- STAFF PICKS
- GIFTS + GIFT CARDS
- SELL BOOKS
- FIND A STORE
Ships in 1 to 3 days
More copies of this ISBN
Other titles in the Quintet Book series:
In a Cuban Kitchenby Alex Garcia
Synopses & Reviews
Immensely appealing and alluringly spicy, Cuban food has exploded in popularity. Recently, many Nuevo Latino chefs have chosen to interpret it in various fusion” dishes, but the real home cooking of Cuba is delicious and rewarding on its own. Discover in a new cookbook which not only explores the riches of the cuisine but also reveals the unique beauty of Cuba itself. Influenced by the diversity of cultures that have settled on this Caribbean island over the centuries, including Spanish, French, African, Arabic, Chinese, and Portuguese, true Cuban cooking is exciting and varied. From such festive finger foods as croquetas, pastelitos, and bocaditos to traditional entrees like arroz con pollo, picadillo, and bistec emanizado, theres a wealth of savory dishes to explore. Learn how to create the traditional medianoche, or Cuban sandwich, brew a cup of bracing café cubano, and make the sumptuous dessert known as dulce de leche. In addition to the treasury of 100 traditional recipes, compiled by an accomplished Cuban-born chef, In A Cuban Kitchen provides a fascinating look at sugar cultivation, rum production, and other native resources essential to Cuban cuisine.
"Garcia, who was born and raised in Cuba and appears weekly on Food Network's The Melting Pot, offers an attractive cookbook filled with colorful photos of Cuban classics, including a Sandwich Cubano (Cuban Sandwich), Moros y Cristianos (Rice and Red Beans) and Ropa Vieja (Stewed Shredded Beef). Garcia gives the Spanish name for every dish, with an English translation below in smaller print, and places a short glossary at the beginning of the book to help readers with food terms like 'culantro' and 'chorizo.' The recipes lack introductions or even brief explanatory phrases, so readers are left to figure out for themselves the origins behind such intriguing dishes as Tasajo Camagueyano (Salt-Cured Beef), Bacalao a la Viscaina (Salt Cod, Viscaya Style) or Yuca Frita (Crispy Yuca Sticks). Still, the recipes look terrific, and Garcia's enlightening introduction will help orient home cooks to the various cultural influences on Cuban cuisine." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Immensely appealing and alluringly spicy, Cuban food has exploded in popularity. Recently, many Nuevo Latino chefs have chosen to interpret it in various fusion” dishes, but the real home cooking of"
From such festive snacks as croquetas, bocaditos, and the true medianoche, or Cuban sandwich, to arroz con pollo, picadillo, and tres leches, here's a treasury of traditional dishes. This delightful new cookbook from accomplished Cuban-born chef Alex Garcia combines 100 authentic recipes, with a fascinating look at sugar cultivation, rum production, and other native resources essential to Cuban cuisine.
About the Author
Alex Garcia was born and raised in Cuba and has appeared on the Food Network.
What Our Readers Are Saying
Other books you might like