Memories of a Cuban Kitchen

Memories of a Cuban Kitchen

5.0 2
by Mary Urrutia Randelman, Joan Schwartz
     
 

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. 30 photos. 8-page color insert.See more details below

Overview

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. 30 photos. 8-page color insert.

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.)
Barbara Jacobs
In this instance, memories mean sights, sounds, and smells of a Cuba most Americans will never know. Resorts, cattle and tobacco ranches, and outings to Havana are part of Randelman's childhood remembrances, skillfully supplemented (with coauthor Schwartz) by more than 200 native recipes. Though many of the ingredients might be difficult to acquire (say, Scotch bonnet peppers or yucas), the search is definitely worthwhile--resulting in such tasty items as fish pudding, Galician bean soup, boliche (Cuban stuffed pot roast), Cuban snapper hash, bean torte, natilla (sweet custard), and the ubiquitous daiquiri in all its variations. Few of the dishes demand long hours in the kitchen; most retain, thanks to chapter introductions and brief recipe blurbs, the flavor of this Caribbean island as Hemingway might have known it.

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Product Details

ISBN-13:
9780026009119
Publisher:
Macmillan Publishing Company, Incorporated
Publication date:
10/01/1992
Pages:
352

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