A taste of Cuba / Beatriz Llamas; translated by Claudia Lightfoot; illustrations by Ximena Maier
Book | Interlink Books | 2005
Available at Gateway-Racine Campus General Collection (TX 716 C8 L5.8 2005)

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Gateway-Racine Campus General Collection TX 716 C8 L5.8 2005 Available
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Description
139 p. : col. ill. ; 25 cm.
Note
Includes index.
Contents
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
Summary
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)
Subject
Added Author
Lightfoot, Claudia
Maier, Ximena, 1975-
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