{"product_id":"coconuts-and-collards-recipes-and-stories-from-puerto-rico-to-the-deep-south","title":"Coconuts and Collards","description":"When 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. The stories center on the women in Diaz's family who have used food to nourish and care for one another.\u003cp\u003eInspired by her grandmother's 1962 copy of Cocina Criolla-the Puerto Rican equivalent of the \u003ci\u003eJoy of Cooking\u003c\/i\u003e-Diaz celebrates traditional recipes while fusing them with her own family history and a contemporary southern flair. Diaz's \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.\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 (sauteed ground beef) with seitan or tofu. She offers alternatives for difficult-to-find ingredients, like substituting potatoes for \u003ci\u003eyucca\u003c\/i\u003e and \u003ci\u003eyautia\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.\u003cbr\u003e\u003cbr\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.\u003cbr\u003e\u003cbr\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","brand":"University Press of Florida","offers":[{"title":"Default Title","offer_id":32113825349715,"sku":"","price":27.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0278\/1295\/4195\/files\/9780813056654_d4d2a68b-102c-4759-9765-678651fafb08.jpg?v=1777171541","url":"https:\/\/agendabookshop.com\/products\/coconuts-and-collards-recipes-and-stories-from-puerto-rico-to-the-deep-south","provider":"Agenda Bookshop","version":"1.0","type":"link"}