This is a beautiful book. However, to be honest not the best Cuban cookbook. Not bad, not at all, but not my favorite.

Good with a comprehensive amount of recipes. Tried a few but getting some of the required ingredients here in Norway was a trifle difficult.

More fusion than Cuban (sour cream is not commonly eaten there) and neither is New England-style lobster roll but as long as you evaluate the recipes on their deliciousness as opposed to any sense of their originating in the kitchens of paradors, home cooks or even most Cuban restaurants, you'll still get some benefits.

This is not mami's copy of Cocina Criolla. More of a travelogue/history/cookbook fusion that puts some new (and some questionable) twists on the classics of Cuban cuisine. The photographs are gorgeous, and the recipes seem well thought out, but it would probably be much more authentic if some actual Cubans were involved. I would say this is a fancy, Cuba-inspired book for those looking to add to their travel/cookbook collections.

I absolutely loved this book and the recipes I tried out were such a big hit!