Oswald Rivera, "Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes," book, TL-12957.50
Review: You Listen to the Music, Now Taste the Cuisine
by Four Walls, Eight Windows
Written by one of our leading Hispanic-American writers, here are the recipes, as well as the humor and the stories, that make Puerto Rican cuisine in America unique.
Oswald Rivera has gathered over 200 recipes, including everything from asopao de pollo (a chicken stew) to arroz con dulce (rice pudding). Drawing on the Spanish, native Caribbean, and African influences of Puerto Rican cooking, he explains the principles behind the tastes, including the three magic ingredients of Puerto Rican cuisine, "sofrito" (a mixture of aromatic herbs and spices), "adobo" (finely ground garlic, oregano and peppercorns), and "achiote" (a coloring made from the seeds of a tropical tree). He has also added instructions on how to mix dozens of rum drinks.
Sprinkled throughout the book are the stories — of Puerto Rican history, the origins of various recipes, and Rivera family lore — that make Puerto Rican Cuisine in America an invitation to experience not only a cuisine, but also a culture and a people