Beverly Cox and Ana Menendez have been able to travel where few Americans have been able to go for more than 50 years with a single purpose in mind: eating Cuban food and gathering the best recipes at their source. The result is "Eating Cuban", a book of 120 recipes of both traditional Cuban dishes such as black bean soup, Tostones (double deep-fried green plaintain chips), Empanadas (pastry turnovers filled with spicy beef) and Helado de Coco en Casco (coconut ice cream served in a coconut shells). The book is divided into five chapters. Las Raices (The Roots) concentrates on the cultures and specific dishes that contributed to Cuban cuisine. Classicas Criollas (Creole Classics) shows dishes that evolved from the mixture of several cultural influences. Cocina Nueva Onda de Habana a Miami (New Wave Cooking from Havana to Miami) depicts current cooking trends in Cuban cooking. Bocadittos y Bocadillos (Snacks and Sandwiches) is concerning Cuban street food and snacks, and Bebidas (Beverages) gives us typical Cuban beverages, from cafe Cubano to mojitos. The book will also include a section on internet and mail order sources for Cuban ingredients.
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