Memories of a Cuban Kitchen

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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.
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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.
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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.)
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: 10/1/1992
  • Pages: 352

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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Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted November 11, 2004

    Remember your mom's or abuelita's kitchen?

    I found this book fabulous for those of us born here with Cuban parents. It is just like mami's food. It's important to keep traditions alive for our children. My nephew lost his mom and bought the book as soon as he married. It got him into cooking since his wife is not Cuban. He loved it and found it easy to follow. Why can't I find any new books to continue to give as gifts.

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  • Anonymous

    Posted November 28, 2004

    The most authentic recipes in print.

    Of all the recipe books out there claiming to have authentic Cuban recipes, this is the only one that TRULY gives the real recipe. All the others have been Americanized or Latinized from some other country. This is a great cookbook for those who truly want to learn about Cuban cuisine.

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