Product Description
OUR LATIN TABLE is the first book to offer a complete collection of celebrations and recipes by one of the premier Cuban-American restaurateurs in the United States today. The book offers mouthwatering menus, easy recipes, and gorgeous photography. Over seventeen menus are designed around holidays, family traditions, special occasions and everyday meals. Some examples are: New Year's Eve, Christening Lunch, 4th of July Clam Bake, Cuban Thanksgiving, and Christmas Eve Mariscada. There are sections on how to set up a Cuban bar and create cocktails such as the popular mojito, as well as a Latin glossary and step-by-step instruction for Latin cooking techniques. This cookbook will set out to demystify Latin-American cooking, allowing the at-home cook to savor the tropical and spicy flavors of the Latin explosion. ... Read more

Customer Reviews (9)

Great value, pretty pictures, easy recipes and bonus stories
A real gem that should be purchased...especially at the used book prices. Nice pictures, easy to follow recipes.Nothing overwhelming such as doctoring your green olives with some worcestershire sauce and red hot sauce...a staple in my home now.

Bright color photos accompany dishes which are fancy yet easy to make
It's not often you find a cookbook which contains not only menus and recipes, but wine tips, but Our Latin Table: Celebrations, Recipes And Memories is designed to bring the full flavor of Latin foods to readers - and that includes wine. From Picadillo Chile Rellenos to a shredded meat pastry Ropa Viega Empanadas, bright color photos accompany dishes which are fancy yet easy to make.

Delicious, Easy to Prepare Recipes
I had just received _Our Latin Table_ by Fernando Saralegui in the mail, when I was recruited to cook a dinner for my Grandmother's birthday. We started with Caldo Gallego (pg. 14) and as a main course, served Grilled Marinated Pork Chops with Mojo (pg. 93). Both were delicious. The recipes were very easy to follow, and the ingredients not at all hard to find.

After making the meal, I took a thorough look at the cookbook and found many more things to enjoy, besides the good recipes. The photography is beautiful, and the old family photos are charming and give the book a warm feel. They are also appropriate, as these recipes seem perfect for family gatherings.

The recipes are easy to follow and, as I discovered making the two above, turn out well, if not exactly how they looked in the picture. Many of then are easy to prepare in advance. Salad dressings, soups, marinades for meats, and sauces may be prepared the day before - perfect when cooking for a crowd.

The book is also divided into menus for events - "New Year's Eve", "Engagement Party Buffet", "Monday Night Football Party." This is helpful.

All in all, this cookbook is easy to use, has lots of great recipes, and is a worthy addition to any cookbook collection.

Viva Saralegui!~
This is a visually beautiful book which contains recipes that are pleasing both to the eye and the palate.The instructions are clear and easy to follow; the ingredients are easily obtainable (not obscure items that would preclude the recipes from being practical for the at-home cook). The recipes themselves are works of art. The results of my efforts so far have been delicious and extremely well-received by all who consumed them! The spinach and queso blanco empanadas are melt-in-your-mouth jewels, and the Saralegui black bean guacamole is a true confetti among guacamoles, with every colorful ingredient adding a new layer to combine for a taste EXPLOSION! The Christmas cookie recipe has replaced my old standby sugar cookie recipe, since it makes a dough that is easier to use and produces a cookie that is a bit softer yet stands up to time and extreme decoration (even by 7-year-old boys).You won't be disappointed in this lovely book - it is a good cook's book and a wonderful family travelogue. Thank you, Saralegui family, for this contribution.

A Superior Resource for Cuban Family Meals and Spirits
This is a book of Spanish influenced recipes, gathered into celebratory menus including alcoholic drinks which were the centerpiece to a large extended Cuban family transplanted to the U.S. and enriched by pan Caribbian food influences and close association with the American foodie family.

The introduction and the blurbs on the back of the book read like a Who's Who of the Food Network and other American food icons. We are treated to references to Mario Batali, Bobby Flay, Alice Waters,Norm Van Aken, Joe Bastianich, Alex Garcia, and Aaron Sanchez. Food influences from Mexico, Texas, Argentina, and Peru join the basicly Spanish / Cuban cuisine.

