# Coconuts and Collards: Recipes and Stories from Puerto Rico to the Deep South - Hardcover

by **Von Diaz** (Author), **Cybelle Codish** (Photographer)

**Finalist, International Association of Culinary Professionals Cookbook Awards in the Literary or Historical Food Writing Category**

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, _Coconuts and Collards_ 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. When her mother--newly single and with two young daughters--took a second job to make ends meet, Diaz taught herself to cook, preparing meals for her sister after school, feeding her mother when she came home late from work. During summer visits to Puerto Rico, her grandmother guided her rediscovery of the island's flavors and showed her traditional cooking techniques. Years later the island called her back to its warm and tropical embrace to be comforted by its familiar flavors.

Inspired by her grandmother's 1962 copy of _Cocina Criolla_\--the Puerto Rican equivalent of the _Joy of Cooking_\--_Coconuts and Collards_ celebrates traditional recipes while fusing them with Diaz's own family history and a contemporary Southern flair. Diaz discovers the connections between the food she grew up eating in Atlanta and the African and indigenous influences in so many Puerto Rican dishes. The _funche_ recipe is grits kicked up with coconut milk. White beans make the catfish corn chowder creamy and give it a Spanish feel. The _pinchos de pollo_\--chicken skewers--feature guava BBQ sauce, which doubles as the sauce for _adobo_\-coated ribs. The _pastelón_ is shepherd's pie . . . with sweet plantains. And the _quingombo_ recipe would be recognized as stewed okra in any Southern kitchen, even if it is laced with warm and aromatic _sofrito._

  

Diaz innovates for modern palates, updating and lightening recipes and offering vegetarian alternatives. For the _chayotes rellenos_ (stuffed squash), she suggests replacing the _picadillo_ (sautéed ground beef) with seitan or tofu. She offers alternatives for difficult-to-find ingredients, like substi¬tuting potatoes for _yucca_ and _yautía_\--root vegetables typically paired with a meat to make _sancocho_. Diaz's version of this hearty stew features chicken and lean pork.

And because every good Puerto Rican meal ends with drinks, desserts, and dancing, Diaz includes recipes for _besitos de coco_ (coconut kisses), rum cake, _sofrito_ bloody marys, and _anticuado_, an old-fashioned made with rum.

  

With 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.

**Number of Pages:** 192

**Dimensions:** 0.7 x 9.4 x 7.1 IN

**Illustrated:** Yes

**Publication Date:** March 20, 2018

## Details

- **Price:** 28.0 USD
- **Vendor:** Books by splitShops
- **Type:** Books
- **Tags:** Books by splitShops, Shopify Collective

## Variants

| Variant | Price | Available |
|---------|-------|-----------|
| Default Title | 28.00 USD | In stock |

## Images

- Coconuts and Collards: Recipes and Stories from Puerto Rico to the Deep South - Hardcover
- Coconuts and Collards: Recipes and Stories from Puerto Rico to the Deep South - Hardcover

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