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Cuban Cooking:     more books (59)

La cocina cubana sencilla =: Simple Cuban cooking by Paul L Adams, 1998 I CUBA COCINA! The Tantalizing World of Cuban Cooking - Yesterday, Today, and To Cuba Cocina The Tantalizing World Of Cuban Cooking-Yesterday Today And Tomorrow - 2005 publication. by Joyc Lafray, 2005 Cuban family cooking in a vegetarian kitchen.: An article from: Vegetarian Journal by Cecilia Peterson, 2006-05-01 Cooking the Cuban Way: Culturally Authentic Foods, Including Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks) by Alison Behnke, Victor Manuel Valens, 2004-03 Classic Cuban Cuisine by Andy Gravette, 2003-02-01 Cafe Mima Cuban Cookbook Cocina Cubana (Spanish Edition) by Yoly N. Perez, 2000-11-03 All About Cuban Cooking by Alvarez Josefina, 1999-10-01 Cuban Vegetarian Flair: Authentic Island Specialties by Ciro Bianchi Ross, Ciro Bianchi Ross, 2003 Cuba: An entry from UXL's <i>Junior Worldmark Encyclopedia of Foods and Recipes of the World</i> CUBA: An entry from Macmillan Reference USA's <i>Countries and Their Cultures</i> by G. DERRICK HODGE, 2001 Cocina Criolla by Nitza Villapol, 1975 Cubans: The Ultimate Cigars by William P. Mara, William, P. Mara, 2002-11 Estefan Kitchen by Emilio Estefan, Gloria Estefan, 2008-11-04

lists with details

21. Compare Prices And Read Reviews On Cuba Cocina!: The Tantalizing World Of Cuban
    Epinions has the best comparison shopping information on Cuba Cocina! The Tantalizing World of cuban cookingYesterday, Today, and Tomorrow.  
    http://www.epinions.com/Cuba_Cocina__The_Tantalizing_World_of_Cuban_Cooking_Yest

22. Nitza Villapol, 74, Cuban Cooking Advisor
    The Miami Herald. October 21, 1998. Nitza Villapol, 74, cuban cooking advisor. By FABIOLA SANTIAGO Herald Staff Writer. Cuban culinary  
    http://www.latinamericanstudies.org/cuba/nitza.htm

23. Www.SolySonMagazine.com:CUBA PANORAMA
    Advanced Search. Culture and Turism In defense of cuban cooking por Xenia Rivery Picture Eduardo Cabrera Pub. 5/6/04, 053229 PM.  
    http://www.solysonmagazine.com/item.php?section=90&item=20&issue=83&lang=2

24. Home Cooking Magazine Contents
    By Pat Swart The Passion of cuban cooking cuban cooking is a mixture of Spanish, French, African and native ideas; a lot of elements were introduced from the  
    http://www.homecooking-magazine.com/pages/contents.html

25. Cuban Cuisine
    cultures. Traditional cuban cooking is primarily peasant cuisine that has little concern with measurements, order and timing. Most  
    http://www.education.miami.edu/ep/LittleHavana/Cuban_Food/Cuban_Cuisine/cuban_cu
    
    Extractions: Exploring the Culture of Little Havana A Learning Community Project (School of Education, the College of Arts and Science and Eaton Residential College, University of Miami) Cuban Cuisine Cuban cuisine has been influenced by Spanish, French, African, Arabic, Chinese, and Portuguese cultures. Traditional Cuban cooking is primarily peasant cuisine that has little concern with measurements, order and timing. Most of the food is sauteed or slow-cooked over a low flame. Very little is deep-fried and there are no heavy or creamy sauces. Most Cuban cooking relies on a few basic spices, such as garlic, cumin, oregano, and bay laurel leaves. Many dishes use a sofrito as their basis. The sofrito consists of onion, green pepper, garlic, oregano, and ground pepper quick-fried in olive oil. The sofrito is what gives the food its flavor. It is used when cooking black beans, stews, many meat dishes, and tomato-based sauces. Meats and poultry are usually marinated in citrus juices, such as lime or sour orange juices, and then roasted over low heat until the meat is tender and literally falling off the bone. Another common staple to the Cuban diet are root vegetables such as yuca malanga , and boniato , which are found in most Latin markets. These vegetables are flavored with a marinade, called

