This collection of wonderful recipes celebrates the sizzling, seductive vibe that is Cuba. Fresh flavors are brought together to create a tapestry of dishes that reflect the island's unique culture. Among the panoply of dishes presented are Duck Breast with Piquant Guava Glaze, Aubergine and Okra Gratin, and Langosta Salad with Mango and Papaya Salsa. Featuring traditional ingredients and methods with contemporary twists, this is a collection of dishes that maintain the essence of true Cuban cooking.
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Andy Rose is the executive chef of the Floridita restaurant chain, a growing bar and restaurant chain inspired by the famous El Floridita in Havana. Judy Bastyra is a food writer and the author of several books, including Thai Cooking and Hanukkah Fun.
This collection of wonderful recipes celebrates the sizzling, seductive vibe that is Cuba. Fresh flavours are brought together to create a tapestry of dishes that reflect Cuba's unique Culture. Think Duck breast with a Piquant Guava glaze. Moros Y Christianos, Quesadilla, Aubergine and Okra Gratin, Langosta Salad with Mango and Papaya Salad, Red Snapper Ceviche with Coconut and Lime - and of course cocktails...mojitos and daiquiris that capture the essence of the salsa beat and the Cuban lust for life.
Hay Que Inventar - you have to be creative - is a much-loved Cuban saying and Andy Rose, executive chef of La Floradita, has taken this as a guiding principle in devising these recipes. Using traditional ingredients and methods he has added contemporary twists, offering intriguing combination of flavours while maintaining the essence and earthiness of true Cuban cooking.
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Spese di spedizione:
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Spese di spedizione:
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