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 works on…
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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 works on island cooking. —The New York Times
Written entirely in Spanish, Cocina Criolla—the standard reference work on traditional Puerto Rican cooking—is in its 68th printing and has special appeal for 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 recommendations 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 éstos. Pero por su encaje perfecto en la necesidad actual de literatura culinaria práctica y útil, y por la forma detallada y característica de sus recetas, es, de por sí, único en su clase. Cocina Criolla solucionará muchos problemas domésticos y, por lo tanto, está llamada a ser un libro indispensable 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.
