However, fish lovers won't be disappointed. As one might expect with Cuban cooking, seafood abounds, and one can choose from two dozen captivating recipes, including pickled swordfish, baked snapper, codfish pudding, creamy lobster tail, garlic shrimp, and crab and cornmeal stew. Randelman points out that Cuban cooking, like Spanish, is highly seasoned but not overly spicy. It makes use of local products like plantain, sweet potato, okra, squash, taro and pimento. Her section on salads and vegetable dishes glistens with healthy appeal in such dishes as mango and avocado salad, and tropical fruit salad.
Desserts range from guava tart to sweetened grapefruit shells.
The book ends with a section on beverages, including a banana and rum milkshake and a Havana sunset with vodka, grenadine and pineapple juice. In a blender or a food processor fitted with a steel blade, pur e the mangoes. Transfer to a large bowl, mix in the sugar, and set aside. In a large bowl, using an electric mixer, beat the cream to soft peaks. Fold the cream into the mango pur e, pour into a deep bowl or individual dessert glasses, cover, and chill at least 2 hours, or until set.