Cuban food is known worldwide for its blend of bright colours and intense flavors, and Cuba: The Cookbook is the first book to celebrate and document comprehensively its cuisine and contemporary food culture. Collected by those who best know the entire Cuban culinary landscape, the 350 home-cooking recipes in this compendium explore the country's myriad traditions and influences - from Spanish to Soviet to Chinese - through recipes for appetizers, rice dishes, fish, meat, vegetables, egg dishes, desserts, and more.
Writer Imogene Tondre has lived in Cuba for the past decade. She has a Master's Degree from the University of Havana for Cuban food culture.
Hardback. 10 5/8 x 7 1/8 in. 432 pages.
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