Subscribe by Email!
July 12th, 2006
A LOT of folks do… including me. OKOKOK, I like foods from many places which is perhaps why I have to lean forward a bit to see my toes… but I digress.
A recent post to Costa Rica Eateries from Paul Mitchell povides a nice list of Costa Rica cookbooks for those who need their daily dose of something Costa Rican.
From Costa Rica Eateries…
For those of you who have visited Costa Rica and liked the food and would like to be able to prepare some of the dishes yourselves… Or for any of you who live in Costa Rica but maybe don’t go out to eat very often for budgetary or other reasons yet still like the local food…
…Here is a brief list of interesting cookbooks about costarrican cuisine. At least one of them explains a lot about fresh fruits and vegetables and how they are used in Costa Rica.
Costa Rica’s Best Dishes, by Dorotea; pub. Servicios Editoriales Cento America, S.A. (SECASA), San Pedro Montes de Oca, San José, Costa Rica; c. 1976.
This is the first cookbook I ever bought while travelling in Costa Rica on my first visit. Don’t know if it is still in print. A small, slim volume of a mere 84 pages, offers explanations of the most usual and popular dishes of the country plus explanations about the ones you would find on your plate if you were a tico. In english with a few color photos of the prepared dishes. A practical little book with clear instructions offering a basic introduction to tico foods.
Costa Rican Typical Foods, by Carmen de Musmani & Lupita de Weiler; Gráfica-Litho-Offset SA, Costa Rica, 1992.
Fifty some odd recipes with simple line illustrations and a usefull glossary of terms to help you get started. Another useful, easy-to-follow collection of practical and popular tico recipes. Should be available in larger bookstores like Librería Lehmann in San José centro.
Sixty-three pages, in english.
My Kitchen – Typical Recipes, by Nelly Urbina Castro; Diseño 7 Procucción Gráfica SA, 5th ed., 2003.
An ambitious, well-conceived cookbook with conversions for both measurements and oven temperatures (F. and C.). It includes an extensive glossary and index plus the recipes are categorized by type: Desserts, Drinks, etc. Contains many interesting recipes beyond basic everyday fare, but nothing overly convoluted.
In english, 161 pages. Also published in a spanish edition.
Sabor!: A Guide to Tropical Fruits and Vegetables and Central American Foods, by Carolina Avila and Marilyn Root; Publicaciones de Las Américas S.S., Grecia, Alajulea, Costa Rica; 1997.
A wonderful book with clear line drawings and plentiful explanations of the fresh ingredients (fruits and veggies) that you will encounter in Costa Rica (and Central America), plus how to use them along with lots of recipes. This book is very thorough, including a section on meats, the cuts and their names in central america. Also offers an extensive bilingual list of food and cooking terms in english with the spanish translation next to it. Has oven temps and mesaurement coversions, as well. I highly recommend this cookbook. And it’s a fun ‘read’, too. Buy several copies to bring home as souveniers/gifts for your friends. (You’ll wish you had if you don’t.) In english, 218 pages.Filed under Costa Rica, Food and Eating, Life in Costa Rica, Moving to Costa Rica, Recipes, Travel | Comments (12)