|Anya Von Bremzen. Megan Fawn Schlow, photos.|
|Pages/Publication Date:||352 / 2017|
Cuba is experiencing a cultural and culinary renaissance—and its paladares, the private restaurants, are leading the way. Introducing an underappreciated cuisine, Anya von Bremzen eavesdrops on passionate arguments about black beans and tamales; obtains Daiquirí secrets from Hemingway's watering hole; and discusses Fidel's obsession with cows, milk, and ice cream. The more than 100 recipes are as intriguing as the characters behind them: Roast Chicken Stuffed with Black Beans and Rice, Pumpkin Soup with Blue Cheese, Ceviche with Mango and Black-Eyed Peas, and Coffee-Rubbed Pork, plus an assortment of Cuban bean pots, saucy picadillo, crunchy fritters, soulful tamales, and of course cocktails.