{"id":1677,"date":"2020-05-26T09:41:13","date_gmt":"2020-05-26T14:41:13","guid":{"rendered":"https:\/\/apollopublishers.com\/?page_id=1677"},"modified":"2024-05-17T10:06:13","modified_gmt":"2024-05-17T15:06:13","slug":"taste-of-cuba","status":"publish","type":"page","link":"https:\/\/apollopublishers.com\/index.php\/taste-of-cuba\/","title":{"rendered":"Taste of Cuba"},"content":{"rendered":"

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Format<\/span>
\nHardcover<\/h6>\n
Price<\/span>
\n$35.00<\/h6>\n
Publication Date<\/span>
\nMay 8, 2018<\/h6>\n
ISBN<\/span>
\n9781948062008<\/h6>\n
Page Count<\/span>
\n304<\/h6>\n
Trim Size<\/span>
\n9 x 10 inches<\/h6>\n
Illustrations<\/span>
\n250 Four-Color Photographs<\/h6>\n

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A Taste of Cuba<\/span><\/h3>\n

A Journey Through Cuba and its Savory Cuisine<\/span><\/h4>\n
by Cynthia Carris Alonso, with Jos\u00e9 Luis Alonso and Valerie Feigen<\/span><\/h5>\n

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In a country shrouded in secrecy, a mouthwatering, but little-known food scene thrives. A Taste of Cuba<\/em> offers unprecedented access into the kitchens of Cuba\u2019s top chefs, where the country\u2019s most delectable dishes are created, and the chefs share their brilliant techniques, inspiration, and best recipes for the very first time.<\/p>\n

Renowned Cuba photographer Cynthia Carris Alonso and her Cuban husband, Jos\u00e9 Luis Alonso, take you with them on their ride through Havana and around the country, as they stop in Cuba\u2019s twenty top paladares<\/em>\u2014private, family owned establishments. Inside you\u2019ll see how Cuban chefs are world-class resourceful and inventive, adapting their dishes based on the changing ingredients available on the market. Between visits with the chefs, you\u2019ll walk the streets of Cuba, experiencing its vibrant, colorful culture and seeing its lush landscapes up close.<\/p>\n

A Taste of Cuba<\/em>offers a wealth of photos and recipes from Cuba\u2019s top chefs, tested and translated for an American kitchen. The result allows you to make classic Cuban dishes such as ropa vieja, frijoles negros,<\/em> and maduros<\/em>\u2014stewed beef, black beans, and sweet plantains\u2014as well as more elaborate foods, such as eggplant caviar, fish tacos, and ham croquettes. It also shares the recipes for La Cocina de Lilliam\u2019s life-changing bread; sweets such as dreamy alfajores con dulce de leche<\/em>; Cuba\u2019s famous coffees, mojitos, and juices; Ernest Hemingway\u2019s papa doble<\/em> daiquiri of legend; and much more. In addition to the recipes and spectacular photos of the chefs and their kitchens, stunning photos of Cuba and insightful text about its regions and culture are throughout.[\/vc_column_text][vc_column_text]<\/p>\n

About the Authors<\/span><\/h4>\n

Cynthia Carris Alonso<\/strong> is an acclaimed photographer, a writer, and the author of Passage to Cuba<\/em>. Since 1992, she has regularly traveled to Cuba, documenting its news, musicians, and culture for music recording companies and publications such as Newsweek<\/em>, Vanity Fair<\/em>, BusinessWeek<\/em>, and People en Espa\u00f1ol<\/em>. Alonso has appeared as a Cuba consultant on national television, in print, and on radio. Her images have exhibited throughout the United States and in Canada and Brazil. She lives in New York City with her husband and daughter.<\/p>\n

Valerie Feigen<\/strong> is a self-taught chef who previously worked as a lawyer, stock analyst, and co-owner of Edit, a women\u2019s fashion specialty store. At age seventeen, Feigen professionally baked and sold her buttercrunch candy to food stores in New York City and Philadelphia. Feigen writes the blog recipistsdiary.com and each entry includes a memory and one or more of her original recipes. Feigen and Cynthia Carris Alonso met when they were five years old and have been friends ever since. Feigen was the inspiration for Marisa Tomei\u2019s character in The Big Short<\/em>. She lives in New York City.<\/p>\n

Jos\u00e9 Luis Alonso<\/strong> is a teacher, writer, and award-winning children\u2019s book author of Secretos con mi Almohada<\/em>, published in Cuba in 1980. Alonso was born in Cuba and met Cynthia Carris Alonso, now his wife, in Havana. Together, the couple has collaborated on numerous lectures and exhibits to celebrate Cuban culture. Prior to working in academia, Alonso was a chef and restaurant manager. He lives in New York City with his wife and daughter.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row section_type=”fullwidth-element” bg_type=”color” header_feature=”yes” footer_feature=”yes” font_color=”#000000″ bg_color=”#c9def8″][vc_column]

