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The Hispanic Cookbook
Traditional & Modern Recipes in English & Spanish
by Nilda Luz Rexach
The Hispanic Cookbook • Read More
About The Book
Hispanic-American cooking is the cuisine of Spanish-speaking cultures adapted to the local tastes, customs and equipment of the United States. Now that once difficult-to-get ingredients — such as annatto, plantain, sofrito — have moved out of the specialty shops and into local supermarkets, the delights of the Hispanic kitchen are available to everyone.
Nilda Luz Rexach presents this delicious cuisine with basic, authentic, bilingual recipes, including such traditional favorites as arroz con pollo, bacolao, tostones, and paella, as well as modern adaptations such as pasteles New York style, lima bean burgers, trembleque New York and the New York Experience (cheese pies).
Whether it’s read in English or Spanish, The Hispanic Cookbook will open a whole world of culinary delights.
Originally from Santurce, Puerto Rico, Nilda Luz Rexach worked as both a teacher in New York City and a member of the city’s Board of Education. She also wrote a weekly recipe column for El Vigilante.
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