26. New Cuban Cuisine
    island kitchens. Lard and olive oil, which are generally used in cuban cooking, had to be replaced by other cooking oils. Lard was  
    http://www.education.miami.edu/ep/LittleHavana/Cuban_Food/Cuban_Cuisine/New_Cuba
    
    Extractions: Exploring the Culture of Little Havana A Learning Community Project (School of Education, the College of Arts and Science and Eaton Residential College, University of Miami) The New Cuban Cuisine The Cuban style of cooking is simple in concept but complex in flavor. Much Cuban food owes its heritage and tradition from Africa and neighboring, Caribbean cultures. However, there are two distinctive styles of cooking: "the classic" whose techniques and ingredients have been in use for a long time across the island, and "the new," labeled nuevo Cubano , which adds a variety of herbs and spices from other cuisine and emphasizes presentation. For example, the province of Oriente, in eastern Cuba, is well known for its contribution of spicier and more robust dishes to the cuisine of the island due to the influx of Haitian and Jamaican immigrants to the island beginning in the 1790's. In the states, Cubans, too, have opted to choose hot peppers, like blazing scotchbonnets and serranos, to prepare recipes such as black bean salsa. Cubans who arrived in the United States in the late 50's and 60's had to make some adaptations to their cooking. Many markets did not carry the vegetables, fruits or cuts of meat that they were accustomed to using in their island kitchens. Lard and olive oil, which are generally used in Cuban cooking, had to be replaced by other cooking oils. Lard was too difficult to find and olive oil was too expensive; a substitute had to be found. Cooks started using vegetable oil, which was readily available and affordable. Nowadays, safflower and canola oils have become more preferable because they are healthier. Many items are now also available in low-fat versions. The consumption of salt has too been cut back thanks to low- sodium products.

27. Nitza Villapol, 74, Cuban Cooking Advisor / Miami Herald - Cuba News / Noticias
    October 21, 1998. Nitza Villapol, 74, cuban cooking advisor. By Fabila Santiago, Herald Staff Writer Published Wednesday, October 21, 1998, in the Miami Herald.  
    http://64.21.33.164/CNews/y98/oct98/21e7.htm
    
    Extractions: Published Wednesday, October 21, 1998, in the Miami Herald Cuban culinary guru Nitza Villapol who taught generations of Cubans how to cook and, in the last decades, how to cope with a ration book and acute food shortages has died in Havana at age 74, Cuba's official press announced Tuesday. The circumstances of her death were not reported. Villapol was known for her cookbook Cocina al minuto (Cooking to Order), dubbed ``the bible of Cuban cuisine,'' and for her TV show of the same name. A Cuban Julia Child of sorts, she also starred on radio cooking shows and wrote at least two other books on Cuban cooking. In the 1950s, young brides took their cooking lessons from Villapol. Some of them later fled to exile in South Florida with their worn copies of Villapol's Cocina al minuto. Copies of the book reprinted in the United States without her permission, Villapol once complained still circulate in Spanish-language bookstores in Miami-Dade County. A home economist, Villapol became well versed in making do with little while studying in wartime England. She put the skills to work decades later in what became her greatest challenge and a controversial role: teaching Cubans how to cook without meat, milk and a whole range of spices indispensable to traditional Cuban cooking.

