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3 Local Warehouse Cooking and Food- Latin American and Caribbean
6 Remote Warehouse Cooking and Food- Latin American and Caribbean

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Memories of a Cuban Kitchen: More Than 200 Classic Recipes

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Memories of a Cuban Kitchen: More Than 200 Classic Recipes Cover

 

Synopses & Reviews

Publisher Comments:

"The best foreign cookbook honors go to Memories of a Cuban Kitchen. The book rings wonderfully true, both in its recipes and its evocations of pre-Castro Havana as recalled by author Mary Urrutia Randelman with heartfelt affection. This beautiful book is a memory piece as much as a cookbook."—The Washington Times "Memories of a Cuban Kitchen will be an added treasure in any cook's library and a must in the kitchen of any American of Cuban heritage or anyone who's interested in exploring Cuban cooking more fully at home." — The Miami Herald A Sampling of Remembered Dishes
  • Bistec de Palomilla (Cuban Fried Steak)
  • Moros y Cristianos (Black Beans and Rice)
  • Ajiaco Criollo (Cuban Creole Stew)
  • Pargo Relleno (Stuffed Red Snapper)
  • Ensalada de Aguacate y Mango (Avocado and Mango Salad)
  • Flan de Coco (Coconut Flan)

Synopsis:

Authentic Cuban recipes offer a mixture of Spanish, Indian, African, Chinese, and Portuguese cuisine, from appetizers like Green Plantain Chips, to such entrees as Roast Pork Creole, to tropical rum-based drinks and desserts.

Filled with reminiscences and evocative halftone photos of Randelman's childhood in pre-Castro Cuba, this book presents more than 200 traditional recipes for Cuban dishes, a cuisine that lusciously combines Spanish, Indian, African, Chinese, and Portuguese influences.

Synopsis:

The first major collection of authentic Cuban recipes, now available in paperback

Memories of a Cuban Kitchen is a food memoir filled with reminiscences and evocative halftone photos of Mary Randelman's childhood in pre-Castro Cuba. The more than 200 traditional recipes present a luscious picture of a cuisine that combines Spanish, Indian, African, Chinese, and Portuguese influences.

Table of Contents

Acknowledgements.

Introduction.

Cuban Cooking.

Travels with Titi: Appetizers and Snacks.

La Majagua Tobacco Ranch: Soups and Stews.

El Chamizo Cattle Ranch: Meat and Poultry.

Varadero and Mariel: Fish and Shellfish.

Rosalie's Kitchen: Rice, Beans, and Eggs.

The Spa at San Diego De Los Ba?os: Salads and Vegetables.

Las Canas Orange Groves: Desserts.

An American in Havana: Drinks.

Index.

Permissions.

Product Details

ISBN:
9780028609980
With:
Schwartz, Joan
Author:
Schwartz, Joan
Author:
Randelman, Mary Urrutia
Publisher:
Houghton Mifflin
Subject:
Cookery
Subject:
Cooking and dining
Subject:
Caribbean & West Indian
Subject:
Cookery, cuban
Subject:
Regional & Ethnic - Caribbean & West Indian
Subject:
General Cooking
Subject:
Cookery -- Cuba.
Subject:
Cooking and Food-Latin American and Caribbean
Subject:
Cooking
Subject:
Hispanic
Copyright:
Edition Description:
Trade Paper
Publication Date:
January 1996
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Pages:
352
Dimensions:
9.25 x 8.25 in

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Related Subjects

Cooking and Food » Regional and Ethnic » Latin American and Caribbean

Memories of a Cuban Kitchen: More Than 200 Classic Recipes New Trade Paper
0 stars - 0 reviews
$19.95 In Stock
Product details 352 pages John Wiley & Sons - English 9780028609980 Reviews:
"Synopsis" by ,
Authentic Cuban recipes offer a mixture of Spanish, Indian, African, Chinese, and Portuguese cuisine, from appetizers like Green Plantain Chips, to such entrees as Roast Pork Creole, to tropical rum-based drinks and desserts.

Filled with reminiscences and evocative halftone photos of Randelman's childhood in pre-Castro Cuba, this book presents more than 200 traditional recipes for Cuban dishes, a cuisine that lusciously combines Spanish, Indian, African, Chinese, and Portuguese influences.

"Synopsis" by , The first major collection of authentic Cuban recipes, now available in paperback

Memories of a Cuban Kitchen is a food memoir filled with reminiscences and evocative halftone photos of Mary Randelman's childhood in pre-Castro Cuba. The more than 200 traditional recipes present a luscious picture of a cuisine that combines Spanish, Indian, African, Chinese, and Portuguese influences.

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