What is Cuban cuisine? A delectable intermingling of Spanish, Portuguese, Arabian, Chinese, and African culinary traditionsaa true melting pot of all the influences that combine in Cuban culture. Now, Raquel Rabade Roque gives us the definitive book of Cuban cuisine: encyclopedic in its range, but intimate and accessible in tone with more than five hundred recipes for classic, home-style dishesafrom black bean soup to pork empanadas, from ropa vieja to black beans and croquetas, from tostones to arroz con pollo, from churros to cafAc con lecheaas well as the vividly told stories behind the recipes. Based on the authoras family recipes, this is real Cuban cooking presented with todayas busy cooks in mind. Whether you are an experienced cook or a novice, a lover of Cuban cuisine or just discovering it, The Cuban Kitchen will become an essential part of your kitchen library. From the Trade Paperback edition.JqAca a/e/$1/eaw My aunt Zoila made the absolute best Cuban-style egg drop soup. ... us all remember that very special part of our backgroundaand. of course . our grandfather. whom we called el chino de Santo Suarez. 4 SERVI N G S 4 eggs 1a#39;/1 cups all-purpose flour 1 teaspoon grated nutmeg 1a#39;/1 cups basic broth. or more to taste NOTE The ... Keep stirring and swirling until you have a smooth paste.
|Title||:||The Cuban Kitchen|
|Author||:||Raquel Rabade Roque|
|Publisher||:||Knopf - 2011-08-16|