Someday, Havana may regain some of its lost luster. Until then, a new book “Havana Before Castro” (Gibbs Smith Publisher, August 2008) takes you back in time to relive this great city at its prime. Author Peter Morruzi has put together a great collection of vintage photos in both color and black and white. The book documents life in Cuba from the beginnings of the Cuban republic to the glory days when locals and tourists packed Sloppy Joe's Bar and La Floridita --“the cradle of the daiquiri.”
A chapter on the Havana Riviera provides stunning images on this resort casino where Cuban sculptors created beautiful pieces of art.
We especially liked the chapter on “Life as an Habanero.” You can almost smell the aromas of fresh Cuban bread, strong café cubano, and fritas frying on a street corner grill, all carried along the streets of Havana by swift, sea-scented breezes.
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Recipes range from simple, country-style fare, to more elaborate dishes that are suitable for entertaining. Although we have added our own twists over the years, our recipes are rooted in the classic dishes of Cuba. You won't find any "Nuevo Latino" or Pan-Latin recipes here!
Wherever possible we have made these dishes simple to prepare. You don't need to be a professional chef to create any of the recipes in this book.
You also won't find a lot of esoteric, hard to find, or expensive ingredients such as truffle shavings, couscous, arugula, or anything in aspic!
The recipes are just as easy to make for everyday eating. In fact, most of the recipes in our new book are simple and easy to prepare so you can make some great lunches and dinners at home.
So even if you're not in a party mood, you can treat yourself and your family to a delicious meal.
So which book is right for you? There is only one way to go – buy both! In these two volumes you will have a great compendium of classic Cuban food recipes. We give you everything you need to start cooking some great Cuban dishes for your family and friends.
It's almost hard to describe the experience. The ham is rich with fat, much of which is monounsaturated and therefore healthy, like olive oil. Sliced paper thin, it is only moderately chewy and the fat dissolves on the tongue like butter. No matter how you slice it, it's all about the flavor. Salty yet not overly “hammy” like most American hams, the ibérico has a subtle nutty taste.

The peppers are grown in Virginia with imported seeds to produce a pepper that is nearly identical to the original.
The traditional method for cooking these tender peppers is to sauté them in olive oil and serve with sea salt. You eat the who pepper – seeds and all – everything but the stem!
The box warns that you may occasionally get a little surprise: a HOT pepper. However, we ate a whole box the other night and never found one that wasn't sweet and light.
Find out more about these delicious peppers by clicking here.