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Author: Guillermo Pernot
Publisher: Rizzoli Publications
ISBN: 0789339870
Category : Cooking
Languages : en
Pages : 0
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Book Description
Award-winning chef Guillermo Pernot and acclaimed author Lourdes Castro unveil authentic Cuban recipes for home cooks, celebrating the bold flavors, creative techniques, and unique inspirations of the country's finest paladares. Pernot and Castro tour the island, collecting dishes and stories that reveal a vibrant contemporary cuisine. Each dish has been adapted from the best private restaurants from Old Habana to Santiago de Cuba and the author's own celebrated restaurant, Cuba Libre, marrying traditional foundations with modern influences. Divided into chapters for fresh seafood (Mar), meat (Tierra), vegetables (Granja), delectable desserts (Postres), and handy Basics (Esenciales), Cuba Cooks includes recipes for Arroz con Bacalao, Charred Snapper in Coconut Sauce, Oyster Ceviche, and elegant Stone Crab Mojito; Ajiaco (Cuban stew), Cuban Fried Chicken, Duck Ropa Vieja, Honey-Glazed Lamb Ribs with Cachucha Vinaigrette, Pork Belly Fried Rice, a traditional whole pig-roast, and a legendary smoked chicken from the side of the road; Black Bean Gnocchi with Culantro Butter, Green Plantain Soup garnished with Popcorn, and Malanga Tacos Stuffed with Eggplant; Old Habana street vendors' roasted coconut and almond Cucuruchos, Guava Ice Cream, Cuba Libre's Chocolate Tart with Caramelized Bananas, and Bonatillos, traditional sweet potato pudding balls.
Author: Guillermo Pernot
Publisher: Rizzoli Publications
ISBN: 0789339870
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
Award-winning chef Guillermo Pernot and acclaimed author Lourdes Castro unveil authentic Cuban recipes for home cooks, celebrating the bold flavors, creative techniques, and unique inspirations of the country's finest paladares. Pernot and Castro tour the island, collecting dishes and stories that reveal a vibrant contemporary cuisine. Each dish has been adapted from the best private restaurants from Old Habana to Santiago de Cuba and the author's own celebrated restaurant, Cuba Libre, marrying traditional foundations with modern influences. Divided into chapters for fresh seafood (Mar), meat (Tierra), vegetables (Granja), delectable desserts (Postres), and handy Basics (Esenciales), Cuba Cooks includes recipes for Arroz con Bacalao, Charred Snapper in Coconut Sauce, Oyster Ceviche, and elegant Stone Crab Mojito; Ajiaco (Cuban stew), Cuban Fried Chicken, Duck Ropa Vieja, Honey-Glazed Lamb Ribs with Cachucha Vinaigrette, Pork Belly Fried Rice, a traditional whole pig-roast, and a legendary smoked chicken from the side of the road; Black Bean Gnocchi with Culantro Butter, Green Plantain Soup garnished with Popcorn, and Malanga Tacos Stuffed with Eggplant; Old Habana street vendors' roasted coconut and almond Cucuruchos, Guava Ice Cream, Cuba Libre's Chocolate Tart with Caramelized Bananas, and Bonatillos, traditional sweet potato pudding balls.
Author: Ana Sofia Pelaez
Publisher: St. Martin's Press
ISBN: 1466857536
Category : Cooking
Languages : en
Pages : 339
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Book Description
The Cuban Table is a comprehensive, contemporary overview of Cuban food, recipes and culture as recounted by serious home cooks and professional chefs, restaurateurs and food writers. Cuban-American food writer Ana Sofia Pelaez and award-winning photographer Ellen Silverman traveled through Cuba, Miami and New York to document and learn about traditional Cuban cooking from a wide range of authentic sources. Cuban home cooks are fiercely protective of their secrets. Content with a private kind of renown, they demonstrate an elusive turn of hand that transforms simple recipes into bright and memorable meals that draw family and friends to their tables time and again. More than just a list of ingredients or series of steps, Cuban cooks' tricks and touches hide in plain sight, staying within families or being passed down in well-worn copies of old cookbooks largely unread outside of the Cuban community. Here you'll find documented recipes for everything from iconic Cuban sandwiches to rich stews with Spanish accents and African ingredients, accompanied by details about historical context and insight into cultural nuances. More than a cookbook, The Cuban Table is a celebration of Cuban cooking, culture and cuisine. With stunning photographs throughout and over 110 deliciously authentic recipes this cookbook invites you into one of the Caribbean's most interesting and vibrant cuisines.
