The Cuban Table: A Celebration of Food, Flavors, and History

The Cuban Table: A Celebration of Food, Flavors, and History

Ana Sofia Pelaez

Language: English

Pages: 336

ISBN: 1250036089

Format: PDF / Kindle (mobi) / ePub

The Cuban Table: A Celebration of Food, Flavors, and History

Ana Sofia Pelaez

Language: English

Pages: 336

ISBN: 1250036089

Format: PDF / Kindle (mobi) / ePub


~Nominated for a James Beard Award in the international cookbook category!~

The Cuban Table is a comprehensive, contemporary overview of Cuban food, recipes and culture as recounted by serious home cooks and professional chefs, restaurateurs and food writers. Cuban-American food writer Ana Sofia Pelaez and award-winning photographer Ellen Silverman traveled through Cuba, Miami and New York to document and learn about traditional Cuban cooking from a wide range of authentic sources.

Cuban home cooks are fiercely protective of their secrets. Content with a private kind of renown, they demonstrate an elusive turn of hand that transforms simple recipes into bright and memorable meals that draw family and friends to their tables time and again. More than just a list of ingredients or series of steps, Cuban cooks' tricks and touches hide in plain sight, staying within families or being passed down in well-worn copies of old cookbooks largely unread outside of the Cuban community.

Here you'll find documented recipes for everything from iconic Cuban sandwiches to rich stews with Spanish accents and African ingredients, accompanied by details about historical context and insight into cultural nuances. More than a cookbook, The Cuban Table is a celebration of Cuban cooking, culture and cuisine. With stunning photographs throughout and over 110 deliciously authentic recipes this cookbook invites you into one of the Caribbean's most interesting and vibrant cuisines.

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themselves, a process they quickly fell in love with. Starting with the Creole dishes they missed the most, the repetition and ritual of these simple meals becoming an act of both preservation and reinvention. Eventually finding my own way to Cuba in 2000, I spent time with my great-aunt Ninita, who still lived in our family’s home in the Víbora section of Havana, surrounded by her mother’s garden, her father’s books, and the vibrant still lifes of her sister, the venerated painter Amelia Peláez

appropriate choice. FOR THE PASTRY 2 cups unbleached all-purpose flour ¼ cup sugar 1 tablespoon baking powder 1 teaspoon kosher salt ½ cup whole milk at room temperature ⅓ cup canola oil 1 large egg, beaten with 1 tablespoon of water FOR THE FILLING 1 medium yellow onion, finely chopped 1 medium green bell pepper, stemmed, cored, seeded, and finely chopped 3 large garlic cloves, peeled and diced 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper ¼ teaspoon ground cumin

ground black pepper To prepare the marinade, use a mortar and pestle to mash the garlic, salt, oregano, and cumin to a paste. Blend in the sour orange and lime juices to combine. Place the chicken pieces in a large mixing bowl. Pour the marinade over the chicken and cover the bowl with plastic wrap. Allow the chicken to marinate in the refrigerator at least 2 hours or overnight. Remove the chicken from the marinade, drain, and pat dry. Reserve the marinade for later use. Heat the olive oil

whole mixed peppercorns 4 cups white wine vinegar, plus more as needed Combine the water and sugar in a small saucepan and bring to a boil until the sugar is dissolved, about 1 to 2 minutes. Allow to cool completely. Combine the onion, garlic, cachucha peppers, hot peppers, allspice, and peppercorns in a 2-quart glass jar with a resealable lid. Stir in the sugar mixture concentrate and allow to marinate for 5 days then top off with white wine vinegar. Seal until ready to use. Pour a ¼ cup

bowl waiting for her, lime peels and all, when she went to visit. The rice is left to soak overnight then boiled twice, first in water then in milk, becoming richer and creamier with each step. ½ cup Valencia or similar short-grain rice, rinsed 2 cups water ⅛ teaspoon kosher salt 4 cups whole milk 4 whole cinnamon sticks ½ cup sugar 1 teaspoon pure vanilla extract Peel of 2 large limes taken off in long strips Ground cinnamon Soak the rice in a heavy 4-quart pot with water to cover, 8

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