Memories Of My Cuban Kitchen

The recipes are easy to follow and the cookbook is organized very nicely.

Memories of my cuban kitchen.

Filled with reminiscences and evocative halftone photos of randelman s childhood in pre castro. He said he perused countless cuban cookbooks out on the market to find the one he wanted for me and memories of a cuban kitchen invoked the recipes and ingredients he remembered from his childhood. Authentic cuban recipes offer a mixture of spanish indian african chinese and portuguese cuisine from appetizers like green plantain chips to such entrees as roast pork creole to tropical rum based drinks and desserts. While i was going to city college of new york my mom starting making empanadillas for a local restaurant to help me.

Memories of a cuban kitchen authors. Most people i know appreciate an excellent paella. Starting with explanations of unusual cuban ingredients randelman moves on to the best known appetizers. Tested by tanya sichynsky.

Growing up in a cuban household both of my parents were born in cuba i grew up eating cuban chicken fricassee and i love being able to share it with my kids now too. In order to make extra monies to get to the united states my mom worked in the kitchen of a convent that was hosting us while in jamaica. My cuban american kitchen food memories recipe and fun. Overlaid with reminiscences and black and white photographs of randelman s childhood in cuba memories of a cuban kitchen presents a luscious picture of the cuisine a fusion of spanish indian african chinese and portuguese influences.

The best foreign cookbook honors go to memories of a cuban kitchen. However the thought of cooking a paella does intimidate most people into even attempting this favorable dish. In 1960 we fled from cuba and traveled to kingston jamaica where we spent 3 months. Cuban chicken fricassee or fricase de pollo is one of my favorite cuban recipes.

Email questions to the food section. It s dark meat chicken and potatoes simmered in a flavorful tomato based sauce. Inspired by a recipe from memories of a cuban kitchen by mary urrutia randelman and joan schwartz wiley 1996. There is also a glossary of terms that is very helpful.