Almost all of the recipes are fairly simple and fairly familiar to anyone who has grown up with a Latin cuisine. One central theme in the batterie of recipes is that Cuban cuisine is not as spicy as Mexican cuisine and that rums of various ages are an important ingredient in many dishes, not to mention the very large number of mixed drink recipes presented in the book.

In a country where Latin cuisine ingredients now rival the availability of Italian specialities, there should be no problem in acquiring the ingredients for these recipes.

I dislike echoing blurbs on the dust jackets of books since, no matter how sincere they may be, the author is being paid for the complimentary opinion. However, I must say that Bobby Flay's quote really does hit the mark. That is `"Our Latin Table" is a delicious blend of savory dishes, festive menus, and strong family traditions with a Latin beat'. I will also echo the loquacious Mario in giving very favorable opinion of the photographs which the editors or authors have very kindly provided with meaningful captions, even if the contents are nothing more notable than two or more family members enjoying one another's company. The very last photo of a warmly lit large house after sunset convey's the spirit of the book as well as it's many celebrations of family life.

I have one serious criticism and a few annoyances. The serious issue is the fact that the glossary would have benefited from some serious editing. The `aprepas` definition, the first to appear: `Corn cakes made with corn meal' should have been more informative. Another is the definition of pancetta identified as `Italian Fresh Bacon'. It would have been much more useful to describe it as `Italian Unsmoked Pork Belly, for which bacon can be substituted'. There are others, none of which are terrible, but enough shade one's opinion of the book as a serious culinary work. The only annoyance worth airing may be the fact that in a very eclectic collection of Latin music, there is no mention of tangos by the Argentinean, Astor Piazzola or the bossa nova songs by Brazilian Antonio Carlos Jobin. Sigh.

I heartily recommend this book to people who cook for Latino families, no matter how large or small. The book has a somewhat lesser utility as a source for people looking for a specific Latin recipe. For them, works by Diana Kennedy, Rick Bayless, or others may be a better choice. ... Read more

Customer Reviews (1)

A highly informativetreatise on Cuban tobacco
Although not an exciting read, this book should greatly interest the die-hard cigar aficionado and the botanist alike; it contains wonderful photographs and information on traditional and newly developed tobaccovarieties, diseases, processing and cultivation. ... Read more

Book Description

Customer Reviews (5)

columbia restaurant cook book
wonderful food in their restaurant and can now make my own, a great buy at a wonderful price

the inside story
The Columbia Restaurant is a landmark in Tampa.To celebrate its 100th anniversary and honor its founders, the family allowed Andrew Huse access to photos, letters, interviews, and recipes to create this tribute.

A remarkable family story
As a longtime fan of the Columbia restaurants (especially the 1905 Salad!), it was enjoyable to read the long history of the establishments, and to find out how many difficulties the family had to go through to get to today; it's amazing, given all that they went through, that they are still in business!(As a part-time resident of the Palm Beaches, I'm only sorry that their expansion to that market didn't pan out; I hope they give the area another try in the future, and one in Atlanta would be VERY welcome.)

Incidentally, while far from a cookbook, the recipes of many of the restaurants' signature dishes are included, so if you can't get down to Florida, you can still enjoy the wonderful food.

Great first book from Andrew Huse
The Columbia Restaurant: Celebrating a century of history, culture and cuisine (Florida history and culture) is an extremely informative, readable, well researched and well written book.

Mr. Huse's first published book is a "home run" that distinguishes him as an expert with respect to the Columbia Restaurant's food and its history.

If his (hopefully) many future books are half as good as his debut effort, his readers (and following) will view him as an excellent writer and a force to be reckoned with in the Florida Food History Writers market niche.

Overall, a great first book.

