|Item||:||Cuba: The Cookbook [Hardcover]|
|You Save||:||$9.96 (20%)|
|Price||:||$39.99 (see below)|
|Author||Author||:||Vazquez Galvez, Madelaine, Tondre, Imogene|
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, andCuba: The Cookbookis 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.
Madelaine Vázquez Gálvez has over 30 years of culinary experience - she has run a restaurant in Cuba, authored several Cuban cookbooks, hosted a cooking show, led Slow Food Caribbean, and has the most extensive collection of culinary printed materials in Cuba.
Writer Imogene Tondre has lived in Cuba for the past decade. She has a Master's Degree from the University of Havana for Cuban food culture.
Cuba: The Cookbookcould not be more timely and necessary. Through illuminating text, vibrant photos, and mouthwatering dishes, Madelaine and Imogene skillfully share the history, memories, and stories of the Cuban people, and this collection will undoubtedly reverberate across oceans and continents. —Bryant Terry, James Beard award-winning author of Afro-Vegan
As a Cuban chef who grew up in Miami and committed to honoring traditional Cuban ingredients and preparations, this book helped fill a void in my understanding of the full spectrum of Cuban cuisine.Cuba: The Cookbook, for me, provides an extensive review of how Cuban cuisine has evolved, and adapted, on the Island, in ways that are quite different from the foods I grew up with, but equally inspiring. —Ricardo Barreras, chef/owner at Brooklyn's Pilar Cuban Eatery and contribl≥.
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