Llamas, a Spanish-born cooking teacher and caterer, now lives in Havana with her family. Her charming and well-researched book opens with a brief overview of Cuban cooking, which was shaped primarily by the Spanish conquistadors who arrived in 1492, the African slaves they brought to the island, and the plantation owners of French ancestry who fled to Cuba from Haiti at the end of the 18th century. Included here are both traditional and modern recipes, incorporating dishes from restaurant chefs, home cooks, and street food vendors. Head notes provide additional historical and culinary background, and watercolor illustrations on almost every page add to the book's appeal. With few recent titles on the subject, Llamas's cookbook is recommended for most collections. Copyright 2005 Reed Business Information.