Eating Cuban: 120 Authentic Recipes from the Streets of Havana to American Shores

by Martin Jacobs and Beverly Cox

Book Overview

Divided into five chapters, this book presents 120 recipes of both traditional Cuban dishes such as black bean soup, Tostones (double deep-fried green plaintain chips), Empanadas (pastry turnovers... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 1584795417
• ISBN13: 9781584795414
• Release Date: November 2006
• Publisher: Harry N. Abrams
• Length: 192 Pages
• Weight: 2.90 lbs.
• Dimensions: 1.0" x 10.4" x 9.9"
• Age Range: 13 years and up
• Grade Range: Grade 8 to Postsecondary

Customer Reviews

Comida Cubana At Its Best!

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

Very authentic, these are the same recepies my cuban family has been using for years.

Contemporary recipes of Cuban food and updated classics

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.

UPCOMING FEASTS!

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.

Wow! This book took my breath away.

I received this cookbook and cannot put it down. I cannot wait to try some of the recipes this weekend. The format of the pictures and the stories of country that we do not have access to in the U.S. is really something. Thanks to the authors for a super job. C. Cameron Crawfordville, Florida