Never have I enjoyed a cookbook less than this contrived concoction of unappetizing recipes. Can you believe a Puerto Rican cookbook without reference to annatto, that aromatic red/orange seed so prevalent in PR cuisine? And only one recipe for asopao, a dish indigenous to the island boasting so many luscious variations.It became a joke after realizing one recipe looked very much like the rest. I returned this book as quickly as I was able.Chef JamesMaui