Memories of a Cuban Kitchen

( 5 )

Overview

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, ...

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Overview

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.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
``Most Cubans will tell you that we have two food groups: party food--made up of snacks--and real food, built around fish, stews and soups,'' write menu consultant Randleman and editor Schwartz. ``We seem to consume more of the former.'' In 1957, when Randleman herself was 10 years old, her prosperous family emigrated to Miami from Cuba. Her memories of pre-Castro life and eating are filtered through a golden haze of childhood recollection: cousin Pepe entertains his family at meriendasic (afternoon tea), in which ``steaming trays began appearing from the kitchen, borne by a parade of indulgent maids and cooks,'' and glamorous Aunt Titi drives the young Randelman to the Havana Yacht Club for incomparable freshly fried potato chips and croquetassic ``filled with smoky creamed ham and splashed with lime juice.'' The Cuban national cuisine as it emerges here is a fusion of Spanish, African, Chinese and Portuguese elements, as one sees in a dish such as okra stew with plaintain dumplings ( guiso de quimbombo ), containing root vegetables, sherry, bacon and Cuban beef stock, always seasoned with cumin.92 Lime juice is used liberally, both as marinade and flavoring. Desserts are largely custards, flans and puddings.250 The book is a personal yet comprehensive introduction to a cuisine perpetuated more in South Florida than in its native island. (Oct.)
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Product Details

  • ISBN-13: 9780028609980
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 4/28/1996
  • Edition number: 1
  • Pages: 352
  • Sales rank: 176,754
  • Product dimensions: 7.30 (w) x 9.20 (h) x 0.91 (d)

Table of 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 BaƱos: Salads and Vegetables.

Las Canas Orange Groves: Desserts.

An American in Havana: Drinks.

Index.

Permissions.

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Customer Reviews

Average Rating 5
( 5 )
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Sort by: Showing all of 5 Customer Reviews
  • Posted April 2, 2010

    Don't Go to Miami for a Taste of Cuba

    You can create an authentic taste in your own kitchen! This cookbook has great recipes for home cooked Cuban food. You can feel the author's love of her heritage through the recipes that she remembers from her childhood. My favorites are Ensalada Russa that comes from Cuba's Spanish roots, Camarones con Crema Cilantro and Stuffed Pork Loin that is a great and easy recipe for holidays and family gatherings. All Cuban Americans should own a copy!

    1 out of 1 people found this review helpful.

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  • Posted December 21, 2009

    more from this reviewer

    Amazingly simple & easy for the cook that considers herself inexperienced in the kitchen!

    I do not consider myself a great cook but absolutely love the fact that I have tried out recipes and my family and I have enjoyed them profusely. I am the type of cook that needs to follow the directions to a tee and feel lost if I have to improvise or go at it blindly. We love the "Ropa Vieja" & "Vaca Frita". The hardest part is boiling it for 1 1/2 hrs and then shredding it. The end result is worth all the time spent in the kitchen. The meals remind me of a birthplace I never knew, in which I was too young to recollect. Something, yet small that I can pass on to my children.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted February 22, 2005

    Awesome!

    Cuban food is fantastic. If you haven't tried it yet, what are you waiting for??? This book has great-tasting, authentic, easy-to-follow recipes that you will use again and again.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted February 5, 2002

    Great Cuban Recipes of All Times

    Great recipes, easy to follow. Truly an authentic cuban cuisine book that brings me beautiful childhood memories of my never forgotten island.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted October 2, 2001

    A great gift for all my friends who love my Cuban cooking!

    What a wonderful book! I have purhased at least ten copies of this book and given them to many of my friends as gifts. Not only are the recipes authentic and easy to follow, but every one comes with alittle bit of history and tradition. I applaud Mary Urrutia Randelman for allowing me to introduce the old Cuba and my traditions to so many of my friends. I keep my copy displayed on my kitchen counter!

    1 out of 1 people found this review helpful.

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