Authentic Cuban Cuisine By Martha

About the Book

About the Author

Martha Abreu Cortina was born in Florida, Camaguey, Cuba, on April 11, 1950. Her parents, Dr. Pedro and Maria Consuelo Abreu, sent Martha to this country, along with her brother Pedro, when she was eleven years old. Martha is now Cuban-American. She is proud of her heritage, but grateful and deeply rooted in this wonderful country. She graduated Magna Cum Laude from the University of Miami with a Masters in Piano Performance. Mrs. Cortina has been a Music teacher with Miami-Dade County public schools for twenty four years and, most recently, an Algebra teacher. Cooking has been Martha’s passion for as long as she remembers. As a child, she enjoyed watching her mother prepare delicious meals that she would present at the table in a very decorative way. Before getting married, she sat with her mother to copy down all the recipes she enjoyed so much. Over the years, she also collected recipes from aunts, friends, and anyone willing to share their “secret” ingredients with her, making an everyday dish into an extraordinary culinary experience. Now, she shares them with her readers. Cuban cooking has a strong Spanish influence, incorporating the recipes from Spain as its own. There is no real Cuban cuisine without the typical “Paella”, “Fabada”, “Flan”, and many others included in every Cuban menu. This Cuban cooking book is a collection of typical, traditional recipes (some from Spain) cooked everyday by any Cuban family. The difference is most of the recipes have key ingredients that make them stand out above the rest. They are traditional, with no “Haute Cuisine” touches, simply enhanced by Martha’s creativity in the kitchen, and that of those who shared some of the recipes with her. In her quest for the best true flavors of her dishes, Martha explains, she has been careful not to add certain spices that would compete with, rather than compliment, the main ingredient. Cooking is an Art and, sometimes, what to omit turns out being as important as what to add. There is a bonus section of international recipes added to please those guests that have enjoyed Martha’s Lasagna, Baklavah and others, and feel these recipes are worthy to be featured in her book. The American recipes have been included with the Cuban recipes as she feels they are now part of the Cuban-American culinary experience.