The Cuban Table: A Celebration of Food, Flavors, and History
Since 1959, the traditional Cuban cuisine has been dying; emigres have adapted in the United States, creating an evolved menu that echoes but develops the original. The Cuban Table collects both traditional and adapted recipes to present a beautiful overview of what this food truly is.
The book is helpfully divided into sections, such as bakery, lunch, soups, desserts, etc. Short stories about the recipes’ provenance preface them, and many are accompanied by nostalgic, muted photographs of Cuban households, crockery, restaurants, and people, as well as some photos of the dishes themselves. In this way, the book is much like a travel and photo essay. Some recipes will seem familiar, but with a unique seasoning twist, due to the Cuban mixing of so many foodways; others are completely unique. They are easy to follow, but more photos of the very unfamiliar dishes, especially, would have been appreciated; also, many ingredients, while common to Cuba, may be difficult for readers to find. However, there are still many recipes that creative cooks can attempt or adapt with success.
More than just a collection of recipes, The Cuban Table is a journey of place and time; it will well reward those who are intrigued by this delicious cuisine.
Ana Sofia Pelaez, Ellen Silverman, Photographer
St. Martin's Press