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Puerto Rican Cookery
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."
408 pages, Hardcover
First published March 31, 1983
133 people are currently reading
364 people want to read
About the author
Carmen Aboy Valldejuli
7 books4 followersA Culinary Pioneer
Born in 1912, Carmen Aboy Valldejuli grew up in a prominent Puerto Rican family. Her upbringing exposed her to the rich, diverse flavors of the island’s cuisine. Over time, she channeled her passion for food into something extraordinary—a collection of books that would define Puerto Rican cooking for generations.
Her most famous work, “Cocina Criolla,” published in 1954 (Spanish Only), is a treasure trove of traditional Puerto Rican recipes. It’s not just a cookbook; it’s a cultural artifact. From arroz con gandules to mofongo, the book captures the essence of Puerto Rican flavors.
For English-speaking audiences, Valldejuli released “Puerto Rican Cookery“ in 1975. This English version brought the island’s cuisine to kitchens around the world, making her recipes accessible to a broader audience.
Preserving Puerto Rican Traditions
Carmen wasn’t just a cookbook author; she was a guardian of Puerto Rican culture. Her books highlight the fusion of Spanish, Taino, and African influences that define the island’s dishes. She ensured that classics like lechón asado, pasteles, and sofrito wouldn’t be forgotten.
Her meticulous attention to detail was unmatched. She documented recipes step by step, preserving techniques that might have otherwise been lost. For Carmen, food wasn’t just sustenance; it was a way to connect with history and family.
Why Carmen’s Legacy Matters
In an era where fast food dominates, Carmen’s work reminds us of the value of home-cooked meals. Her books emphasize the importance of using fresh ingredients and traditional methods. They teach patience, love, and pride in our heritage.
Her influence extends far beyond Puerto Rico. Many chefs credit her work as a source of inspiration. Home cooks rely on her recipes to recreate the flavors of their childhood. And during the holidays, her books are the go-to guides for making coquito, arroz con dulce, and pernil.
Carmen Aboy Valldejuli Lasting Impact
Carmen Aboy Valldejuli passed away in 2005, but her legacy lives on. Her cookbooks remain bestsellers, cherished by both seasoned cooks and beginners. They’re often handed down from one generation to the next, like family heirlooms.
If you’re looking to explore Puerto Rican cuisine, start with her work. Whether you’re a local or a curious foodie, Carmen’s recipes offer a delicious introduction to the island’s culinary treasures.
Celebrate Carmen’s Legacy
Today, we honor Carmen not just for her recipes, but for her contributions to Puerto Rican identity. She captured our history, culture, and flavors in a way that few have. So, next time you savor a plate of arroz con pollo or a slice of tembleque, think of Carmen. She made it possible for all of us to keep these traditions alive.
Born in 1912, Carmen Aboy Valldejuli grew up in a prominent Puerto Rican family. Her upbringing exposed her to the rich, diverse flavors of the island’s cuisine. Over time, she channeled her passion for food into something extraordinary—a collection of books that would define Puerto Rican cooking for generations.
Her most famous work, “Cocina Criolla,” published in 1954 (Spanish Only), is a treasure trove of traditional Puerto Rican recipes. It’s not just a cookbook; it’s a cultural artifact. From arroz con gandules to mofongo, the book captures the essence of Puerto Rican flavors.
For English-speaking audiences, Valldejuli released “Puerto Rican Cookery“ in 1975. This English version brought the island’s cuisine to kitchens around the world, making her recipes accessible to a broader audience.
Preserving Puerto Rican Traditions
Carmen wasn’t just a cookbook author; she was a guardian of Puerto Rican culture. Her books highlight the fusion of Spanish, Taino, and African influences that define the island’s dishes. She ensured that classics like lechón asado, pasteles, and sofrito wouldn’t be forgotten.
Her meticulous attention to detail was unmatched. She documented recipes step by step, preserving techniques that might have otherwise been lost. For Carmen, food wasn’t just sustenance; it was a way to connect with history and family.
Why Carmen’s Legacy Matters
In an era where fast food dominates, Carmen’s work reminds us of the value of home-cooked meals. Her books emphasize the importance of using fresh ingredients and traditional methods. They teach patience, love, and pride in our heritage.
Her influence extends far beyond Puerto Rico. Many chefs credit her work as a source of inspiration. Home cooks rely on her recipes to recreate the flavors of their childhood. And during the holidays, her books are the go-to guides for making coquito, arroz con dulce, and pernil.
