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.
Auflage
Sprache
Verlagsort
Verlagsgruppe
Houghton Mifflin Harcourt Publishing Company
Produkt-Hinweis
Broschur/Paperback
Klebebindung
Maße
Höhe: 235 mm
Breite: 191 mm
Dicke: 23 mm
Gewicht
ISBN-13
978-0-02-860998-0 (9780028609980)
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Schweitzer Klassifikation
Joan Schwartz has worked as an editor for the University of Chicago Press, Columbia University Press, Macmillan Publishing Company, and The Free Press. An avid reader, writer, and cook, she is the coauthor of many cookbooks. Schwartz graduated from Rutgers University and received an M.A. from the University of Chicago.