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Praise for A Taste of Cuba<\/em><\/h3>\n

[\/vc_column_text][vc_column_text]\u201cIn A Taste of Cuba<\/i> the connections between food and family history and cuisine and culture are made in vivid detail. I felt as if I were taking a coast-to-coast journey through the land of my roots, sampling dishes that reminded me of my own family dinners, the aromas and savory spices and sugary sweets. This book is more than its recipes, it is a story of how a people express themselves with their cooking.\u201d \u2014Soledad O\u2019Brien, CEO of Starfish Media Group and Host of Matter of Fact with Soledad O\u2019Brien<\/em><\/strong><\/p>\n

\u201cA Taste of Cuba<\/em> brings Cuba\u2019s culinary culture to life in ways never seen before in print. Carris Alonso provides a unique blend of historical perspective while taking you on a journey through Cuba\u2019s neighborhoods, popular restaurants, and delectable dishes.\u201d \u2014Tom Popper, President of insightCuba
\n<\/strong><\/p>\n

\u201cGreat food transcends political ideologies and connects people in wonderful ways. A Taste of Cuba<\/em> is a great example of this. Through delicious recipes, pictures and insights, A Taste of Cuba<\/em> connects all of us to the heart of Cuba through the spirit of Cuban people, Cuban culture, and its food.\u201d \u2014Jeremy Merrin, Founder and CEO, Havana Central Restaurant Group<\/strong><\/p>\n

\u201cFor me it is a pleasure and an honor that a person full of so much compassion and love for Cuba has dedicated part of her book to my recipes and restaurant in Cuba.\u201d \u2014Carlos Crist\u00f3bal M\u00e1rquez, Owner and Chef, San Cristobal Paladar, Havana<\/strong><\/p>\n

\u201cA Taste of Cuba<\/em> highlights a part of Cuba that many believed was asleep: Cuba\u2019s cuisine, which is a unique mixture of aboriginal, African, European, and American styles. I am very grateful to be a part of A Taste of Cuba<\/em>. Let this be the beginning of many closer relations between the people in Cuba with the people abroad.\u201d \u2014Niuris Higueras, Owner, El Atelier Paladar, Havana<\/strong><\/p>\n

\u201cHighly recommended! A magnificent option for everyone who would like to cook quality Cuban food and learn about the gastronomic revolution taking place on the island of Cuba.\u201d \u2014Enrique Nu\u00f1ez del Valle, Owner, La Guarida Paladar, Havana<\/strong>[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/6″][\/vc_column_inner][\/vc_row_inner]

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Also from Apollo Publishers:<\/h4>\n

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[vc_row section_type=”fullwidth-element” bg_type=”color” header_feature=”yes” footer_feature=”yes” bg_color=”#c9def8″][vc_column][vc_row_inner css=”.vc_custom_1682519011083{margin-top: 40px !important;margin-right: 7% !important;margin-bottom: 40px !important;margin-left: 7% !important;padding-top: 40px !important;padding-right: 40px !important;padding-bottom: 40px !important;padding-left: 40px !important;background-color: rgba(255,255,255,0.96) !important;*background-color: rgb(255,255,255) !important;}”][vc_column_inner width=”1\/4″ tablet_width=”1-2″ tablet_sm_width=”1″ css=”.vc_custom_1682364795159{padding-right: 40px !important;}”][vc_empty_space height=”90px”][vc_column_text] Format Hardcover Price $35.00 Publication Date May 8, 2018 ISBN 9781948062008 Page Count 304 Trim Size 9 x 10 inches Illustrations […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-1677","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/apollopublishers.com\/index.php\/wp-json\/wp\/v2\/pages\/1677","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/apollopublishers.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/apollopublishers.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/apollopublishers.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/apollopublishers.com\/index.php\/wp-json\/wp\/v2\/comments?post=1677"}],"version-history":[{"count":6,"href":"https:\/\/apollopublishers.com\/index.php\/wp-json\/wp\/v2\/pages\/1677\/revisions"}],"predecessor-version":[{"id":3482,"href":"https:\/\/apollopublishers.com\/index.php\/wp-json\/wp\/v2\/pages\/1677\/revisions\/3482"}],"wp:attachment":[{"href":"https:\/\/apollopublishers.com\/index.php\/wp-json\/wp\/v2\/media?parent=1677"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}