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The Cuban Table

Author: Ana Sofia Pelaez

Publisher: St. Martin's Press

Published: 2014-10-28

Total Pages: 339

ISBN-13: 1466857536

The Cuban Table is a comprehensive, contemporary overview of Cuban food, recipes and culture as recounted by serious home cooks and professional chefs, restaurateurs and food writers. Cuban-American food writer Ana Sofia Pelaez and award-winning photographer Ellen Silverman traveled through Cuba, Miami and New York to document and learn about traditional Cuban cooking from a wide range of authentic sources. Cuban home cooks are fiercely protective of their secrets. Content with a private kind of renown, they demonstrate an elusive turn of hand that transforms simple recipes into bright and memorable meals that draw family and friends to their tables time and again. More than just a list of ingredients or series of steps, Cuban cooks' tricks and touches hide in plain sight, staying within families or being passed down in well-worn copies of old cookbooks largely unread outside of the Cuban community. Here you'll find documented recipes for everything from iconic Cuban sandwiches to rich stews with Spanish accents and African ingredients, accompanied by details about historical context and insight into cultural nuances. More than a cookbook, The Cuban Table is a celebration of Cuban cooking, culture and cuisine. With stunning photographs throughout and over 110 deliciously authentic recipes this cookbook invites you into one of the Caribbean's most interesting and vibrant cuisines.

Sustainable Agriculture and Resistance

Author: Fernando Funes

Publisher:

Published: 2002

Total Pages: 352

ISBN-13:

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"This is a story of resistance against all odds, of Cuba's remarkable recovery from a food crisis brought on by the collapse of trade relations with the former socialist bloc and the tightening of the U.S. embargo. Unable to import either food or the farm chemicals and machines needed to grow it via conventional agriculture, Cuba turned inward toward self-reliance. Sustainable agriculture, organic farming, urban gardens, smaller farms, animal traction and biological pest control are part of the successful paradigm shift underway in the Cuban countryside. In this book Cuban authors offer details-for the first time in English-of these remarkable achievements, which may serve as guideposts toward healthier, more environmentally friendly and self-reliant farming in countries both North and South."--Publisher's description

Rice in the Time of Sugar

Author: Louis A. Pérez Jr.

Publisher: UNC Press Books

Published: 2019-03-28

Total Pages: 264

ISBN-13: 1469651432

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How did Cuba's long-established sugar trade result in the development of an agriculture that benefited consumers abroad at the dire expense of Cubans at home? In this history of Cuba, Louis A. Perez proposes a new Cuban counterpoint: rice, a staple central to the island's cuisine, and sugar, which dominated an export economy 150 years in the making. In the dynamic between the two, dependency on food imports—a signal feature of the Cuban economy—was set in place. Cuban efforts to diversify the economy through expanded rice production were met with keen resistance by U.S. rice producers, who were as reliant on the Cuban market as sugar growers were on the U.S. market. U.S. growers prepared to retaliate by cutting the sugar quota in a struggle to control Cuban rice markets. Perez's chronicle culminates in the 1950s, a period of deepening revolutionary tensions on the island, as U.S. rice producers and their allies in Congress clashed with Cuban producers supported by the government of Fulgencio Batista. U.S. interests prevailed—a success, Perez argues, that contributed to undermining Batista's capacity to govern. Cuba's inability to develop self-sufficiency in rice production persists long after the triumph of the Cuban revolution. Cuba continues to import rice, but, in the face of the U.S. embargo, mainly from Asia. U.S. rice growers wait impatiently to recover the Cuban market.

Cuba: The Cookbook

Author: Madelaine Vazquez Galvez

Publisher: Phaidon Press

Published: 2018-06-01

Total Pages: 0

ISBN-13: 9780714875767

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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, and Cuba: The Cookbook is 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.

¡Cuba!

Author: Dan Goldberg

Publisher:

Published: 2016

Total Pages: 258

ISBN-13: 1607749866

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Includes over 75 Cuban recipes, such as Cuban-Style Fried Chicken, Tostones Stuffed with Lobster and Conch, Squid-ink Empanadas, and Mojito Cake with Rum-Infused Whipped Cream

