The Versailles Restaurant Cookbook PDF Download

Author: Ana Quincoces
Publisher:
ISBN: 9780813049786
Category : Cooking
Languages : en
Pages : 0

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Book Description
This cookbook offers favorite recipes from the famous Versailles Restaurant in Miami, framed by family history and Cuban culture.

Author: Ana Quincoces Rodriguez
Publisher: Running Press Adult
ISBN: 076244889X
Category : Cooking
Languages : en
Pages : 479

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Book Description
¡Sabor! offers a mouthwatering look at the food and flavors that make Cuba's culinary heritage famous. The author's unique wit and feisty voice weave the lively and spirited traditions of her family with classic recipes from the island of Cuba. Recipes are easy to read and follow, and are illustrated throughout with full-color photos. ¡Sabor! provides an intimate look at a culture that embraces food with the same enthusiasm it has for life -- spicy, hot, and delectable, beginning with the "holy trinity" of Cuban cuisine (garlic, bell pepper, and Spanish onion) and moving on to a variety of delicious and authentic recipes.

Author: Glenn M. Lindgren
Publisher: Gibbs Smith
ISBN: 9781586854331
Category : Cooking
Languages : en
Pages : 256

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Book Description
Written by the trio that has spawned a renewal of interest in Cuban cuisine,his guide to the flavors of Cuba reveals the island as a tasty confluence ofpanish spices, tropical ingredients, and African influence.

Author: Emilio Estefan
Publisher: Celebra Hardcover
ISBN: 9780451225184
Category : Cooking
Languages : en
Pages : 245

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Book Description
Two international music suprstars share a collection of traditional Cuban recipes from their own kitchen, accompanied by a culinary history of Cuba and step-by-step instructions on how to prepare such authentic dishes as Sopa de Platano, Vaca Fria de Polla, Cuban-style Latte, Papaya and Mamay Shake, Guava and Cheese Flan, Yuca Frita, and Papas Rellenas.

Author: Adela Hernandez Gonzmart
Publisher: University Press of Florida
ISBN: 0813073111
Category : Cooking
Languages : en
Pages : 413

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Book Description
In this narrated cookbook, Adela Hernandez Gonzmart and Ferdie Pacheco memorialize their passion for the Columbia, the nation’s largest Spanish restaurant and Florida’s oldest restaurant. This special 115th anniversary edition of The Columbia Restaurant Spanish Cookbook features a touching foreword by Andrea Gonzmart Williams, granddaughter of Adela. Adela’s affair with food is a family legacy that began in the early twentieth century, when her grandfather Casimiro Hernandez emigrated from Cuba to Tampa. In 1905, Casimiro purchased a small corner café, where he started selling soup, sandwiches, and coffee. Out of gratitude to his new country, he named his small café Columbia, after the personification of America in the popular song “Columbia, Gem of the Ocean.” Prophetically, he added this motto to his sign: “The Gem of All Spanish Restaurants.” Casimiro became known for dishes that the Columbia still serves today—Spanish bean soup, his hearty creation that combines sausage, garbanzo beans, and potatoes in a beef stock; arroz con pollo, a classic chicken and rice dish; an authentic Cuban sandwich; and the “1905” Salad®, dressed with the family’s special blend of fresh garlic, oregano, wine vinegar, lemon juice, and Spanish olive oil. This anniversary edition of The Columbia Restaurant Spanish Cookbook is a history of the elegant family restaurant, which now boasts multiple locations across Florida, and a delicious cookbook of 178 recipes that make them famous. It is also the biography of Adela, the heart of the Columbia, with commentary by Ferdie Pacheco—Muhammad Ali’s “Fight Doctor,” Ybor City’s famous raconteur, and Adela’s childhood friend. Adela and Ferdie have since passed, but this book remains a testament to their love of good food and their joy in sharing the aroma, the seasonings, and the glamour of the Columbia.