28. A Taste Of Cuba
    In general, the ingredients in cuban cooking are not exotic or difficult to find. Some specialty items may be found in Hispanic markets.  
    http://www.francieweb.com/cuban/

29. Golda's Kitchen • Bakeware • Cookware • Kitchen Solutions
    Gourmet • Spices Seasonings Spice Rub cuban cooking by Wildly Delicious. Inspire your recipes with the exotic, aromatic flavours of Cuba!  
    http://www.goldaskitchen.com/merchant.ihtml?pid=4889&step=4

30. Recipe In Cuba
    CUBA Cooking Bilingual Cookbook - Free Cuban Recipes - Free Cuban recipes from the All About cuban cooking Cookbook by Fina Alvarez!  
    http://www.kasbah.com/vitalstats/food_and_drink/local_recipes/cuba_cuba_1.htm

31. Top 5 Miami Cookbooks
    4) Cuba Cocina! The Tantalizing World of cuban cooking. It also gives a complete glossary of Cuban ingredients, cooking terms and cooking techniques.  
    http://miami.about.com/cs/restaurants/tp/cookbooks.htm
    
    Extractions: zJs=10 zJs=11 zJs=12 zJs=13 zc(5,'jsc',zJs,9999999,'') About Miami / Miami Beach, FL Cookbook Reviews Home ... Miami Events Calendar zau(256,152,145,'gob','http://z.about.com/5/ad/go.htm?gs='+gs,''); Education History Lifestyles Media ... Help zau(256,138,125,'el','http://z.about.com/0/ip/417/0.htm','');w(xb+xb); Subscribe to the About Miami / Miami Beach, FL newsletter. Search Miami / Miami Beach, FL Miami Spice: The New Florida Cuisine mmmmiami: Tempting Tropical Tastes for Home Cooks Everywhere Email to a friend Print this page Stay Current Subscribe to the About Miami / Miami Beach, FL newsletter. Suggested Reading Miami Restaurants Related Guide Picks Top 10 Miami Restaurants Most Popular Top 10 Miami Restaurants How to Get a Florida Driver's License Relocating to Miami Miami Web Cams ... Miami-Dade's Best Schools What's Hot Miami Events Calendar June Coral Gables, The City Beautiful P.F. Chang's China Bistro How to Design a Pool and Find a Builder ... South Beach Weekend Guide Picks From Renee Chapple Sign up for my Newsletter Miami has developed a style of cooking all its own. The integration of cultures has made its way into our food, giving us a unique blend of traditional American, Cuban, Jamaican, Haitian and other styles of Caribbean cuisine. Try these resources for cooking Miami in your own kitchen- bueno appetito!

32. Memories Of A Cuban Kitchen -Mary Urrutia Randelmann And Joan Schwartz
    Randelman explains that cuban cooking is “an amalgam of tropical and European elements.” It is “rich and varied,” she adds, and cites such influences  
    http://www.culturevulture.net/Books/MemoriesCuban.htm
    
    Extractions: Randelman points out that Cuban cooking, like Spanish, is highly seasoned but not overly spicy. It makes use of local products like plantain, sweet potato, okra, squash, taro and pimento. Her section on salads and vegetable dishes glistens with healthy appeal in such dishes as mango and avocado salad, and tropical fruit salad. Desserts range from guava tart to sweetened grapefruit shells. The book ends with a section on beverages, including a banana and rum milkshake and a Havana sunset with vodka, grenadine and pineapple juice.

33. Cuban Recipes Lobster
    Information Listings cuban cooking Bilingual Cookbook Free Cuban Recipes Free Cuban recipes from the All About cuban cooking Cookbook by Fina Alvarez!  
    http://www.1st-for-lobster.com/3/cuban-recipes-lobster.html
    
    Extractions: Free Cuban recipes from the All About Cuban Cooking Cookbook by Fina Alvarez! Get free recipes from Cuba online, or order the whole book! ... Arroz con pollo (Chicken with rice) (A la chorrera). Lobster Termidor - Black beans - Panetela ... Click HERE. for free Cuban recipes . This Professional Chef Web Ring site is owned by ...

