(Cuban) Brevario de Cocina Criolla Chilean the authors talk about the

the authors talk about the people and the stories behind 20 international raw milk cheeses

Because no two pantries are the same

Foxing to cover

Taking her signature style of big flavours and applying them to classic dishes

Most often this leads to jams and jellies

(Cuban) Brevario de Cocina Criolla Chilean the authors talk about the72 pp. Illus. with one ad in rear. Pictorial wrappers. First Edition. Havana: La Revoltosa, 1961. A fascinating cookbook from Cuba just after Castro's revolution, with 30 suggested menus, and recipes for traditional Creole Cuban dishes such as quimbombo a la criolla, platanos rellenos, papas en albodingas, crema de berros, yuca frita, fufu criolla, etc. Minor creasing, a couple short marginal tears to pages, else very good and bright. (1)