Cocina Criolla

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"The foremost authority on Puerto Rican cooking is a silver haired, stylish, and warmly hospitable woman named Carmen Aboy Valldejuli . . . [her books] are considered today to be the definitive books on island cooking." -New York Times Written entirely in Spanish, Cocina Criolla, the standard reference work on traditional Puerto Rican cooking, is in its 68th priniting and has special appeal to those who enjoy the island's cuisine. In addition to offering hundreds of delicious recipes, Cocina Criolla includes advice for the inexperienced cook that ranges from suggestions about the most efficient way to read a recipe to suggestions about what kitchen equipment every cook should have. Cocina Criolla no puede compararse con la generalidad de los libros de cocina. En muchos puntos difiere grandemente de 'stos. Pero por su encaje perfecto en la necesidad actual de literatura culinaria pr'ctica y 'til y por la forma detallada y caracter'stica de sus rectas es, de por s', 'nico en su clase. Cocina Criolla solucionar' muchas problemas dom'sticos y por lo tanto, est' llamad a ser un libro indespensable en el hogar. The English edition of this book, Puerto Rican Cookery, is in its 36th printing with more than 167,000 copies in print and is also available from Pelican.
ISBN: 9780882894294
Format: Hardback
Publisher: Pelican Publishing
Images: 22
Pages: 488
Dimensions: 6 (w) x 9 (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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