A Taste of Cuba

Author: Linette Creen

Publisher: Penguin

Published: 1994-06-01

Total Pages: 337

ISBN-13: 0452270898

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It is said that Cuban food reflects the Cuban spirit—a hearty appetite for the sweetness and richness of life, and a respect for tradition spiced with the spark of adventure. Here are enticing spiced fish and seafood dishes: sweet, creamy flans; savory paella; warm, hearty black beans and rice; and tropical rum drinks. You’ll find almost 200 recipes for appetizers, soups, salads, breads, entrees, vegetables, desserts, and drinks that celebrate the colorful cuisine of Cuba, bringing its flavorful, tropical tastes to your table. Cuban cooking honors the melding of Spanish, Portuguese, and indigenous Cuban culinary traditions in dishes that have become uniquely Cuban. There are many recipes for authentic Cuban specialties, such as pasteles (spiced meat patties), tostones (fried green plantains), churros (fried dough with sugar), and refreshing batidos (fruit milkshakes), as well as gourmet-style recipes for the contemporary Caribbean dishes found in Cuban restaurants. Included too, is an invaluable guide to finding uniquely Cuban ingredients, such as plantain, yucca, malaga, and calabaza. A Taste of Cuba is flavorsome testimony to the ever-growing popularity of Cuban cuisine!

Cuban Flavor

Author: Liza Gershman

Publisher: Simon and Schuster

Published: 2018-02-06

Total Pages: 240

ISBN-13: 1510710140

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A lush journey through Cuba, its paladars, and its flavorful cuisine For Cubans, food is a complex story—a tapestry of love and loss woven so deeply into their culture that it goes well beyond that of history or sustenance. Gershman, who’s love affair with Cuba began long before her first visit, takes you along on a photojournalistic journey through the streets of Cuba and its paladares through her stunning photographs of the country’s glorious sights, the lively people, and, of course, the amazing variety of food. Much more than a cookbook, Cuban Flavor is an introduction to a revolutionary era of Cuban cuisine: a new frontier. Growth and transition foster the seed of invention and innovation, and these shifts often begin with food. From the succulent spiced meat of the national Ropa Viejo, simmered in a tomato-based criollo sauce, to the sweet and sticky Arroz Con Leche or the local favorite, Flan served in a soda can, Cuban cuisine has something for every palate. Pair these delights with a warm, sultry night, an old convertible, and a jazz band, and sit back as you fall deeply in love again . . . or for the very first time. This visually arresting volume features more than fifty Cuban recipes, from appetizers to main courses and drinks to desserts. Along with color photographs of the dishes, you’ll also get to meet the people who create them. This remarkable volume offers a taste of the little-known culture to a public that has long been deprived of its intoxicating flavors.

Paladares

Author: Anya von Bremzen

Publisher: Abrams

Published: 2017-11-14

Total Pages: 702

ISBN-13: 1683351452

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Discover the fresh flavors of contemporary Cuba in this gorgeously photographed volume of stories and recipes from the country’s enterprising restaurants. Over the past decades, paladares—or private restaurants—have led a cultural and culinary renaissance in Cuba. In Paladares, James Beard Award-winning food writer Anya von Bremzen shares a fascinating journey through the country’s new food scene. Born in Soviet Russia, Bremzen brings a unique perspective to the stories she hears from Cuba’s chefs, restaurateurs, farmers, and food historians. She eavesdrops on passionate arguments about black beans and tamales; pries Daiquirí secrets from the legendary El Floridita (Hemingway’s watering hole); and guides us to vibrant markets and visionary organic farms. Through Bremzen’s travels, we learn of Fidel’s obsession with dairy cows and hear wrenching memories of privation from the time after Soviet aid vanished. We meet colorful expats-turned-restaurateurs and local hipsters who obsess over global culture glimpsed in foreign movies and magazines. The more than 100 recipes in Paladares are as intriguing as the characters behind them. And Fawn Schlow’s evocative photographs frame it all with the ramshackle glamour of old Havana, Cuba’s stunning countryside, dishes that are earthy and innovative, and Cuba’s incredible people.

Three Guys from Miami Cook Cuban

Author: Glenn M. Lindgren

Publisher: Gibbs Smith

Published: 2004

Total Pages: 256

ISBN-13: 9781586854331

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Written by the trio that has spawned a renewal of interest in Cuban cuisine,his guide to the flavors of Cuba reveals the island as a tasty confluence ofpanish spices, tropical ingredients, and African influence.

Foods of Cuba

Author: Barbara Sheen

Publisher: Greenhaven Publishing LLC

Published: 2010-11-08

Total Pages: 66

ISBN-13: 0737751134

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Readers are treated to more than the delight of learning, this book about Cuba offers a rich array of culinary and cultural elements. While creating their own versions of the country's featured recipes, readers will also learn unforgettable details about its geography, history, health, daily life, celebrations, and customs. Includes recipes for picadillo, marquitas, and tres leches cake,