Title
Coconuts And Collards: Recipes And Stories From Puerto Rico To The Deep South,Used
Delivery time: 8-12 business days (International)
Finalist, International Association Of Culinary Professionals Cookbook Awards In The Literary Or Historical Food Writing Categorywhen Her Family Moved From Puerto Rico To Atlanta, Von Diaz Traded Plantains, Roast Pork, And Malta For Grits, Fried Chicken, And Sweet Tea. Brimming With Humor And Nostalgia, Coconuts And Collards Is A Recipepacked Memoir Of Growing Up Latina In The Deep South.The Stories Center On The Women In Diazs Family Who Have Used Food To Nourish And Care For One Another. When Her Mothernewly Single And With Two Young Daughterstook A Second Job To Make Ends Meet, Diaz Taught Herself To Cook, Preparing Meals For Her Sister After School, Feeding Her Mother When She Came Home Late From Work. During Summer Visits To Puerto Rico, Her Grandmother Guided Her Rediscovery Of The Islands Flavors And Showed Her Traditional Cooking Techniques. Years Later The Island Called Her Back To Its Warm And Tropical Embrace To Be Comforted By Its Familiar Flavors.Inspired By Her Grandmothers 1962 Copy Of Cocina Criollathe Puerto Rican Equivalent Of The Joy Of Cookingcoconuts And Collards Celebrates Traditional Recipes While Fusing Them With Diazs Own Family History And A Contemporary Southern Flair. Diaz Discovers The Connections Between The Food She Grew Up Eating In Atlanta And The African And Indigenous Influences In So Many Puerto Rican Dishes. The Funche Recipe Is Grits Kicked Up With Coconut Milk. White Beans Make The Catfish Corn Chowder Creamy And Give It A Spanish Feel. The Pinchos De Pollochicken Skewersfeature Guava Bbq Sauce, Which Doubles As The Sauce For Adobocoated Ribs. The Pasteln Is Shepherds Pie . . . With Sweet Plantains. And The Quingombo Recipe Would Be Recognized As Stewed Okra In Any Southern Kitchen, Even If It Is Laced With Warm And Aromatic Sofrito.Diaz Innovates For Modern Palates, Updating And Lightening Recipes And Offering Vegetarian Alternatives. For The Chayotes Rellenos (Stuffed Squash), She Suggests Replacing The Picadillo (Sauted Ground Beef) With Seitan Or Tofu. She Offers Alternatives For Difficulttofind Ingredients, Like Substituting Potatoes For Yucca And Yautaroot Vegetables Typically Paired With A Meat To Make Sancocho. Diazs Version Of This Hearty Stew Features Chicken And Lean Pork.And Because Every Good Puerto Rican Meal Ends With Drinks, Desserts, And Dancing, Diaz Includes Recipes For Besitos De Coco (Coconut Kisses), Rum Cake, Sofrito Bloody Marys, And Anticuado, An Oldfashioned Made With Rum.With Stunning Photographs That Showcase The Geographic Diversity Of The Island And The Vibrant Ingredients That Make Up Puerto Rican Cuisine, This Cookbook Is A Moving Story About Discovering Our Roots Through The Foods That Comfort Us. It Is About The Foods That Remind Us Of Family And Help Us Bridge Childhood And Adulthood, Island And Mainland, Birthplace And Adopted Home.
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Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
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Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Frequently Asked Questions
- Q: What is the main theme of 'Coconuts and Collards'? A: 'Coconuts and Collards' is a recipe-packed memoir that explores the author's experience of growing up Latina in the Deep South, blending traditional Puerto Rican recipes with Southern culinary influences.
- Q: Who is the author of 'Coconuts and Collards'? A: The author of 'Coconuts and Collards' is Von Diaz, who shares her personal stories and family recipes in this cookbook.
- Q: How many pages does the book have? A: 'Coconuts and Collards' contains 192 pages, filled with recipes and stories from the author's culinary journey.
- Q: What type of binding does this book have? A: This edition of 'Coconuts and Collards' is available in hardcover binding, ensuring durability and a premium feel.
- Q: What can I expect in terms of recipes from this cookbook? A: 'Coconuts and Collards' features a variety of recipes that include traditional Puerto Rican dishes and Southern favorites, along with modern adaptations and vegetarian alternatives.
- Q: Is 'Coconuts and Collards' suitable for beginners in cooking? A: Yes, 'Coconuts and Collards' is suitable for beginners, as it includes detailed recipes and cooking techniques that are accessible to novice cooks.
- Q: Are there any vegetarian recipes included in the book? A: Yes, the author offers vegetarian alternatives for several recipes, making the cookbook inclusive for those following a plant-based diet.
- Q: What is the publication date of 'Coconuts and Collards'? A: 'Coconuts and Collards' was published on March 20, 2018, with a release date of February 26, 2018.
- Q: Does the book include photographs of the recipes? A: Yes, 'Coconuts and Collards' includes stunning photographs that showcase the vibrant ingredients and dishes, enhancing the visual appeal of the cookbook.
- Q: What categories does this book fall under? A: 'Coconuts and Collards' falls under the 'Hispanic & Latin' category, reflecting its focus on Puerto Rican cuisine and cultural narratives.