Eat Cuban: Recipes from Floridita

Overview

This collection of wonderful recipes celebrates the sizzling, seductive vibe that is Cuba. Fresh flavors are brought together to create a tapestry of dishes that reflect the island's unique culture. Among the panoply of dishes presented are Duck Breast with Piquant Guava Glaze, Aubergine and Okra Gratin, and Langosta Salad with Mango and Papaya Salsa. Featuring traditional ingredients and methods with contemporary twists, this is a collection of dishes that maintain the essence ...

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Overview

This collection of wonderful recipes celebrates the sizzling, seductive vibe that is Cuba. Fresh flavors are brought together to create a tapestry of dishes that reflect the island's unique culture. Among the panoply of dishes presented are Duck Breast with Piquant Guava Glaze, Aubergine and Okra Gratin, and Langosta Salad with Mango and Papaya Salsa. Featuring traditional ingredients and methods with contemporary twists, this is a collection of dishes that maintain the essence of true Cuban cooking.

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Editorial Reviews

Publishers Weekly
Marred by poor design and an overreaching need to impress, this attempt from Floridita executive chef Rose to spread the gospel of Cuban cuisine falls short. Though his reverence for the island's culture and food is laudable, impractical, epic appetizers like Ropa Vieja of Duck Confit and Jalapeno Creme Fraiche; and Diver-Caught Scallops, Smoked Eel and Spanish Pancetta with a Puree of Celeriac and Apple and Grain Mustard Salsaare are better consumed at Rose's restaurant than attempted at home. The same goes for show-stopping mains like Roast Suckling Pig and Braised Rabbit Cannelloni, Sweet Potato and Chorizo Sausage. Better choices can be found among standards like Caesar Salad, Beef Carpaccio and Paella, as well as comfort foods like Roast Chicken with Sour Orange Mojo, black beans and rice (Moros y Cristanos) and Cuban Burgers, made with ground beef, pork and chorizo. Determined readers will have to contend with a murky design scheme meant to look well-weathered, but brief interludes on Cuba's past and present prove informative and entertaining. Though it contains a few keepers, anyone new to the cuisine will find this volume frustrating.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Product Details

  • ISBN-13: 9781847372901
  • Publisher: Simon & Schuster UK
  • Publication date: 11/1/2009
  • Pages: 160
  • Product dimensions: 7.60 (w) x 9.80 (h) x 0.80 (d)

Meet the Author

Andy Rose is the executive chef of the Floridita restaurant chain, a growing bar and restaurant chain inspired by the famous El Floridita in Havana. Judy Bastyra is a food writer and the author of several books, including Thai Cooking and Hanukkah Fun.

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