Full Description
Authentic Cuban recipes offer a mixture of Spanish, Indian, African, Chinese, and Portuguese cuisine, from appetizers like Green Plantain Chips, to such entrees as Roast Pork Creole, to tropical rum-based drinks and desserts. Filled with reminiscences and evocative halftone photos of Randelman's childhood in pre-Castro Cuba, this book presents more than 200 traditional recipes for Cuban dishes, a cuisine that lusciously combines Spanish, Indian, African, Chinese, and Portuguese influences.
Contents
Acknowledgements. Introduction. Cuban Cooking. Travels with Titi: Appetizers and Snacks. La Majagua Tobacco Ranch: Soups and Stews. El Chamizo Cattle Ranch: Meat and Poultry. Varadero and Mariel: Fish and Shellfish. Rosalie's Kitchen: Rice, Beans, and Eggs. The Spa at San Diego De Los Banos: Salads and Vegetables. Las Canas Orange Groves: Desserts. An American in Havana: Drinks. Index. Permissions.