Eat Cuban: Recipes from Floridita

Overview

Eat Cuban is a vibrant look at the food and culture of this atmospheric country. Known for its cigars, music, cocktails and art, Cuba has a colourful reputation and its cuisine is rapidly becoming more and more popular. This book is full of delicious and exciting recipes from La Floridita, a growing bar and restaurant chain inspired by the famous El Floridita in Havana.
Recipes are a blend of traditional Cuban, French and Nuevo Cucina from Latin America, forming a stunning ...

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Overview

Eat Cuban is a vibrant look at the food and culture of this atmospheric country. Known for its cigars, music, cocktails and art, Cuba has a colourful reputation and its cuisine is rapidly becoming more and more popular. This book is full of delicious and exciting recipes from La Floridita, a growing bar and restaurant chain inspired by the famous El Floridita in Havana.
Recipes are a blend of traditional Cuban, French and Nuevo Cucina from Latin America, forming a stunning combination of exciting flavours. Starters include such delights as Red Snapper Ceviche with Coconut and Lime; and Chickpea, Spinach and Tomato Broth with Chipotle and Swiss Cheese Flautas. Main dishes have wonderful blends of flavours and include Criolla Stone Crab with a Mojo; Char-grilled Chicken with Courgettes, Sultanas and Pine Nuts; Char-Grilled Veal Chop served with a Chimchirri Dressing; and vegetarian dishes such as Mozzarella, Sweet Pepper and Courgette Quesadilla with Salsa Cruda and Sour Cream. Light bites, bar snacks, side dishes and desserts such as Chocolate and Coffee Flan finish off the book beautifully.
Eat Cuban also tells the story of Cuban food, travelling from the opulent days of the 1950s to the austerity of the revolution and on to the present day. This is a wonderful introduction to an exciting new global cuisine.

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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
  • Sales rank: 1,518,140
  • Product dimensions: 7.60 (w) x 9.80 (h) x 0.80 (d)

Meet the Author

Judy Bastyra is an established author and journalist specialising in food, travel and the Caribbean. She has published over 20 books, worked in TV and radio and been a food and restaurant consultant.

Andy Rose is executive chef of La Floridita, an award-winning Cuban bar and restaurant with branches in London, Madrid, Dublin and Moscow.

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