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.
Table of contents:
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.