A Taste of Cuba: Recipes From the Cuban-American Community (Paperback)

~ (Author), Felipe Rojas-Lombardi (Foreword) "In general, the ingredients in Cuban dishes are not very expensive and the cooking techniques are not too complicated..." (more)
Key Phrases: achiote oil, cup chopped papaya, checked for bones, Ron Makes, United States, Papaya Makes (more...)

Editorial Reviews

From Library Journal

Despite the widespread popularity of Caribbean food, there are few books devoted solely to Cuban food, and it is not well represented in the Caribbean cookbooks that have appeared in the last few years. Creen's welcome contribution includes both traditional dishes such as Ropa Vieja and innovative Cuban-American creations such as Conch Fritters with Cilantro Dipping Sauce. The recipes are fairly simple to prepare, and most of the ingredients are readily available. This unique book is recommended for most collections.
Copyright 1991 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

From Kirkus Reviews

Creen is not Cuban-American herself, but she has come to know the cuisine from visiting Miami homes and restaurants, and here she offers a full range of recipes, from sweet and zippy appetizers and party foods to various Cuban coffees and rum drinks, along with background notes and a guide to such ingredients as malanga, green and ripe coconut, green and ripe plantains, side pork, and yucca. Most of the recipes seem to be imported whole from Cuba, though some also feature conch, adopted by Florida Cubans (and available frozen elsewhere), or a Florida-American corn-and-orange stuffing for the Christmas suckling pig. Overall, the food is distinctive, hearty, and uncomplicated, less spicy than much Latin American fare, and appropriate for festive occasions and everyday meals. (One question: Do Cubans really stir their rice while it's cooking? If so, they are breaking everybody else's rule.) -- Copyright ©1991, Kirkus Associates, LP. All rights reserved. --This text refers to an out of print or unavailable edition of this title.

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Product Details

• Paperback: 336 pages
• Publisher: Plume (June 1, 1994)
• Language: English
• ISBN-10: 0452270898
• ISBN-13: 978-0452270893
• Product Dimensions: 9 x 6.1 x 0.6 inches
• Shipping Weight: 12.8 ounces (View shipping rates and policies)
• Average Customer Review: 3.9 out of 5 stars  See all reviews (7 customer reviews)
• Amazon.com Sales Rank: #498,457 in Books (See Bestsellers in Books)

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  #58 in	Books > Cooking, Food & Wine > Regional & International > Latin American
  #59 in	Books > Cooking, Food & Wine > Regional & International > Caribbean & West Indian

Customer Reviews

Most Helpful Customer Reviews

10 of 11 people found the following review helpful:

5.0 out of 5 stars Best English Language Cuban Cookbook, August 22, 2002

By	Jose R. Perez "Jose" (Yonkers, NY USA) - See all my reviews (REAL NAME)

As a Cuban born American, I know real Cuban cooking when I taste it, and this book has brought my family and friends countless kitchen joys. Simple, direct and easy to follow --- with little embellishment that serves to improve the recipes themselves --- "A Taste Of Cuba" allows us to experience the true essence of Cuban cookery. Unlike the "chic Cuban" styles of Asia de Cuba, Patria, chino-latino, Green makes no daring attempts to improve on the real thing, and that's the best way to enjoy this colorful delicious food over and over again! From standards like "Arroz Con Pollo" and "Lechon Asado" to "Camarones enchilados" and "ropa vieja" Green's passion for the condiments shines through. INstead of embellishing the dishes she realizes they're best left to the natural scents and zeitgeist that the best Cuban cooks - our abuelas and mami's - know is at the heart of the matter. Only "Cocina Criolla" - Nydia Villapol's(sp?) 60's classic is better or tastier or truer to the food's indigenous roots (alas, that's only available in SPanish, but every Cubano should proudly display a copy in their homw!) Linnette Green has done a fine job of mixing together the magical qualities of a legendary cuisine - fresh ingredients, attention bordering on love, colorful presentation, and a passion for the dishes themselves. Here, her characters are malangas and mangoes, frijoles and arroz, but "Like Water for Chocolate" her memories and passion stir the senses making your tastebuds soar! A WINNER!

3 of 3 people found the following review helpful:

4.0 out of 5 stars Cuban recipes, November 5, 2006

By	Elia M. Pestana "cubana" (Cleveland, Ohio) - See all my reviews (REAL NAME)

The recipes are very good, they follow our greatgrandomothers way to cook. Some of the recipes are time consuming but that's probably why cuban food taste so good

13 of 18 people found the following review helpful:

2.0 out of 5 stars Don't Buy it, September 3, 2002

By	ProudBookWorm "jbt-wny" (Reynoldsburg, Ohio United States) - See all my reviews

I purchased this book many years ago, and for many years it has sat in my buffet (where I put all cookbooks whose recipes I don't like). I am Cuban, as over 400 years of my ancestors were, and I found nothing in this book that reminded me of anything I grew up eating. Instead, I strongly suggest you buy "Memories of a Cuban Kitchen" by Mary Urrutia Randelmann. This book provides true Cuban food.