More than a cookbook, it is a great case study of family business
What a wonderful follow up from the Columbia Spanish Cookbook written by Adela Gonzmart, granddaughter of the founder and Ferdie Pacheco, better known as the fight doctor. The author Andy Huse has documented the hsitory of this 104 year old dining establishment in Tampa with new recipes from Florida's oldest dining establishment. Any person in a family business will be able to relate and will benefit from this "history" book, the honesty and story's of the struggles, the success, pain and passion it takes to operate a multi generational business will make you laugh, cry and cheer for the family as they celebrate staying "trendy" even after 100 years. To Andy Huse I say "BRAVO!!!"
... Read more

Product Description

Traditionally Cuban women believed that cooking was one of the most important gifts they could give to their families. In Cuban Chicks Can Cook, the Indispensable Guide to Basic Cuban Favorites, author Ana Quincoces Rodriguez will convince you that they had the right idea. Her book will entertain and amuse you with a diverse collection of easy-to-follow Cuban recipes and sample menus.

Quincoces Rodriguez begins with the basics by instructing you to buy three items that are the “holy trinity” of Cuban cuisine — a head of garlic, a green bell pepper, and a Spanish onion. Armed with these ingredients and a few other items, you’re ready to begin preparing and feasting on her delicious and authentic recipes! Quincoces Rodriguez shares her Cuban culture through personal stories interspersed throughout sections that include soups and stews, rice and meat dishes, and finger foods and desserts. Finally, you will learn how to make both the wildly popular mojito, a rum drink garnished with fresh mint, and café con leche, a coffee drink that most Cubans can’t live without every morning.

Cuban Chicks Can Cook doesn’t emphasize perfection, but instead provides an inside look at a culture that embraces food with the same enthusiasm it has for life — spicy, hot, and delectable!

Customer Reviews (4)

great cuban basics
I grew up in a cuban household and this book is a great reminder of all the recipes I know. The author's voice is perfect and the recipes are on point - whenever I have a doubt, I check the book and it's always right. I have yet to find a better cuban cookbook. I recommend this book to anyone learning and also to anyone that is already very comfortable with cuban cooking.

cool cookbook
Easy beginner Cuban cookbook.I loved all the stories!It reminded me of my childhood growing up in a Cuban household.

A disappointed Cuban
Nothing beats Mom's recipes. If your not Cuban it may be a fine introduction to Latin cuisine.

Expensive for a photoless paperback cookbook
I was disappointed to find that this rather expensive (for a small paperback) cookbook had no photos.I tend to favor cookbooks with tantalizing and inspiring pictures of the final product.The one thing I do like is that in some of the recipes the list of ingredients is double-spaced making it easier to keep track of them as you prepare the dish. I haven't tried any of the recipes yet (the photos would have motivated me!)so I can't comment on them, hence my 2 stars. I'll amend this review when I have. ... Read more

Product Description
Hollywood Hotplates are hotter than ever with spicy spoonfuls of cooking sparked by the hilarious classic Some Like It Hot. With movie trivia, quotes, and black-and-white stills, this book is sure to please the movie buff, the creative cook, or anyone who wants to throw a good party. Illustrated. ... Read more

Product Description
What is Cuban cuisine? A delectable intermingling of Spanish, Portuguese, Arabian, Chinese, and African culinary traditions—a true melting pot of all the influences that combine in Cuban culture.

Now, Raquel Rabade Roque gives us the definitive book of Cuban cuisine: encyclopedic in its range, but intimate and accessible in tone with more than five hundred recipes for classic, home-style dishes—from black bean soup to pork empanadas, from ropa vieja to black beans and croquetas, from tostones to arroz con pollo, from churros to café con leche—as well as the vividly told stories behind the recipes.

Based on the author’s family recipes, this is real Cuban cooking presented with today’s busy cooks in mind. Whether you are an experienced cook or a novice, a lover of Cuban cuisine or just discovering it, Cuban Cooking will become an essential part of your kitchen library. ... Read more

Product Description
Cuban cuisine is a fusion of Spanish, African and Caribbean cuisines. Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean influence in spice and flavor. A small, but noteworthy, Chinese influence can also be accounted for, mainly in the Havana area. Cuban cuisine is very different from Mexican cuisine, a fact which sometimes comes as a surprise to visitors from Canada, the United States or Europe. While Mexican cuisine is primarily a mix of Spanish and Aztec traditions, Cuban food has been influenced by many traditions, owing to the complex history of the Caribbean area. A typical meal would consist of rice and beans (Cooked together or apart. When cooked together the recipe is called either, “Arroz congri“, “Congri“, or “Arroz moro” if cooked separately it is called “Arroz con/y Frijoles”--Rice with/and Beans”. ... Read more

