Download , by Ana Sofia Pelaez
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, by Ana Sofia Pelaez
Download , by Ana Sofia Pelaez
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Product details
File Size: 60555 KB
Print Length: 336 pages
Publisher: St. Martin's Press (October 28, 2014)
Publication Date: October 28, 2014
Sold by: Macmillan
Language: English
ASIN: B00JCWUVJM
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Amazon Best Sellers Rank:
#460,415 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I received this book in 2 days. It was in excellent condition. I probably own 30 Cuban cookbooks. This one will be one that i go back to regularly. I have already made the picadillo, masas de puerco, panquecitos and tomorrow will be fricasse de pollo. What drew me to this book were 2 things.First were the photos. I lived in Miami for 26 years. I know these pictures are not from Miami, but they remind me of Miami so much. Also in all my Cuban cookbooks there were no recipes for panquecitos. When i saw this book had one i had to have it. They are delicious little butter flavored pound cakes in a muffin form. I now live in Tennessee and they taste slightly like the corn bread muffins that you get at Famous Dave's restaurant . Furthermore, the first chapter containing recipes for the bakery items has several recipes not included in other books. I highly suggest this book.
I married into a Cuban family and absolutely love the cuisine, but almost none of my in-laws like to cook! Thus, I've spent the last several years collecting a mish-mash of Cuban recipes from a variety of sources. Now, with "The Cuban Table," I finally have a definitive, go-to Cuban cookbook.First things first, this cookbook is gorgeous. The sturdy cover, incredible photos, heavy paper stock, etc., all combine to create a cookbook that looks and feels like it belongs on the shelf of any serious home cook.But that means nothing if the recipes themselves are a bust. Thankfully, that is absolutely not the case here. What you'll find in this collection is essentially a "bible" of Cuban cuisine. Not only does it include just about any classic dish that you would find in any good Cuban restaurant, it also includes a number of lesser-known dishes that I was unfamiliar with. The recipes themselves are easy to follow and often include some good background information or stories to explain the recipes' origins.I've made about a half-dozen of the recipes so far, and they've all turned out fantastic. I've mostly been working my way through the classics--frijoles negros, arroz con pollo, ropa vieja, etc.--and everything so far has received rave reviews. In particular, the frijoles negros recipe turned out the single best batch of black beans I've ever made. Of course, as with any other cookbook, you might find that you want to tweak a recipe here or there to suit your own personal taste. For instance, while the ropa vieja was incredibly tasty just as written, when I make it again, I'll use green cabbage instead of red cabbage (I felt the red cabbage imparted too strong a flavor into the broth) and add a little bit of cumin, as I felt the dish was missing that particular element.Bottom line: If you love cooking Cuban food, this cookbook is a must-have.
I collect cookbooks and have for over 50 years. As a Cuban-American, a full two shelves of my cookbook stash is on Cuban cuisine. I have cookbooks that my mother brought from Cuba; the first booklets that were published by the exile community in the 60's (some of which are just a few pages stapled together). Not to mention binders and binders of recipes published in newspapers and magazines. I mention all this to establish myself as a Cuban cookbook fanatic. (I won't go into what kind of a cook I am, we can skip that part).Now, with my credentials in place, I have to say that, in my entire collection there isn't another book like this one. It is far and away, the BEST I've ever seen in every way that matters:--the recipes are genuine.--they are well-explained and easy to follow.--there is fascinating anecdotal information about them and their history.--traditional, current Cuban, and Cuban-American dishes are included.--It is almost encyclopedic in its scope.--they are presented and grouped logically.--the photography is beautiful.--the book is well-indexed and cross-referenced (not always a given in Latin cookbooks!)--the book (paper weight, quality, cover, layout, design, etc.) is first class.I have to congratulate the author for, not just her efficiency, but also for her sensitivity and her obvious love for her subject. I want to thank her not just on my own behalf but on behalf of my children's generation and other generations to come in both shores. And I have to congratulate myself on having had the sense to buy it the minute I saw it. I imagine that, someday, it will get a place of honor among my cookbooks but, for the time being, I'm just enjoying going on a culinary voyage of memory, imagination and taste.
I never write reviews but I felt this book deserved it. I am not a good cook. It’s no secret. But I love to eat, especially Cuban food. There are no good Cuban restaurants near me so hence my search for a cookbook for Cuban food. Believe me when I say this is the only one I will use from now on. The food is authentic, delicious, and most importantly, the recipes are easy to follow and turns out every time! It’s amazing. Rice has been very intimidating for me but these recipes make it possible for someone like me to make perfect rice every time! I love each and every recipe and the stories and pictures are just icing on the cake. Thank you so much for this book!
I haven't tried every recipe in this beautiful book, but what I have tried is delicious. It's important to read through the ones that interest you ahead of time since they may require marination overnight, or for several hours. But they are worth the effort. Ingredients are fairly easy to find. And, if you're careful, you will be able to duplicate the promised meals. No special chef skills are required. It's a great book for anyone who wants to experience more Cuban flavors.
I just love this book! My husband and brother in law are from Cuba, and we made several recipes from this book already!!! Always comes up amazing! We usually use the list of ingredients but not the amount, so it might be a little different from the book, but it gives you an amazing base to know how to cook what you want.
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