A Taste of Cuba

by Beatriz Llamas

Book Overview

Cuban cuisine is a fascinating mixture of cultures and ingredients drawn from the island's complex history and its wide-ranging natural resources. It includes the early influences of native Cuban Indians (with their manioc, taro root, corn and black beans) to the arrival of the Spanish colonizers with the cash crops of coffee and sugar as well as their stuffed roasted meats and peppers and, of course, the African slaves who brought okra, taro root...

• Format: Hardcover
• Language: English
• ISBN: 1566565537
• ISBN13: 9781566565530
• Release Date: January 2004
• Publisher: Interlink Books
• Length: 139 Pages
• Weight: 1.95 lbs.
• Dimensions: 0.7" x 7.8" x 9.9"

Customer Reviews

Nice illustrations, but poorly formatted

While some of the recipes are interesting, this book is hard to use because of poor formatting and incomplete information. There is limited explanation of unfamiliar cooking ingredients, and no sources given for hard to find ingredients such as sour orange juice, annatto seed, etc. I had to read the fine print to find out what yellow rice is. "Cow's milk cheese" is a very broad category and not helpful at all. My biggest problem is that there is no index of ingredients. There is an "index" of recipes, but it really belongs in the table of contents. You cannot look up "black beans", or "beans, black" for example. I found this book very frustrating. There are good books on Cuban cooking, but this isn't one of them.