Feliz nochebuena, feliz navidad : christmas feasts of the hispanic caribbean

Bittersweet memories, delicious recipes, and fabulous feasts await you in Feliz Nochebuena, Feliz Navidad , a sumptuous introduction to the history of Christmas celebrations in the Hispanic Caribbean. Beginning with her own memories of spit-roasted pork "with a garlicky Seville orange adobo " and holidays desserts such as turrones , mazapán , and buñuelos , author Maricel E. Presilla takes us on a journey through the history of Christmas in the Hispanic islands. As she describes all of the foods of Christmas Eve ( Nochebuena ) and Christmas Day, she tells us about the peoples from around the world who brought their ingredients and recipes to the table. We meet Arabs whose almond trees yielded the key ingredient in mazapán ; Taino farmers who grew yuca ; Spanish conquistadores who hunted pigs like in medieval Europe; African slaves who combined rice and peas to create flavorful new dishes. As she introduces each group of peoples and their foods, Dr. Presilla gives us carefully tested recipes that allow readers of all ages to join in on the feast. Ismael Espinosa Ferrer's vibrant, colorful paintings evoke the magic of holidays in Cuba, Puerto Rico, and now the United States.

Bittersweet memories, delicious recipes, and fabulous feasts await you in Feliz Nochebuena, Feliz Navidad, a sumptuous introduction to the history of Christmas celebrations in the Hispanic Caribbean.

Beginning with her own memories of spit-roasted pork "with a garlicky Seville orange adobo" and holidays desserts such as turrones, mazapán, and buñuelos, author Maricel E. Presilla takes us on a journey through the history of Christmas in the Hispanic islands. As she describes all of the foods of Christmas Eve (Nochebuena) and Christmas Day, she tells us about the peoples from around the world who brought their ingredients and recipes to the table.

We meet Arabs whose almond trees yielded the key ingredient in mazapán; Taino farmers who grew yuca; Spanish conquistadores who hunted pigs like in medieval Europe; African slaves who combined rice and peas to create flavorful new dishes. As she introduces each group of peoples and their foods, Dr. Presilla gives us carefully tested recipes that allow readers of all ages to join in on the feast. Ismael Espinosa Ferrer's vibrant, colorful paintings evoke the magic of holidays in Cuba, Puerto Rico, and now the United States.

A journey through the history of Christmas in the Hispanic islands, describing all the foods of Christmas Eve and Christmas Day and telling about the peoples from around the world who brought their ingredients and recipes to the table, from Arabs and Taino Indians to Africans and Europeans. Includes recipes