Paladares: recipes inspired by the private restaurants of cuba

Description

""Title Page""; ""Contents""; ""Introduction""; ""Bocaditos y Aperitivos: Snacks and Appetizers""; ""Sopas: Soups""; ""Vegetales y Viandas: Vegetables and Roots""; ""Arroz, Frijoles, y Tamales: Rice, Beans, and Tamales""; ""Pescados y Mariscos: Fish and Seafood""; ""Pollo, Pato, y Conejo: Chicken, Duck, and Rabbit""; ""Carne: Meat""; ""Dulces: Sweets""; ""Bebidas: Drinks""; ""Index of Searchable Terms""; ""Acknowledgments"";Cuba is experiencing a cultural and culinary renaissance. With a recent influx of investment and tourism flooding the country, paladares (private restaurants) are on the forefront of change. This is the first book to tell the story of Cuban cuisine through the lens of the restaurant owners, chefs, farmers, and patrons, while examining the implications of food shortA-ages, tourism, and international influences of a country experiencing a paradigm shift in cooking. Filled with 150 authentic and modern recipes adapted for the home cook, from classics like Ham and Cheese Empanadas to Pumpkin Flan with Spinach and Saffron, and 350 vivid color photographs, Paladares brings the country's spirited cooking into your own kitchen. A.