4 of 4 people found the following review helpful:
5.0 out of 5 stars
I absolutely L-O-V-E this book!!!, November 23, 2006
This review is from: A Taste of Cuba (Paperback)
Both my parents were born and raised in Cuba and I am a first generation American. I remember growing up, my friends would come over my house and look in the pot of black beans cooking on the stove and say "ewwww...that looks gross!!!" Who would have known that when I grew up, black beans would be "trendy". :o) Anyway, I've always said that my mother is the best cook in the entire world and it's always been a challenge to get her to pass down her recipes, because she never measures anything.
Luckily, I stumbled across this book last week, purchased it and immediately went to my mother's house to get her "expert" opinion...are these recipes authentic? It was great to see the smile on my mom's face as she looked through the book. Not only did she give the thumbs up on the recipes, she loved the artwork. She said she usually uses more bell peppers than recommended in the book, because she thinks it gives more flavor and she said that sometimes she takes steps in a different order, but for the most part these recipes are just right! I can't tell you how happy this book has made me...knowing that I will be able to prepare the dishes I grew up with...it's really awesome!
I made the glazed sweet potatoes today to go with our Thanksgiving dinner and they were extremely delicious. Thanks to the author for the wonderful recipes and the artist for the beautiful artwork. I can't wait to make everything in this book!
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6 of 7 people found the following review helpful:
4.0 out of 5 stars
Itchin' to Go, April 5, 2005
4/5/2005
A Taste of Cuba
By: Beatriz Llamas
A review by Marty Martindale
Just as our feet are itching to journey freely to the tastes and rhythms of colorful Cuba, our eyes can, at least, feast on the bright, lively illustrations by Ximena Maier in Llamas' A Taste of Cuba cookbook. This is also a chance to bone up on our menu familiarity once we again get to visit. In the beginning of the book, Llamas explains some of the details of the Cuban Table. Next she identifies frequently used ingredients.
Here's just a few of the dishes she tempts us with:
* A couple of interesting and very simple soups: Avocado Soup made with chicken broth, mustard and lime juice. Her Green Plantain Soup similarly calls for beef broth, lime juice and cloves.
* Jose's Ceviche uses king mackerel, onion, lime juice, olive oil and parsley.
* Fish in Escabeche is olive oil, onion, garlic white wine, wine vinegar, spices and fresh tuna.
* Glazed Sweet Potatoes is a combination of lime juice, brown sugar, cinnamon, butter and dry Cuban cooking wine.
* Her Apple-Flavored Banana Ice Cream is a simple recipe calling for apple bananas, lime juice, 7-year-old rum, milk, sugar, light whipping cream and egg whites.
* Black Boy in His Shirt is a rich cake made from cooking chocolate, butter, eggs, sugar, roasted peanuts and confectioners' sugar.
A Taste of Cuba is a pretty little Cuban book, only 139 pages, but filled with the little country's unique appetizers, soups, main dishes, side dishes and sesserts. Generally, it is a good idea to own a lime tree, if you live in Cuba ...
© Marty Martindale, 2005, Largo FL
mm@FoodSiteoftheDay.com
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5 of 7 people found the following review helpful:
5.0 out of 5 stars
An impressive culinary mix of cultures and ingredients, April 10, 2005
Beatriz Llamas was born in Spain, ran cooking classes and a catering business while still a student, then worked at the Alambique Cookery School in Madrid before moving to Cuba, where she developed a keen interest in the local cuisine and culture. In A Taste Of Cuba, Llamas showcases an impressive culinary mix of cultures and ingredients associated with Cuba's complex history and natural resources originating with the Cuban Indians (cassava, taro root, corn, sweet potatoes, black beans), the Spanish colonizers (coffer, sugar, roasted meats and peppers), and African slaves (okra, plantain). All of these diverse heritages of foods fused into a vibrant new culinary culture. Illustrated with drawings and color photography, the recipes range from Taro Root Fritters; Avocado and Shrimp Salad; and Susana's Rice with Green Plantain; to Celie's Chicken and Corn Pie; Squash Pudding; and Soursop Champola Ice Cream. A Taste Of Cuba is an ideal addition to any personal or community library multicultural cookbook collection.
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