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Cocina Cubana: Las Mejores Recetas (Spanish Edition) (Spanish) Paperback – November, 1990

6 customer reviews

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Product Details

  • Paperback: 200 pages
  • Publisher: Downtown Book Center Inc (November 1990)
  • Language: Spanish
  • ISBN-10: 0941010058
  • ISBN-13: 978-0941010054
  • Product Dimensions: 0.8 x 5.8 x 9 inches
  • Shipping Weight: 1.2 pounds
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #413,635 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

4 of 4 people found the following review helpful By Lillian D. Ernst on August 24, 2000
Format: Paperback
My mother had barrowed this book from a friend and we use it frequently. Some pages are missing so I was very excited to purchase the English version "Cuban Flavors"! The recipies are exactly the same as how my mother would remember! It is the best in every day Cuban home cooking and then some! It truly is. I will cherish this book. I plan to use it as a reference for ever. Muchicimas gracias!
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4 of 4 people found the following review helpful By A Customer on July 10, 1998
Format: Paperback
My brother came to visit me from Miami and he brought with him this magnificent cook book, He mades a great dish called TAMAL EN CAZUELA (corn in the pot) and it was out of this word, also He mades HIGADO (liver) just great, and I was looking all the recipes and all of them were beautiful, so I,m going to get this wonderful book.
Thank you to the Editor
Agustin Rodriguez
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1 of 1 people found the following review helpful By Loren on November 8, 2005
Format: Paperback Verified Purchase
(Reviewer:Minionette)

If your goal is learning about Cuban cuisine, this isn't the cookbook for it. There are no recipe introductions/descriptions, no traditional menu combinations, and not even an index. I'm also puzzled by the heavy dependence on lard, when olive and vegetable oils were prevalent in the cooking of my extended family and their friends. In fact, olive oil is an important component in the authentic taste of many Cuban dishes, inherited from their southern European origins.

For an excellent introduction to the food of Cuba, try <Memories of a Cuban Kitchen>, by Mary Urrutia Randelman. Her recipes invoke the delights of my own mother's kitchen.

Here's a 'recipe' for Cuban comfort food from my childhood. Heat a few spoonfuls of olive oil with 1 or 2 crushed cloves of garlic. When the garlic is golden & the oil aromatic, remove the garlic. Immediately drizzle the garlic-infused oil over mashed potatoes. Delectable--& healthier than gravy. Buen provecho!
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