A Taste of Puerto Rico: Traditional and New Dishes from the Puerto Rican CommunityFoodies and lovers of Carribbean cooking will be inspired by the authentic Puerto Rican recipes in Yvonne's Ortiz's essential cookbook, A Taste of Puerto Rico. Yellow rice, papayas, guavas, pina coladas, adobo, cilantro, and recaito—color, spirit, and sun-splashed flavor identify the national cuisine of Puerto Rico. A Taste of Puerto Rico is the first major cookbook in years to celebrate the vibrant foods of Puerto Rico, from hearty classics to today's new, light creations. Culinary professional Yvonne Ortiz captures the very best of island cooking in 200 recipes for every course. Adapted for the modern kitchen but completely authentic, these wonderful dishes, bursting with tropical tastes, bring a rich and diverse culinary heritage to your table. |
Contents
A Historical and Culinary Journey | 1 |
The Puerto Rican Pantry | 7 |
Sauces Dressings Seasonings and Marinades | 13 |
Copyright | |
13 other sections not shown
Other editions - View all
A Taste of Puerto Rico: Traditional and New Dishes from the Puerto Rican ... Yvonne Ortiz Limited preview - 1997 |
A Taste of Puerto Rico: Traditional and New Dishes from the Puerto Rican ... Yvonne Ortiz No preview available - 1997 |
A Taste of Puerto Rico: Traditional and New Dishes from the Puerto Rican ... Yvonne Ortiz No preview available - 1994 |
Common terms and phrases
1/2 tablespoon ½ cup 30 minutes Adobo alcaparrado Arroz bacalao bananas beans beef bell pepper black pepper blender or food boil bowl butter chayote chicken stock cilantro corn oil cream cuisine cup Basic Recaíto cup corn oil cup olive oil cup tomato sauce cups water custard dessert dish eggs Escabeche food processor fritters gandules garlic garlic cloves golden brown green pigeon peas green plantains guava Heat the oil island juice lemon mango manzanilla olives meat medium heat mixture olive oil orange oregano papaya passion fruit pigeon peas pimientos plantain Pollo pork pound Preheat the oven Puerto Rican purée recipe Reduce the heat refrigerator rice roast room temperature root vegetables salad salt 1 teaspoon salt codfish saucepan sauté Season seeded Serves shrimp slices sofrito soup soursop stew stuffed tablespoon salt tablespoons tablespoons annatto oil Taínos teaspoon teaspoon black pepper teaspoon salt tomato sauce tostones traditional vinegar yautía yellow plantain yuca
References to this book
Mystical Places and Marvelous Meals: A Travel Cookbook Sara Nieves-Grafals,Al Getz Limited preview - 2005 |