Denver, CO United States) - See all my reviews

This review is from: A Taste of Puerto Rico: Traditional and New Dishes from the Puerto Rican Community (Paperback)

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.

39 of 44 people found the following review helpful:

1.0 out of 5 stars Not A True PR Cookbook, January 28, 2001

By	Gladys Davila "loves_magic" (Los Angeles, CA USA) - See all my reviews

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!

5 of 6 people found the following review helpful:

5.0 out of 5 stars Simply the Best, December 18, 2003

By A Customer

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.