Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes
Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes by Oswald Rivera
English | Mar 10, 2015 | ISBN: 0762456485 | 336 Pages | EPUB/PDF (Converted) | 4.69 MB
English | Mar 10, 2015 | ISBN: 0762456485 | 336 Pages | EPUB/PDF (Converted) | 4.69 MB
Puerto Rican cuisine holds a unique place in the culinary world with its blend of Spanish, African, and Native Caribbean influences. In Puerto Rican Cuisine in America, Oswald Rivera shares over 250 family-favorite recipes that explore this one-of-a-kind style of Caribbean cooking. There is everything from hearty soup like Sancocho to savory delicacies such as Cabro Borracho (druken goat) and Camarones Guisados (stewed shrimp) to rich desserts like Flan de Calabaza (pumpkin flan). Plus, with a suggested wine pairing for every dish and 90 delicious drink recipes, readers can enjoy the perfect Puerto Rican meal.
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. Refreshed with new illustrations throughout, this edition features a new preface by the author.