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• by:
• Marcos, Rafael

The cuisine of Cuba, though derived from Spain, its mother country, has been modified and refined by the products of a different soil and the requirements of a tropical climate. Pork dishes, rice, corn, beans, and sugar are essential elements in Cuban cooking. Some of the finest fish in the world can be found in the Gulf Stream, along with unequaled crabs and lobsters, and an almost infinite variety of vegetables and luscious, tropical fruits.

This cookbook includes 50 recipes, each in the original Spanish, with side-by-side English translation-all of them classic Cuban fare and Old Havana specialities adapted for the North American kitchen. Among the recipes included are: Ajiaco (famous Cuban stew), Broiled Pargo with Avocado Sauce, Lobster Havanaise, Tamal en Cazuela (Soft Tamal), Quimbombo (okra), Picadillo, Roast Suckling Pig and Bonialtillo (Sweet Potato Dulce), along with a whole chapter on famous Cuban cocktails and beverages.

This book is a perfect gift for any cook, novice or gourmet, who wants to learn more about Cuban cuisine and culture, and the Spanish language.