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The Cuban Table: A Celebration of Food, Flavors, and History, by Ana Sofia Pelaez
PDF Ebook The Cuban Table: A Celebration of Food, Flavors, and History, by Ana Sofia Pelaez
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Review
“This book has a place in every kitchen.†―The Miami Herald“… [A] heartfelt tribute to Cuban Cuisine…Cooks will want to add this immersive and inspirational book to their collection.†―Publishers Weekly, STARRED review“A seat at this table will be a welcome one for those who grew up eating and preparing Cuban food as well as those who are curious and ready to learn about it.†―Booklist“Food writer Peláez's (hungrysofia.com) and photographer Silverman's passion for Cuban cooking leaps off the page...bursting with exotic and enticing words and tastes.†―Library Journal, STARRED review“...Ana SofÃa Peláez melds food and family, Cuba and Miami, the past and the present...In this gem of a book, all Cubans--from here and there--sit at the same table. And what a table it is!...†―Mirta Ojito, Pulitzer Prize winning journalist and author of Finding Mañana: A Memoir of a Cuban Exodus“The goddess of fortune was smiling on Cuba when Ellen Silverman and Ana Sofia Pelaez hit its shores. Few capture the essence of a place, a people and their food as have these two. Visually true and beautiful, written with deep understanding and lusty appetite, this is one of those books you read, you cook with and come back to again and again. It's a keeper.†―Lynne Rossetto Kasper and Sally Swift, host and producer of American Public Media's The Splendid Table, and authors of The Splendid Table's How to Eat Weekends“Ana Sofia Pelaez's evocative writing and easy-to-follow recipes coupled with Ellen Silverman's gorgeous photography is a recipe for a timeless book. In The Cuban Table, they bring us wonderful Cuban recipes and the stories behind them. I can't wait to get into the kitchen with The Cuban Table!†―Julia Turshen, food writer and coauthor of It's All Good“With its superb photographs and enticing recipes, this is sure to become THE book on Cuban cooking and an entree IN to an extraordinary culture.†―Sally Schneider, award-winning author of A New Way to Cook and The Improvisational Cook, and founder of improvisedlife.com“The glow of family memories radiates from the recipes, stories, and food photographs of The Cuban Table as they show us Cuban and Cuban-Americans' strong connections to tradition. And I love Ellen Silverman's photographs of present-day Cuba, so full of life and confidence.†―Naomi Duguid, writer and photographer, and author of Burma: Rivers of Flavor“My copy of The Cuban Table is sure to be covered in the loving spills of so many meals: mornings spent savoring a classic cafe con leche, leisurely lunches that begin with the crunch of hot-fried mariquitas, and easy dinners with friends who can't get enough of the classic pork and beans (feel free to sub your favorite dinner recipe from the book here!). The original family recipes and accompanying gorgeous images will tempt you to try every dish--and you should!†―Daphne Oz, author of Relish and cohost of The Chew
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About the Author
ANA SOFIA PELAEZ grew up in a famous Cuban family as the great-niece of the revered avant-garde painter Amelia Peláez del Casal. Raised in Miami and transplanted to New York, Ana Sofia launched her food blog, Hungry Sofia, in 2008 in an effort to discover the rich smells, heady flavors, and baroque rituals of Latin food. Since then, she has been featured by The New York Times, InStyle magazine, The Huffington Post, Food 52, Apartment Therapy's the Kitchn, iVillage, and NBC Latino. She's appeared on the Cooking Channel's "Stay Hungry" campaign and Aarón Loves NY with Chef Aarón Sanchez. Most recently, Hungry Sofia was nominated by Saveur magazine as one of the Best Regional Cuisine blogs of 2012. ELLEN SILVERMAN has photographed many bestselling cookbooks including Gwyneth Paltrow's My Father's Daughter, Daphne Oz's Relish, Karen DeMasco's The Craft of Baking, Chef Kurt Gutenbrunner's Neue Cuisine, Tracy Zabar's One Sweet Cookie, The Epicurious Cookbook, and the upcoming Jamaican cookbook by the Rousseau sisters, Bellyfull. An exhibition of her photographs of Cuban kitchens was shown at New York gallery Umbrella Arts, and was featured on NPR's The Picture Show, on Gourmet Live, The Splendid Table, and in Saveur magazine.
