The Cuban Kitchenby Raquel Rabade Roque
Now, Raquel Rabade Roque gives us the definitive book of Cuban cuisine: encyclopedic in its range, but intimate and accessible in tone with more than five hundred
What is Cuban cuisine? A delectable intermingling of Spanish, Portuguese, Arabian, Chinese, and African culinary traditions—a true melting pot of all the influences that combine in Cuban culture.
Now, Raquel Rabade Roque gives us the definitive book of Cuban cuisine: encyclopedic in its range, but intimate and accessible in tone with more than five hundred recipes for classic, home-style dishes—from black bean soup to pork empanadas, from ropa vieja to black beans and croquetas, from tostones to arroz con pollo, from churros to café con leche—as well as the vividly told stories behind the recipes.
Based on the author’s family recipes, this is real Cuban cooking presented with today’s busy cooks in mind. Whether you are an experienced cook or a novice, a lover of Cuban cuisine or just discovering it, The Cuban Kitchen will become an essential part of your kitchen library.
Turn your kitchen into an authentic Cuban cocina with these flavorful tropical recipes.
"This book is meant to preserve for future generations the rich culinary tradition of a people, and to reflect the best of my two worlds: the Cuba of the 1950s, when I was a child, and our Hispanic presence in today's America," writes Roque in the introduction. Mission accomplished. With recipes ranging from the traditional (croquettes and empanadas) to the exotic (homemade baby food with tropical ingredients and Cuban candies), the author's guide to all things Cuban also features family favorites and long-kept kitchen secrets. Not just a step-by-step guide, Roque's book is full of warm, cozy kitchen lore, both personal and historical. When offering the recipe for Cuban American Hamburgers, the author writes, "We all had to speak English at the table when my mom had cooked American hamburgers." When instructing readers in the fine art of tamale making, the author traces tamales through the ages—from their origins among the native Ciboney people to their modern incarnation as popular street food. The author begins with lists of equipment and pantry essentials and also provides a list of resources for home cooks in search of ingredients or tools. Helpful tips for a variety of kitchen quandaries, such as how to use leftovers, debone fish or store a suckling pig overnight, can be found throughout Roque's spirited guide to Cuban cuisine and culture.
A spicy mélange of Cuban and Cuban-American cuisine.
- Knopf Doubleday Publishing Group
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- Product dimensions:
- 8.92(w) x 6.18(h) x 0.90(d)
Meet the Author
Raquel Rabade Roque is the owner of the Downtown Book Center in Miami. She lives in Miami, Florida.
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great recipes, can find most ingredients locally