Eating Cuban

To aeat Cubana ? is to savor a deliciously complex culinary culture. Spanish, Native American, African, Chinese, and French traditions have all contributed to Cuban cooking, producing a distinctive Caribbean cuisine as richly chorded as the islands music. Beverly Cox and Martin Jacobss itinerary takes them from the barrio, paladars (private restaurants), and chic nightspots of Havana to the eateries of Floridas emigrA(c) communities. From their journeys, theyve gathered more than 120 recipes that comprehensively document Cuban cookings diversity, from the black bean soup found on any Cuban table, to the empanadas sold by Havanas street vendors, to the grilled sandwiches that are a mainstay of Miamis Calle Ocho, to the innovative dishes devised by chefs at top Cuban restaurants. Gorgeously illustrated with Jacobss photographs a"e;many shot on the authors travels through Cubaa"e;Eating Cuban highlights Cuban foods historical roots, the classic Creole dishes that evolved from these disparate cultural influences, current trends in Cuban cooking, street foods and on-the-go snacks, and quintessential Cuban beverages from cafA(c) Cubano to the mojito. A valuable resource list helps American cooks locate the required ingredients, and a restaurant directory points the way to the very best in Cuban cuisinea"e;in Cuba and the U.S.