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A Taste of Cuba: A Journey Through Cuba and Its Savory Cuisine, Includes 75 Authentic Recipes from the Country’s Top Chefs
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About A Taste Of Cuba: A Journey Through Cuba And Its
Product Description From the leading photographer of Cuba, A Taste of Cuba is a stunning culinary and visual journey through Cuba that presents 75 authentic, never-before-shared recipes from the world’s most inventive chefs. In a country shrouded in secrecy, a mouthwatering, but little-known food scene thrives. A Taste of Cuba offers unprecedented access into the kitchens of Cuba’s top chefs, where the country’s most delectable dishes are created and where the chefs share for the very first time, their brilliant techniques, inspiration, and best recipes.Renowned Cuba photographer Cynthia Carris Alonso and her Cuban husband, José Luis Alonso, take you with them on their ride through Havana and around the country, as they stop in Cuba’s twenty top paladares—private, family owned establishments. Inside you’ll see how Cuban chefs are world-class, resourceful, and inventive, adapting their dishes based on the changing ingredients available on the market. Between visits with the chefs, you’ll walk the streets of Cuba, experiencing its vibrant, colorful culture and seeing its lush landscapes up close.A Taste of Cuba offers seventy-five original recipes supplied by Cuba’s top chefs, tested and translated for an American kitchen by chef Valerie Feigen, allowing you to make staples such as ropa vieja, frijoles negros, and maduros—stewed beef, black beans, and sweet plantains—as well as for more elaborate dishes, such as eggplant caviar, fish tacos, and ham croquettes. It shares the recipe for La Cocina de Lilliam’s life-changing bread, sweets such as dreamy alfajores con dulce de leche, Cuba’s famous coffees, mojitos, and juices, and Ernest Hemingway’s papa doble daiquiri of legend. Review “In A Taste of Cuba the connections between food and family history and cuisine and culture are made in vivid detail. I felt as if I were taking a coast-to-coast journey through the land of my roots, sampling dishes that reminded me of my own family dinners, the aromas and savory spices and sugary sweets. This book is more than its recipes, it is a story of how a people express themselves with their cooking.” —Soledad O’Brien, CEO of Starfish Media Group & Host of Matter of Fact with Soledad O’Brien “A Taste of Cuba brings Cuba’s culinary culture to life in ways never seen before in print. Carris Alonso provides a unique blend of historical perspective while taking you on a journey through Cuba’s neighborhoods, popular restaurants, and delectable dishes.” —Tom Popper, President of insightCuba “Great food transcends political ideologies and connects people in wonderful ways. A Taste of Cuba is a great example of this. Through delicious recipes, pictures and insights, A Taste of Cuba connects all of us to the heart of Cuba through the spirit of Cuban people, Cuban culture and its food.” —Jeremy Merrin, Founder & CEO, Havana Central Restaurant Group “For me it is a pleasure and an honor that a person full of so much compassion and love for Cuba, has dedicated part of her book to my recipes and restaurant in Cuba.” —Carlos Cristóbal Márquez, Owner and Chef, San Cristobal Paladar, Havana “A Taste of Cuba highlights a part of Cuba that many believed was asleep: Cuba’s cuisine, which is a unique mixture of aboriginal, African, European and American styles. I am very greatful to be a part of A Taste of Cuba. Let this be the beginning of many closer relations between the people in Cuba with the people abroad.” —Niuris Higueras, Owner, El Atelier Paladar, Havana “Highly recommended! A magnificent option for everyone who would like to cook quality Cuban food and learn about the gastronomic revolution taking place on the island of Cuba.” —Enrique Nuñez del Valle, Owner, La Guarida Paladar, Havana About the Author Cynthia Carris Alonso is an acclaimed photographer, a writer, and the author of Passage to Cuba. Since 1992, she has regularly traveled to Cuba, documenting its news, musicians, and culture for music recording companies and publications su
