139 p. : col. ill. ; 25 cm.

Includes index.

Ch.1. The Cuban table

Ch.2. Ingredients in Cuban cooking

Ch.3. Hors d'oeuvres and snacks

Ch.4. Soups and appetizers

Ch.5. Main dishes

Ch.6. Side dishes

Ch.7. Desserts and sweet things

Appendix 1. Weights and measures conversion tables

Appendix 2. Index of recipes by chapter

Cuban cuisine is a fascinating mixture of cultures and ingredients drawn from the island's complex history and its wide-ranging natural resources. It includes the early influences of native Cuban Indians (with their cassava, taro root, corn, and black beans), the arrival of the Spanish colonizers with the cash crops of coffee and sugar, as well as their stuffed roasted meats and peppers, and of course, the African slaves who brought okra and plantain. Today, all these are such important elements of Cuban cuisine that it seems as though they have always been present on the island. Add a little Havana Club and some salsa music to the pot and the story of Cuban cuisine really begins to take shape.

24.00 FD MGMT (10-316-1)

Cookery -- Techniques and methods.

Cooking, Cuban -- Cookbooks -- Recipes.

Food habits -- Cuba.

Lightfoot, Claudia

Maier, Ximena, 1975-