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Old Havana Cookbook: Cuban Recipes In Spanish And English / Libros De Cocina De Habana E Ingles.

Editors Of Hippocrene Books (compilers); Marcos, Rafael (translator); Fox, Rosemary (illustrator).

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ISBN 10: 0781813484 / ISBN 13: 9780781813488
Published by Hippocrene Books, New York, 2004
New Condition: New Soft cover
From Ad Infinitum Books (Mount Vernon, NY, U.S.A.)

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About this Item

123 pages. Softcover. New book. COOKBOOKS. This cookbook includes over 50 recipes in Spanish with side-by-side English translation, all of them classic Cuban fare and old Havana specialties adapted for the North American kitchen. Among the recipes included are: Ajiaco (famous Cuban Stew), Boiled Pargo with Avocado Sauce, Lobster Havanaise, Tamal en Cazuela (Soft Tamal), Quimbombo (okra), Picadillo, Roast Suckling Pig, and Boniatillo (Sweet Potato Dulce), along with a whole chapter on famous Cuban cocktails and beverages. Havana is one of the oldest and most picturesque cities of the western hemisphere. It was a popular winter destination for North American tourists in the 1950s, and this cookbook recaptures the spirit of Old HavanaŅHabana la viejaŅand its celebrated culinary traditions. Cuban cuisine, though derived from its mother country, Spain, has been modified and refined by locally available foods like pork, rice, corn, beans and sugar, and the requirements of a tropical climate. Fine Gulf Stream fish, crabs and lobsters, and an almost infinite variety of vegetables and luscious, tropical fruits also have their places on the traditional Cuban table. (Key Words: Cookbooks, Food, Cuban Cooking, Havana, Cuba, Spanish Cooking). Bookseller Inventory # 85378X1

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Bibliographic Details

Title: Old Havana Cookbook: Cuban Recipes In ...

Publisher: Hippocrene Books, New York

Publication Date: 2004

Binding: Softcover

Book Condition:New

Edition: Third Printing.

Book Type: book

About this title

Synopsis:

Havana is one of the oldest and most picturesque cities of the western hemisphere. It was a popular winter destination for North American tourists in the 1950s, and this cookbook recaptures the spirit of Old Havana-- Habana la vieja-- and its celebrated culinary traditions. Cuban cuisine, though derived from its mother country, Spain, has been modified and refined by locally available foods like pork, rice, corn, beans and sugar, and the requirements of a tropical climate. Fine Gulf Stream fish, crabs and lobsters, and an almost infinite variety of vegetables and luscious tropical fruits also have their places on the traditional Cuban table. This cookbook includes over 50 recipes, each in Spanish with side-by-side English translation-- all of them classic Cuban fare and old Havana specialties adapted for the North American kitchen. Among the recipes included are: Ajiaco (famous Cuban Stew), Boiled Pargo with Avocado Sauce, Lobster Havanaise, Tamal en Cazuela (Soft Tamal), Quimbombo (okra), Picadillo, Roast Suckling Pig, and Boniatillo (Sweet Potato Dulce), along with a whole chapter on famous Cuban cocktails and beverages.

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Compiled by the Editors of Hippocrene Books

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