Product Description
Strongly influenced by Spanish traditions, with touches of African and Caribbean tastes, Cuban cuisine is as much about family as it is about flavor. This traditional collection of classic Cuban recipes includes every beloved dish, from Arroz Con Pollo and Mojo Sauce to Shreded Beef (Ropa Vieja), Boliche (Pot Roast), and Fried Sweet Ripe Plantains. Listed in both English and Spanish, each recipe boasts simple instructions and authentically Cuban results. ... Read more

Customer Reviews (2)

Not what I expected
This book was given to me as a gift.I would not have bought it on my own.If you are unfamilar with Cuban culture and cuisine this book is not a good place to start.The book is rather large, and there are lots of beautiful photos, but the recipe directions seem scant.If something is "new" I expect you to take the time to explain how this differs from the old.

If you are looking for a collection of well-photographed recipes, this book is fine.

Good recipes, gorgeous photos
This cookbook printed on semi-gloss paper features the Floridian take on Cuban recipes, using local ingredients and techniques to create a fusion of both countries.Covering everything from appetizers to desserts, most of the recipes are simple to prepare yet exotic in appearance.There's a delicious recipe for "Pink Coleslaw", a slaw containing pink grapefruit sections, lime juice, carrots, and the obligatory shredded cabbage."Grilled Isla Bonita Pork" depends on the simplicity of spices rubbed into the meat.The white chocolate coconut tart is a show-stopper for dessert.Author Mullen also includes more common recipes such as crab cakes, black bean soup, and crème brulée.The sides, sauces, and appetizers tend to be particularly innovative:mango mustard; pineapple salsa; smoked marlin spread; and shrimp-chorizo fajitas in lettuce.

Almost every recipe includes a sharp, colorful, full-page photograph, making this book as fun to browse as it is to cook from.The directions are clear and easy-to-follow; most do not require much experience in cooking technique.The glossary of ingredient in the front provides descriptions of the more unusual ingredients to help cooks unfamiliar with Caribbean flavors.

Nuevo Cubano makes a nice addition to a cook's kitchen, especially for those looking for something different. ... Read more

Customer Reviews (1)

Wonderful!
This book was a gift for me from my mother. I am of cuban decent but moved away from Miami a few years ago. Missing the Cuban home cooking I was used to, I began asking my mom and grandma for recipes, but I never knew what the ingredients were called in english. This book has bridged the gap for me, and I must say the recipes are Wonderful... Just like grandma's cooking! =0) ... Read more

Customer Reviews (1)

Real homemade Cuban food
This book is about making authentic Cuban food in the American kitchen. It include the best known dishes such as: "Ropa Vieja", Shreded beef, "Croquetas de Jamon", Ham Croquettes, "Papas Rellenas", Stuffed Potatoes, etc. I really enjoyed cooking this tasty food.
Enjoy! ... Read more

Product Description
Tastes Like Cuba is the moving account of an exile searching for the identity he's lost and becoming someone else in the process.".An internationally acclaimed playwright, Eduardo Machado has grappled with questions of identity, loss and resistance throughout his life and work. He has—more than any other playwright—been able to convey the experiences of both the Cubans who chose to stay in Cuba and those who chose to leave. His fearless style and unabashed politicism in the face of dissent have made him a controversial figure to the Cubans and Americans on opposite sides of an intense conflict.

In his memories and in his more recent travels to Cuba, he has found that the most natural means of connecting with today’s Cuban experience is through food. Machado says, “When I taste something I haven’t tasted in twenty years, I can’t resist that connection to the past, to the conflict, to the identity that is mine. I know the feeling as I taste the flavor. There are no arguments, no political controversies, just the real sensation. If it’s that complex, it must be Cuban.”

