Cocina Tropical

The Classic and Contemporary Flavours of Puerto Rico

By: Jose Santaella

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Hardcover | 1 December 2014 | Edition Number 1

At a Glance

Hardcover
256 Pages

Dimensions(cm)
30.48 x 25.4 x 2.54

Hardcover

RRP $65.00

$59.75

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Explore the tropical flavors and rich culinary traditions of America's island paradise. Puerto Rico, a land of gorgeous beaches and luxurious resorts, also boasts a rich culinary culture with a mix of influences: Spanish, African, Taino (Native American), and French. For adventurous mainland cooks in pursuit of exotic flavors, this book offers exciting new territory, and for Puerto Rican descendants everywhere, it pays tribute to the beloved homeland.

Jose Santaella presents foods that only a local would know: the tradition of lechon-spit-roasted suckling pig-in the mountains near the rainforest, or dumplings of mashed plantains with land crab hand-rolled in ramshackle shacks along the shore. Among the book's more than one hundred recipes are classics like Salt Cod Fritters with Pique and Fried Whole Snapper with Pineapple and Cilantro Salsa, as well as contemporary creations, such as Avocado and Papaya Salad and Curried Goat with Lime and Orange Rice. Cocina Tropical captures the flavors and spirit of this truly enchanting island.

About the Author

Jose Santaella trained with Ferran Adria, Eric Ripert, and Gary Danko before opening his own eponymous restaurant in his native San Juan. Santaella has been lauded in Departures, Delta Sky, and Marie Claire. Eric Ripert is the chef of Le Bernardin and the author of four cookbooks.

Industry Reviews

"One of the most beloved Puerto Rican chefs, Jose Santaella, offers a beautiful homage to Puerto Rican cuisine in his lushly photographed and well-researched cookbook, Cocina Tropical. Learn how to make his favorite boricua recipes, from appetizers and desserts to morcillas (blood sausages) to the perfect plantain mofongo." -NBC News

"New Cookbook Worth Your Time. Puerto Rican food, with its wide range of Spanish, Native American, French and African flavors, is an ethnic cuisine with broad appeal. Jose Santaella's book captures the local flavors of his eponymous San Juan, Puerto Rico restaurant. It will likely expand culinary territory for many chefs and provide a springboard for new ideas." -FoodFanatics

"Acclaimed Puerto Rican chef and restaurateur Jose Santaella is celebrating the island's rich culinary tradition with a new cookbook. Cocina Tropical pays tribute to his native island, a land of gorgeous beaches and luxurious resorts with a culinary culture that is a mix of influences: Spanish, African, Taino and French. In this beautifully photographed cookbook, Santaella presents foods that only a local would know...among the book's more than one hundred recipes are classics as well as contemporary creations...Peppered throughout are helpful sidebars with tips and tricks aimed at aiding the home cook. Cocina Tropical captures the flavors and spirit of this truly enchanting island." -CarribbeanBusiness.com

"Cocina Tropical breaks some new ground and is a solid contribution to the culinary bookshelf. While other Puerto Rican chefs have written cookbooks, none has demonstrated the crossover potential that Cocina Tropical is likely to have." -The Latin Kitchen

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