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Takes the reader on an interesting culinary journey. -Key West CitizenThe 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 TimesIts recipes are authentic, well tested, and exactly written. -Cecily Brownstone, food editor, Associated PressPuerto Rican Cookery, now in its twenty-third printing with 130,000 in print, 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.The recipes in this book are as bewitching as an off-shore breeze, plumbing the mysteries of native dishes in accurate and easy-to-follow details that assure the success of every recipe-whether it is for Pickled Chicken or Sweet Potato Pudding. In Puerto Rican Cookery, the late Carmen Aboy Valldejuli traces the development of traditional native cookery and reveals secrets of the essence of Puerto Rican cookery-keymark to fabulous island delicacies. Native Taino petroglyphs illustrate this handsome book. Page 2 Published by Thriftbooks.com User , 19 years ago Im Puerto Rican-American. My Puerto Rican parents raised me in New Jersey on traditional Puerto Rican food: arroz con pollo (rice with chicken cooked inside), pastales (Puerto Rican tamales), relleno de papas (meat-filled potato dumplings), alcapurias (meat-filled hot-dog shaped fritters), pernil (pork roasted in the oven, as opposed to lechon which is pork roasted over fire), arroz con gandules (rice with beans -- one of several kinds of delicious beans), tostones y yuevos (fried plantan -- sweet soft yellow or salty firm -- with eggs), mofongo (a garlic-filled tostones ball mashed into a ball of delectable flavor), etc. Like a reader who posted here previously, I felt sad (and happy) when I first ate a dish prepared by an Asian woman (a wonderful home chef) who followed the recipes in Puerto Rican Cookery, a translation of Cocina Criolla, the most popular and traditional cookbook in Puerto Rico. When I visited my parents, who retired in Puerto Rico two weeks ago (Thanksgiving 2003), we were pleased to see both Puerto Rican Cookery and its original Cocina Criolla selling all over the island: all bookstores, tourists shops, the great fortresses of the island -- San Cristobal and El Morro, etc. Simply put, this book is THE DEFINITIVE PUERTO RICAN COOKBOOK -- acknowledged as the preeminent guide to Puerto Rican cuisine in Puerto Rico itself. There are other good books sold in Puerto Rico, but even in Puerto Rico, Puerto Rican Cookery (Cocina Criolla) is the unquestioned number one. The Asian woman used it to make several dishes, and although I would not admit this to my mother, she out-Puerto Ricaned my mother at the kitchen stove. Buy this wonderful book with tus ojos cerrados (with your eyes closed). Thats a Puerto RicanSpanish idiom meaning that even a blind man or woman wouldnt go wrong in selecting this wonderful book. It was written by a Puerto Rican matriarch of a great Puerto Rican family, who was banished from the kitchen by her aristocratic Puerto Rican family. (She is a relative of the 1950 oscar-winning Puerto Rican actor, Jose Ferrer -- who won for his English-accented CIRENO DE BERGEAC) Her revenge, marry a man who loved to cook and embark on a life-long pursuit of anthologizing the islands best traditional dishes. The book is 10000% traditional. Te lo prometo! (I promise you!) If you buy one Puerto Rican cookbook, buy the original Spanish Cocina Criolla or this 10000% faithful translation, Puerto-Rican Cookery. The instructions are step-by-step. Youll learn many recipes for Puerto-Ricos secret spice -- sofrito! :) Since 1926, Pelican Publishing Company has been committed to publishing books of quality and permanence that enrich the lives of those who read them. ©️ , Amazon.com, Inc. or its affiliates Carmen Aboy Valldejuli expressed her hopes that, eventually, all readers may wend their way to Puerto Rico to sample these delicacies in the land of their origin. But, she was certain that the recipes in Puerto Rican Cookery would bring the flavor of the islands to your own table. Pelican also publishes the Spanish version of this book, Cocina Criolla, as well as the Spanish cookbook classic Juntos en la Cocina, written by Valldejuli and her husband, Luis F. Valldejuli. Valldejuli passed away in 2005. 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 TimesWritten 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 islands 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 i12stos. Pero por su encaje perfecto en la necesidad actual de literatura culinaria pri12ctica y i12til y por la forma detallada y caracteri12stica de sus rectas es, de por si12, i12nico en su clase.Cocina Criolla solucionari12 muchas problemas domi12sticos y por lo tanto, esti12 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.

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