Puerto Rico True Flavors

I was pleasantly surprised with this book. The recipes are truly Puerto Rican cuisine and any twist the Chef Benet has put on the recipes do not change the integrity of the recipes we as Puerto Ricans are so familiar with but rather bring them to a more sophisticated level. For example, the "piñon" which traditionally is made in a rectagular pan, he has presented in single serving. I also discovered much to my surprise a couple of dishes I had never heard of (because I didn't attend K-12 in P.R.), "Jamonilla Guisada" which he says he ate in the PR school system's cafeteria. I know that when I lived in PR & was financially strapped, I did the same concept with "salchichas". Served w/white rice, it was cheap, tasty and served a family of four easily.When you read the introduction to this book you will realize, as I did, that Chef Wilo Benet, is a humble man, true to his roots and not affected by any fame he has gained through his career. That alone impressed me and when I read through his recipes...it was icing on the cake. I would absolutely recommend this book to anyone who loves unpretentious Puerto Rican Cuisine. I have always followed Carmen Aboy Valdejulli's recipes from "Cocina Criolla" which in my estimation, is the bible of Puerto Rican Cookery...and other books I have purchased purporting to be "Puerto Rican or Nuyorican" have fallen short...however I can say without a doubt that Wilo Benet's Puerto Rico True Flavors merits the acclaim it has gotten and should be a part of any true Puerto Rican kitchen.Carmen M. Pereira-OldknowVineland, NJ

My niece did not grow up on Puerto Rican cooking. Now with her boyfriend being from Puerto Rico, she wanted to learn to cook authentic Puerto Rican food. I learned from friends and didn't have a good cookbook suggestion. I poured over review after review to find the perfect cookbook...and I did! When she opened it, she was thrilled. This book has easy to understand directions and lots of pictures. She was thrilled with the glossary in the back. As soon as her boyfriend looked at it, he got so excited. Everything that his mom and grandmother ever made him is right here in this book. As he looked through the pictures and recipes, he kept shouting, "Yes, that's how she does it!!" Needless to say, my niece is thrilled with the book. Even the complaints I read in a few reviews, to me, are not negatives. A couple of people complained that the chef suggests using Goya products and Adobo and Sazon. I'm not sure if those review writers think I'm going to grind my own spice mixtures in my kitchen or what, but I'm not. I am proud to use Goya products and so is every Puerto Rican mom that I know in my neighborhood. I will not be mail ordering special brands or ingredients so that I can make my family the perfect pot of rice; I'll be buying Goya at my local grocery store. Overall, I highly recommend this book!!

I haven’t been let down by any of the recipes! A must have

Master Chef Will Benet has brought The Taste of Puerto Rico right into my kitchen.With easy to follow recipes you will smell the deference in your kitchen.Starting with the staples of what makes Puerto Rican food defferent than anything you have ever tasted. From Sofrito which impacts and is used in most of all our stews, rice,bean etc. I'm 64 years old all my life I wanted to open up a Puerto Rican Resturant now with what may be the Puerto Rican Bible of our cultures food I'm confident my dream will come true . Pictured here is Arroz con Pollo ,Stewed pink beans .The chicken and rice you can enjoy by it's self but I had to taste what it would be like with the beans wow moment was had and my mouth enjoyed the full flavors of this delicious dish. So if you looking for a book on how to cook Puerto Rican food look no further as Chef Will Benet has made it fun and enjoyable .I have my friends already asking me when will I open up my Resturant what a compliment all thanks to this Book Puerto Rico True Flavors my dream one day will become a reality.

I had the pleasure at eating at one of Chef Benet's restaurants in Puerto Rico last summer. The meal, in fact the entire experience, was delectable. Chef came and sat down with us for a while as we spoke of the great chefs of Washington, DC - the late, great Jean-Louis Palladin, Jose Andres, and others.My best friend of 30 years, Barbara, was new to Puerto Rican food, and she loved the food of the island - mofongo, yuca, pork in all forms, bacalao, pan de agua, the spice palate, all of it.Wilo Benet especially made an impression on her. It was not easy finding this book. In fact, I could only find it through Amazon.com.It was her favorite, by far, Christmas present. She texted me last night to tell me that she was, at that very moment, making a recipe from it - Arroz con Gandules.I expect dinner from her next week.As for the book, it is beautiful - the recipes are accessible, the photographs lovely, and I will be able to attest to the efficacy of the recipes soon enough.Buy the book. Eat at Varita and Pikayo. Enjoy.