Memories of a Cuban Kitchen or Cocktail Food

Memories of a Cuban Kitchen: More Than 200 Classic Recipes

Author: Joan Schwartz

Authentic Cuban recipes offer a mixture of Spanish, Indian, African, Chinese, and Portuguese cuisine, from appetizers like Green Plantain Chips, to such entrees as Roast Pork Creole, to tropical rum-based drinks and desserts.

Filled with reminiscences and evocative halftone photos of Randelman's childhood in pre-Castro Cuba, this book presents more than 200 traditional recipes for Cuban dishes, a cuisine that lusciously combines Spanish, Indian, African, Chinese, and Portuguese influences.

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. (Oct.)

Table of Contents:

Acknowledgements.

Introduction.

Cuban Cooking.

Travels with Titi: Appetizers and Snacks.

La Majagua Tobacco Ranch: Soups and Stews.

El Chamizo Cattle Ranch: Meat and Poultry.

Varadero and Mariel: Fish and Shellfish.

Rosalie's Kitchen: Rice, Beans, and Eggs.

The Spa at San Diego De Los Baños: Salads and Vegetables.

Las Canas Orange Groves: Desserts.

An American in Havana: Drinks.

Index.

Permissions.

Books about economics: Hotel Convention Sales Services and Operations or Principles of Food Beverage and Labor Cost Controls

Cocktail Food: 50 Finger Foods with Attitude

Author: Mary Corpening Barber

The clink of glasses, the popping of corks, the spirited chatter of good friends-what more does an impromptu get-together need? Why, fabulous snacks, of course! With Cocktail Food, you can kiss those boring raw veggies goodbye because the best-selling authors of Smoothies and Wraps are whipping up bite-size delights like Shrimply Delish, Wonton Wonders, and Chive Talkin' Scallops. Voil ! A humdrum happy hour turns into a glamorous soir e. Cocktail Food takes the jitters out of entertaining with simple yet stylish recipes, plus great party-planning tips and fun theme ideas from Highball Sprees to Frozen F'tes. Let the good times roll!