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Eating Cuban : [120 authentic recipes from the streets of Havana to American sho
Cox, Beverly
Adult Nonfiction TX716.C8 C69 2006

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From Library Journal:

Prolific food writer Cox and photographer Jacobs have collaborated on several other cookbooks, including Spirit of the Harvest. Through Jacobs's son, a chef, they were able to travel to Cuba, and their new book is filled with striking photographs of Havana and the Cuban countryside as well as recipes for both traditional and contemporary dishes. The recipes are grouped into five categories-Les Raices (The Roots), Creole Classics, Street Foods, and New Wave Cooking; many, though not all, of the Neuvo Latino dishes come from Cuban chefs cooking in the United States. Cox's head notes are both informative and readable, and the book also includes a glossary of ingredients and cooking terms, a source guide, and a list of "Favorite Places for Eating Cuban." Joining a handful of recent books on Cuban food, e.g., Beatriz Llamas's Taste of Cuba, this is highly recommended. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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