The Cuban Table
A Celebration of Food, Flavors, and History
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- 20,99 €
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- 20,99 €
Beschreibung des Verlags
The Cuban Table is a comprehensive, contemporary overview of Cuban food, recipes and culture as recounted by serious home cooks and professional chefs, restaurateurs and food writers. Cuban-American food writer Ana Sofia Pelaez and award-winning photographer Ellen Silverman traveled through Cuba, Miami and New York to document and learn about traditional Cuban cooking from a wide range of authentic sources.
Cuban home cooks are fiercely protective of their secrets. Content with a private kind of renown, they demonstrate an elusive turn of hand that transforms simple recipes into bright and memorable meals that draw family and friends to their tables time and again. More than just a list of ingredients or series of steps, Cuban cooks' tricks and touches hide in plain sight, staying within families or being passed down in well-worn copies of old cookbooks largely unread outside of the Cuban community.
Here you'll find documented recipes for everything from iconic Cuban sandwiches to rich stews with Spanish accents and African ingredients, accompanied by details about historical context and insight into cultural nuances. More than a cookbook, The Cuban Table is a celebration of Cuban cooking, culture and cuisine. With stunning photographs throughout and over 110 deliciously authentic recipes this cookbook invites you into one of the Caribbean's most interesting and vibrant cuisines.
PUBLISHERS WEEKLY
From Pelaez, the woman behind the popular blog Hungry Sofia, comes this heartfelt tribute to Cuban cuisine. Ushering readers into the homes and restaurants of some of the country's best cooks, Pelaez clearly and concisely demonstrates the depth and breadth of Cuban cuisine with flavor-packed recipes such as a creole fried chicken, a show-stopping riff on a classic centered around chicken steeped in a sour orange marinade; potaje de garbanzos, a rich chickpea stew; and classics like escabeche, ropa vieja, and the Cuban sandwich. Silverman's crisp photos highlight the dishes themselves as well as the people who make them, giving readers an even deeper appreciation of Cuban cuisine and culture. A patient and detailed tutor, Pelaez thoughtfully guides cooks through the sometimes lengthy process of creating their own sausages and the perfect pork rinds (the key is removing the top layer of fat) in addition to discussing how to make the best toothsome desserts like cappuccino cake, coconut and almond candy cones, and rum-laced Cuban ice creams before closing with recipes for cocktails like daiquiris and mojitos. Cooks will want to add this immersive and inspirational book to their collection.
