Eating Cuban or Healing Gourmet Eat to Lower Cholesterol

Eating Cuban: 120 Authentic Recipes from the Streets of Havana to American Shores

Author: Beverly Cox

To "eat Cuban" is to savor a deliciously complex culinary culture. Spanish, Native American, African, Chinese, and French traditions have all contributed to Cuban cooking, producing a distinctive Caribbean cuisine as richly chorded as the island's music.

Beverly Cox and Martin Jacobs's itinerary takes them from the barrio, paladars (private restaurants), and chic nightspots of Havana to the eateries of Florida's emigre communities. From their journeys, they've gathered more than 120 recipes that comprehensively document Cuban cooking's diversity, from the black bean soup found on any Cuban table, to the empanadas sold by Havana's street vendors, to the grilled sandwiches that are a mainstay of Miami's Calle Ocho, to the innovative dishes devised by chefs at top Cuban restaurants.

Gorgeously illustrated with Jacobs's photographs -many shot on the authors' travels through Cuba-Eating Cuban highlights Cuban food's historical roots, the classic Creole dishes that evolved from these disparate cultural influences, current trends in Cuban cooking, street foods and on-the-go snacks, and quintessential Cuban beverages from cafe Cubano to the mojito. A valuable resource list helps American cooks locate the required ingredients, and a restaurant directory points the way to the very best in Cuban cuisine-in Cuba and the U.S.

Library Journal

Prolific food writer Cox and photographer Jacobs have collaborated on several other cookbooks, including Spirit of the Harvest. Through Jacobs's son, a chef, they were able to travel to Cuba, and their new book is filled with striking photographs of Havana and the Cuban countryside as well as recipes for both traditional and contemporary dishes. The recipes are grouped into five categories-Les Raices (The Roots), Creole Classics, Street Foods, and New Wave Cooking; many, though not all, of the Neuvo Latino dishes come from Cuban chefs cooking in the United States. Cox's head notes are both informative and readable, and the book also includes a glossary of ingredients and cooking terms, a source guide, and a list of "Favorite Places for Eating Cuban." Joining a handful of recent books on Cuban food, e.g., Beatriz Llamas's Taste of Cuba, this is highly recommended. Copyright 2006 Reed Business Information.

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Healing Gourmet Eat to Lower Cholesterol

Author: Healing Gourmet

Use your diet to beat disease and promote wellness with Healing Gourmet

Drawing from the latest scientific research, the Healing Gourmet® series focuses on foods and recipes for managing and preventing a wide range of diet-related illnesses. Written in consultation with a team of leading doctors, nutritionists, and chefs, each book focuses on a specific medical condition and includes delicious, healthy recipes and three weeks of meal plans.

Victoria Rand, M.D., is a clinical professor of medicine at the University of California in San Francisco and has a private practice in internal medicine.

Kathy McManus, M.S., R.D., is the director of the Department of Nutrition and Behavior Modification for the Program for Weight Management at Brigham and Women's Hospital in association with Harvard School of Public Health.

Chef Bev Shaffer is the director of The Mustard Seed Market and Café Cooking School and chef for Cleveland Clinic's "Cooking for Your Heart" program.