Free PDF Memories of a Cuban Kitchen, by Joan Schwartz
Free PDF Memories of a Cuban Kitchen, by Joan Schwartz
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Memories of a Cuban Kitchen, by Joan Schwartz
Free PDF Memories of a Cuban Kitchen, by Joan Schwartz
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From Publishers Weekly
"Most Cubans will tell you that we have two food groups: party food--made up of snacks--and real food, built around fish, stews and soups," write menu consultant Randleman and editor Schwartz. "We seem to consume more of the former." In 1957, when Randleman herself was 10 years old, her prosperous family emigrated to Miami from Cuba. Her memories of pre-Castro life and eating are filtered through a golden haze of childhood recollection: cousin Pepe entertains his family at meriendasic (afternoon tea), in which "steaming trays began appearing from the kitchen, borne by a parade of indulgent maids and cooks," and glamorous Aunt Titi drives the young Randelman to the Havana Yacht Club for incomparable freshly fried potato chips and croquetassic "filled with smoky creamed ham and splashed with lime juice." The Cuban national cuisine as it emerges here is a fusion of Spanish, African, Chinese and Portuguese elements, as one sees in a dish such as okra stew with plaintain dumplings ( guiso de quimbombo ), containing root vegetables, sherry, bacon and Cuban beef stock, always seasoned with cumin.92 Lime juice is used liberally, both as marinade and flavoring. Desserts are largely custards, flans and puddings.250 The book is a personal yet comprehensive introduction to a cuisine perpetuated more in South Florida than in its native island. Copyright 1992 Reed Business Information, Inc.
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Product details
Hardcover: 334 pages
Publisher: MACMILLAN PUBLISHING COMPANY; First Edition. 1 in number line edition (October 1, 1992)
Language: English
ISBN-10: 0026009110
ISBN-13: 978-0026009119
Product Dimensions:
7.8 x 1 x 9.5 inches
Shipping Weight: 1.8 pounds
Average Customer Review:
4.7 out of 5 stars
150 customer reviews
Amazon Best Sellers Rank:
#553,419 in Books (See Top 100 in Books)
WELCOME TO HAVANNA!!! OMG what a book!!! Recipes are clear and concise and easy to follow. First thing I made was the "Rabo Encendido" (Oxtail Stew) and it was out of this world wonderful! Being new to Cuban cuisine, I'm going to be an expert in no time!! Absolutely delighted by this book.
I started checking this book out of the library over 20 yrs ago. I first tried the Arroz Blanco perfect white rice, and let me tell you what it is.! No matter if you are cooking one cup of rice or 12 cups of rice this recipe has been my go-to method ever since I first picked up this book. Prior to checking this book out from the library I could not make rice to save my life. I remember periodically I would keep going back to the library to take the book out again and again for various other recipes I remember standing in the library and making photocopies of certain recipes. Recently someone was telling me they are very challenged with making rice so I was explaining the method that I used and they thought I was crazy. It reminded me of this cookbook so decided to purchase my own copy I don't know what took me so long because there are so many amazing recipes in this book! My daughter recently tried the rice recipe and she was shocked at how fluffy the rice came out and how perfectly cooked it was. My mother now also only Cooks rice the way this book taught me to. I highly recommend you get this book
I did the rest of you a favor and purchased Cuban Table as well. Take it from me, once you know a few basics with Cuban recipes, as all of you with Cuban grandmothers know, you have the Cuban kitchen down pat. The Cuban Table has rave reviews, but this book has 200 recipes with many interesting variations. I was able to locate marinades that I loved and enjoyed with friends in Hialeah, and even recipes that I enjoyed at fancy restaurants in Coral Gables. As far as for your weekly bang-for-the-buck as a home cook, Memories of a Cuban Kitchen will help you stretch your dollar while feeling full, satisfied, and entertained. Cubans are experts at turning lower-cost cuts of meat into fabulous dishes. With that being said, the recipes are not terribly complex, do not require ingredients you've never heard of, and once you have your kitchen basically stocked, you will be able to wow your family with the techniques and flavors lavished in this book. Don't go for flair, go for substance. This book has substance. Also, as an aside, a wonderful history on pre-Castro Cuba precedes every section of recipes.
This is the textbook for cooking Cuban food if you ask my family (all Cuban immigrants). And growing up on this food, I can't disagree. It is amazing. I buy copies of this book for anyone who says they want to learn to cook Cuban food. There are some modern innovations that make some of these recipes easier though. So pro-tip: For Ropa Vieja, cook the meat in a pressure cooker or slow cooker if you don't want to spend hours shredding the beef shoulder by hand
I've tried a couple Cuban cookbooks, and this is hands down my favorite. It's the most authentic cookbook I've encountered; the closest to the way my mother and grandmother cook. Not only are the recipes great, but I love the family stories and the background that's provided for when one might actually have encountered the various dishes in a Cuban household, which ones were everyday dishes, which were things you only saw during the holidays or at parties, etc. I love this cookbook so much, over the years I've purchased one for myself as well as many other copies for friends.
As a cook myself, I can tell you that this is by far the best Cuban food recipe cook book ever written, it has all the authentic classical dishes that we Cubans grew up with, and many other dishes, desserts and drinks , and along the way , it also has a lot of interesting history of the pre Castro era, when Cuba was a wonderful paradise to live in. You will not regret getting this gem of a book👠Happy Cooking🇨🇺
Having a dear friend who is from Cuba, we are treated to wonderful meals from his home land whenever he invites us for dinner. He doesn't cook with recipes and when we query him about how he put together such delicious empanadas or cuban roast pork, he waves his hand and says "I never measure. I go by instinct!"Well his instinct is phenomenal...mine, not so much. When I constantly bemoaned the fact that I could never duplicate his delicious culinary creations, he surprised me one Christmas with this cookbook. He said he perused countless Cuban cookbooks out on the market to find the one he wanted for me and Memories of a Cuban Kitchen invoked the recipes and ingredients he remembered from his childhood.The recipes are easy to follow and the cookbook is organized very nicely. There is also a glossary of terms that is very helpful. The ingredients you can find in any food store and after being introduced to Mojo, it is now a staple in my pantry. The recipes use lots of garlic which my friend always says to me..."if the recipe calls for four cloves, you put in eight!!" We love garlic and I think it is what makes the Cuban dishes so delicious. I always thought that Cuban food was spicy, but it is not. It is very flavorful, but not necessarily spicy hot.Mom's Black Beans are to die for as are the Cuban Pork Chops. The Cuban sandwiches are all mouthwatering wonderful and the fillings for the tea sandwiches are amazing. I made the sandwiches for a church brunch and everyone was very impressed. The rice pudding is a fabulous dessert for the culmination of your Cuban feast.This cookbook is one to have on the shelf to pull out when you want to savor some outstanding comfort food from Cuba.
Book bought "used in GOOD condition". I was pleasantly surprised upon opening the package to find a book in almost brand new condition. Being a cookbook, I expected quite a bit of wear & tear, even if listed a good condition.Living in south Florida for 50 years, I have been exposed to authentic Cuban food, this cookbook contains all the favorites you'd expect and then some. Best book on Cuban food I've found.
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