PDF Ebook Comida Cubana: A Cuban Culinary Journey, by Marcella Kriebel
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Comida Cubana: A Cuban Culinary Journey, by Marcella Kriebel
PDF Ebook Comida Cubana: A Cuban Culinary Journey, by Marcella Kriebel
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About the Author
Marcella Kriebel is an artist best known for her watercolor illustration. She holds a degree in Studio Art and Cultural Anthropology from Willamette University and sells her work through a variety of online venues, including Etsy.com. Marcella is constantly expanding her portfolio through the execution of fresh projects, which can be viewed at marcellakriebel.com. In addition, Marcella has partnered with National Geographic to create art for National Food Day and has been featured on Food 52 and other culinary blogs. Marcella shares her passions for food and art through digital and television media, demos at farmers markets, and by teaching classes that combine her loves—cooking and painting.
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Product details
Hardcover: 160 pages
Publisher: Burgess Lea Press (November 21, 2017)
Language: English
ISBN-10: 0997211334
ISBN-13: 978-0997211337
Product Dimensions:
9.6 x 1 x 11.8 inches
Shipping Weight: 2.7 pounds (View shipping rates and policies)
Average Customer Review:
5.0 out of 5 stars
1 customer review
Amazon Best Sellers Rank:
#477,481 in Books (See Top 100 in Books)
I've visited Cuba more than fifteen times. I love the food, but for its quality, not its creativity. A piece of chicken, beans and rice, and fried platanos (plantains) is served everywhere from my ex-wife's mother to restaurants. The chicken was running around in the yard a half-hour before you ate it, and the fruits and vegetables came from the local area, everything organic and flavorful. The Revolution made a classless society, where Cuban homes are similar, education and healthcare are the same the for everyone, and everyone eats the same foods. Ms. Kriebel worked hard to get past this. She found unique cuisine that the tourists never see.But there's a problem. I thought I'd start with Ajiaco, "Classic Cuban Stew." Tasajo (dried beef), malanga (taro root), ñame (African yam), green and ripe plantains, yuca (starchy root), boniato (a sweet potato), kabocha squash, culantro (like cilantro). If you're not in Cuba you'll to need to resolver and substitute many American foods. These are not easy recipes, suitable more for Cuban cooks with more time than kitchen appliances.The book is absolutely beautiful, with Ms. Kriebel's watercolors on every page.
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