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Memories of a Cuban kitchen
Mary Urrutia Randelman · 1992 · 334 pages
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About this book
A collection of authenthic Cuban recipes opens with an introduction to the basics of Cuban food--a fusion of Spanish, Indian, African, Chinese, and Portuguese influences--and a glossary of unique Cuban ingredients.
Appears in these reading paths
The Best Books on Cuban Cooking
Beginner6books43 hrs3 stages
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