The Cuban Table is a comprehensive, contemporary overview of Cuban food, recipes and culture as recounted by serious home cooks and professional chefs, restaurateurs and food writers. Cuban-American food writer Ana Sofia Pelaez and award-winning photographer Ellen Silverman traveled through Cuba, Miami and New York to document and learn about traditional Cuban cooking from a wide range of authentic sources. Cuban home cooks are fiercely protective of their secrets. Content with a private kind of renown, they demonstrate an elusive turn of hand that transforms simple recipes into bright and memorable meals that draw family and friends to their tables time and again. More than just a list of ingredients or series of steps, Cuban cooks' tricks and touches hide in plain sight, staying within families or being passed down in well-worn copies of old cookbooks largely unread outside of the Cuban community. Here you'll find documented recipes for everything from iconic Cuban sandwiches to rich stews with Spanish accents and African ingredients, accompanied by details about historical context and insight into cultural nuances. More than a cookbook, The Cuban Table is a celebration of Cuban cooking, culture and cuisine. With stunning photographs throughout and over 110 deliciously authentic recipes this cookbook invites you into one of the Caribbean's most interesting and vibrant cuisines.
Cuban Americans by Cuban National Planning Council, Washington, D.C.
In this “essential” memoir, a former marine returns to Vietnam years later to try to make sense of the war (Anthony Swofford, author of Jarhead). When William Broyles Jr. was drafted, he was a twenty-four-year-old student at Oxford University in England, hoping to avoid military service. During his physical exam, however, he realized that he couldn’t let social class or education give him special privileges. He joined the marines, and soon commanded an infantry platoon in the foothills near Da Nang. More than a decade later, Broyles found himself flooded with emotion during the dedication of the Vietnam Veterans Memorial in Washington, DC. He decided to return to Vietnam and confront what he’d been through. Broyles was one of the very first combat veterans to return to the battlefields. No American before or since has gone so deeply into the other side of the war: the enemy side. Broyles interviews dozens of Vietnamese, from the generals who ran the war to the men and women who fought it. He moves from the corridors of power in Hanoi—so low-tech that the plumbing didn’t work—to the jungles and rice paddies where he’d fought. He meets survivors of American B-52 strikes and My Lai, and grieves with a woman whose son was killed by his own platoon. Along the way, Broyles also explores the deep bonds he shared with his own comrades, and the mystery of why men love war even as they hate it. Amidst the landscape of death, his formerly faceless enemies come to life. They had once tried to kill each other, but they are all brothers now. Previously published as Brothers in Arms, this edition includes a new preface by the author.
Reviews of the Knopf edition: "A wonderful book—fresh and intelligent. Broyles's eye for Vietnam, then and now, is unerring." —Peter Jennings "[A] superbly written, often moving story of Broyles' journey back to the killing ground in Vietnam where he once served as a Marine lieutenant. A cool, clear meditation that stings the heart." —Kirkus Reviews "A first-rate piece of work, infused with an ideal American common decency and common sense." —Kurt Vonnegut "Exceptional and memorable." —Gay Talese
The new star of the culinary galaxy is South Florida, declares The New York Times. And no wonder. Out of America's tropical melting pot comes an inventive cuisine bursting with flavor--and now Steven Raichlen, an award-winning food writer, shares the best of it in Miami Spice. With 200 recipes and firsthand reports from around the state, Miami Spice captures the irresistible convergence of Latin, Caribbean, and Cuban influences with Florida's cornucopia of stone crabs, snapper, plantains, star fruit, and other exotic native ingredients (most of which can be found today in supermarkets around the country). Main selection of the Book-of-the-Month Club's HomeStyle Books. Winner of a 1993 IACP/Julia Child Cookbook Award.