From the leading photographer of Cuba, A Taste of Cuba is a stunning culinary and visual journey through Cuba that presents 75 authentic, never-before-shared recipes from the world's most inventive chefs.
In a country shrouded in secrecy, a mouthwatering, but little-known food scene thrives. A Taste of Cuba offers unprecedented access into the kitchens of Cuba's top chefs, where the country's most delectable dishes are created and where the chefs share for the very first time, their brilliant techniques, inspiration, and best recipes.
Renowned Cuba photographer Cynthia Carris Alonso and her Cuban husband, Jose Luis Alonso, take you with them on their ride through Havana and around the country, as they stop in Cuba's twenty top paladares-private, family owned establishments. Inside you'll see how Cuban chefs are world-class, resourceful, and inventive, adapting their dishes based on the changing ingredients available on the market. Between visits with the chefs, you'll walk the streets of Cuba, experiencing its vibrant, colorful culture and seeing its lush landscapes up close.
A Taste of Cuba offers seventy-five original recipes supplied by Cuba's top chefs, tested and translated for an American kitchen by chef Valerie Feigen, allowing you to make staples such as ropa vieja, frijoles negros, and maduros-stewed beef, black beans, and sweet plantains-as well as for more elaborate dishes, such as eggplant caviar, fish tacos, and ham croquettes. It shares the recipe for La Cocina de Lilliam's life-changing bread, sweets such as dreamy alfajores con dulce de leche, Cuba's famous coffees, mojitos, and juices, and Ernest Hemingway's papa doble daiquiri of legend.
Rezensionen / Stimmen
"In A Taste of Cuba the connections between food and family history and cuisine and culture are made in vivid detail. I felt as if I were taking a coast-to-coast journey through the land of my roots, sampling dishes that reminded me of my own family dinners, the aromas and savory spices and sugary sweets. This book is more than its recipes, it is a story of how a people express themselves with their cooking." -Soledad O'Brien, CEO of Starfish Media Group & Host of Matter of Fact with Soledad O'Brien
"A Taste of Cuba brings Cuba's culinary culture to life in ways never seen before in print. Carris Alonso provides a unique blend of historical perspective while taking you on a journey through Cuba's neighborhoods, popular restaurants, and delectable dishes." -Tom Popper, President of insightCuba
"Great food transcends political ideologies and connects people in wonderful ways. A Taste of Cuba is a great example of this. Through delicious recipes, pictures and insights, A Taste of Cuba connects all of us to the heart of Cuba through the spirit of Cuban people, Cuban culture and its food." -Jeremy Merrin, Founder & CEO, Havana Central Restaurant Group
"For me it is a pleasure and an honor that a person full of so much compassion and love for Cuba, has dedicated part of her book to my recipes and restaurant in Cuba." -Carlos Cristobal Marquez, Owner and Chef, San Cristobal Paladar, Havana
"A Taste of Cuba highlights a part of Cuba that many believed was asleep: Cuba's cuisine, which is a unique mixture of aboriginal, African, European and American styles. I am very greatful to be a part of A Taste of Cuba. Let this be the beginning of many closer relations between the people in Cuba with the people abroad." -Niuris Higueras, Owner, El Atelier Paladar, Havana
"Highly recommended! A magnificent option for everyone who would like to cook quality Cuban food and learn about the gastronomic revolution taking place on the island of Cuba." -Enrique Nunez del Valle, Owner, La Guarida Paladar, Havana
Sprache
Verlagsort
Produkt-Hinweis
Illustrationen
Full color throughout, over 250 photographs
Maße
Höhe: 254 mm
Breite: 228 mm
Dicke: 20 mm
Gewicht
ISBN-13
978-1-948062-00-8 (9781948062008)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Cynthia Carris Alonso is an acclaimed photographer, a writer, and the author of Passage to Cuba. Since 1992, she has regularly traveled to Cuba, documenting its news, musicians, and culture for music recording companies and publications such as Newsweek, Vanity Fair, BusinessWeek, and People en Espanol. Alonso has appeared as a Cuba consultant on national television, in print, and on radio. Her images have exhibited throughout the United States and in Canada and Brazil. She lives in New York City with her husband and daughter.
