Recipes from La Isla: New & Traditional Puerto Rican Cuisine
Chicago: Lowell House, 1996. First Edition, First Printing.
Illustrated wraps; 9.25 inches tall; 345 pages with an index, Text in two-color with a few illustrations. The bindings are tight and square. Text is clean; light, even age-toning. Moderate shelf handling wear.
A vibrant culinary journey through the rich flavors of Puerto Rican cuisine, this cookbook stands out for its authentic recipes that celebrate both the traditional dishes cherished for generations and innovative adaptations suited for contemporary kitchens.
The authors offer a personal insights and stories into the cultural significance of Puerto Rican food and their inspiration behind compiling this collection. Their passion for preserving and sharing these culinary traditions is evident throughout the book.
Divided into sections that reflect the diverse elements of Puerto Rican cooking, from appetizers to desserts, each chapter unfolds with meticulous attention to detail. Classic dishes like mofongo, arroz con gandules, and pasteles are meticulously explained, with step-by-step instructions that ensure even novice cooks can recreate these iconic flavors at home.
The authors introduce contemporary interpretations that cater to varying tastes and dietary preferences without compromising on taste or cultural essence. This balance is particularly appealing to readers seeking to explore Puerto Rican cuisine beyond its conventional boundaries.
Item #20152
Price: $19.95
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