Memories of a Cuban Kitchen
by Joan Schwartz, Mary Urrutia Randelman
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Book Summary Information
Author: Joan Schwartz, Mary Urrutia RandelmanEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 1992-10
ISBN: 0026009110
Number of pages: 334
Publisher: MACMILLAN PUBLISHING COMPANY
Book Reviews of Memories of a Cuban Kitchen
Book Review: Just like Abuela's cooking!
Summary: 5 Stars
My father is Cuban and I grew up learning to love Yuca con Mojo and Guayaba. There is this thing about Cubans and food, and it is remarkable how people that left the country 45 years ago still talk and eat the cubano way. As a professional Chef, I have used this book to develop new dishes and flavors in my kitchen. Yes I have a Cuban grandmother and lots of aunts that gave me great recipes, but this book is a very complete collection of the most traditional recipes, and of all the cuban cookbooks I have looked at, I would say this is the best.
From the famous Ajiaco Criollo, to the delicious sandwiches (Pan con Lechón, Medianoche, Elena Ruz), to the delicious Pastel de Pollo (Chicken Pot Pie) that I absolutely love and have prepared many many times, the Arroz Congri (Cuban Red Beans and Rice), to all the Flans and Puddings and my father's favorite Guava Tart (Pastel de Guayaba). You will never get tired of this book. Every single recipe we have tried in our family, according to my father,closely resembles his own mother's home cooking. I absolutely love it and would definately recommend it.
Summary of Memories of a Cuban Kitchen
A native-born Cuban, Mary Urrutia Randelman has collected more than 200 classic recipes, fragrant and aromatic with traditional spices and herbs, vibrant with the colours of the tropics, and true to the cuisine, sensible and easy to prepare. Overlaid with reminiscences and black-and-white photographs of Randelman's childhood in cuba, "Memories of a Cuban Kitchen" presents a luscious picture of the cuisine, a fusion of Spanish, Indian, African, Chinese, and Portuguese influences. Starting with explanations of unusual Cuban ingredients, Randelman moves on to the best-known appetizers and snacks like Green Plantain Chips and Black Bean Soup, and then the classic main courses like "Ropa Vieja", which translates to Old Clothes, but is a delicious steak hash in tomato sauce, or Roast Leg of Pork Creole and Grilled Fish Steaks with Vinaigrette, Moros y Christianos, also known as Black Beans and Rice, and Chick Peas with Chorizo are just a couple of the most popular Cuban combinations included, as well as desserts, ranging from flans, puddings, and custards to Crispy Coconut and Baked Ice Cream and the tropical dark rum-based drinks like Havana Beach and Flying Tiger are there too.Caribbean & West Indian Books
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