Cuban food is known worldwide for its blend of bright colours and intense flavours, 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 appetisers, rice dishes, fish, meat, vegetables, egg dishes, desserts, and more.
- This, the latest in Phaidon's bestselling series of international culinary collections, joins Mexico: The Cookbook and Peru: The Cookbook in exploring the great cuisines of Latin America
- A true homage to one of the globe's most exciting, in-demand tourist destinations, compiled by Cuba's two leading culinary experts
- 350 tested recipes, organised by course, with explanations of Cuban ingredients and substitution suggestions
- Features a guest chef section with recipes and menus from Cuban chefs around the world
- Vibrant plated food photographs and magnificent atmospherics vividly bring the Cuban experience to life.
About the authors:
27cm x 18cm
140 colour illustrations.
Madelaine Vázquez Gálvez has over 30 years of culinary experience - she has run a restaurant in Cuba, authored several Cuban cookbooks, hosted a cooking show, led Slow Food Caribbean, and has the most extensive collection of culinary printed materials in Cuba.
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.