Getting the download link through email is temporarily not available. Please check back later.
To get the free app, enter your mobile phone number.
Los Isleños Cookbook: Canary Island Recipes Spiral-bound – April 30, 2000
Frequently Bought Together
Customers Who Bought This Item Also Bought
From the Back Cover
Los Isleï¿½os are the descendants of Canary Islanders who immigrated to St. Bernard Parish, Louisiana, beginning in 1778. In the interceding 200-plus years, los Isleï¿½os have combined ingredients from Spanish, French, Italian, and other cuisines to create a rich gumbo that remains unique to their particular brand of cooking.
More than 800 recipes that reflect this culinary heritage have been gathered here--many of which had to be painstakingly translated from "a pinch of this" and "a handful of that" to more exact measurements.
The result is a diverse collection of recipes for many dishes, or variations of dishes. Isleï¿½os mainstays Paella, Flan, and Empanadillas (meat pies) share the pages with a New England Boiled Dinner, Chicken Cacciatore, and Irish Stew. Nine different recipes for gumbo and two for fried alligator add a dash of Louisiana spice to the mix.
Each chapter begins with a historical fact about los Isleï¿½os and general cooking tips and ends with space to list favorite recipes and their page numbers.
With this tasty tome, readers will not only become better cooks, but will also become more familiar with the exciting cuisine and culture of los Isleï¿½os.
About the Author
Top Customer Reviews
I am a native of the Canary Islands, and live there still. Having lived for some time in the US and Scotland, and visited several other countries, as well as relatives in mainland Spain, I must heartily disagree with the reviewer: The Canary islands *do* have their own native cuisine. It may be easier to find it in the lean stews and the fried pork that people consider everyday food than in the beach-side restaurants, but it's there. And then, ok, like most on the planet nowdays, we all do fry potatoes from time to time...
Now the book in question... I wouldn't say it's about Canary Island cuisine, but about Canary Louisiana cuisine. Why? Because there are a good number of things I've never seen anyone in the islands cook other than as a novelty (if at all): pumpkin bars, chocolate chip cookies, home-made crock-pot chilli, ... the list gets quite long (there *are* lots of recipes). Certainly the recipe extracted by the reviewer doesn't strike as anything a normal canary islander would cook. However, it does make sense that these are recipes of the Canary people who went to live in Louisiana - their canary heritage enriched by meeting people from other cultures, running into other foodstuffs and, why not, by keeping also alive dishes from other regions of Spain (like paella, of Valencian origin but beloved by most Spaniards of every region).
I'd say, take a look at the index of recipes and see if it all sounds yummy or interesting. And remember this is from Canary Louisiana, with its unique history. Just like today's Canary Islanders may proudly serve Venezuelan food (a knowledge got from the many islanders who had to seek work there), this cuisine has taken a bit from here and there, and (I guess) made it its own, and there's nothing wrong in that :)
So this book, subtitled "Canary Island Recipes" is mildly deceptive; but have heart. The book itself is very fine and I am glad I got it. After all, some day I may be given some meat from the tail of an alligator, and I will immediately consult the book for the Swedish Alligator Meatballs recipe and go to work. But please note that the closest alligator to the Canaries is probably more than 4,000 miles away.
Very well, people from the Canary Islands settled in Louisiana in the 1770's, and eventually they and their descendants populated the Parish of St. Bernard. In recent years Los Isleños Heritage and Cultural Society of St. Bernard has flourished, made contact with the Canary Islands, and in general blossomed forth with great pride in their distant origins. I suspect that dozens, if not hundreds of residents took on the project of creating a cookbook for sale that would bring some cash with which to fund their cultural projects, and thus this book.Read more ›
DISAPPOINTED IN ENERGY ON VARIETY OF RECIPES AND LACK OF COMMUNITY INVOLVEMENT . POPULAR FAVORITES LESS VARIETY . LESS DONATIONS OF RECIPES FROM MORE NATIVE FAMILIES . SEEMS LIMITED RUSH AS FEWER PERSON/PERSONS INVOLVED FROM A VAST SOCIETY. THE PILE OF RECIPES APPEARED RUSHED FOR BINDING FROM MAJORITY OF A TOO MANY OF THE SAME PEOPLE. IF ANYONE HAS SUGESTIONS ON A BOOK I CAN PAST DOWN TO OUR FAMILIES YOUNG ADULTS FOR MORE VARIETY OF THE 1 POPULAR CHOOSEN FOR BEST TASTE . LESS OF HOW MANY OF THE WAYS TO WASTE. POPULAR DEMANDS WITH MORE OF NATIVES FAVORITES OF SEASONS ,HOLIDAY SPECIALS, FESTIVATIES OF MOST OF WHAT FOUR SEASONS AND MARSH AND WATERWAYS BRING TO THE TABLE. PLEASE POST.THANX
Most Recent Customer Reviews
I was disappointed in the content of the book. We had just been to the Canary islands and were looking for a recipe for Ropa Viija. Read morePublished 11 months ago by R. Ben Madison
Love, Love, Love this book!!! This cook book is filled with down home Louisiana dishes that are simply yummy. Enjoy!Published on January 12, 2014 by Yolanda
Beautifully written and easy to follow recipes. Have already tried a few dishes that everyone loved.
Very creative cooking, delicious.
I purchased this book after a trip to Lanzarote, where I fell fast for the local cuisine. The book is OK. Read morePublished on December 18, 2010 by Robin A. Haas