Dec 15, 2023
Savoring Aruba: A Culinary Journey through Caribbean Flavors
Aruba’s Papiamento Cuisine: New Caribbean Cooking Celebrating its Creole Roots and Multicultural Flavors, written by award-winning author Aliza Green.
From dazzling white sugar sand beaches to seemingly never-ending stretches of turquoise ocean, the small Caribbean island of Aruba is culture-rich with deep-rooted traditions and diverse flavors.
Aruba’s Papiamento Cuisine: New Caribbean Cooking Celebrating its Creole Roots and Multicultural Flavors (Panamericana, Bogota, Colombia, October 2023 $40.00 US), written by award-winning cookbook author Aliza Green, is both a love letter and an introduction to Aruba. Green will take you on a dynamic journey through the island to discover a cuisine infused with vibrant Caribbean creole ingredients and techniques with international flair.
Local food artisans, creative farmers, fishermen, bakers, distillers, and restaurateurs share their stories and heritage in this book written in close collaboration with Chef Urvin Croes, of Infini and Po-ké Ono, and Franz Sydow, partner in the new Bodegas Papiamento Rum distillery. It’s not surprising that food in Aruba is incredibly diverse when talented and creative chefs can draw on multiple culinary traditions to create a true fusion cuisine. Look for local Aruban, Indonesian, Peruvian, Nikkei (Japanese-Peruvian), Dutch, Trinidadian, Spanish, Venezuelan, Jamaican and African influences.
The island's top chefs and legendary home cooks and mixologists have shared over 120 recipes that vary from home style to elaborate and traditional to modernist. This book with over 100 beautiful photos will immerse you in Aruban culture and cuisine while dual metric and US measurements makes the book accessible to visitors and locals alike.
Aruba’s Papiamento Cuisine features interviews with influential Arubans like Dr. Filomeno Marchena, UNESCO Professor of Sustainable Water Technology and Management at the University of Curacao who explains his ethno-eco-agricultural approach. Aruban cultural ambassador Alice van Romondt shares stories of large gatherings at her home every Saturday and favorite family recipes.
From the island’s northernmost corner in Noord to its southern tip in San Nicolas, Green takes you into the kitchens of Aruba to learn how to make recipes including soups, appetizers, salads, main dishes, side dishes, condiments, desserts, and a bonus cocktails chapter.
About the Author
Aliza Green is an influential chef, author, and culinary consultant with a deep and broad knowledge of international cuisine, culture, and technique who helped make the city of Philadelphia a premier dining destination starting in the 1980s. She is the author of more than 15 cookbooks and food guides and numerous articles and received a James Beard Award as co-author of Ceviche: Seafood, Salads, and Cocktails with a Latino Twist.
Her other books include Starting with Ingredients, Aruba Tastes and Tales, a Gourmand World Cookbook Awards winner, The Fishmonger’s Apprentice, Making Artisan Pasta, a Cooking Light 100 Top Cookbook of the Past Twenty-five Years, The Soupmaker’s Kitchen, and The Magic of Spice Blends. Green leads small groups on international culinary tours to destinations like Morocco, Provence, Greece, Israel, and Sicily. www.alizagreen.com.