To any exile, food represents not only the lost comfort of home, but the best chance to reclaim it. The stories of Machado’s life—from child of privilege in pre-Revolutionary Cuba; to exile in Los Angeles; to actor, director, playwright and professor in New York—are interleaved with recipes for the meals that have enriched him. Every recipe has been updated for the modern home cook, enabling us to recreate the flavors of traditional Cuban dishes such as Machado’s favorite roast pork and his grandfather’s arroz con pollo, as well as the ‘cuisine’ of necessity he encountered in 1960’s suburban America: Velveeta, SPAM, and other processed wonders. What emerges is a larger picture of what it means to be a Latino in America today. For anyone who has ever longed for a home, real or imagined, Tastes Like Cuba delivers a fascinating story of two worlds—and one delectable life. ... Read more

Customer Reviews (10)

Descriptive
Eduardo Machado is an excellent story teller. His skill is descriptive like a tapestry. It has given me a great insight into what life in Cuba was before, during, and after Castro. Machado's personal account of his family's survival in the face of tragedy is extraordinary.

Great recipes
I purchased this book to read about Cuba and found the recipes to be a great bonus. Highly recommend it.

"Tastes Like Cuba" is a mouth watering book.
I immigrated into the US in the early sixties. Although I consider myself more American than Cuban after fifty years of exile, eating some of the recipes mentioned in the book such as bistek empanizado fill my stomach and soul with the nostalgic flavor of my former piece of Paradise.

Signed:
Andrew J. Rodriguez
Award-winning author: "Adios, Havana," A Memoir.

Starts off good, and great recipes, but disappoints at the end
The first half of the book is worth reading -- his memories of his childhood in Cuba, and the family's experiences when they first arrive in America. Unfortunately, the book disappoints in the second half. The author (Eduardo Machado) comes across as unappreciative and annoying when he complains about his family and the fact that his parents sent him and his brother to Miami on their own through Operation Peter Pan (Pedro Pan) -- he should be thankful that his parents did what they had to do to get them out of a Communist country so that they could have a better life. It is quite obvious toward the end of the book that he himself is a communist sympathizer. In addition, he writes about his family at the beginning, but towards the end he leaves the reader wondering what happened to his brother, or his cousins -- that may have been a bit more interesting then what the second half of the book became. I recommend it for the first half of the book and the recipes, but you can quit reading half way through.

Doesn't Taste Like Cuba At All
A friend who cares deeply for me gave me a book this Christmas entitled "Tastes Like Cuba; An Exile's Hunger for Home."The book's author is Eduardo Machado, a Cuban-American who left Cuba at the age of eight in 1961 for the United States through the Peter Pan Program -- where Cuban kids left their homeland without their parents.

After his parents finally joined Machado in the US, the family moved to Los Angeles.The father got a job in an accounting firm on the second day after his arrival at LA.Subsequently, he took the CPA exam and passed it on his first try.The family moved up the ladder quickly.

Machado developed a liking for the theater at an early age, but his father was unhappy with this choice as he claimed that it was a profession reserved for unmanly guys.Of course, Machado stood up to his father and moved out with a cousin.The mother played a subservient role - she stayed home raising her family.The father played a dominant role and made all the important decisions.

My reaction: I applauded Machado for standing up to his father, and pursuing his acting career.

Shortly after, Machado's father told his wife that he wanted to divorce her and marry a younger Argentinean woman.Thus, the father lost all credibility and authority that he had acquired over the years with his family.

It was during his adolescent years that Machado felt a never-ending nostalgia for Cuba.The US was home, but Cuba never left his mind.He felt like an immigrant without a home.Later on, he visited Cuba during a film festival, and adopted postures that were the antithesis of those shared by most Cuban-Americans. For example, he took part in demonstrations to bring back Elian Gonzalez to Cuba, and he wrote a play that called for the lifting of the US embargo.

