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Download Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes djvu

Download Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes djvu

by Oswald Rivera

Author: Oswald Rivera
Subcategory: Regional & International
Language: English
Publisher: Four Walls Eight Windows (October 1993)
Pages: 293 pages
Category: Cooking
Rating: 4.9
Other formats: doc rtf mobi mbr

Puerto Rican cuisine, with its strong Spanish and African influences, holds a unique position in. .

Puerto Rican cuisine, with its strong Spanish and African influences, holds a unique position in the world of Caribbean cooking. Rivera, a novelist and a Nuyorican (the term refers to a Puerto Rican raised or born in New York City), has compiled a wide-ranging collection of homestyle Puerto Rican recipes, both traditional dishes and those adapted or inspired by mainland cuisine. Many of them come from Rivera's extended family, and his readable headnotes and introductions include lots of family anecdotes as well as background on Puerto Rican culture and cuisines.

Puerto Rican cuisine holds a unique place in the culinary world with its blend of.

Puerto Rican cuisine holds a unique place in the culinary world with its blend of Spanish, African, and Native Caribbean influences. Throughout the book, Oswald explores Puerto Rico's unique history, its people's migration to New York City, and his youth growing up in Harlem, as well as the growth of the Nuyorican culture in the United States"-Publisher's description.

Puerto Rican cuisine holds a unique place in the culinary world with its blend of Spanish, African. Oswald Rivera is the author of two cookbooks in addition to Puerto Rican Cuisine in America and two novels. Paperback: 336 pages.

The recipes are simple, straightforward, everyday fare. Not that there seem to be a great many Puerto Rican cookbooks out there and certainly fewer New York Puerto Rican ones, so this I believe is the only one to have. TurtleCreekBooks, December 10, 2010.

Start by marking Puerto Rican Cuisine in America: Nuyorican and . Love this recipe book! My mom rec'd this as a gift (as if she needed it - she's been cooking Rican food since forever)

Start by marking Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes as Want to Read: Want to Read savin. ant to Read. Puerto Rican cuisine, with its strong Spanish and African influences, holds a unique position in the world of Caribbean cooking. The food is spicy, hearty, healthy, sensuous, and adventurous. The 240-plus recipes included here range from traditional island dishes and drinks to the latest Nuyorican creations. Love this recipe book! My mom rec'd this as a gift (as if she needed it - she's been cooking Rican food since forever). I borrowed it one evening and never returned it. That was at least 15 years ago.

Puerto Rican cuisine, with its strong Spanish and African influences, holds a unique position in the world of.

Puerto Rican cuisine, with its strong Spanish and African influences, holds a unique position in the world of Caribbean . These 240-plus recipes range from traditional island dishes and drinks to the latest Nuyorican creations. Throughout the book, Oswald explores Puerto Rico's unique history, its people's migration to New York City, and his youth growing up in Harlem, as well as the growth of the Nuyorican culture in the United States.

Puerto Rican cuisine has its roots in the cooking traditions and practices of Europe (mostly Spain), Africa and the native Taínos. Starting from the latter part of the 19th century. Puerto Rican cuisine can be found in several other countries. Puerto Rican cuisine has been influenced by an array of cultures including Taino Arawak, Spanish, and African.

Puerto Rican cuisine, with its strong Spanish and African influences, holds a unique position in the world of Caribbean cooking. The food is spicy, hearty, healthy, sensuous, and adventurous. The 240-plus recipes included here range from traditional island dishes and drinks to the latest Nuyorican creations. Fully illustrated, this edition features a new preface by the author.