A Taste of Cuba
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Book Overview
Cuban cuisine is a fascinating mixture of cultures and ingredients drawn from the island's complex history and its wide-ranging natural resources. It includes the early influences of native Cuban Indians (with their manioc, taro root, corn and black beans) to the arrival of the Spanish colonizers with the cash crops of coffee and sugar as well as their stuffed roasted meats and peppers and, of course, the African slaves who brought okra, taro root and plantain. Today, all these are such important elements of Cuban cuisine that it seems as though they have always been present on the island. Add a little rum and some salsa music to the pot and the story of Cuban cuisine really begins to take shape! In A Taste of Cuba Beatriz Llamas takes us on a gastronomic tour of the Caribbean's biggest island: from appetizers, soups, main dishes, side dishes and desserts--and all the mouthwatering spices and ingredients (past and present) that are so popular and unique to Cuba.
Format:Paperback
Language:English
ISBN:1566565758
ISBN13:9781566565752
Release Date:March 2009
Publisher:Interlink Books
Length:144 Pages
Weight:1.10 lbs.
Dimensions:0.4" x 7.5" x 9.7"
Customer Reviews
1 rating
Nice illustrations, but poorly formatted
Published by Ososanna , 5 years ago
While some of the recipes are interesting, this book is hard to use because of poor formatting and incomplete information. There is limited explanation of unfamiliar cooking ingredients, and no sources given for hard to find ingredients such as sour orange juice, annatto seed, etc. I had to read the fine print to find out what yellow rice is. "Cow's milk cheese" is a very broad category and not helpful at all.
My biggest problem is that there is no index of ingredients. There is an "index" of recipes, but it really belongs in the table of contents. You cannot look up "black beans", or "beans, black" for example. I found this book very frustrating. There are good books on Cuban cooking, but this isn't one of them.
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