34. Cooking Kosher Cuban | Www.somethingjewish.co.uk
    Cooking kosher Cuban. Rice Long grain rice is used for most cuban cooking. In recipes calling for yellow rice, saffron or turmeric has been added.  
    http://www.somethingjewish.co.uk/articles/121_cooking_kosher_cuban.htm
    
    Extractions: Home Page About Us Buy Jewish and Israeli gifts Suzie Gold ... You Are Wanted Last Updated: >>More from More Recipes E-mail this to a friend Cooking kosher Cuban The fascination with Cuban food began long before President Carter’s publicized visit to the island 90 miles off the South Florida coast. The hundreds of thousands of Cubans who left the island when Castro came to power in 1959, brought with them their spicy melting pot cuisine, dishes rapidly welcomed by globe-trotting Americans. Much of the present Cuban cuisine goes back to the 15th century when the Taino-Arawak Indians introduced Columbus to corn. Spanish and Portuguese settlers cooked native fruits and vegetables using their culinary techniques. A prime example is Ropa Vieja. the shredded beef featured on every Cuban restaurant menu. The dish is originally Spanish, but in Cuba, it is seasoned with peppers and achiote oil, made from Cuba’s orange-red annatto seeds. African slaves and Chinese laborers have also left their mark. Their diet consisted mainly of black beans, rice, plantains and yuca. Combinations of rice and black beans, and plantains and yuca are typical side dishes. Light Bacardi rum and sugar from the abundant crops of sugar cane, adds aromatic sweetness to the rich, creamy desserts.

35. Aunt Clara's Dominican Cooking - Congrí And Tostón - Two Esentials Of Cuban Co
    Aunt Jane s kitchen floor. Congrí and tostón two esentials of cuban cooking By Hugo L. Sánchez. Continuing our series on Caribbean  
    http://dominicancooking.com/archives/articles/69.htm
    
    Extractions: Congrí and toston , inseparable components of any self-respecting Cuban dining table, are ruled by this principle. They are living proof that tastes are not formed by whim, but through history, cultures and oceans, continents, islands and latitudes which have led us to view them in the same way as that love we mentioned above, without which, we have simply forgotten how to live. The legends surrounding congrí are vague and complicated. Most people believe that it reached Cuba from the east, as did the wars, in this case from Haiti, that most African of Caribbean nations. Others maintain that it was born here in the country shacks, emerging from the tough labour of the sugar cane plantations. Whatever its history, congrí was basically a mixture of red beans cooked with white rice, but with the passing of time, perhaps more so in these last few decades of shortages, this usually means rice with black beans, named after the Moors and Christians due to the combination of colours and the extended battle between the two on the Iberian peninsula.

36. Three Guys From Miami Cook Cuban: Arroz Frito (Cuban Fried Rice) Recipe
    Cuba, Cuban, Cuban food recipes, recetas cubanas, Cuban food, Cuban cookbook, cuban cooking, Cuban cuisine, Cuban drinks, Cuban snacks, Cuban beverages, cuban  
    http://icuban.com/food/arroz_frito2.html
    
    Extractions: Cuban Fried Rice Jorge: However, you might not know that there are many Chinese people in Cuba. Glenn: In fact, Havana has its own little Chinatown. Jorge: So it's no surprise that the Chinese also had an influence on Cuban cooking, and Arroz Frito (fried rice) is probably the best example of this. Glenn: Similar to the fried rice served in Chinese restaurants, this recipe is the standard (with some variations) for the Arroz Frito that is sold in Cuban restaurants all over Miami. Scramble the eggs with a whisk, adding one teaspoon soy sauce and two tablespoons of chicken broth. Heat one tablespoon of oil in a large frying pan, or wok rolling the oil around to coat the bottom and sides. or wok and when hot, pour the egg mixture in so that it coats the bottom. It should look like you're making a giant pancake. Lower heat to medium low and cook thoroughly, flipping once. Remove from pan and cut the egg into long thin strips. Add the rice and fry for about five minutes, stirring frequently. Add some chicken broth or stock, enough to flavor the rice, but not make it soupy! Add a dash or two of soy sauce. Add the diced ham and chives. Stir sparingly, and continue cooking for five minutes. Last, gently fold in the green onions and egg strips. (NOTE: Sometimes four cups of rice just won't fit into the largest frying pans! You might need to transfer everything to a larger pot!)

