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Chargement... Complete Book of Carribean Cooking (édition 1986)par Elisabeth Ortiz (Auteur)
Information sur l'oeuvreThe Complete Book of Caribbean Cooking par Elisabeth Lambert Ortiz
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Inscrivez-vous à LibraryThing pour découvrir si vous aimerez ce livre Actuellement, il n'y a pas de discussions au sujet de ce livre. Lovely cookbook, evoking a lot of nostalgia for me. I'm sending it off as a little ambassador. ( ) I grew up in a Puerto Rican household, and boy could my grandmother cook! I'm afraid we took her cooking for granted, and a lot of her techniques and recipes were lost with her death. So I bought this book because I wished to rediscover them, and I couldn't find an English language book of Puerto Rican cooking. Not really something this book did for me. It really is a book of Caribbean cuisine in general, and the recipes come from all over, and recipes from specific islands are scattered throughout, and the index won't tell you, for instance, where to find all the Jamaican, all the Cuban--or all the Puerto Rican food. I only recognized a few loved foods from my childhood: Tostones, Bacalaitoes, Pastelillos, Mofongo, Pasteles, Arroz con Pollo, Picadillo (listed as Cuban) and things I turned my nose up at--like Tripe Stew and Blood Sausage (Morcilla). The Pavo Relleno (stuffing for turkey) listed as Puerto Rican isn't how I remember it. My grandmother didn't use almonds, sherry or a bay leaf, she did use thyme, and the meat wasn't a mixture of ground pork and ham but of ground pork and beef. I am glad I got this though--lots of tasty sounding recipes from all over the Caribbean to try. aucune critique | ajouter une critique
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"Mrs. Ortiz can always be trusted to treat her subjects accurately because she has lived and cooked in the countries she writes about." -- Associated Press "An eye-opener for people who are unaware of the diversity of that region's cooking, which draws on European, African and Asian influences. Caribbean cuisine is documented in 450 recipes organized in 14 chapters. The region's distinctive ingredients, cooking methods and utensils are thoroughly explained by Mrs. Ortiz." -- Kansas City Star "Scores of recipes that will convince you that, yes, there is something new under the gastronomic sun . . . . I wish space permitted me to tell you about the lamb stew with red kidney beans from Guadeloupe, a marvelous recipe for a large Edam cheese stuffed with beef from Curacao, skewered beef kabobs with pineapple, tomatoes, onions and peppers from Anguilla, a pork and spinach dish from St. Lucia and a Camaguey meat salad from Cuba, but I'll have to refer you to the book for those items." -- Josef Mossman, Des Moines Register Aucune description trouvée dans une bibliothèque |
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Google Books — Chargement... GenresClassification décimale de Melvil (CDD)641.59729Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking North America Mexico, Central America, and the Caribbean CaribbeanClassification de la Bibliothèque du CongrèsÉvaluationMoyenne:
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