Nuevo Manual del Cocinero Cubano y Espa��ol

<p><strong style=color: rgba(23 23 23 1)>Written in 1864 when Cuban identity was just beginning to come into it's own Legran's recipes show a rich international heritage of flavors spices and fresh ingredients. </strong></p><p><span style=color: rgba(23 23 23 1)>This historic manual for the kitchen is extensive in its offerings though a little peculiar as a cookbook for our day with recipes written as prosaic paragraphs and not as detailed lists of ingredients and instructions. Divided into three parts Legran's manual is primarily the method of cooking for organization. Finally the creative Cuban cook has a complete reproduction of this indispensable original text published in Havana in the 19th century! Light Messages Publishing has made this version available with all of its pages easily legible--a feature that distinguishes this edition from other reprints available.</span></p><p><strong style=color: rgba(23 23 23 1)>This edition is a complete and legible reprint of the 1864 publication with a modern day prologue by award winning Durham NC chef Roberto Copa Matos.</strong></p><p><br></p><p><br></p>