Valerie Feigen is a self-taught chef who previously worked as a lawyer, stock analyst, and co-owner of Edit, a women's fashion specialty store. At age seventeen, Feigen professionally baked and sold her buttercrunch candy to food stores in New York City and Philadelphia. Feigen writes the blog recipistsdiary.com and each entry includes a memory and one or more of her original recipes. Feigen and Cynthia Carris Alonso met when they were five years old and have been friends ever since. Feigen was the inspiration for Marisa Tomei's character in The Big Short. She lives in New York City.
Jose Luis Alonso is a teacher, writer, and award-winning children's book author of Secretos con mi Almohada, published in Cuba in 1980. Alonso was born in Cuba and met Cynthia Carris Alonso, now his wife, in Havana. Together, the couple has collaborated on numerous lectures and exhibits to celebrate Cuban culture. Prior to working in academia, Alonso was a chef and restaurant manager. He lives in New York City with his wife and daughter.
PREFACE
CHAPTER ONE: OLD HAVANA
Ivan Chefs Justo
Fish Croquettes with Plantains
Fish Filet Over Chickpeas
Fish Ceviche
Al Carbon
Grilled Al Carbon Chicken
Chicken with Rice
Yuca with Garlic Sauce
Meringue Cookies
Four-Milk Cake
Dulce de Leche
Los Mercaderes
Lobster with Pineapple
Hotel Saratoga
Olga's Butter Cookies
CHAPTER TWO: CENTRAL HAVANA
La Guarida
Puree of Vegetable Soup
Eggplant Caviar in Tomato Coulis
Fish Tacos with Fried Yam Taco Shells
Boniato and Plaintain Chips
Grilled Fish
Ravioli
Three-Milk Dark Chocolate Cake
San Cristobal
Grilled Chicken with White Rice, Black Beans, and Sweet Plantains
Grandmother's Garden Salad
Fillet of Fish Florida with Orange Sauce
Havana Temptation: Steak Strips with Grandmother's Demi-Glace Sauce
Green Papaya in Simple Syrup with Cheese
CHAPTER THREE: VEDADO
Cafe Laurent
Cafe Laurent-Style Fried Plantains
Caramel Cake
California Cafe
Cuban Sandwich
Chard and Egg Stir-Fry
Tropical Shrimp
El Atelier
Salmon Roll with Eggplant
Tomato Terrine with Prosciutto
Almond Pesto Sauce
Smoked Salmon with Pesto Cream Cheese
Duck a l'Orange
Ratatouille
Leg of Lamb
Octopus Salad
Malanga Fritters
Surf and Turf
El Litoral
Serrano Ham Croquettes with Four-Cheese Sauce
Four-Cheese Sauce
Fried Beef
Sweet Guava Shells with Cream Cheese and Guava Syrup
Lime Meringue Pie
El Cocinero
Japanese Salad
Mini Cheeseburgers
CHAPTER FOUR: MIRAMAR
La Cocina de Lilliam
Homemade Bread
Tuna Bruschetta
Seafood Paella
Fish Stock
Elite
Mixed Green Salad
Bruschetta
Fisherman's Pasta
CHAPTER FIVE: JAIMINITAS ("FUSTERLANDIA")
Fusterlandia Cake
CHAPTER SIX: VINALES PINAR DEL RIO
Finca Agroecologica el Paraiso
Anti-Stress Drink
Flan
CHAPTER SEVEN: CIENFUEGOS
Villa Lagarto
Green Plantain Chips
Vegetable Soup
Shredded Beef
Roasted Pork with Rice Mixed with Beans
CHAPTER EIGHT: TRINIDAD
Sol Ananda
Shredded or Pulled Pork
Glazed Fruits
Davimart
Mixed Seafood Grill
Grilled Fish
Chocolate Covered Bananas
CHAPTER NINE: COJIMAR
Ajiaco Cafe
Vegetable Empanadas
Ajiaco Stew
Fresh Fruit Cocktail
Frozen Mojito
Rice Pudding with Mojito Granita
CHAPTER TEN: CUBAN BEVERAGES
Classic Daiquiri
Hemingway Daiquiri
Classic Mojito
Simple Syrup
DuPont Special
Cuba Libre
Cubanito Cocktail
Vigia Cocktail
La Guarida Coffee
RECIPE INDEX
