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February 15, 2009

Comments

amanda B

I almost made this dish but opted to make the Fettucini Alfredo! Which was damn tasty too. I think the best part about this book is the layout. I like the colors and pictures and its size. Not too big to be burdensome but big enough to stay open when you are browsing through it while cooking dinner.

Nicole

You are making me feel guilty. I bought this book a while back and still have not cooked anything from it. I did read it cover to cover and thoroughly enjoyed it. You have inspired me to pull it back out.

nina

I was interested to know what "Cuban" food taste like and to see what ingredient makes it "Cuban". I was surprised to see that it was a combination of flavors rather than one specific ingredient! Looks delicious though!!

Molly in Alaska

According to the book, "Cuban black bean soup ranks with France’s steak frites and Italy’s spaghetti with red sauce as a national obsession."

Janna from Honeyed Hashette

This looks and sounds sensational.

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Molly's bookshelf: read

That Old Ace In The Hole The Giver Their Eyes Were Watching God What is the What Very Fond of Food: A Year in Recipes The Blight Way

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