Alison Behnke & Victor Manuel Valens – Cooking the Cuban Way

 The island nation of Cuba lies in the glittering waters of the  Caribbean Sea, not far south of the United States. Havana, the capi­  tal of Cuba, is just ninety miles from Key West, Florida. Yet Cuba’s  culture is unique. Havana’s broad squares, ornate fountains, and  imposing government buildings have a European feel. Quiet fishing  villages along the coast and homes painted pink, yellow, and blue  evoke the colorful flair of the Caribbean. Cuba’s Communist gov­  ernment has a tense relationship with the United States, but at the  same time, vintage American cars roll through the streets, and most  Cubans are enthusiastic baseball fans.     Cuba’s history includes Spanish rule, slavery, and revolution. A  vibrant, strong culture and an ethnically rich population have  emerged. Musical traditions influenced by the original native inhab­  itants, by Spanish colonists (settlers), and by African slaves blended  to create a uniquely Cuban beat. And culinary styles from many cul­  tures come together in a cuisine that is as diverse as it is delicious.  Hot white rice, hearty black beans, and the zesty flavors of tomato,  onion, garlic, oregano, and cumin are the basic tools Cuban cooks  use to create tasty, filling meals.—————–I have made a few of the recipes in this book and they are fantastic.  Your place will smell like garlic for a few days though, (10-15 cloves will be used)