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Product Description
Product Description
Authentic Cuban recipes offer a mixture of Spanish, Indian, African, Chinese, and Portuguese cuisine, from appetizers like Green Plantain Chips, to such entrees as Roast Pork Creole, to tropical rum–based drinks and desserts.
Filled with reminiscences and evocative halftone photos of Randelman′s childhood in pre–Castro Cuba, this book presents more than 200 traditional recipes for Cuban dishes, a cuisine that lusciously combines Spanish, Indian, African, Chinese, and Portuguese influences.
Filled with reminiscences and evocative halftone photos of Randelman′s childhood in pre–Castro Cuba, this book presents more than 200 traditional recipes for Cuban dishes, a cuisine that lusciously combines Spanish, Indian, African, Chinese, and Portuguese influences.
From the Back Cover
"The best foreign cookbook honors go to Memories of a Cuban Kitchen. The book rings wonderfully true, both in its recipes and its evocations of pre–Castro Havana as recalled by author Mary Urrutia Randelman with heartfelt affection. This beautiful book is a memory piece as much as a cookbook."—The Washington Times "Memories of a Cuban Kitchen will be an added treasure in any cook's library and a must in the kitchen of any American of Cuban heritage or anyone who's interested in exploring Cuban cooking more fully at home." — The Miami Herald A Sampling of Remembered Dishes
- Bistec de Palomilla (Cuban Fried Steak)
- Moros y Cristianos (Black Beans and Rice)
- Ajiaco Criollo (Cuban Creole Stew)
- Pargo Relleno (Stuffed Red Snapper)
- Ensalada de Aguacate y Mango (Avocado and Mango Salad)
- Flan de Coco (Coconut Flan)
Inside This Book
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First Sentence
Cuban food provides me with a constant reminder and a true picture of the country I left in 1958. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Cuban food provides me with a constant reminder and a true picture of the country I left in 1958. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
Format:Paperback
This is an autobiographical style cookbook with memories of a privileged upbringing in pre-revolution Cuba interspersed with traditional and family Cuban recipes such as ropa vieja, vaca frita, media noche (sandwich), black beans and rice (moros y cristianos) etc. There is a wide range of recipes for meat and fish and soups and some egg ones too. It does fall short slightly on the desserts but Cuban cuisine is more about pork, beef and black beans and tasty main courses rather than puddings. There is also a section on Cuban cocktails for the all-important mojito and others. I recommend Goya Sazon Azafran 25 g (3-Pack) which is a blend of seasonings with saffron which is often used to give your dish a special something (particularly for a sofrito for black beans).
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
69 reviews
68 of 69 people found the following review helpful
Just like Abuela's cooking!
3 Oct 2004
Format:Hardcover
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.
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.
45 of 46 people found the following review helpful
One of my favorite cookbooks
3 Jun 2005
Format:Paperback|Amazon Verified Purchase
While not of Cuban descent myself, I fell in love with Cuban food during my travels in Miami, Tampa, and Latin America. As a student of traditional cuisines of the world (particularly of the Mediterranean and Caribbean), I own over 100 cookbooks and this one is easily in my top five. It is traditional, authentic, and contains many great recipes. As mentioned by a previous reviewer, Cuban cooking is not the same as Mexican. Mexican cooking is basically a Native American Indian cuisine, with some European Spanish influence. Cuban cooking is a blend of European Spanish and Afro-Caribbean traditions, and the Spanish influence is somewhat stronger than in Mexican cuisine. Cuban cooking does not make use of chile peppers or tortilla flat breads. It does use lots of garlic, olive oil, onions, and some Caribbean crops such as plantains. Both are great cuisines, just different. The recipes in this book are generally straightforward and not too difficult. We find that the ingredients are usually easy to find at our local grocery store. As to our favorites: "Mom's black bean soup" is the best we've had, anywhere (We don't puree ours, just add enough water to get the right consistency). The sandwiches are also excellent: Pan con lechon is perhaps the greatest sandwich ever devised by Man. Marinated, slow-roasted pork on crusty bread, which is first slathered with Mojo sauce: a sauteed mixture of olive oil, garlic, onions, and orange, lemon, and lime juice. The sandwich is then lightly toasted. The Sandwich Cubano is also very good, as are the many seafood recipes: garlic shrimp is a favorite. Also try the avocado salad as an accompaniment: we're addicted to it. Enjoy.
34 of 37 people found the following review helpful
This book is really terrific!
25 Mar 2000
Format:Paperback
I was born in Cuba and was used to Cuban cooking with minimal ingredients. Once we moved to this country, my mother was able to cook our food the way it was intended to be cooked. I have re-discovered these wonderful flavors all over again by following the author's recipes. Although I am too young to have experienced the "real Cuba", as my mother called it, I was enthralled by the author's experiences in our homeland. This book has been a blessing. My not so Cuban husband has loved every recipe that I have taken the time to make.
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