It will be shipped from our warehouse between Wednesday, May 29 and Thursday, May 30.
You will receive it anywhere in United States between 1 and 3 business days after shipment.
Cuban Flavor: Exploring the Island's Unique Places, People, and Cuisine (in English)
Jose Luis Alonso
Synopsis "Cuban Flavor: Exploring the Island's Unique Places, People, and Cuisine (in English)"
A Taste of Cuba celebrates the incredible taste of Cuban cuisine and the sites, color, and energy of Cuban culture. To make this incredible volume, Cynthia Carris Alonso, an acclaimed photographer and the author of Passage to Cuba, her Cuban husband, Jose Luis Alonso, and veteran food photographer Liza Gershman took to the streets of Cuba, photographing the country and stopping in its best paladars along the way. This visually stunning volume features seventy-five authentic Cuban recipes provided by chefs the authors met during their travels through Cuba. The recipes include main courses, appetizers, desserts, and drinks--everything from creative paellas to cafe cubanos--and are featured alongside photographs of the chefs and interviews with them. To complete the visual and culinary journey are full-bleed images of Cuba that celebrate its sites and its people. A Taste of Cuba will release during this historic time period in which the American embargo against Cuba is being relaxed and travel from the United States to Cuba is opening up for the first time since 1963. In celebration, this remarkable oversize volume offers a taste of a little-known culture to a public who has long been deprived of its intoxicating flavors. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
