| Shortly before the publication of my first novel, I had a conference with John Oakes and Dan Simon, the guiding lights at Four Walls Eight Windows. This was a strategy session for the novel, as well as a chance to kick around new ideas. I had mentioned that fine cuisine is one of my favorite pastimes, along with classical music, old movies, and the martial arts. Dan wondered if I would be interested in working on a cookbook. I was intrigued, since not much is known about Puerto Rican cooking; I thought I wouldn't mind setting the matter to rights. However, my expertise was limited to island cooking as it relates to Puerto Ricans born and raised in New York. Someone suggested a cookbook whose main thrust would be urban. The idea seemed to strike us all in just the right way. Now, nearly five years later, Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes is how the idea turned out. |
| The recipes have been proven through countless years of trial and error. For this I have to thank my immediate family, especially my mother, whose cooking is phenomenol. And it helps to have an extended clan that includes plenty of family members back on the island, as well as relatives scattered throughout the New York City boroughs and points south along the Eastern Seaboard. Riveras all share a joy of good food and good eating. |
| I have tried to simplify and economize the recipes as much as possible, both in terms of time and ingredients, without sacrificing quality. The recipes themselves run the gamut, from dishes that can be prepared in minutes to more involved entrees that may take several hours' preparation. |
| Nuyorican cooking is simple and hardy, despite what some may consider its unusual side. It's not meat and potatoes, but it's distinctive, and delicious. It's our classical cooking tradition, on a par with its European and Asian counterparts. For those who are unfamiliar with Latino cuisine, it will open whole new vistas. |
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