PUERTO-RICAN DISHES

EDITORIAL UNIVERSITARIA UNIVERSIDAD DE PUERTO RICO, 1974. Fourth Edition. Hardcover. Red boards. Near fine, in very good dust wrapper. 151 pages. 22 x 15.5 cm. A classic collection of authentic Puerto Rican recipes. The authors generously acknowledge the island's culinary heritage as a synthesis of Indigenous, Spanish, and African influences. They point to the Borinquen Indians as the first to cultivate corn, yuca, sweet potatoes, pineapple, leren, and peanuts, while Spanish colonization introduced a variety of fruits, vegetables, and seeds. The arrival of African enslaved peoples brought further contributions, notabley the yam and banana. Illustrated with black and white photos. Interior and boards clean and crisp. Dust wrapper lightly rubbed at edges.