Following are some quotes from the book:

Taking about his earlier life in Cuba, he said "And then it hit me.I didn't want to compare them.That was a different home, a different time, with a different family around me.There was no way to get it back.And anyway, I no longer wanted to be the kind of Cuban that let what was lost get in the way of the beauty and joy and life and food that was staring me in the face. "

My Reaction: Machado was treated like royalty when he visited Cuba for several reasons.He brought dollars with him.He was famous.He wrote plays that coincided with the Cuban propaganda machinery regarding the embargo.It is against my convictions that if I similarly visited Cuba, I would be treated better than the Cubans who decided to stick out all this time simply because I brought dollars with me.The average Cuban puts up with many hardships daily to get food when it's available, to buy clothes, to take public transportation - hardships that Machado never had to experience during his trips to Cuba and that he never discussed in his plays.

"In 2001 President Bush declared Cuba off-limits, and not just because of an economic embargo.Cuba, he said, was part of the "axis of evil."" "Evil? Those fun-loving, generous people. Evil? That beautiful city in the middle of the Caribbean. Evil? My birthplace.Evil? My Cuban brother and sisters. No.""No way, President Bush, and all the Florida congressmen, congresswomen, senators, and all the bitter exiles who learned how to vote as block.They are not evil.They are kinder to me than you have ever been."

My reaction: This is one of the "few" issues that I fully agree with the Bush administration.The State Department continues to list Cuba as a terrorist state in its annual report.I love the US too much and support all the measures taken to safeguard its citizens.Consequently, the US embargo has been highly successful in preventing Cuban government officials from carrying out terrorist acts in this country.

My reaction: Machado criticized the bitter Cuban exiles who learned how to vote as a block.What's wrong with this? All other groups do it, too - the African Americans, the Israelis, etc.This is how politics works in the US - in English and in voting blocks.

My reaction: You are damned right that Cuban-Americans are bitter.The Cuban government officials fired them on the spot when they announced their intentions to emigrate to the US.They had to give to the Cuban Government all their material possessions - bank accounts, houses, jewelry, cars, etc.They were forced to emigrate without a cent to the US, as punishment.Most will only go back when they can drink Cuba Libres in a Cuba that is truly Libre.And before they invest again, they want the new Cuban Government to compensate them somehow for their lost properties. This was done in an orderly fashion in Germany and other countries.Cuba should not be the exception.

Referring to the main character in the play entitled "The Cook," Machado indicates that "in Cuba you're not supposed to claim property.Your house in fact belongs to the state.For almost forty years Gladys deferred ownership further, all the way back to the woman who left in 1959.When she says, "Yes my history, my house," she's claiming her property, but more than that, she's claiming her life.She's claiming her struggle. She is claiming Cubans for the Cubans that stayed.

My reaction: Pure nonsense.The house did not belong to Gladys.The Cuban Government stole it from its rightful owners who emigrated to the United States.When Gladys says that she's claiming her struggle for the Cubans that stayed, she becomes delusional.What struggle? Living in a stolen house without paying rent all these years?!! As to claiming Cuba for the Cubans that stayed, this is also farcical.Cuban-Americans are granted more privileges when they visit Cuba simply because they carry dollars with them.

My reaction: Machado is not for me.I know plenty of Cuban-Americans who also came to the US through the Peter Pan Program, and who are fierce patriots in demanding the release of all Cuban prisoners, the holding a free elections that are monitored by international organizations, and the establishment of private property as the business norm.To name just three, Cuban-American musicians Willy Chirino and his wife Lisette, and Senator Mel Martinez.




... Read more

Product Description
High Quality Content by WIKIPEDIA articles! Rice and beans is a very popular dish throughout Latin America and the Caribbean as well as in communities of Latino and Caribbean people elsewhere.Given the basic nature of its ingredients, rice and bean dishes exists in many regions of the world. This article, however, is primarily concerned with the Americas.The dish usually consists of white rice accompanied by brown, red or black, dry beans (typically Phaseolus vulgaris or Vigna unguiculata) and seasoned in various ways. Different regions have different preferences. In Brazil, for example, black beans are more popular in Rio de Janeiro, Rio Grande do Sul and Santa Catarina, while in most other parts of the country these are mostly only used in feijoadas. The New Orleans specialty known as "red beans and rice" is often accompanied by a side of smoked sausage or a fried pork chop. ... Read more

