Cuban cuisine is internationally renowned for its vibrant colours, its heady aromas and its deep cultural roots, and Cuba: Gastronomy stands as the first major culinary bible to pay it a comprehensive tribute.

Through 350 meticulously documented recipes, the book traces the fascinating melting pot of historical influences that have shaped the island’s identity, from its Spanish colonial roots and Creole heritage to the distinctive Chinese and Soviet influences.

Intuitively structured into thematic chapters — appetisers, rice dishes, fish and seafood, meat, vegetables, eggs and traditional desserts, amongst others — the volume brings together the expertise of restaurateur and author Madelaine Vázquez alongside culinary researcher Imogene Tondre, a graduate in Cuban Cuisine from the University of Havana.

With contributions from renowned Cuban chefs based around the world, this book builds an essential bridge between the authenticity of everyday home cooking and the technical sophistication of contemporary gastronomy.

Key features:

• Binding: Hardback.
• Pages: 432 pages.
• Language: Spanish.