Bursting with color and excitement, Cuban food, like its passionate people, reflects a history of many influences. This book invites readers to enter that tropical, spicy, and enchanted world, offering a wealth of recipes that adapt rapidly and graciously to today's busy and budget-conscious cooks. *Lightning Print On Demand Title
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Most Helpful Customer Reviews
2 of 2 people found the following review helpful:
5.0 out of 5 stars
Villapol recipes translated,
This review is from: The Cuban Flavor: A Cookbook (Paperback)
For those of you familiar with Cocina Criolla by Nitza Villapol this is the English translation of that cookbook. The Cuban Flavor doesn't acknowledge that it is a translation of Cocina Criolla, but both books list the exact same recipes and ingredients in the same order. I love this book, my Cuban grandmother has always used Villapol's recipes. This is a great book for those of you who can't read Spanish, but would like to make authentic Cuban dishes.
1 of 1 people found the following review helpful:
4.0 out of 5 stars
Cuban Flavor: Some really great recipies,
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This review is from: The Cuban Flavor: A Cookbook (Paperback)
Makes me miss the years I spent in Miami!
Congri brings back many memories of a really good greasy spoon Cuban restaurant I used to. The Congri was made with black beans and had two croquetas on the side.
1 of 1 people found the following review helpful:
2.0 out of 5 stars
It is an International cuisine book, with some real Cuban flavor recipes,
By Cuban Bee Gees Fan "qbanbgfan" (Miami, Florida United States) - See all my reviews
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This review is from: The Cuban Flavor: A Cookbook (Paperback)
The title is misleading since even though there is a lot of typical Cuban recipes, there's a lot of non Cuban dishes that are not even popular in Cuba, maybe there were cooked in some high class Cuban kitchen with French chefs before Castro, but they have not have Cuban flavor after all. Ex:Quick Vichyssoise, Coq au Vin (French), paté fois-gras (this is French as the Eiffel Tower), Lasagna, Gnocchi (Italian), Aragon stew, , Filet Mar del Plata (Argentina), Fish lusitana (Portugal), Codfish Asturiana, Chicken Chow Mei (Chinese), Guacamole sauce (Mexican) Ceasar Salad and Apple pie (American), German potato salad, Hungarian tart, and I am just selecting some examples.
To discover real Cuban food recipes you have to be Cuban, and have lived in Cuba many years seeing your Grandma and your Mom cooking the daily meals, like I have done. The book lacks a list of all the recipes, so to find one dessert you have to go and look one by one into the dessert chapter, etc. Final word: For a real Cuban flavor cuisine, look in another book like the one by Nitza Villapol.
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