Eating Cuban

To "eat Cuban"� is to savor a deliciously complex culinary culture. Spanish, Native American, African, Chinese, and French traditions have all contributed to Cuban cooking, producing a distinctive Caribbean cuisine as richly chorded as the island"™s music. Beverly Cox and Martin Jacobs"™s itinerary takes them from the barrio, paladars (private restaurants), and chic nightspots of Havana to the eateries of Florida"™s emigré communities. From their journeys, they"™ve gathered more than 120 recipes that comprehensively document Cuban cooking"™s diversity, from the black bean soup found on any Cuban table, to the empanadas sold by Havana"™s street vendors, to the grilled sandwiches that are a mainstay of Miami"™s Calle Ocho, to the innovative dishes devised by chefs at top Cuban restaurants. Gorgeously illustrated with Jacobs"™s photographs "”many shot on the authors"™ travels through Cuba"”Eating Cuban highlights Cuban food"™s historical roots, the classic Creole dishes that evolved from these disparate cultural influences, current trends in Cuban cooking, street foods and on-the-go snacks, and quintessential Cuban beverages from café Cubano to the mojito. A valuable resource list helps American cooks locate the required ingredients, and a restaurant directory points the way to the very best in Cuban cuisine"”in Cuba and the U.S.