Awards

• Short-listed for James Beard Book Awards: International Category 2018

Overview

Cuba is experiencing a cultural and culinary renaissance. With a recent influx of investment and tourism flooding the country, paladares (private restaurants) are on the forefront of change. This is the first book to tell the story of Cuban cuisine through the lens of the restaurant owners, chefs, farmers, and patrons, while examining the implications of food short­ages, tourism, and international influences of a country experiencing a paradigm shift in cooking. Filled with 150 authentic and modern recipes adapted for the home cook, from classics like Ham and Cheese Empanadas to Pumpkin Flan with Spinach and Saffron, and 350 vivid color photographs, Paladares brings the country's spirited cooking into your own kitchen.

Full Product Details

9781419727030

Table of Contents

Reviews

The recipes that are shared in this book are Anya von Bremzen and Megan Fawn Schlow's contribution to keeping the traditions and hope of the Cuban people alive. This amazing cookbook shares the challenges and triumphs of some of the most innovative and improvising chefs in the world. Through the ingredients and techniques, you can begin to understand more about this incredible country and its people. --Jose Andres chef and owner, minibar by Jose Andres and ThinkFoodGroup Filled with intimate sketches of the people behind paladares, and beautifully photographed food you can't wait to make, Anya von Bremzen and Megan Fawn Schlow capture the surreal and confounding contradictions of present-day Cuba with remarkable insight. Your mind will race ahead to imagine the possibilities for an island forever on the verge. --Ana Sofia Pelaez author of The Cuban Table: A Celebration of Food, Flavors, and History This is a celebration of Cuban food, with recipes from paladar owners who re-create their menus on a daily basis based on available ingredients. Paladares captures the spirit of the country. --Zarela Martinez James Beard Award-winning author and chef In any culture, the restaurant represents a window into both the future and the past of a society: Part private life and part public function, it is the centerpiece of almost any economy, representing continuity and contrast between rich and poor, creative strokes and conservative tendencies. In Paladares, Anya von Bremzen and Megan Fawn Schlow show us the unique intersection of cultures, history, and geography that define the home-cooking of Cuba as elevated within a closed-door restaurant. Illicit, familiar, and exotic, these recipes stand on their own but also together to capture a moment in time when the paladar is ushering in a new set of standards by which Cuban cuisine will come to be known. --Alex Raij chef and restauranteur (Txikito, La Vara, El Quinto Pino) Cuban food authorities call their home 'this country of inventors, ' and this exhaustively researched and gorgeously photographed book reveals how necessity sparked culinary magic. When the Soviet Union collapsed in the 1990s and cut off economic support, the island nation was wracked with shortages. Home cooks responded with paladares--small restaurants in their houses, serving lovingly cooked dishes from whatever ingredients they could find. That spirit continues in Cuba today, and the best food on the island is still served by these entrepreneurs. I hope this book inspires greater understanding between the United States and Cuba, and more visits to these deeply personal restaurants. I know it will inspire us all to get cooking! --Ted Allen host of Chopped on Food Network

The recipes that are shared in this book are Anya von Bremzen and Megan Fawn Schlow's contribution to keeping the traditions and hope of the Cuban people alive. This amazing cookbook shares the challenges and triumphs of some of the most innovative and improvising chefs in the world. Through the ingredients and techniques, you can begin to understand more about this incredible country and its people. --Jose Andres chef and owner, minibar by Jose Andres and ThinkFoodGroup Filled with intimate sketches of the people behind paladares, and beautifully photographed food you can't wait to make, Anya von Bremzen and Megan Fawn Schlow capture the surreal and confounding contradictions of present-day Cuba with remarkable insight. Your mind will race ahead to imagine the possibilities for an island forever on the verge. --Ana Sofia Pelaez author of The Cuban Table: A Celebration of Food, Flavors, and History This amazing cookbook shares the challenges and triumphs of some of the most innovative and improvising chefs in the world. Through the ingredients and techniques, you can begin to understand more about this incredible country and its people. --Jose Andres chef and owner, minibar by Jose Andres and ThinkFoodGroup Paladares captures the spirit of the country. --Zarela Martinez James Beard Award-winning author and chef In Paladares, Anya von Bremzen and Megan Fawn Schlow show us the unique intersection of cultures, history, and geography that define the home cooking of Cuba as elevated within a closed-door restaurant. Illicit, familiar, and exotic, these recipes stand on their own but also together to capture a moment in time when the paladar is ushering in a new set of standards by which Cuban cuisine will come to be known. --Alex Raij chef and restauranteur (Txikito, La Vara, El Quinto Pino) Cuban food authorities call their home 'this country of inventors, ' and this exhaustively researched and gorgeously photographed book reveals how necessity sparked culinary magic. . . . I hope this book inspires greater understanding between the United States and Cuba . . . I know it will inspire us all to get cooking! --Ted Allen host of Chopped on Food Network This is a celebration of Cuban food, with recipes from paladar owners who re-create their menus on a daily basis based on available ingredients. Paladares captures the spirit of the country. --Zarela Martinez James Beard Award-winning author and chef In any culture, the restaurant represents a window into both the future and the past of a society: Part private life and part public function, it is the centerpiece of almost any economy, representing continuity and contrast between rich and poor, creative strokes and conservative tendencies. In Paladares, Anya von Bremzen and Megan Fawn Schlow show us the unique intersection of cultures, history, and geography that define the home-cooking of Cuba as elevated within a closed-door restaurant. Illicit, familiar, and exotic, these recipes stand on their own but also together to capture a moment in time when the paladar is ushering in a new set of standards by which Cuban cuisine will come to be known. --Alex Raij chef and restauranteur (Txikito, La Vara, El Quinto Pino)

Author Information

Anya von Bremzen is one of the most accomplished food writers of her generation. She is the winner of three James Beard Awards for her cookbooks and journalism and holds five more nominations. Anya is the author of five acclaimed cookbooks, among them Fiesta!: A Celebration of Latin Hospitality and The New Spanish Table. Her last book, Mastering the Art of Soviet Cooking: A Memoir of Food and Longing has been translated into fourteen languages. Anya has been a regular contributor to Food & Wine magazine, Travel+Leisure, Saveur, and AFAR and has also written for the New Yorker, Foreign Policy, Departures, and the Wall Street Journal among other publications. Her articles have been anthologized in Eating Words: A Norton Anthology of Food Writing and several editions of Best Food Writing. Megan Fawn Schlow is a photographer, recipe developer, and food stylist whose work has appeared in the New York Times, Bon Appétit, and other publications. They both live in New York City.

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