Carmen Aboy Valldejuli Lasting Impact
Carmen Aboy Valldejuli passed away in 2005, but her legacy lives on. Her cookbooks remain bestsellers, cherished by both seasoned cooks and beginners. They’re often handed down from one generation to the next, like family heirlooms.
If you’re looking to explore Puerto Rican cuisine, start with her work. Whether you’re a local or a curious foodie, Carmen’s recipes offer a delicious introduction to the island’s culinary treasures.
Celebrate Carmen’s Legacy
Today, we honor Carmen not just for her recipes, but for her contributions to Puerto Rican identity. She captured our history, culture, and flavors in a way that few have. So, next time you savor a plate of arroz con pollo or a slice of tembleque, think of Carmen. She made it possible for all of us to keep these traditions alive.
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Displaying 1 - 19 of 19 reviews
February 29, 2020
This book is thorough and concise. You probably won’t need any other for this style of cooking as it seems quite extensive. Some of the ingredients will seem foreign if you’re not familiar with this style of cooking and I don’t know if every ingredient would be available everywhere. I bought it because I’d made pasteles with family and wanted to try it. Not going to happen. It’s a ton of work and steps. A lot of the recipes have tons of steps. I just can’t see myself making most of them so I donated the book. If you’re looking for a thorough recipe book for this type of cookery and aren’t intimidated, as I am, of tons of steps then this is a great, if dated, book.
September 2, 2010
Need plantain.
December 13, 2016
It helped me learn to cook some of the dishes I miss from my mother's kitchen and New York.
November 1, 2021
Thus is a very good book - but - these seem older recipes, not necessarily the ones that I remember from growing up. It's interesting, and I love a cookbook like this, generally, but I was hoping for the food that my grandmother and aunt made and the food that I enjoyed when I lived on the island.
I suppose some of it is here but it's a very specific style that I'm not familiar with and well - this was not what I was looking for. Which is interesting - because it was on the supermarket shelves at the checkout lanes when I lived over there.
I suppose some of it is here but it's a very specific style that I'm not familiar with and well - this was not what I was looking for. Which is interesting - because it was on the supermarket shelves at the checkout lanes when I lived over there.
This entire review has been hidden because of spoilers.
December 15, 2018
My Puerto Rican food Bible. Tostones, Mofongo, Arroz con Habichuelas.....mmmmm....
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November 27, 2023counting this in my reading goal idgaf
September 17, 2023
I remember my mother telling me that this is the Bible of Puerto Rican Cookbooks. Since I enjoy cooking Puerto Rican cuisine myself(I’m Puerto Rican as well) I decided to give this cook book its day in court. I’ve learned new some recipes which is great for me to impress my friends when I throw another dinner party. I do wish there were photographs of the dishes in the book since I’m a visual learner, it still delivers strong directions that can lead you to create a proper dish.
May 9, 2021
Some recipes sound absolutely amazing and I can't wait to try these. Especially the Tamales and Chicken and Rice.
March 25, 2022
love this book. its like things i for gat. works great to help me make more or be a guide to things i already know to make
February 22, 2025
This is the cookbook I grew up with, and so I got my own copy
January 19, 2026
Most of the recipes aren't even from Puerto Rico
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October 3, 2011The edition in my hand is copyright 1975, not 1983, but that's not the point. The real question is whether the resulting meals will meet with the approval of a certain Puerto Rican taste tester ... :)
(Hoyt Library 641.597295 Val)
(Hoyt Library 641.597295 Val)
June 8, 2009
Great traditional recipes! Totally recommend!
September 20, 2010
Classic Puerto Rican cookbook and essential in any Boriqua kitchen.
October 9, 2012
Great classic Puerto Rican dishes
February 28, 2021
Don't Miss This Classic
Classic!! Not to be missed. Clear recipes, glossary for less familiar items and warm tone make this one to return to often.
Classic!! Not to be missed. Clear recipes, glossary for less familiar items and warm tone make this one to return to often.
January 22, 2022
Amazing! Sabor de abuelo y abuela!
If you need a cookbook, look no further because this is it! Suerte y buen provecho! Nada compara a este libro de comida del país.
If you need a cookbook, look no further because this is it! Suerte y buen provecho! Nada compara a este libro de comida del país.
October 20, 2011
Easy recipes to cook great Puerto Rican food. Love it.
March 21, 2014
Great AUTHENTIC Puerto Rican dishes, just like mami makes!
Displaying 1 - 19 of 19 reviews