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Cuba: The Cookbook
50,34 €
Few in stock
About the book
Cuba: The Cookbook is the first cookbook to bring together and document the rich traditions and modern food culture of Cuban cuisine in a single work. With 350 authentic recipes, the book offers a unique insight into the island’s gastronomic identity – colourful, aromatic and full of historical influences.
Cuban food is internationally recognised for its fusion of flavours and cultures, and the book shows how Spanish, African, Chinese and even Soviet cuisines have left their mark on the island’s food traditions.
Language: English
The recipes range across:
- Classic starters, rice dishes and stews
- Dishes with fish, meat, eggs and vegetables
- Fruit-based desserts and traditional sweet specialties
- Drinks and beverages that reflect the island’s tropical climate
The book is written with a focus on authenticity and everyday cooking, and the recipes are adapted so they can be prepared in a regular kitchen. In addition, it presents stories about regional differences and historical influences, giving the reader a deeper understanding of Cuba’s culinary development.
Cuba: The Cookbook serves both as a practical reference work and a cultural-historical portrait that conveys the country’s joy of food and creativity despite limited resources.
About the authors
Madelaine Vázquez Gálvez is one of Cuba’s most experienced and respected chefs with over 30 years of experience. She has run a restaurant in Havana, written several cookbooks, been a TV host, and led the Slow Food Caribbean movement. Her extensive collection of culinary literature is considered Cuba’s largest private collection.
Imogene Tondre is a food writer and researcher with a Master’s degree in Cuban food culture from Universidad de La Habana. She has lived in Cuba for more than ten years and contributes deep insight into the country’s contemporary gastronomy and cultural development.
Together, Gálvez and Tondre combine local experience and academic knowledge, making Cuba: The Cookbook the most authoritative and thoroughly researched collection of Cuban recipes published in English.
About the book
Together, Gálvez and Tondre combine local experience and academic knowledge, making Cuba: The Cookbook the most authoritative and thoroughly researched collection of Cuban recipes published in English.
Cuba: The Cookbook is the first cookbook to bring together and document the rich traditions and modern food culture of Cuban cuisine in a single work. With 350 authentic recipes, the book offers a unique insight into the island’s gastronomic identity – colourful, aromatic and full of historical influences.
Cuban food is internationally recognised for its fusion of flavours and cultures, and the book shows how Spanish, African, Chinese and even Soviet cuisines have left their mark on the island’s food traditions.
Language: English
The recipes range across:
- Classic starters, rice dishes and stews
- Dishes with fish, meat, eggs and vegetables
- Fruit-based desserts and traditional sweet specialties
- Drinks and beverages that reflect the island’s tropical climate
The book is written with a focus on authenticity and everyday cooking, and the recipes are adapted so they can be prepared in a regular kitchen. In addition, it presents stories about regional differences and historical influences, giving the reader a deeper understanding of Cuba’s culinary development.
Cuba: The Cookbook serves both as a practical reference work and a cultural-historical portrait that conveys the country’s joy of food and creativity despite limited resources.
About the authors
Madelaine Vázquez Gálvez is one of Cuba’s most experienced and respected chefs with over 30 years of experience. She has run a restaurant in Havana, written several cookbooks, been a TV host, and led the Slow Food Caribbean movement. Her extensive collection of culinary literature is considered Cuba’s largest private collection.
Imogene Tondre is a food writer and researcher with a Master’s degree in Cuban food culture from Universidad de La Habana. She has lived in Cuba for more than ten years and contributes deep insight into the country’s contemporary gastronomy and cultural development.
SKU: 10105846
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If you do NOT wish to receive your frozen goods thawed, you can purchase frozen shipping here. Please note that we only guarantee that your goods remain frozen for up to 12 hours after delivery to the parcel shop. Therefore, make sure to collect your package promptly.
