Cocina criolla

“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 Times

Written 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 island’s 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 i1/2stos. Pero por su encaje perfecto en la necesidad actual de literatura culinaria pri1/2ctica y i1/2til y por la forma detallada y caracteri1/2stica de sus rectas es, de por si1/2, i1/2nico en su clase.

Cocina Criolla solucionari1/2 muchas problemas domi1/2sticos y por lo tanto, esti1/2 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.