Product Description
En español / In Spanish. General cookbook of Cuban cuisine.En esta enciclopedia del arte culinario, Ana Dolores nos presenta una gran cantidad de recetas, en las cuales encontramos platos para satisfacer el paladar más exquisito. La gran vocación y dedicación de la autora, unidos a los viajes e intercambios que realizó por casi todas las partes del mundo ha permitido a la autora dejarnos una herencia de incalculable valor. Sus recetas poseen, gusto, elegancia y sencillez, las cuales pueden ser preparadas, por cualquier ama de casa. ... Read more

Product Description
High Quality Content by WIKIPEDIA articles! Sofrito in Spanish language, soffritto in Italian, sofregit in Catalan or refogado in Portuguese are similar but different sauces made with tomato and onion which have been cut in very small pieces and slowly (at least a quarter of an hour, but more usually half an hour) cooked in olive oil, typical of all the countries bordering the Mediterranean Sea and which have been exported to some American countries. In Latin American cuisine, it is a sauce of tomatoes, roasted bell peppers, garlic, onions and herbs. In Catalan cuisine el "sofregit" has olive oil, tomatoes and onions, and may at times have different vegetables such as peppers or garlic. ... Read more

Product Description

Included are a Latin American food dictionary, advice on handling holiday meals, and how to decipher spanish food labels!

More than 10 percent of Latin Americans suffer from diabetes, yet when it comes to effectively developing meal plans that fit the savory tastes and favorite foods of Latin American cultures, diabetes educators and people who suffer from diabetes have been at a loss─until now.

Written in Spanish and English, it features new food pyramids and menu plans specifically designed for he Latin American palate from all over the Caribbean. Beyond Beans & Rice is a long-awaited resource for dietitian and people who want to manage their diabetes but don't want to sacrifice the mainstay of their cultural identity. Whether it's paella or carne guisada, this pioneering book shows Latin Americans with diabetes how they can easily design meal plans that fit into a healthy lifestyle without giving up taste or familiar staples.

Customer Reviews (3)

beyond beans & rice: the caribbean latino guide to eating healthy with diabetes
Buen libro no solo para el diabetico, tambien es una muy buena guia para el que quiere hacer una dieta baja en carbohidratos sin exponer su cuerpo a desnutriciòn.Eliminar carbohidratos de nuestras dieta es un paso serio y este libro nos ofrece una guia segura y saludable que me a ayudado a bajar libras de màs de mi cuerpo.Los que desean bajar carbohidratos se deberian guiarse por los libros de los diabeticos.

Excellent resource for cuisines of Caribbean Latino population
Beyond Rice and Beans focuses on the Caribbean Latino population, composed of individuals from Puerto Rico, the Dominican Republic, Cuba, and countries in Central and South America.
The book is written in both English and Spanish and begins with a simple overview of meal planning, discussing the differences between the types of carbohydrates and suggested serving sizes. Most helpful is a deeper explanation of the different cuisines of the Caribbean. Each section includes frequently asked questions, the most prominent foods included in each cuisine, and tips to reduce the fat and calories in many of the dishes highlighted.
The book also includes practice exercises to further understand the information discussed. The chapter titled "Putting Together Your Meal Plan" includes examples of how to individualize a meal plan by allowing the reader to participate in choosing what he or she already eats and incorporating it into a new meal plan.
The book is filled with helpful lists and tables of common foods eaten in the regions, utensils used in a Latin kitchen, and a practical list of what to do during holidays and special occasions. There are several chapters that described the fruits and vegetables of the Caribbean. The author describes the foods in great detail, giving pronunciation where applicable, providing some historical background about the food, and listing health tips as well as stories of when she lived in Cartagena, Columbia. The book includes a very personal touch, which makes it very easy to read, and the information is well researched and includes very practical information regarding the use of the foods and where to find them.
This is a wonderful book that provides excellent information regarding the many cuisines of the Caribbean Latino population for those who are already part of it or for those who want to learn more about it.

