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with drawings by Roger Duvoisin
many of them tied to holidays and festivals
personality
San Francisco: Putney Haight
(Costa Rican) Isabel Campabadal. The New Costa Rican Cuisine. Italian Language with drawings by Roger DuvoisinIllus. 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.
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