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Product details
Hardcover: 336 pages
Publisher: St. Martin's Press; 1st Edition edition (October 28, 2014)
Language: English
ISBN-10: 1250036089
ISBN-13: 978-1250036087
Product Dimensions:
8.2 x 1.2 x 10.1 inches
Shipping Weight: 2.8 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
138 customer reviews
Amazon Best Sellers Rank:
#17,116 in Books (See Top 100 in Books)
I collect cookbooks and have for over 50 years. As a Cuban-American, a full two shelves of my cookbook stash is on Cuban cuisine. I have cookbooks that my mother brought from Cuba; the first booklets that were published by the exile community in the 60's (some of which are just a few pages stapled together). Not to mention binders and binders of recipes published in newspapers and magazines. I mention all this to establish myself as a Cuban cookbook fanatic. (I won't go into what kind of a cook I am, we can skip that part).Now, with my credentials in place, I have to say that, in my entire collection there isn't another book like this one. It is far and away, the BEST I've ever seen in every way that matters:--the recipes are genuine.--they are well-explained and easy to follow.--there is fascinating anecdotal information about them and their history.--traditional, current Cuban, and Cuban-American dishes are included.--It is almost encyclopedic in its scope.--they are presented and grouped logically.--the photography is beautiful.--the book is well-indexed and cross-referenced (not always a given in Latin cookbooks!)--the book (paper weight, quality, cover, layout, design, etc.) is first class.I have to congratulate the author for, not just her efficiency, but also for her sensitivity and her obvious love for her subject. I want to thank her not just on my own behalf but on behalf of my children's generation and other generations to come in both shores. And I have to congratulate myself on having had the sense to buy it the minute I saw it. I imagine that, someday, it will get a place of honor among my cookbooks but, for the time being, I'm just enjoying going on a culinary voyage of memory, imagination and taste.
I received this book in 2 days. It was in excellent condition. I probably own 30 Cuban cookbooks. This one will be one that i go back to regularly. I have already made the picadillo, masas de puerco, panquecitos and tomorrow will be fricasse de pollo. What drew me to this book were 2 things.First were the photos. I lived in Miami for 26 years. I know these pictures are not from Miami, but they remind me of Miami so much. Also in all my Cuban cookbooks there were no recipes for panquecitos. When i saw this book had one i had to have it. They are delicious little butter flavored pound cakes in a muffin form. I now live in Tennessee and they taste slightly like the corn bread muffins that you get at Famous Dave's restaurant . Furthermore, the first chapter containing recipes for the bakery items has several recipes not included in other books. I highly suggest this book.
I married into a Cuban family and absolutely love the cuisine, but almost none of my in-laws like to cook! Thus, I've spent the last several years collecting a mish-mash of Cuban recipes from a variety of sources. Now, with "The Cuban Table," I finally have a definitive, go-to Cuban cookbook.First things first, this cookbook is gorgeous. The sturdy cover, incredible photos, heavy paper stock, etc., all combine to create a cookbook that looks and feels like it belongs on the shelf of any serious home cook.But that means nothing if the recipes themselves are a bust. Thankfully, that is absolutely not the case here. What you'll find in this collection is essentially a "bible" of Cuban cuisine. Not only does it include just about any classic dish that you would find in any good Cuban restaurant, it also includes a number of lesser-known dishes that I was unfamiliar with. The recipes themselves are easy to follow and often include some good background information or stories to explain the recipes' origins.I've made about a half-dozen of the recipes so far, and they've all turned out fantastic. I've mostly been working my way through the classics--frijoles negros, arroz con pollo, ropa vieja, etc.--and everything so far has received rave reviews. In particular, the frijoles negros recipe turned out the single best batch of black beans I've ever made. Of course, as with any other cookbook, you might find that you want to tweak a recipe here or there to suit your own personal taste. For instance, while the ropa vieja was incredibly tasty just as written, when I make it again, I'll use green cabbage instead of red cabbage (I felt the red cabbage imparted too strong a flavor into the broth) and add a little bit of cumin, as I felt the dish was missing that particular element.Bottom line: If you love cooking Cuban food, this cookbook is a must-have.
I never write reviews but I felt this book deserved it. I am not a good cook. It’s no secret. But I love to eat, especially Cuban food. There are no good Cuban restaurants near me so hence my search for a cookbook for Cuban food. Believe me when I say this is the only one I will use from now on. The food is authentic, delicious, and most importantly, the recipes are easy to follow and turns out every time! It’s amazing. Rice has been very intimidating for me but these recipes make it possible for someone like me to make perfect rice every time! I love each and every recipe and the stories and pictures are just icing on the cake. Thank you so much for this book!
I haven't tried every recipe in this beautiful book, but what I have tried is delicious. It's important to read through the ones that interest you ahead of time since they may require marination overnight, or for several hours. But they are worth the effort. Ingredients are fairly easy to find. And, if you're careful, you will be able to duplicate the promised meals. No special chef skills are required. It's a great book for anyone who wants to experience more Cuban flavors.
I just love this book! My husband and brother in law are from Cuba, and we made several recipes from this book already!!! Always comes up amazing! We usually use the list of ingredients but not the amount, so it might be a little different from the book, but it gives you an amazing base to know how to cook what you want.
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