Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes

by Oswald Rivera

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.

Genres: Cookbooks, Food and Drink, Food

320 pages, Paperback

First published November 1, 1993

Reviews

[Venessa · Rating 5 out of 5]

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. So many of the dishes are just how my grandmother, grandfather, and mom made them. So this recipe book has become my staple, my PR Bible since my family doesn't write down how they make/made certain things. I have also discovered lots of new dishes and ones that I was daring enough to adapt to my liking.

[Lauren · Rating 5 out of 5]

I don’t generally include cookbooks in my Goodreads, esp bc generally it’s not a cover to cover read.

This book, however, is different.

My mother in law gave this to me for Christmas and I have devoured it. Probably cover to cover twice in just two weeks. I love how the recipes are written, and most of all, how Rivera offers multiple family members variations in any given recipe. The writing about the food, and the occasions how/when it is traditionally enjoyed, were so welcome too. So excited to dig in and actually start cooking! Nuyorican indeed!

[Min · Rating 5 out of 5]

This is a wonderful cookbook enriched with the author's comments on his family's cooking. There is a large selection of recipes with numerous ingredients. I don't cook with pigs' feet or octopus or sweetbreads, but these esoteric ingredients appear because they are part of PR cuisine. I was happy to find recipes for pastelon and sofrito, two basics of this cuisine. The New Yorker in me appreciated the inclusion of the Chocolate Egg Cream, a soda drink. Highly recommend.

[Evelyn Gonzales Avila · Rating 5 out of 5]

This is a great cookbook to refresh your memory on foods that you don't make everyday like pasteles. It stays true to island cooking and is a great kitchen companion.

[Seven · Rating 5 out of 5]

Lovely Lovely recipes