Classic Cuban Cookery

Cuban cuisine is a melting pot of the culinary traditions of four continents. African, South Amer., North Amer. & European cuisines combine to produce a mouth-watering & unique style of cooking. Gravette has spent 15 years researching & enjoying Cuban food while traveling the country. He prefaces each chapter with a profile of a famous Havana restaurant, & highlights the history of Cuban ingredients. Recipes include such dishes as rainbow peanut soup, empanadas, Cuban conch salad, trout in coconut sauce, Quiqui Marina's caldosa stew, Zapote sorbet, & coconut cream pie. Also, a wide range of cocktails, including three varieties of the famous Daiquiri & a host of exotic coffees.Gravette, Andy is the author of 'Classic Cuban Cookery', published 2002 under ISBN 9780756757151 and ISBN 0756757150.