From Library Journal
Until recently, Puerto Rican cooking has been taken for granted or overlooked here. Now, with Oswald Rivera's Puerto Rican Cooking in America (LJ 11/15/93) and this new book from an accomplished food writer, the situation has begun to change. Ortiz, a Puerto Rican native and French-trained former chef, includes classic and regional specialties (despite the island's small size, distinct culinary differences are evident from one locale to another), recipes that reflect Spanish and African influences, and contemporary dishes from Puerto Rican cooks on the mainland and the island, as well as her own concoctions. Rivera's book emphasizes home-style cooking; although Ortiz includes the traditional dishes, too, her book is somewhat more sophisticated. Highly recommended.Copyright 1994 Reed Business Information, Inc.


From Booklist
More than 200 dishes contrast both the past and the present of Puerto Rican gastronomy: arroz con pollo versus chicken with macaroni, stewed okra versus polenta gnocchis, Puerto Rican pot roast versus pork and eggplant stew, and flan vs passion fruit bread pudding. Ortiz is not as conscientious as she could be about recommending substitutes for ingredients like Puerto Rican white cheese, soursoup, and out-of-season unusual fruits. Most dishes, though, require little preparation. Barbara Jacobs

ANNOTATION

Encompassing the history, the heritage, and the future of Puerto Rican cuisine, Ortiz traces the influence of native Taino culture, Spanish conquerors, African slaves, and American merchants. Dispelling the myth that Puerto Rican cooking begins and ends with rice and beans, she presents over 200 recipes that reflect the culinary diversity of the island itself. 308 pp. Author tour.

FROM THE PUBLISHER

Yellow rice, papayas, guavas, pina coladas, adobo, cilantro, and recaito - color, spirit, and sun-splashed flavor identify the national cuisine of Puerto Rico. A Taste of Puero Rico is the first major cookbook in years to celebrate the vibrant foods of Puerto Rico, from hearty classics to today's new, light creations. Culinary professional Yvonne Ortiz captures the very best of island cooking in 200 recipes for every course. Adapted for the modern kitchen but completely authentic, these wonderful dishes, bursting with tropical tastes, bring a rich and diverse culinary heritage to your table.

FROM THE CRITICS

Library Journal