Author: Lourdes Castro
Publisher: Ten Speed Press
ISBN: 1607741253
Category : Cooking
Languages : en
Pages : 130
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Book Description
From Chile-Glazed Pork Chops to Dos Leches Flan, Lourdes Castro offers authentic, no-fuss Mexican meals with clean, vibrant flavors that are the essence of great Mexican food. In Simply Mexican, Castro presents authentic recipes that don’t require a fortnight to prepare or extended shopping forays to find rare ingredients. Castro honed her knowledge of traditional south-of-the-border dishes by teaching the fundamentals to adults and children at her Miami cooking school, and now she’s introducing real Mexican fare that works for busy cooks every night of the week. Simply Mexican features easy-to-prepare, fun-to-eat favorites with big flavors, such as Chicken Enchiladas with Tomatillo Sauce and Crab Tostadas. Once you have mastered the basics, Castro will guide you through more advanced Mexican mainstays such as adobo and mole, and show you how to make the most effortless savory and sweet tamales around. With cooking notes that highlight useful equipment, new ingredients, shortcut techniques, and instructions for advance preparation, Simply Mexican demystifies authentic Mexican meals so you can make them at home in a snap. “With this book Lourdes Castro has added a spark of creativity and simplicity to Mexican food that up until now had not yet been realized. It gives me a huge sense of pride and honor to know that this book exists, as it will help a large audience re-create these gems in a simple and straightforward way.” —Aarón Sánchez, chef/owner of Paladar and chef/partner of Centrico, author of La Comida del Barrio, and former cohost of Food Network’s Melting Pot “Here, at last, are real Mexican recipes that are authentic, creative, and fun to prepare. Lourdes Castro creates an atmosphere that makes learning about enchiladas, tacos, and salsas exciting and interesting, and her precise methodology with Mexican cookery is refreshing and very entertaining. Highly recommended.” —Jonathan Waxman, chef/owner of Barbuto and West County Grill and author of A Great American Cook
Author: Dan Goldberg
Publisher:
ISBN: 1607749866
Category : Cooking
Languages : en
Pages : 258
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Book Description
Includes over 75 Cuban recipes, such as Cuban-Style Fried Chicken, Tostones Stuffed with Lobster and Conch, Squid-ink Empanadas, and Mojito Cake with Rum-Infused Whipped Cream
Author: Ruth Behar
Publisher: University Press of Florida
ISBN: 168340288X
Category : Art
Languages : en
Pages : 346
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Book Description
Handmade in Cuba is an in-depth examination of Ediciones Vigía, an artisanal press that published exquisite books crafted from simple supplies during some of Cuba’s most dire economic periods. Vividly illustrated, this volume shows how the publishing collective responded to the nation’s changing historical and political situation from the margins of society, representing Cuban culture across the boundaries of race, age, gender, and genre. In this volume, poets and scholars reflect on the unique artistic direction of Rolando Estévez, who oversaw the creation of over 500 handmade books and magazines between 1985 and 2014. They highlight the beautiful designs and unusual materials selected, including fabric, metals, wood, feathers, and discarded items. Through diverse perspectives, including an interview with Estévez himself, the essays showcase the unlimited inventive possibilities of books as objects, as sculptural pieces, and as installations. Even in the age of technology, Estévez generated enormous excitement and admiration for these hand-crafted books, and this volume offers the first inside view of this important alternative publishing space. Contributors: Ruth Behar | Juanamaría Cordones-Cook | Gwendolyn Díaz | Erin Finzer | William Luis | Nancy Morejón | Kim Nochi | Carina Pino Santos | Kristin Schwain | Elzbieta Sklodowska
Author: Ada Ferrer
Publisher: Simon and Schuster
ISBN: 1501154575
Category : History
Languages : en
Pages : 436
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Book Description
