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Better Together
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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.
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.
Product Details
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