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Puerto Rican Cookery Hardcover – March 31, 1983
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From the Back Cover
Carmen Aboy Valldejuli, nï¿½e Aboy Ferrer, was a member of one of Puerto Rico's most distinguished families. Her relatives included actor-director Josï¿½ Ferrer and Monsita Ferrer, who was a well-known pianist and composer. Brought up in the old Spanish tradition, Mrs. Valldejuli did not have the opportunity to discover the joy of cooking in one's own kitchen until she met and married a gourmet, the late Luis F. Valldejuli.
Curious about Puerto Rico's native cuisine, the Valldejulis researched and collected recipes together. Their efforts produced two other cookbooks available from Pelican, Cocina Criolla and Juntos en la Cocina.
About the Author
Carmen Aboy Valldejuli expressed her hopes that, eventually, all readers may wend their way to Puerto Rico to sample these delicacies in the land of their origin. But, she was certain that the recipes in Puerto Rican Cookery would bring the flavor of the islands to your own table. Pelican also publishes the Spanish version of this book, Cocina Criolla, as well as the Spanish cookbook classic Juntos en la Cocina, written by Valldejuli and her husband, Luis F. Valldejuli. Valldejuli passed away in 2005.
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Before I go further, I am a professional chef in NYC and I have worked at many very well known fine dining restaurants, I have 21 years experience so I will be speaking from a professional aspect.
I received a phone call from a very well known chef who is a TV personality, he told me that he has a friend who lives near me who needs a chef to help out. I went to see the place and it was a Puerto Rican restaurant, the chef who was there really didn't have a grasp on the ingredients when it comes to Puerto Rican cooking. So by me going into that kitchen to help for the two weeks that I committed myself, it motivated me to really dig deep into the flavor and ingredients that really goes into Puerto Rican cooking, not the NYC or American version of it which is watered down. This book became one of the culinary Bible's for me at that time, and it help me make what was an okay menu to a menu that became talked about and raising the bar for that particular restaurant.
After that experience, it really made me pick up my game and perfect my cooking when it comes to Puerto Rican cooking, when Maria hit the island, I was one of the first chefs up there cooking for people, I coordinated a trip and menu with very well known Puerto Rican chefs and this was the book i went to for inspiration at a time where people needed an amazing meal.
This book is simple and yet so amazing, the instructions are easy to follow and believe me, you will learn a lot from this book. My non professional recommendation would say that this is an amazing starter book for those who want to learn, but it is the one book that I assure you that you will end up keeping for the rest of your life.
Now, if you're a Spanish speaker, or know how to read in Spanish I highly recommend getting the Spanish version of this book which is the original version. Whomever translated this book has no idea of what they were doing and really hurt the English version of this book completely, it was as if they used Google translate instead of getting a well educated professional.
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