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Eating Cuban: 120 Authentic Recipes f

Eating Cuban: 120 Authentic Recipes f (Hardback)

£20.95
Currently unavailable to order online.
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Synopsis

Beverly Cox and Ana Menendez have been able to travel where few Americans have been able to go for more than 50 years with a single purpose in mind: eating Cuban food and gathering the best recipes at their source. The result is "Eating Cuban", a book of 120 recipes of both traditional Cuban dishes such as black bean soup, Tostones (double deep-fried green plaintain chips), Empanadas (pastry turnovers filled with spicy beef) and Helado de Coco en Casco (coconut ice cream served in a coconut shells). The book is divided into five chapters. Las Raices (The Roots) concentrates on the cultures and specific dishes that contributed to Cuban cuisine. Classicas Criollas (Creole Classics) shows dishes that evolved from the mixture of several cultural influences. Cocina Nueva Onda de Habana a Miami (New Wave Cooking from Havana to Miami) depicts current cooking trends in Cuban cooking. Bocadittos y Bocadillos (Snacks and Sandwiches) is concerning Cuban street food and snacks, and Bebidas (Beverages) gives us typical Cuban beverages, from cafe Cubano to mojitos. The book will also include a section on internet and mail order sources for Cuban ingredients.

Food & DrinkNational & regional cuisine Publisher: Stewart, Tabori & Chang Inc Publication Date: 29/09/2006 ISBN-13: 9781584795414  Details: Type: Hardback Format: Books
Availability: Currently unavailable to order online.  

Beverly Cox learned to cook in Paris, where she apprenticed with world-renowned chef Gaston LeNotre. She has written 10 cookbooks, including Spirit of the Harvest, which won James Beard and IACP Awards. Ana Menendez is the author of the short-story collection In Cuba I Was a German Shepherd (the title story of which won the Pushcart Prize) and the critically acclaimed first novel Loving Che. The daughter of Cuban exiles, she has covered Miami's Little Havana section for the Miami Herald, and is now a columnist for that paper. Martin Jacobs is an award-winning food photographer who has photographed more than 40 cookbooks.

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