Hardcover: 192 pages
Publisher: University Press of Florida (September 9, 2014)
Product Dimensions: 7 x 0.8 x 10 inches
Shipping Weight: 1.7 pounds (View shipping rates and policies)
Average Customer Review: 4.8 out of 5 stars See all reviews (32 customer reviews)
Best Sellers Rank: #132,332 in Books (See Top 100 in Books) #18 in Books > Cookbooks, Food & Wine > Regional & International > Caribbean & West Indian #29 in Books > Cookbooks, Food & Wine > Regional & International > European > Spanish #1980 in Books > History > Americas > United States > State & Local
When I heard that Versailles Restaurant, the de facto epicenter of Cuban Cuisine & Culture in South Florida was publishing a cookbook of its famous, home-style recipes, I admit that I became a little giddy. I live about 20 minutes away from Versailles. With traffic. In the 40+ years that I’ve lived in South Florida, I’ve lost track of how many times I’ve indulged myself in, and dragged out of town visitors to Versailles. You want a taste of the real Miami? Skip South Beach – trek to Little Havana and Calle Ocho!Which is not to say that I didn’t have one major bone to pick with the cookbook. While there are many classic and famous desserts represented, there is not a single pastry recipe in the entire book. In fact, whenever a pastry crust is required for something like an empanada, you are instructed to purchase refrigerated pie dough. The caption under the photograph for the Santiago-Style Chicken Pie on Page 37 explains it: “This recipe is a little different… in that it uses refrigerated pie crust. The pastry made at the bakery is too labor intensive to include here...” [emphasis added by me]. Personally, I find that statement to be a bit disingenuous and condescending. It assumes that the reader is either too lazy or incapable of making a pastry crust. Perhaps it’s a secret recipe. That’s fine, but my feeling is, either give us the complete recipe, or don’t include it in the book and insult the reader/cook simultaneously.Overall, I prepared at least 6 or 7 recipes from the cookbook, and while (for my own personal taste) I might cut back a bit on the oil and salt, I was very happy with the results. I found the instructions clear and logical. Before long, I had a taste of Versailles coming out of my own kitchen!
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