{"product_id":"coconuts-and-collards-recipes-and-stories-from-puerto-rico-to-the-deep-south-hardcover","title":"Coconuts and Collards: Recipes and Stories from Puerto Rico to the Deep South - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eVon Diaz\u003c\/b\u003e (Author), \u003cb\u003eCybelle Codish\u003c\/b\u003e (Photographer)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFinalist, International Association of Culinary Professionals Cookbook Awards in the Literary or Historical Food Writing Category\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eWhen 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, \u003ci\u003eCoconuts and Collards\u003c\/i\u003e is a recipe-packed memoir of growing up Latina in the Deep South. \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eThe stories center on the women in Diaz's family who have used food to nourish and care for one another. When her mother--newly single and with two young daughters--took 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 island's 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. \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eInspired by her grandmother's 1962 copy of \u003ci\u003eCocina Criolla\u003c\/i\u003e--the Puerto Rican equivalent of the \u003ci\u003eJoy of Cooking\u003c\/i\u003e--\u003ci\u003eCoconuts and Collards\u003c\/i\u003e celebrates traditional recipes while fusing them with Diaz's 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 \u003ci\u003efunche\u003c\/i\u003e recipe is grits kicked up with coconut milk. White beans make the catfish corn chowder creamy and give it a Spanish feel. The \u003ci\u003epinchos de pollo\u003c\/i\u003e--chicken skewers--feature guava BBQ sauce, which doubles as the sauce for \u003ci\u003eadobo\u003c\/i\u003e-coated ribs. The \u003ci\u003epastelón\u003c\/i\u003e is shepherd's pie . . . with sweet plantains. And the \u003ci\u003equingombo\u003c\/i\u003e recipe would be recognized as stewed okra in any Southern kitchen, even if it is laced with warm and aromatic \u003ci\u003esofrito.\u003c\/i\u003e \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eDiaz innovates for modern palates, updating and lightening recipes and offering vegetarian alternatives. For the \u003ci\u003echayotes rellenos\u003c\/i\u003e (stuffed squash), she suggests replacing the \u003ci\u003epicadillo\u003c\/i\u003e (sautéed ground beef) with seitan or tofu. She offers alternatives for difficult-to-find ingredients, like substi¬tuting potatoes for \u003ci\u003eyucca\u003c\/i\u003e and \u003ci\u003eyautía\u003c\/i\u003e--root vegetables typically paired with a meat to make \u003ci\u003esancocho\u003c\/i\u003e. Diaz's version of this hearty stew features chicken and lean pork. \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eAnd because every good Puerto Rican meal ends with drinks, desserts, and dancing, Diaz includes recipes for \u003ci\u003ebesitos de coco\u003c\/i\u003e (coconut kisses), rum cake, \u003ci\u003esofrito\u003c\/i\u003e bloody marys, and \u003ci\u003eanticuado\u003c\/i\u003e, an old-fashioned made with rum.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWith 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.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 192\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 9.4 x 7.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 20, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":51984356475181,"sku":"9780813056654","price":27.39,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0938\/3185\/6429\/files\/SjJWU0dYaWEwa0F0T2VIbnoySTQwdz09.webp?v=1776092659","url":"https:\/\/ishookbooks.com\/products\/coconuts-and-collards-recipes-and-stories-from-puerto-rico-to-the-deep-south-hardcover","provider":"iShook Books","version":"1.0","type":"link"}