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A Taste of Cuba: Recipes From the Cuban-American Community
     

A Taste of Cuba: Recipes From the Cuban-American Community

5.0 1
by Linette Creen, Felipe Rojas-Lombardi (Foreword by)
 
It is said that Cuban food reflects the Cuban spirit—a hearty appetite for the sweetness and richness of life, and a respect for tradition spiced with the spark of adventure. Here are enticing spiced fish and seafood dishes: sweet, creamy flans; savory paella; warm, hearty black beans and rice; and tropical rum drinks. You’ll find almost 200 recipes

Overview

It is said that Cuban food reflects the Cuban spirit—a hearty appetite for the sweetness and richness of life, and a respect for tradition spiced with the spark of adventure. Here are enticing spiced fish and seafood dishes: sweet, creamy flans; savory paella; warm, hearty black beans and rice; and tropical rum drinks. You’ll find almost 200 recipes for appetizers, soups, salads, breads, entrees, vegetables, desserts, and drinks that celebrate the colorful cuisine of Cuba, bringing its flavorful, tropical tastes to your table. Cuban cooking honors the melding of Spanish, Portuguese, and indigenous Cuban culinary traditions in dishes that have become uniquely Cuban. There are many recipes for authentic Cuban specialties, such as pasteles (spiced meat patties), tostones (fried green plantains), churros (fried dough with sugar), and refreshing batidos (fruit milkshakes), as well as gourmet-style recipes for the contemporary Caribbean dishes found in Cuban restaurants. Included too, is an invaluable guide to finding uniquely Cuban ingredients, such as plantain, yucca, malaga, and calabaza.

A Taste of Cuba is flavorsome testimony to the ever-growing popularity of Cuban cuisine!

Editorial Reviews

From the Publisher
“Detailed and precise… traditional ingredients are given an imaginative twist.”—Sun Sentinel
 
“A full range of recipes, from sweet and zippy appetizers and party foods to various Cuban coffees and rum drinks, along with background notes and a guide to such ingredients as malanga, green and ripe coconut, green and ripe plantains, side pork, and yucca… Overall, the food is distinctive, hearty, and uncomplicated.”—Kirkus

“Creen's welcome contribution includes both traditional dishes such as Ropa Vieja and innovative Cuban-American creations such as Conch Fritters with Cilantro Dipping Sauce… unique.”—Library Journal

Library Journal
Despite the widespread popularity of Caribbean food, there are few books devoted solely to Cuban food, and it is not well represented in the Caribbean cookbooks that have appeared in the last few years. Creen's welcome contribution includes both traditional dishes such as Ropa Vieja and innovative Cuban-American creations such as Conch Fritters with Cilantro Dipping Sauce. The recipes are fairly simple to prepare, and most of the ingredients are readily available. This unique book is recommended for most collections.

Product Details

ISBN-13:
9780452270893
Publisher:
Penguin Publishing Group
Publication date:
06/28/1994
Edition description:
Reprint
Pages:
336
Sales rank:
1,364,961
Product dimensions:
5.96(w) x 8.99(h) x 0.67(d)
Age Range:
18 Years

Related Subjects

Meet the Author

Linette Creen is the author of The Jewel Lake Seafood Market Cook Book and A Taste of Cuba, among others. When Creen, now the mother of three and a resident of Greenwich, CT, was just 18 years old, she opened a seafood store in Alaska.

Felipe Rojas-Lombardi was a Peruvian-born chef who helped bring a Spanish and Caribbean influence into America's haute cuisine repertory. He died in 1991.

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A Taste of Cuba: Recipes From the Cuban-American Community 5 out of 5 based on 0 ratings. 1 reviews.
Anonymous More than 1 year ago
Love this book. My husband is Dominican & Cuban. The first time I ever cooked for him it was the Sweet & Spicy Cilantro Chicken & he said he could smell it walking up to my apt & it smelt like his grandmas cooking. Needless to say almost 5 years later I still make that dish for him every couple weeks & a couple other great recipes out of this cookbook. Can't go wrong w/ the Shrimp in a Black Bean Sauce either.