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Books on the topic 'Dominican Cooking'

Author: Grafiati
Published: 4 June 2021
Last updated: 27 July 2024

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1

The Dominican Cooking Lexicon. Place of publication not identified]: [Publisher not identified], 2013.

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2

Carías, María Ramírez de. Dominican cookbook. [S.l.]: Pílon, 1993.

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3

Pou, Silvia Henríquez de, and Silvia Henríquez de Pou. Mujer 2000: Recetas de cocina. [Santo Domingo?: s.n.], 1988.

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4

Bornia, Ligia de. La cocina dominicana. Santo Domingo, República Dominicana: [s.n.], 2001.

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5

Nina, Juan B. El origen de la cocina dominicana. Santo Domingo, República Dominicana: [S.n.], 1999.

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6

Byas, Susana. La cocina cocola de la Tía Susana. Santo Domingo, República Dominicana: Editorial Expreso, 1998.

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7

Nina, Juan B. El origen de la cocina dominicana. 2nd ed. Santo Domingo, República Dominicana: [s.n.], 2002.

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8

1930-2019, Tolentino Dipp Hugo, ed. Gastronomía dominicana: Historia del sabor criollo. Santo Domingo: Editora Corripio, 2007.

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9

Lithgow, Esperanza de. Cocina facil. 3rd ed. [Santo Domingo, Republica Dominicana]: Editora Taller, 1998.

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10

Drago, Lorena. Beyond rice and beans. Alexandria: American Diabetes Association, 2005.

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11

Dominica, Yang, ed. Claudia & Dominica too delicious. Hong Kong: Haven Books, 2008.

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12

Dominica Gourmet: A Unique Spin on Traditional Dominican Cuisine. Mom Publishing, 2022.

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13

Castellanos, Socorro. El sabor de mi tierra. 2012.

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14

Dominican Spice: Photo-glossary of Dominican herbs and spices. [Place of publication not identified]: CreateSpace, 2013.

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15

100 Traditional Dominican Recipes. Lulu.com, 2005.

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16

Benady, Ilana, Clara R. Gonzalez, and Jill Wyatt. Aunt Clara's Dominican Cookbook. Lunch Club Press, 2005.

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17

Carias, Maria Ramirez De. La Cocina Dominicana. 2nd ed. Pilon, 1993.

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18

Rubow, L. Proceedings of the 1993 International Conference on Fluidized Bed Combustion/#I0344. Amer Society of Mechanical, 1993.

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19

Folklore gastronómico del Sur: Historia y recetas típicas de la Región Sur de la República Dominicana. Santo Domingo, República Dominicana: Editorial Mediabyte, 2007.

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20

Itinerario histórico de la gastronomía dominicana. Santo Domingo, República Dominicana?]: [publisher not identified], 2014.

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21

Island Vegan : 75 Fresh and Bold Recipes from the Caribbean: Jamaica, Cuba, Puerto Rico, Dominican Republic and More. Page Street Publishing Company, 2024.

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22

Scanner Master. Independent Pub Group (Audio), 1992.

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23

Rodriguez, Cindy Eloisa. Bizcocho Dominicano, Rellenos & Suspiro: Colección de Recetas. cakedominicano.com, 2023.

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24

Kunzel, George. A Taste of Latino Cultures: Un Toque de Sabor Latino. Libraries Unlimited, 2005. http://dx.doi.org/10.5040/9798216022596.

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This book presents a bilingual introduction to five Spanish-speaking countries and one commonwealth: Mexico, Cuba, Colombia, Dominican Republic, Nicaragua, and Puerto Rico. Each chapter combines simple, tantalizing recipes with general and cultural information, suggestions for additional learning opportunities, vocabulary, a short fiction reading list, and Internet resources. The Latino population is the fast-growing minority in this country, and educational resources for and about Hispanics remain scarce. The purpose of this bilingual work is two-fold: to introduce young Americans to diverse Latino cultures and to build cultural awareness among Hispanic students. It is also hoped that the material will help bridge the generations in Hispanic families—between older family members with limited English, and younger members with limited Spanish. Focusing on countries with significant immigration populations in the United States, this book offers educators and librarians tools to explore the cultures of Mexico, Cuba, Puerto Rico, Dominican Republic, Nicaragua, and Colombia—with geographical and statistical information, history, recipes, resources, learning extensions, and sources for further information. Chapters present background information about the countries, including images of the flags, maps, and coats of arms, followed by simple recipes that can be prepared by young people. Recipes feature ingredients and agricultural products of the countries with brief descriptions and illustrations. A list of learning opportunities and a more detailed learning launch helps educators extend learning throughout the curriculum. Brief English-Spanish vocabulary lists are also included. Resources for further learning direct users to pertinent Web sites and print materials. The book concludes with a glossary of cooking terms and techniques, utensils, and ingredients and a general bibliography. Grades 4-8.
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25

A taste of nature island cooking: The cuisine of Dominica. London: Macmillan Education, 1998.

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26

Janer, Zilkia. Latino Food Culture. Greenwood Press, 2008. http://dx.doi.org/10.5040/9798400677168.

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Latino cuisine has always been a part of American foodways, but the recent growth of a diverse Latino population in the form of documented and undocumented immigrants, refugees, and exiles has given rise to a pan-Latino food phenomenon. These various food cultures in the United States are expertly overviewed here together in depth for the first time. Many Mexican American, Cuban American, Puerto Ricans, Dominican American, and Central and South American communities in the United States are considered transnational because they actively participate in the economy, politics, and culture of both the United States and their countries of origin. The pan-Latino food culture that is emerging in the United States is also a transnational phenomenon that constantly nurtures and is nurtured by national and regional cuisines. They all combine in kaleidoscopic ways their shared gastronomic wealth of Spanish and Amerindian cuisines with different African, European and Asian culinary traditions. This book discusses the ongoing development of Latino food culture, giving special attention to how Latinos are adapting and transforming Latin American and international elements to create one of the most vibrant cuisines today. This is essential reading for crucial cultural insight into Latinos from all backgrounds. Readers will learn about the diverse elements of an evolving pan-Latino food culture-the history of the various groups and their foodstuffs, cooking, meals and eating habits, special occasions, and diet and health. Representative recipes and photos are interspersed in the essays. A chronology, glossary, resource guide, and bibliography make this a one-stop resource for every library.
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