Cuba Cooks: Recipes and Secrets from Cuban Paladares and Their Chefs

Pernot and Castro explore the island, collecting dishes and stories for their book, Cuba Cooks. The recipes include Arroz con Bacalao, Charred Snapper in Coconut Sauce, Oyster Ceviche, and Stone Crab Mojito.

Format: Hardback
Length: 208 pages
Publication date: 09 March 2021
Publisher: Rizzoli International Publications

Pernot and Castro embark on a culinary journey across the enchanting island of Cuba, embarking on a mission to uncover the vibrant and diverse contemporary cuisine that thrives there. With a passion for culinary exploration, they embark on a quest to collect dishes and stories that showcase the rich tapestry of flavors that define this unique culinary landscape.

Their culinary adventure takes them from the bustling streets of Old Habana to the picturesque towns of Santiago de Cuba, where they immerse themselves in the rich culinary traditions of the island. They visit the finest private restaurants, where they savor the finest creations of renowned chefs, blending traditional foundations with modern influences to create a symphony of taste.

The book "Cuba Cooks" is a culinary masterpiece, divided into chapters that cater to different culinary preferences. The first chapter, titled "Mar," presents a delectable array of fresh seafood recipes, including the iconic Arroz con Bacalao, a hearty rice dish infused with the flavors of salted cod. Charred Snapper in Coconut Sauce, a succulent dish featuring tender snapper cooked in a rich coconut-based sauce, is another standout recipe that showcases the island's tropical flavors. Oyster Ceviche, a refreshing and vibrant appetizer made with fresh oysters marinated in citrus juices and spices, adds a touch of sophistication to any meal.

The second chapter, titled "Tierra," delves into the world of meaty dishes, showcasing the island's rich culinary heritage. From succulent Cuban Fried Chicken, crispy on the outside and tender on the inside, to Duck Ropa Vieja, a classic Cuban stew made with shredded duck and vegetables, each recipe is a testament to the skill and creativity of Cuban chefs. Honey-Glazed Lamb Ribs with Cachucha Vinaigrette, a succulent and aromatic dish featuring tender lamb ribs glazed with a sweet and tangy honey-cachucha sauce, is a must-try for meat lovers. Pork Belly Fried Rice, a fusion of Asian and Cuban flavors, combines crispy pork belly with rice, vegetables, and a blend of spices, resulting in a dish that is both comforting and flavorful.

The third chapter, titled "Granja," explores the world of vegetables and plant-based cuisine, showcasing the island's commitment to sustainable and healthy eating. Cuban Fried Chicken, crispy on the outside and tender on the inside, to Duck Ropa Vieja, a classic Cuban stew made with shredded duck and vegetables, each recipe is a testament to the skill and creativity of Cuban chefs. Honey-Glazed Lamb Ribs with Cachucha Vinaigrette, a succulent and aromatic dish featuring tender lamb ribs glazed with a sweet and tangy honey-cachucha sauce, is a must-try for meat lovers. Pork Belly Fried Rice, a fusion of Asian and Cuban flavors, combines crispy pork belly with rice, vegetables, and a blend of spices, resulting in a dish that is both comforting and flavorful.

The fourth chapter, titled "Postres," presents a delectable array of desserts that are sure to satisfy even the most discerning sweet tooth. From the elegant Stone Crab Mojito, a refreshing cocktail made with fresh stone crab, mint, and lime juice, to the rich and creamy Ajiaco (Cuban stew), a hearty soup that is traditionally served on special occasions, each recipe is a testament to the island's rich culinary heritage. Cuban Fried Chicken, crispy on the outside and tender on the inside, to Duck Ropa Vieja, a classic Cuban stew made with shredded duck and vegetables, each recipe is a testament to the skill and creativity of Cuban chefs. Honey-Glazed Lamb Ribs with Cachucha Vinaigrette, a succulent and aromatic dish featuring tender lamb ribs glazed with a sweet and tangy honey-cachucha sauce, is a must-try for meat lovers. Pork Belly Fried Rice, a fusion of Asian and Cuban flavors, combines crispy pork belly with rice, vegetables, and a blend of spices, resulting in a dish that is both comforting and flavorful.

The final chapter, titled "Esenciales," offers a collection of essential recipes that are essential for any Cuban culinary enthusiast. From roasted coconut and almond Cucuruchos, a traditional street vendor snack that is crispy on the outside and soft on the inside, to Guava Ice Cream, a refreshing and tropical dessert made with guava puree and cream, each recipe is a delightful representation of the island's culinary diversity. Cuba Libre's Chocolate Tart with Caramelized Bananas, a decadent and rich dessert that features a chocolate crust filled with a velvety chocolate filling and topped with caramelized bananas, is a must-try for chocolate lovers. Bonatillos, traditional sweet potato pudding balls that are dusted with cinnamon and sugar, are a sweet and satisfying treat that concludes this culinary journey.

"Cuba Cooks" is a culinary masterpiece that takes readers on a journey through the vibrant and diverse culinary landscape of Cuba. With its comprehensive collection of recipes, stunning photography, and informative anecdotes, this book is a must-have for anyone who loves to cook, explore, and savor the flavors of this captivating island. So, grab your apron, gather your ingredients, and get ready to embark on a culinary adventure that will transport your taste buds to the heart of Cuba.

Weight: 1052g
Dimension: 203 x 254 x 26 (mm)
ISBN-13: 9780789339874