WINNER OF THE PULITZER PRIZE IN HISTORY WINNER OF THE LOS ANGELES TIMES BOOK PRIZE IN HISTORY “Full of…lively insights and lucid prose” (The Wall Street Journal) an epic, sweeping history of Cuba and its complex ties to the United States—from before the arrival of Columbus to the present day—written by one of the world’s leading historians of Cuba. In 1961, at the height of the Cold War, the United States severed diplomatic relations with Cuba, where a momentous revolution had taken power three years earlier. For more than half a century, the stand-off continued—through the tenure of ten American presidents and the fifty-year rule of Fidel Castro. His death in 2016, and the retirement of his brother and successor Raúl Castro in 2021, have spurred questions about the country’s future. Meanwhile, politics in Washington—Barack Obama’s opening to the island, Donald Trump’s reversal of that policy, and the election of Joe Biden—have made the relationship between the two nations a subject of debate once more. Now, award-winning historian Ada Ferrer delivers an “important” (The Guardian) and moving chronicle that demands a new reckoning with both the island’s past and its relationship with the United States. Spanning more than five centuries, Cuba: An American History provides us with a front-row seat as we witness the evolution of the modern nation, with its dramatic record of conquest and colonization, of slavery and freedom, of independence and revolutions made and unmade. Along the way, Ferrer explores the sometimes surprising, often troubled intimacy between the two countries, documenting not only the influence of the United States on Cuba but also the many ways the island has been a recurring presence in US affairs. This is a story that will give Americans unexpected insights into the history of their own nation and, in so doing, help them imagine a new relationship with Cuba; “readers will close [this] fascinating book with a sense of hope” (The Economist). Filled with rousing stories and characters, and drawing on more than thirty years of research in Cuba, Spain, and the United States—as well as the author’s own extensive travel to the island over the same period—this is a stunning and monumental account like no other.
Author: Glenn M. Lindgren
Publisher: Gibbs Smith
ISBN: 9781586854331
Category : Cooking
Languages : en
Pages : 256
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Book Description
Written by the trio that has spawned a renewal of interest in Cuban cuisine,his guide to the flavors of Cuba reveals the island as a tasty confluence ofpanish spices, tropical ingredients, and African influence.
Author: Marcella Kriebel
Publisher: Burgess Lea
ISBN: 0997211334
Category : Cooking
Languages : en
Pages : 163
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Book Description
Explore the recipes and stories behind the vibrant cuisine of Cuba in this beautiful, fully-illustrated cookbook.
Author: Madelaine Vazquez Galvez
Publisher: Phaidon Press
ISBN: 9780714875767
Category : Cooking
Languages : en
Pages : 0
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Book Description
A unique compilation of authentic home-cooking recipes from Cuba, reflecting the island's remarkable culinary diversity Cuban food is known worldwide for its blend of bright colours and intense flavors, and Cuba: The Cookbook is the first book to celebrate and document comprehensively its cuisine and contemporary food culture. Collected by those who best know the entire Cuban culinary landscape, the 350 home-cooking recipes in this compendium explore the country's myriad traditions and influences - from Spanish to Soviet to Chinese - through recipes for appetizers, rice dishes, fish, meat, vegetables, egg dishes, desserts, and more.
Author: Anya von Bremzen
Publisher: Abrams
ISBN: 1683351452
Category : Cooking
Languages : en
Pages : 702
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Book Description
Discover the fresh flavors of contemporary Cuba in this gorgeously photographed volume of stories and recipes from the country’s enterprising restaurants. Over the past decades, paladares—or private restaurants—have led a cultural and culinary renaissance in Cuba. In Paladares, James Beard Award-winning food writer Anya von Bremzen shares a fascinating journey through the country’s new food scene. Born in Soviet Russia, Bremzen brings a unique perspective to the stories she hears from Cuba’s chefs, restaurateurs, farmers, and food historians. She eavesdrops on passionate arguments about black beans and tamales; pries Daiquirí secrets from the legendary El Floridita (Hemingway’s watering hole); and guides us to vibrant markets and visionary organic farms. Through Bremzen’s travels, we learn of Fidel’s obsession with dairy cows and hear wrenching memories of privation from the time after Soviet aid vanished. We meet colorful expats-turned-restaurateurs and local hipsters who obsess over global culture glimpsed in foreign movies and magazines. The more than 100 recipes in Paladares are as intriguing as the characters behind them. And Fawn Schlow’s evocative photographs frame it all with the ramshackle glamour of old Havana, Cuba’s stunning countryside, dishes that are earthy and innovative, and Cuba’s incredible people.
