by Linette Creen (Author), Felipe Rojas-Lombardi (Foreword by)
It is said that Cuban food reflects the Cuban spirit--a hearty appetite for the sweetness and richness of life, and a respect for tradition spiced with the spark of adventure. Here are enticing spiced fish and seafood dishes: sweet, creamy flans; savory paella; warm, hearty black beans and rice; and tropical rum drinks. You'll find almost 200 recipes for appetizers, soups, salads, breads, entrees, vegetables, desserts, and drinks that celebrate the colorful cuisine of Cuba, bringing its flavorful, tropical tastes to your table. Cuban cooking honors the melding of Spanish, Portuguese, and indigenous Cuban culinary traditions in dishes that have become uniquely Cuban. There are many recipes for authentic Cuban specialties, such as pasteles (spiced meat patties), tostones (fried green plantains), churros (fried dough with sugar), and refreshing batidos (fruit milkshakes), as well as gourmet-style recipes for the contemporary Caribbean dishes found in Cuban restaurants. Included too, is an invaluable guide to finding uniquely Cuban ingredients, such as plantain, yucca, malaga, and calabaza.
A Taste of Cuba is flavorsome testimony to the ever-growing popularity of Cuban cuisine!Author Biography
Linette Creen is the author of The Jewel Lake Seafood Market Cook Book and A Taste of Cuba, among others. When Creen, now the mother of three and a resident of Greenwich, CT, was just 18 years old, she opened a seafood store in Alaska.
Felipe Rojas-Lombardi was a Peruvian-born chef who helped bring a Spanish and Caribbean influence into America's haute cuisine repertory. He died in 1991.