Customer Reviews

Cocina Cubana: Las Mejores Recetas (Spanish Edition)

5 star:		(3)
4 star:		(0)
3 star:		(0)
2 star:		(1)
1 star:		(0)

 

 

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!

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

This is a great book with very complete and savory recipes. I give it 5 stars!

(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!