Puerto Rican Cookery

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Puerto Rican Cookery has become the standard reference on traditional native cookery (cocina criolla). According to the San Juan Star, "the cookbook is seen and is more likely better read in some homes than the religious tome. . . . [it] is considered a primer for beginning cooks . . . a textbook for home economists and it is a guide for the gourmet as well."
ISBN: 9780882894119
Format: Hardback
Publisher: Pelican Publishing
Images: 25
Pages: 408
Dimensions: 5.875 (w) x 8.75 (h)
Carmen Aboy Valldejuli was, according to New York Times food critic Craig Claiborne, "the foremost authority on Puerto Rican cooking," whose cookbooks are "the definitive books on island cooking." A daughter of one of Puerto Rico's most distinguished families, Carmen Aboy Valldejuli, born Aboy Ferrer, is niece of the late Monsita Ferrer, the well-known pianist and composer, and cousin of actor/director Jose Ferrer. Brought up in old Spanish traditions that deemed cooking a menial household chore, Valldejuli did not have the opportunity to discover the joys of creating a meal. Her husband, Luis Valldejuli, was a mechanical engineer by profession, but a gourmet at heart. Their marriage in 1936 launched a lifelong adventure of collecting and developing recipes representative of Puerto Rican cookery. Valldejuli hoped that all readers may eventually wend their way to Puerto Rico to sample the island's delicacies in the land of their origin. She was certain that the recipes in her books would bring the flavor of the island to the reader's table. The author offered this toast to accompany a Puerto Rican meal: "Salud, amor, dinero, y tiempo para gastarlo!" Mrs. Valldejuli died in 2005.
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