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The Cuban Table: A Celebration of Food, Flavors, and History Hardcover – October 28, 2014

4.7 out of 5 stars 97 customer reviews

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100 Books for a Lifetime of Eating & Drinking
100 Books for a Lifetime of Eating & Drinking
 If you want to make an authentic tagine, bake mouth-watering cakes, or vicariously experience the life of a chef, you’ll find the book for it on this list.
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Product Details

  • Hardcover: 336 pages
  • Publisher: St. Martin's Press (October 28, 2014)
  • Language: English
  • ISBN-10: 1250036089
  • ISBN-13: 978-1250036087
  • Product Dimensions: 8.2 x 10.1 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (97 customer reviews)
  • Amazon Best Sellers Rank: #32,895 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
I received this book in 2 days. It was in excellent condition. I probably own 30 Cuban cookbooks. This one will be one that i go back to regularly. I have already made the picadillo, masas de puerco, panquecitos and tomorrow will be fricasse de pollo. What drew me to this book were 2 things.First were the photos. I lived in Miami for 26 years. I know these pictures are not from Miami, but they remind me of Miami so much. Also in all my Cuban cookbooks there were no recipes for panquecitos. When i saw this book had one i had to have it. They are delicious little butter flavored pound cakes in a muffin form. I now live in Tennessee and they taste slightly like the corn bread muffins that you get at Famous Dave's restaurant . Furthermore, the first chapter containing recipes for the bakery items has several recipes not included in other books. I highly suggest this book.
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Format: Hardcover Verified Purchase
I collect cookbooks and have for over 50 years. As a Cuban-American, a full two shelves of my cookbook stash is on Cuban cuisine. I have cookbooks that my mother brought from Cuba; the first booklets that were published by the exile community in the 60's (some of which are just a few pages stapled together). Not to mention binders and binders of recipes published in newspapers and magazines. I mention all this to establish myself as a Cuban cookbook fanatic. (I won't go into what kind of a cook I am, we can skip that part).

Now, with my credentials in place, I have to say that, in my entire collection there isn't another book like this one. It is far and away, the BEST I've ever seen in every way that matters:

--the recipes are genuine.
--they are well-explained and easy to follow.
--there is fascinating anecdotal information about them and their history.
--traditional, current Cuban, and Cuban-American dishes are included.
--It is almost encyclopedic in its scope.
--they are presented and grouped logically.
--the photography is beautiful.
--the book is well-indexed and cross-referenced (not always a given in Latin cookbooks!)
--the book (paper weight, quality, cover, layout, design, etc.) is first class.

I have to congratulate the author for, not just her efficiency, but also for her sensitivity and her obvious love for her subject. I want to thank her not just on my own behalf but on behalf of my children's generation and other generations to come in both shores. And I have to congratulate myself on having had the sense to buy it the minute I saw it. I imagine that, someday, it will get a place of honor among my cookbooks but, for the time being, I'm just enjoying going on a culinary voyage of memory, imagination and taste.
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Format: Hardcover Vine Customer Review of Free Product ( What's this? )
Cookbooks like this one that are filled with both delicious recipes along with background about the history behind the food create a rich experience in the culture and cuisine. I love to cook but admit that I know little about Cuban food and through this book I learned so much.

There are some specialty ingredients common to this cuisine which may need to be sought out from sources outside of a normal grocery store like frozen plantain leaves, plantains, orange blossom water, guava paste, etc., but there are plenty of recipes that use standard pantry staples. I fully intend to buy the items I just mentioned but in testing a few recipes I stuck with recipes that could be made with things already on-hand.

Starting with the Foundation recipes in the back of the book I prepared the Pan De Media Noche bread. It is a rich egg based bread and absolutely delicious. The instructions are clear and even a beginner should have success. I then used the bread for the Sandwich Elena Ruz. The ingredients are strawberry preserves, cream cheese and sliced turkey. The top and bottom are brushed with melted butter and the sandwich heated in either a Panini press or a cast iron skillet. Yes, it is ridiculously rich but half a sandwich goes a long way, and I could easily see it working as a hot appetizer with the sandwiches cut into small triangles.

Finally, I prepared the Panquecitos from the pastry section of the book. Essentially these little cakes are similar to pound cake with one recipe for twelve cakes requiring two sticks of butter and four eggs. They are cooked in a muffin tin and freeze very well. Again, like the sandwich, these are not low fat foods, but everything in moderation - half a cake with a cup of tea or coffee is a special treat.
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Format: Hardcover Vine Customer Review of Free Product ( What's this? )
Our family has enjoyed eating meals from The Cuban Table. Ellen Silverman's alluring cover and photos instantly drew me into the culture. The author introduces flavor combinations that permeate many dishes. We especially appreciated the chicken dishes marinated in mojo (garlic, fresh orange juice and lime juice). We will prepare the fricase de pollo, and the arroz con pollo a la chorrera for years to come. The red beans and rice, a classic, is also a delicious dish.
The Cuban Table is authentic, as I compared dishes from a Food and Wine Article from Nov. 2012.
It is disappointing that Cuban cuisine as portrayed here does not feature more fresh green vegetables and salads. The photo of pineapples, mangoes and other fruits on page 228 make me crave a fruit salad, but this was only a tease.
There is much emphasis on the starches and pork. If you are looking for lower calorie and more nutritious dishes, this cookbook may not be a good choice for you. I was able to reduce the rice to 1/3 the quantity required in the arroz con pollo, and substituting brown rice was still delicious. The preparation of these main courses is also time consuming, and not easy to do for working parents during the week. But make the time, and you will be treated to a fine dining experience.
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