Eating Cuban0 0 5 Forfatter: Beverly Cox, Martin Jacobs
Beverly Cox and Martin Jacobsâ€™s itinerary takes them from the barrio, paladars (private restaurants), and chic nightspots of Havana to the eateries of Floridaâ€™s emigrÃ© communities. From their journeys, theyâ€™ve gathered more than 120 recipes that comprehensively document Cuban cookingâ€™s diversity, from the black bean soup found on any Cuban table, to the empanadas sold by Havanaâ€™s street vendors, to the grilled sandwiches that are a mainstay of Miamiâ€™s Calle Ocho, to the innovative dishes devised by chefs at top Cuban restaurants.
Gorgeously illustrated with Jacobsâ€™s photographs â€”many shot on the authorsâ€™ travels through Cubaâ€”Eating Cuban highlights Cuban foodâ€™s historical roots, the classic Creole dishes that evolved from these disparate cultural influences, current trends in Cuban cooking, street foods and on-the-go snacks, and quintessential Cuban beverages from cafÃ© Cubano to the mojito. A valuable resource list helps American cooks locate the required ingredients, and a restaurant directory points the way to the very best in Cuban cuisineâ€”in Cuba and the U.S.
Mere info om e-bogen:Forlag: Abrams