Vintage 1960's Caribbean Cookbook - The Art of Caribbean Cookery by Carmen Aboy Valldejuli- 1963 Edition
Vintage 1960's Caribbean Cookbook - The Art of Caribbean Cookery by Carmen Aboy Valldejuli- 1963 Edition
Vintage 1960's Caribbean Cookbook - The Art of Caribbean Cookery by Carmen Aboy Valldejuli- 1963 Edition
Vintage 1960's Caribbean Cookbook - The Art of Caribbean Cookery by Carmen Aboy Valldejuli- 1963 Edition
Vintage 1960's Caribbean Cookbook - The Art of Caribbean Cookery by Carmen Aboy Valldejuli- 1963 Edition
Vintage 1960's Caribbean Cookbook - The Art of Caribbean Cookery by Carmen Aboy Valldejuli- 1963 Edition
Vintage 1960's Caribbean Cookbook - The Art of Caribbean Cookery by Carmen Aboy Valldejuli- 1963 Edition
Vintage 1960's Caribbean Cookbook - The Art of Caribbean Cookery by Carmen Aboy Valldejuli- 1963 Edition
Vintage 1960's Caribbean Cookbook - The Art of Caribbean Cookery by Carmen Aboy Valldejuli- 1963 Edition
Vintage 1960's Caribbean Cookbook - The Art of Caribbean Cookery by Carmen Aboy Valldejuli- 1963 Edition
Vintage 1960's Caribbean Cookbook - The Art of Caribbean Cookery by Carmen Aboy Valldejuli- 1963 Edition

Vintage 1960's Caribbean Cookbook - The Art of Caribbean Cookery by Carmen Aboy Valldejuli- 1963 Edition

Regular price $9

For almost 500 years the basic ingredients the Arawak Indians used have been enriched by the culinary skills of newcomers who have chosen these blue-green islands as their homes - descendants of the original Spanish, British, French, Danish, and Dutch settlers or of slaves brought from Africa to toil in the sugar fields... Carmen Aboy Valldejuli (from the Introduction)

{HISTORY}

Carmen Aboy Valldejuli grew up in Puerto Rico in a house where servants did most of the cooking, as was deemed proper manners by local customs. But when Carmen met her husband Luis, who was a tremendous food aficionado, her interest in cooking was set on fire as she and her husband explored the cuisine of the Caribean culture together in their own kitchen. Determined to master the foods of Puerto Rico and the other islands, Carmen collected all the traditional methods and techniques that went along with preparing authentic Caribbean food and then set out to teach visitors to the island all that she had learned. The result was this cookbook - The Art of Caribbean Cookery first published in 1957. It was such a success, she revised it again with an enlarged edition, this one, in 1963. 

Covering a plethora of dishes from fish to fritters, croquettes to coconuts, rum cocktails to rump stews Carmen illustrates the essence of combing tropical flavors with easily accessible ingredients to highlight the best of authentic island cooking.

{SPECIAL FEATURES}

 - Over 200 pages of recipes including 12 pages of island cocktails

 - Illustrated throughout with black and white drawings

 - Each recipe is laid out in step by step fashion - organized in groupings according to A, B, C, D which is helpful in arranging your ingredients before cooking

 - Special guides, measurements and ingredient advice, as well as a detailed glossary, ensure accurate techniques and authentic flavor

 - Interesting recipes include: Egg and Green Banana Soup, Aji-li-mojili, Barbecued Pig, Eye of the Round in Black Sauce, Corn-Meal Guanimes, Tropical Salad, Stuffed Banana Croquettes, Doughnuts a la Caribe, Pigeon-Pea Asopao, Puerto Rican Baked Custard, Floating Island, Bunuelos de Viento and Tropical Eggnog

{CONDITION}

In great vintage condition. Pages are very clean and unmarked. Previous owners name written in marker on inside front endpaper. A map of the Caribbean has been removed from the second page at the spine crease. There is no dust jacket. The cover bears a few small cooking splatters (please see photos).

{SIZE}

Measures 5.5" inches (width) x 8.5" inches (length) x 1" inch (depth)

{WHY THIS COOKBOOK IS MARVELOUS}

If you have ever felt intimated diving into a cuisine that is foreign to you, it is wonderful to start out with an enthusiastic cookbook like this. One that is determined to teach you the most simple way to make authentic food. There is no sense of elitism in Carmen's voice, only a love for her culture that easily navigates each recipe and offers exciting flavor combinations for the palate. Plus, if you can't afford the time or expense of taking your own Caribbean vacation the next best thing is to travel there via your own kitchen with a mini culinary getaway! 

Vintage 1960's Caribbean Cookbook - The Art of Caribbean Cookery by Carmen Aboy Valldejuli- 1963 Edition
Vintage 1960's Caribbean Cookbook - The Art of Caribbean Cookery by Carmen Aboy Valldejuli- 1963 Edition
Vintage 1960's Caribbean Cookbook - The Art of Caribbean Cookery by Carmen Aboy Valldejuli- 1963 Edition
Vintage 1960's Caribbean Cookbook - The Art of Caribbean Cookery by Carmen Aboy Valldejuli- 1963 Edition
Vintage 1960's Caribbean Cookbook - The Art of Caribbean Cookery by Carmen Aboy Valldejuli- 1963 Edition
Vintage 1960's Caribbean Cookbook - The Art of Caribbean Cookery by Carmen Aboy Valldejuli- 1963 Edition
Vintage 1960's Caribbean Cookbook - The Art of Caribbean Cookery by Carmen Aboy Valldejuli- 1963 Edition
Vintage 1960's Caribbean Cookbook - The Art of Caribbean Cookery by Carmen Aboy Valldejuli- 1963 Edition
Vintage 1960's Caribbean Cookbook - The Art of Caribbean Cookery by Carmen Aboy Valldejuli- 1963 Edition