37. NetCooks - Chicken Fricasse Cuban-Style Recipe
    Note You may use rabbit instead of chicken! Click on All About cuban cooking for more recipes from Cuba! Preparation Time Serves 4. Recipe Origin Cuba.  
    http://www.netcooks.com/recipes/Poultry/Chicken.Fricasse.Cuban-Style.html
    
    Extractions: Cut the chicken into bite-size pieces. Add garlic, lemon juice, onion, bell pepper, bay leaf, cumin, safron, black pepper, salt, and water. Cook over medium flame for about 20 minutes. Add potatoes and cook until they are done (about 15 minutes). Add raisins, capers, cooking wine (white), olive oil, tomato sauce, and olives. Cook for about 5 more minutes. Finally, add the drained sweet peas and serve with rice and a salad.

38. Real Good Food | Pambiche
    I call it delicious. Start with the selection of appetizers, which includes foods that go back to the very beginning of cuban cooking.  
    http://www.realgoodfood.com/pambiche.html
    
    Extractions: Papas rellenas are another version, this time made from mashed potatoes wrapped around the slightly sweet ground beef and vegetable mixture called piccadillo, rolled in breadcrumbs, and fried to a deep brown, with a satisfying crunch that yields to soft interior. Some people find the fried green plantains called tostones a little too starchy, but I liked them, especially with the shockingly red, slightly spicy Filipino banana ketchup. Slowly cooked flank steak flavored with lots of garlic, ropa vieja gets its name from a supposed resemblance to old clothes. It tastes much better. Picadillo combines ground beef with garlic and peppers flavored with cumin, oregano, olives, and raisins. Spanish sherry adds to the spicy-sweet blend, and the mixture is served over a mound of rice. Chef Connel-Maribona pays homage to Mama Ivonne with lengua en salsa, slices of tongue simmered fork-tender in a tomato and pimiento sauce flavored with mild chiles and toasted almonds.

39. Casa Cuba Fun & Culture - Food & Recipes
    Some basic Spanish ingredients typically found in cuban cooking are olive oil, green olives, garlic, onions, green bell peppers, saffron, oregano, bay leaves  
    http://www.casacuba.org/fun_recipes.html
    
    Extractions: Cuba is not only a beautiful island surrounded by blue waters and white sand, but it is a haven for tropical delights. Plantains mangos guanabanas (called soursop in other countries), mamoncillos, mameys pineapples coconuts tamarinds ... frutabomba (commonly known as papaya), Texas-sized avocados , and many other of nature's decorations adorn the many variations of trees, as well as serve as the basis of inspiration for many Cuban Dishes. Not only is Cuba blessed with nature's candy, but Cuba's main dishes are filled with flavors that perfectly combine in your taste buds. Some basic Spanish ingredients typically found in Cuban cooking are: olive oil, green olives, garlic, onions, green bell peppers, saffron, oregano, bay leaves, and cilantro, to name a few.

40. Laurel's (restaurant)
    seating. The meals are straight up cuban cooking, and vary by degrees between simple and soulful to exotic and elegant. The range  
    http://www.sfstation.com/restaurants/laurels/
    
    Extractions: Nestled between residential housing on Oak Street, Laurel's Cuban Restaurant proves to be an inconspicuously rewarding experience. The sterile ceiling lights, mirrors, photos of Cuba, and artfully placed palms and ferns give the impression of a Havana hotel restaurant. The separated, two-party tables on the perimeter and mellow background salsa music create a comfortable, dress-casual date atmosphere; large parties may feel a tad claustrophobic due to the limited seating. The meals are straight up Cuban cooking, and vary by degrees between simple and soulful to exotic and elegant. The range is creative and exhaustive, covering the gamut of Cuban meals, including grilled and fried seafood, steak, pork, chicken, rabbit, some earthy stews, and a wicked paella. The sauces, or salsas to be precise, are exquisite, with subtle hints of saffron, citrus, and seafood au jus that make the grilled fish melt in your mouth.

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