A transportive, authoritative book on the revolution of Cuban cuisine, fusing 200 recipes with 400 vivid colour photographs of the food, people, and private restaurants of the captivating country now opened to the world.
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. Paladares 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 and of a country experiencing a paradigm shift in cooking.
