The Cuban Kitchen

The Cuban Kitchen

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What is Cuban cuisine? A delectable intermingling of Spanish, Portuguese, Arabian, Chinese, and African culinary traditionsa€”a 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 dishesa€”from 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 lechea€”as well as the vividly told stories behind the recipes. Based on the authora€™s family recipes, this is real Cuban cooking presented with todaya€™s 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 backgrounda€”and. 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


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