True Flavors by Wilo Benet

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Hardcover:::: 260 pages+++Publisher:::: Read Street Publishing Inc.; 1st paperback edition (April 1, 2010)+++Language:::: English+++ISBN-10:::: 0942929357+++ISBN-13:::: 978-0942929355+++Package Dimensions::::10 x 8 x 0.8 inches++++++ ISBN10 0942929357 ISBN13 978-0942929

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Description: Authentic Puerto Rican recipes, updated for the 21st century home cook by San Juans award-winning chef, restaurateur, television personality and author Wilo Benet. Chef Benet provides trditional recipes for everything from Alcapurrias (Stuffed Yautia Fritters) and Arañitas (Plantain Spiders) to Piñon (Ripe Plantain and Beef Lasagna) and Pernil (Roast Port Buttl.) The bible of Puerto Rican , with a pictoral how-to section, ingredient glossary and more. Spanish edition also available (Puerto Rico Sabor Criollo)... see separate listing. There are two truly wonderful books on Puerto Rican sold at Puerto Ricos famous island fortress in San Juan called El Morro: Carmen Aboy Valldejulis PUERTO RICAN COOKERY (1980) and now Chef Wilo Benets PUERTO RICO TRUE FLAVORS (2009). Both books are available in editions -- Cocina Criolla and Puerto Rico Sabor Criolla, respectively -- and together both books present culinary foodies an encyclopedic introduction to Puerto Rican cuisine.Both books have different strengths. Puerto Rican Cookery (Cocina Criolla) offers a few more recipes than Puerto Rico True Flavors, and is divided into sections on , , Poultry, Fish and Shellfish, Eggs and , Fritters and Croquettes, Dishes, Salads and Cold Dishes, Dishes and Legumes [], Cakes and Icings, Pies and Creams, Deserts, Preserves and Other Deserts, Ice Creams Sherberts Sandwiches and Beverages, and Rum Drinks. In Puerto Rico, Puerto Rican Cookery was always mentioned to me by my Puerto Rican family as THE BEST BOOK on Puerto Rican cuisine. Its sole disadvantage was the lack of any photography.Fortunately for foodies throughout the globe, Chef Wilo Benets Puerto Rico True Flavors fills this immense gap beyond ones expectation. Puerto Rico True Flavors is an amazingly beautiful table book filled with brilliant traditional and nouvelle spins on traditional recipes that are voyeuristically presented to the reader pictorially, as well as verbally. The color photography in the book are phenomenally beautiful and plentiful. Almost every photo is page-sized and makes you drool and want to eat the pages.Here are the many wonderful recipes taught by Chef Benet: After an initial chapter where Chef Benet teaches cooks to prepare Achiote (Annato) Oil, , Ajii mojili, Mayoketchup, , Mojito, Pique (Hot ), Salsal Criolla/ Isleno (Creole Sauce), and (the do all Puerto Rican omni- found in most wonderful dishes), Chef Benet presents readers with 14 recipes on Fritters, 12 recipes on Plantains and Roots (like Yuca, ), 19 Soups and , 17 recipes on Rice Grains and Pasta, 17 recipes on Meats, 11 recipes on Fish and Seafood, 8 recipes on Desserts, and a final section filled with 10 step-by-step sections on how to construct the most complicated dishes (e.g. , alcapurias, etc.). Keep in mind that all of these recipes are first-class top cuisine recipes. Chef Benet not only learned to cook in Puerto Rico, he is also a graduate of The Culinary Institute of America (CIA), the U.S.s premiere school for chefs in NY. Chef Wilo Benet was also featured in 2009 on Chef Andrew Zimmerns Food TV show called Bizzare , which is repeated often on food tv and other food programs in the U.S. If you wish to catch Chef Benet cooking in his beautiful museum-located restaurant in San Juan, El Pikayo, catch Andrew Zimmerns food tv special on Puerto Rican cuisine.Owner of the most award-winning restaurant in Puerto Rico, Chef Wilo Benet is truly the best guide on Puerto Rican cuisine. As much as I love the old bible of Puerto Rican Cuisine -- Carmen Aboy Valldejulis Puerto Rican Cookery (Cocina Criolla) -- I proudly proclaim that I am a born again Puerto Rican foodie, having discovered the new testament of Puerto Rican cuisine, Chef Wilo Benets 2009 published Puerto Rico True Flavors (Puerto Rico Sabor Criolla). Without hesitation, I would guide novitiates to Puerto Rican cuisine to begin with the new testament first due to the wonderful explanations and photography, then pick up the old testament, Puerto Rican Cookery, if they wish to get really into the cuisine of La Isla Del Encanto (The Isle of Enchantment, Puerto Ricos nickname on the island.)For folks who speak Spanish, a reminder that you can buy the Spanish edition of both these books on amazaon.com.Incidentally, I was in Puerto Rico last week for 2010, and ordered Puerto Rico True Flavors as soon as I got back. I just received my copy today, and am even MORE IMPRESSED with the recipes and photography than when I first viewed Chef Benets book last week. As a Puerto Rican American, whose parents both reside in Puerto Rico, I am very proud of Benets visual and verbal representation of the best Puerto Rican dishes.My only regret is that Chef Benet (or Carmen Aboy Valledejuli in her book) does NOT explain to readers how to prepare (pig roasted on an outdoor rotisserie) the traditional way, as prepared at El Rancho Original in Camuy, Puerto Rico or the wonderful Lechoneras in Lares, Puerto Rico. I hope Chef Benet adds a section in his book on this process, to include what equipment is needed (and where to buy the equipment or how to make/improvise the equipment, if unavailable in ones area), the ingredients required to prepare Lechon (and where to get them if rare), and step by step photos of the process of Lechon making, the traditional way. If Chef Benet adds a section on Lechon making in his next edition of Puerto Rico True Flavors, I unhesitatingly would proclaim Chef Benet has presented global foodies with a truly complete new testament of Puerto Rican cuisine.A very big bravo and abrazo to Chef Benet for his brilliant contribution to the culinary . Hallelujah to Puerto Rican True Flavors!

Puerto Rico True Flavors in pdf books

Puerto Rico True Flavors

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