A fine diabetes management guide especially valuable to non-English speakers with different ethnic foods on board.
BEYOND RICE AND BEANS; THE CARIBBEAN LATINO GUIDE TO EATING HEALTHY WITH DIABETES comes in a unique English/Spanish format and assures its value will reach into the Spanish community as well. Here are food lists, exchange lists and sample meal plans geared to Latino culture and foods, offering shopping lists, health insights, and the basics. From how to read a nutrition label to balancing a meal, this isn't your usual recipe book - plenty of those elsewhere - but a fine diabetes management guide especially valuable to non-English speakers with different ethnic foods on board.

Diane C. Donovan
California Bookwatch ... Read more

Product Description
Who really invented the Daiquiri and the Mojito, the world's most beloved rum drinks? Is it true that Christopher Columbus brought the first sugar cane seedlings to Cuba? What makes authentic Cuban rum different from all others?

Spirits and drinks historians Anistatia Miller and Jared Brown explore the birth of Cuban rum and the inseparable relationship it has with the Cuban people and their culture together with rum historian Dave Broom and mixologist Nick Strangeway in Cuba: The Legend of Rum.

Rum was not invented by African slaves, who were forced to work on sugar cane plantations throughout the Caribbean. Rather, the birth of this New World spirit traces its lineage to Brazil and southeast Asia. And as the authors discovered, Cuban rum was a child of the Industrial Revolution, taking advantage of technologies that improved the quality, taste, and appearance of this versatile cocktail ingredient.

Published by Mixellany Limited, this full-colour, illustrated edition also details the history of Cuba's famed bars and bartenders, the cantineros, as well as the stories behind such classic Cuban cocktails as the Daiquiri, Mojito, Cuba Libre, and Mary Pickford. Find out how to conduct a tasting of fine, authentic Cuban rums. Discover Cuban rum's relationship to the Cuban people in their music and their religion.

Anistatia Miller and Jared Brown are the authors of Shaken Not Stirred: A Celebration of the Martini and The Soul of Brasil. They are the directors of Exposition Universelle des Vins et Spiritueux in southern France as well as the publishers of Mixologist: The Journal of the American Cocktail.Spirits expert Dave Broom is the author of Rum and contributing editor to Whisky Magazine. Award-winning mixologist and drinks consultant Nick Strangewayis well-versed in the origins and development of classic Cuban cocktails after developing the beverage programme, in 2004, for Floridita London,the British branch of the famed Havana restaurant-bar. ... Read more

Customer Reviews (1)

A well researched and written book about the history, science and art behind Cuban rum
This book takes the reader on a journey that begins with the arrival of Columbus to the New World, including insightful background information about Marco Polo and the influential role he played in motivating Columbus (and his financial supporters) to find the mythical Cipango.

The entire first chapter is devoted to the introduction of the sugarcane, the interaction of the European conquistadores with the local Indians and the economic importance of sugar.

The second chapter discusses the influence of Spanish and other European distillation traditions in the establishment of the foundation of Cuban rum.

Chapter Three is dedicated to the craft of Cuban rum, with special emphasis placed on the role played by the Master Blender (Maestro Ronero) and the style itself, which differentiates rums from Cuba from those from other countries around the world.

The remaining four chapters are a combination of tasting techniques, first person accounts and descriptions of different Havana Club products, classic cocktail recipes and important historical events and/or figures which have elevated the global image of Cuban rum.

Overall this book is well-researched and presented. Serious rum enthusiasts should definitely read it to fill a gap which may otherwise go unattended, as not many books have been written about rum from this very specific Cuban perspective.

Luis Ayala is an author and rum consultant with Rum Runner Press, Inc.[...] ... Read more

Product Description
The flavors of many Hispanic countries are winning over the hearts--and stomachs--of people worldwide.Learn how to make the classics from the Cuban, Mexican, and Spanish kitchens.Restaurant-quality paella at your dinner table, Cuban roast pork, and perfect guacamole are sure to please the whole family, as well as any guests.With Sabor Latino, you can bring the flavors of Hispanic cooking into your kitchen and master the cuisine that has fascinated people for years. ... Read more