Renowned Celebrity Chef and Author Jose Santaella Launches His New Cookbook, “COCINA TROPICAL: The Classic and Contemporary Flavors of Puerto Rico” this Fall
Puerto Rican Flavors Come Alive in New “COCINA TROPICAL” Cookbook Celebrating Puerto Rican Cuisine
SAN JUAN, Puerto Rico--(BUSINESS WIRE)--Puerto Rico, a land of gorgeous beaches and luxurious resorts, boasts a rich culinary culture with a mix of influences: Spanish, African, Taíno (Native American), and French. For cooks in pursuit of exotic flavors, with COCINA TROPICAL: The Classic and Contemporary Flavors of Puerto Rico Chef Jose Santaella pays tribute to his beloved homeland. In this beautifully photographed cookbook, Chef Santaella presents foods that only a local would know: the tradition of lechón—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.
“This book brings Puerto Rico into my home in New York and gives me the perfect excuse to bring my family and friends together, to fill the space with salsa music, to dance, to eat, to laugh, and to once again enjoy all the simple pleasures that life offers us.”
“This book brings Puerto Rico into my home in New York and gives me the perfect excuse to bring my family and friends together, to fill the space with salsa music, to dance, to eat, to laugh, and to once again enjoy all the simple pleasures that life offers us.” –Eric Ripert, from the Foreword
"I often say that at elBulli we learned the most from other chefs who came to cook with us. This applies to Jose Santaella, among a few others. With rigor, sensitivity, and generosity, Jose shared the dishes and knowledge of his Puerto Rico and became a very important person in our kitchen. I invite you to enjoy the tropical delights that Jose passionately offers in these pages." -Ferran Adrià
Among the book’s more than one hundred recipes are classics like Salt Cod Fritters with ‘Pique’ and Fried Whole Red Snapper with Pineapple and Cilantro Salsa, as well as contemporary creations, such as Ham and Cilantro Béchamel Croquettes, Avocado and Papaya Salad and Curried Goat with Lime and Orange Rice.
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 and is a must-have! The cookbook comes out October 14 (pre-order at Amazon).
To learn more about COCINA TROPICAL, visit CocinaTropical.com. Recipes, information and tips on Puerto Rican cooking also can be found on Twitter and Instagram by following @ChefSantaella with #CocinaTropical and by liking Chef Jose Santaella Facebook page.
ABOUT THE AUTHORS: Jose Santaella trained with Ferran Adrià, Eric Ripert, and Gary Danko before opening his own eponymous restaurant in his native San Juan. Santaella has been lauded in Bon Appétit, Food + Wine, USA Today, and Marie Claire. Eric Ripert is the chef of Le Bernardin and the author of four cookbooks.
COCINA TROPICAL: The Classic and Contemporary Flavors of Puerto Rico
|By Jose Santaella|
|Foreword by Eric Ripert|
|Photography by Ben Fink|
|Rizzoli New York|
|Hardcover / 256 pages / 8” x 10” / 100 color photographs|
|Publication date: October 2014|
|PRICE: $35.00 US and CAN|