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.
“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.”
*chef and owner, minibar by José Andrés and ThinkFoodGroup*
“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!”
*host of Chopped on Food Network*
“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.”
*author of The Cuban Table: A Celebration of Food, Flavors, and
History*
“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.”
*chef and restauranteur (Txikito, La Vara, El Quinto Pino)*
“Paladares captures the spirit of the country.”
*James Beard Award-winning author and chef*
Von Bremzen...has a gift for illuminating the irrepressible
humanity in communist food cultures, and her storytelling here adds
deep nuance like a good sofrita in a pot of black beans.
*The Philadelphia Inquirer*
Gaining kitchen-door access to paladares, the privately owned
restaurants that must navigate both the government and a crazy
black market to survive, seems like a cheat code. It’s like
discovering a secret passageway inside a secret passageway.
*New York Magazine's The Strategist*
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