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Indlæser... The Complete Book of Caribbean Cooking (udgave 1973)af Elisabeth Lambert Ortiz, Moneta Barnett (Illustrator)
Work InformationThe Complete Book of Caribbean Cooking af Elisabeth Lambert Ortiz
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Bliv medlem af LibraryThing for at finde ud af, om du vil kunne lide denne bog. Der er ingen diskussionstråde på Snak om denne bog. 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. ingen anmeldelser | tilføj en anmeldelse
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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 No library descriptions found. |
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Google Books — Indlæser... GenrerMelvil Decimal System (DDC)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 CaribbeanLC-klassificeringVurderingGennemsnit:
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