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Eating Cuban: 120 Recipes from the Streets of Havana to American Shores [Hardcover]

Our Price $ 34.00  
Retail Value $ 40.00  
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Item Number 447335  
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Item Specifications...

Pages   192
Est. Packaging Dimensions:   Length: 10.2" Width: 9.6" Height: 1.1"
Weight:   2.85 lbs.
Binding  Hardcover
Release Date   Nov 1, 2006
Publisher   "Stewart, Tabori and Chang"
ISBN  1584795417  
EAN  9781584795414  


Availability  0 units.


Item Description...
To "eat Cuban" is to savor a deliciously complex culinary culture. Spanish, Native American, African, Chinese, and French traditions have all contributed to Cuban cooking, producing a distinctive Caribbean cuisine as richly chorded as the island's music.

Beverly Cox and Martin Jacobs's itinerary takes them from the barrio, paladars (private restaurants), and chic nightspots of Havana to the eateries of Florida's emigr communities. From their journeys, they've gathered more than 120 recipes that comprehensively document Cuban cooking's diversity, from the black bean soup found on any Cuban table, to the empanadas sold by Havana's street vendors, to the grilled sandwiches that are a mainstay of Miami's Calle Ocho, to the innovative dishes devised by chefs at top Cuban restaurants.

Gorgeously illustrated with Jacobs's photographs -many shot on the authors' travels through Cuba-Eating Cuban highlights Cuban food's historical roots, the classic Creole dishes that evolved from these disparate cultural influences, current trends in Cuban cooking, street foods and on-the-go snacks, and quintessential Cuban beverages from caf Cubano to the mojito. A valuable resource list helps American cooks locate the required ingredients, and a restaurant directory points the way to the very best in Cuban cuisine-in Cuba and the U.S. To "eat Cuban" is to savor a deliciously complex culinary culture. Spanish, Native American, African, Chinese, and French traditions have all contributed to Cuban cooking, producing a distinctive Caribbean cuisine as richly chorded as the island's music.

Beverly Cox and Martin Jacobs's itinerary takes them from the barrio, paladars (private restaurants), and chic nightspots of Havana to the eateries of Florida's emigr communities. From their journeys, they've gathered more than 120 recipes that comprehensively document Cuban cooking's diversity, from the black bean soup found on any Cuban table, to the empanadas sold by Havana's street vendors, to the grilled sandwiches that are a mainstay of Miami's Calle Ocho, to the innovative dishes devised by chefs at top Cuban restaurants.

Gorgeously illustrated with Jacobs's photographs -many shot on the authors' travels through Cuba-Eating Cuban highlights Cuban food's historical roots, the classic Creole dishes that evolved from these disparate cultural influences, current trends in Cuban cooking, street foods and on-the-go snacks, and quintessential Cuban beverages from caf Cubano to the mojito. A valuable resource list helps American cooks locate the required ingredients, and a restaurant directory points the way to the very best in Cuban cuisine-in Cuba and the U.S.

Buy Eating Cuban: 120 Recipes from the Streets of Havana to American Shores by Ana Menendez Beverly Cox from our Christian Books store - isbn: 9781584795414 & 1584795417

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Product Categories
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Reviews - What do our customers think?
Comida Cubana At Its Best!  Jun 27, 2008
This book is filled with nostalgic old fotos of Cuba and famous dishes that we all adore. The book is sectioned off by Raices (Our Roots), Clasicos Creolos (Creole Classics), Comidas Ambulantes (Street Foods), Cocina Nueva Onda (New Wave Cooking), and Bebidas (Beverages). Try out the Classic Cuban-Style Black Beans, Poast Pork Loin and Cuban Cold Pumpkin Salad. Delicioso!!!

 
Very Authentic  Feb 28, 2008
Very authentic, these are the same recepies my cuban family has been using for years.
 
Contemporary recipes of Cuban food and updated classics  Jan 20, 2008
This is a great resource for Cuban recipes, both new and classics. We have made many of the recipes and all have been delicious and easy to follow. Our family is full of excellent Cuban cooks and these recipes rate high on our list. The photographs certainly enhance the whole Cuban cooking and eatingexperience. Highly recommend it.
 
NICE PHOTOGRAPHY...BUT ZERO INPUT ON TRUE CUBAN CUSINE...  Oct 2, 2007
TAKE IT FROM A CUBAN..THIS BOOK IS A TOTAL WASTE OF MONEY IF YOU ARE WANTING TRUE CUBAN CULINARY RECIPES...NOW IF YOU WANT NICE SCENERY PHOTOGRAPHY OF CUBA..THEN GO FOR IT..BUT A NICE CUBA TRAVEL BOOK GUIDE WILL DO, I GREWUP WITH EXCELLENT COOKS FROM CUBA AND SPAIN ...THIS BOOK DOES NOT COME CLOSE TO A REAL CUBAN CULINARY EXPERIANCE..SAVE YOUR MONEY..I DID NOT , BUT I DID RESALE IT!
 
UPCOMING FEASTS!  Nov 29, 2006
EATING CUBAN:
120 Authentic Recipes from the
Streets of Havana to
American Shores

By Beverly Cos and Martin Jacobs
Introduction by Ana Menendez


Most of us can get our hands on a ticket and travel to just about any place in the world we wish. Not so with Cuba, and it's been so for a long time. Soon, however, we may get to go, enjoy the night beat, savory foods and fun things Latino. Here's a chance to bring your Cuban food expectations up to date.

Cuba has a large uniqueness. She lives under strict restriction of goods. Yet, by calling upon their many ethnic backgrounds -- Spanish, African, Chinese, French and Native American - and sticking to Cuba's geographical restrictions, some pretty interesting recipes result. The cookbook, Eating Cuban, presents recipes in six parts: The Roots, Creole Classics, Street Food, New Wave Cooking and Beverages.

Check these:

* Galician White Bean Soup with white beans, chorizo onion, green pepper, garlic,ham hock, collards and potatoes.

* Creamy Pumpkin Soup: olive oil, onion, garlic, cinnamon, nutmeg, cream, pumpkin Cuban bread croutons and parsley.

* White Bean and Potato Salad: Red potatoes, white beans, onion, vinegar, cumin, garlic, olive oil parsley and lettuce leaves

* Sweet Potato Pudding: sweet potatoes, sugar, lime zest, cinnamon, egg yolks, cinnamon, rum and whipped cream

* Pickled Onions: red and white onions, vinegar, allspice, oregano, bay leaves, peppercorns, a jalapeno chile.

* Avocado Gaspacho El Bambu: avocados, lime juice, cucumbers, onion, broth, yogurt, fresh cilantro, red radishes, bell pepper, green onion tops

* Guava Barbecue Sauce: Guava paste, tomato paste, molasses, vinegar, brown sugar, garlic, cumin, dry mustard, chile-garlic sauce, dry sherry and cilantro

* Cream Cheese Ice Cream: cream cheese, sugar, fresh lemon juice, vanilla, heavy cream and milk

At the end of the book find a Glossary of Cuban Ingredients and Cooking Terms, Sources for Cuban Cooking Ingredients and a list of Some Favorite places for Eating Cuban both in Havana and in the U.S.



 

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