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Books on the topic 'Cuisine cubaine'

Author: Grafiati
Published: 4 June 2021
Last updated: 8 February 2022

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1

Photographie, Vaurès Santamaria Philippe, and Janny-Chivoret Alexia Maquette, eds. La cuisine de Cuba. Paris: Hachette, 2010.

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2

Beatriz Llamas González de Amezúa. A taste of Cuba. New York: Interlink Books, 2005.

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3

Authentic Cuban cuisine. Gretna, La: Pelican Pub., 2011.

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4

Rodriguez, Ana Quincoces. Sabor!: A passion for Cuban cuisine. Philadelphia: Running Press, 2012.

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5

Sabor!: A passion for Cuban cuisine. Philadelphia: Running Press Book Publishers, 2008.

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6

Aróstegui, Natalia Bolívar. Afro-Cuban cuisine: Its myths and legends. La Habana: Editorial José Martí, 1998.

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7

Blot, Anssie. Haitian cuisine & more. [S.l.]: Anssie Blot, 2003.

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8

Blot, Anssie. Haitian cuisine & more. [S.l.]: Anssie Blot, 2003.

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9

Raichlen, Steven. Miami spice: The new Florida cuisine. New York: Workman Pub., 1993.

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10

The Columbia Restaurant: Celebrating a century of history, culture, and cuisine. Gainesville, Fla: University Press of Florida, 2009.

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11

Llamas, Beatriz, and Ximena Maier. A Taste Of Cuba. Interlink Books, 2004.

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12

Kriebel, Marcella. Comida Cubana: An Illustrated Journey into Cuban Cuisine. Quarto Publishing Group USA, 2017.

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13

Classic Cuban Cuisine. Vision, 2003.

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14

Press, BookSumo. Cuban Cuisine: Delicious Cuban Food Prepared Simply. CreateSpace Independent Publishing Platform, 2018.

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15

Press, BookSumo. Cuban Cuisine: Delicious Cuban Food Prepared Simply. Independently published, 2019.

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16

Pérez Jr., Louis A. Rice in the Time of Sugar. University of North Carolina Press, 2019. http://dx.doi.org/10.5149/northcarolina/9781469651422.001.0001.

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How did Cuba’s long-established sugar trade result in the development of an agriculture that benefited consumers abroad at the dire expense of Cubans at home? In this history of Cuba, Louis A. Pérez proposes a new Cuban counterpoint: rice, a staple central to the island’s cuisine, and sugar, which dominated an export economy 150 years in the making. In the dynamic between the two, dependency on food imports—a signal feature of the Cuban economy—was set in place. Cuban efforts to diversify the economy through expanded rice production were met with keen resistance by U.S. rice producers, who were as reliant on the Cuban market as sugar growers were on the U.S. market. U.S. growers prepared to retaliate by cutting the sugar quota in a struggle to control Cuban rice markets. Pérez’s chronicle culminates in the 1950s, a period of deepening revolutionary tensions on the island, as U.S. rice producers and their allies in Congress clashed with Cuban producers supported by the government of Fulgencio Batista. U.S. interests prevailed—a success, Pérez argues, that contributed to undermining Batista’s capacity to govern. Cuba’s inability to develop self-sufficiency in rice production persists long after the triumph of the Cuban revolution. Cuba continues to import rice, but, in the face of the U.S. embargo, mainly from Asia. U.S. rice growers wait impatiently to recover the Cuban market.
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17

Haitian Cuisine and More. Anssie Blot, 2000.

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18

Author), Hippocrene Books (Corporate, Rafael Marcos (Editor Translator), and Rosemary Fox (Illustrator), eds. Old Havana Cookbook: Cuban Recipes in Spanish and English (Bilingual Cookbooks). Hippocrene Books, 1999.

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19

Gershman, Liza. Cuban flavor: Exploring the island's unique places, people, and cuisine. 2018.

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20

Ronaldo, Linares, and American Diabetes Association, eds. Chef Ronaldo's sabores de Cuba: Diabetes-friendly traditional and nuevo cubano cuisine. 2016.

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21

Lindgren, Glenn M., Raul Musibay, and Jorge Castillo. Three Guys from Miami Cook Cuban. Gibbs Smith, Publisher, 2004.

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22

Three Guys from Miami Cook Cuban: 100 Great Cuban Recipes with a Touch of Miami Spice. LAyton, Utah: Gibbs-Smith, 2004.

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23

Laje, Zilia L. 100 Recetas de cocina tradicionales/100 recipes of traditional cuisines: Platos Tipicos Cubanos y espanoles/Typical Cuban and spanish dishes. Editorial Guarina, 2004.

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