Author: Molly Wilkinson
Publisher: Page Street Publishing
ISBN: 1645672182
Category : Cooking
Languages : en
Pages : 192

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Book Description
A No-Fuss Guide to the Delicious Art of Pâtisserie Unleash your inner pastry chef with Molly Wilkinson’s approachable recipes for all of your French favorites. Trained at Le Cordon Bleu in Paris, Molly takes the most essential techniques and makes them easy for home bakers, resulting in a collection of simple, key recipes that open up the world of pastry. With friendly, detailed directions and brilliant shortcuts, you can skip the pastry shop and enjoy delicious homemade creations. Master base recipes like 30-minute puff pastry, decadent chocolate ganache and fail-safe citrus curds, and you’re on your way to making dozens of iconic French treats. You’ll feel like a pro when whipping up gorgeous trays of madeleines and decorating a stunning array of cream puffs and éclairs. Along with classics like The Frenchman’s Chocolate Mousse, Profiteroles and Classic Mille-Feuilles, learn to assemble exquisite showstoppers such as Croquembouche and Caramel Mousse Tartelettes with Poached Pears in Ginger. This go-to guide shows you all the tips and tricks you need to impress your guests and have fun with French pastry.

Author: Maria Josefa O'Higgins
Publisher: William Morrow Cookbooks
ISBN: 9780060169640
Category : Cooking
Languages : en
Pages : 304

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Book Description
An evocative feast for all the senses, A Taste of Old Cuba combines a Cuban expatriate's charming and vivid memories of a childhood on the idyllic island before Castro's revolution with more than 150 recipes for delicious, authentic, and traditional Cuban dishes.

Author: C. B. Stubblefield
Publisher: John Wiley & Sons
ISBN: 0471979961
Category : Barbecuing
Languages : en
Pages : 132

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Book Description
If you're a true bar-b-q aficionado, you love Stubb's Legendary Kitchen sauces and rubs. If you're really lucky, you've chowed down at Stubb's Bar-B-Q Restaurant in Austin. Now you can recreate Stubb's famous Texas-style favorites in your own backyard with over 50 recipes, including signature barbecue dishes and great starters, sides, and desserts that are hearty Texas traditions. This is a must-have for any dedicated grillmaster.

Author: Adam Gopnik
Publisher: Knopf Canada
ISBN: 0307399036
Category : Social Science
Languages : en
Pages : 291

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Book Description
Transplanted Canadian, New Yorker writer and author of Paris to the Moon, Gopnik is publishing this major new work of narrative non-fiction alongside his 2011 Massey Lecture. An illuminating, beguiling tour of the morals and manners of our present food manias, in search of eating's deeper truths, asking "Where do we go from here?" Never before have so many North Americans cared so much about food. But much of our attention to it tends towards grim calculation (what protein is best? how much?); social preening ("I can always score the last reservation at xxxxx"); or graphic machismo ("watch me eat this now"). Gopnik shows we are not the first food fetishists but we are losing sight of a timeless truth, "the table comes first": what goes on around the table matters as much to life as what we put on the table: families come together (or break apart) over the table, conversations across the simplest or grandest board can change the world, pain and romance unfold around it--all this is more essential to our lives than the provenance of any zucchini or the road it travelled to reach us. Whatever dilemmas we may face as omnivores, how not what we eat ultimately defines our society. Gathering people and places drawn from a quarter century's reporting in North America and France, The Table Comes First marks the beginning a new conversation about the way we eat now.

Author: Ana Sofia Pelaez
Publisher: St. Martin's Press
ISBN: 1466857536
Category : Cooking
Languages : en
Pages : 339

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Book Description
The Cuban Table is a comprehensive, contemporary overview of Cuban food, recipes and culture as recounted by serious home cooks and professional chefs, restaurateurs and food writers. Cuban-American food writer Ana Sofia Pelaez and award-winning photographer Ellen Silverman traveled through Cuba, Miami and New York to document and learn about traditional Cuban cooking from a wide range of authentic sources. Cuban home cooks are fiercely protective of their secrets. Content with a private kind of renown, they demonstrate an elusive turn of hand that transforms simple recipes into bright and memorable meals that draw family and friends to their tables time and again. More than just a list of ingredients or series of steps, Cuban cooks' tricks and touches hide in plain sight, staying within families or being passed down in well-worn copies of old cookbooks largely unread outside of the Cuban community. Here you'll find documented recipes for everything from iconic Cuban sandwiches to rich stews with Spanish accents and African ingredients, accompanied by details about historical context and insight into cultural nuances. More than a cookbook, The Cuban Table is a celebration of Cuban cooking, culture and cuisine. With stunning photographs throughout and over 110 deliciously authentic recipes this cookbook invites you into one of the Caribbean's most interesting and vibrant cuisines.