(Costa Rican) Isabel Campabadal. The New Costa Rican Cuisine. Italian Language just-crazy-enough-to-work recipes of our time

just-crazy-enough-to-work recipes of our time

with drawings by Roger Duvoisin

many of them tied to holidays and festivals

with a dozen recipes for sweet and savory bitters-infused dishes

(Costa Rican) Isabel Campabadal. The New Costa Rican Cuisine. Italian Language just-crazy-enough-to-work recipes of our timeIllus. from photographs. Pictorial boards. First Edition. San Jose: Editorial de Universidad de Costa Rica, [1999]. An elegant compilation of recipes from Costa Rica, including beef fillet stuffed with hearts of palm and beet sauce, cream of tiquizque, shrimp and green banana salad, pork loin in pejibaye sauce, etc. Fine.