The Cuban Table is a comprehensive, contemporary overview of Cuban food, recipes and culture as recounted by serious home cooks and professional chefs, restaurateurs and food writers. Cuban-American food writer Ana Sofia Pelaez and award-winning photographer Ellen Silverman traveled through Cuba, Miami and New York to document and learn about traditional Cuban cooking from a wide range of authentic sources. Cuban home cooks are fiercely protective of their secrets. Content with a private kind of renown, they demonstrate an elusive turn of hand that transforms simple recipes into bright and memorable meals that draw family and friends to their tables time and again. More than just a list of ingredients or series of steps, Cuban cooks' tricks and touches hide in plain sight, staying within families or being passed down in well-worn copies of old cookbooks largely unread outside of the Cuban community. Here you'll find documented recipes for everything from iconic Cuban sandwiches to rich stews with Spanish accents and African ingredients, accompanied by details about historical context and insight into cultural nuances. More than a cookbook, The Cuban Table is a celebration of Cuban cooking, culture and cuisine. With stunning photographs throughout and over 110 deliciously authentic recipes this cookbook invites you into one of the Caribbean's most interesting and vibrant cuisines.

Are you enamored with the delicious, spicy taste of Panamanian food? Well, surely you're not alone. People everywhere fall in love with Panama dishes every day! But will you be able to bring their unique tastes into your home? Yes! The recipes in this cookbook will guide the way. The cuisine of Panama reflects the influences of numerous ethnic groups, including the African, Spanish, Afro-Antillean and Amerindian, who are native to Panama. In fact, you'll even find burger joints and kosher restaurants in Panama, reflecting the infusion of other ideas on the foods and cooking in Panama. Most of the foods in Panama trace to Spanish and other European colonists who fused their own recipes with the Caribbean foods native to Panama. Rice is often used, in everything from side dishes to drinks and desserts. Fish, chicken and beef are also staples, as are corn and plantains. Soup is popular in Panama, especially their national dish, Sancocho, which is made with rice and chicken. In cafes, Panamanian breakfasts consist of fried treats made with bread, corn and meat, along with cheeses, coffee and orange juice. For lunch, dishes made with rice, meat, fish, coconut and vegetables are served most everywhere. Panamanians usually eat lighter meals on weekdays, but that doesn't mean the meals aren't SO tasty. Try a recipe today...

Chef Roland ate his way through Panama on numerous occasions, and he documented the most delectable dishes he encountered in the mostly budget restaurants he frequented. Upon his return to Southern California, and for a few years on Whidbey Island in Washington, he recreated the dishes he enjoyed in Panama, and his photographs and recipes are here in this volume for your enjoyment.

The Reagan-Bush Just Say No drug prevention program has plummeted Panamanian General Manuel Noriegas CIA shared drug profits to a personal threatening low. The dictator launches an operation to establish a northern drug trafficking route, exclusive of the CIA, in order to provide funds necessary to sustain his military dictatorship. Mike Majors, an American street wise engineering consultant, is coerced into the operation due to his made to order involvement on a petroleum project triangulating Louisianas Cajun country, Alaskas Prudhoe Bay, and Panama. Panamanian intelligence agent Evangelista Alcantara, a former Miss Panama, is charged with sexually entrapping Majors, happily married with three children, into Tundras web. Between Majors, the CIA, the Vatican, the White House boiler-room, and, surprisingly Evangelista, Noriega and Bush get more than they bargained for.

A gorgeous, full-color illustrated cookbook and personal cultural history, filled with 100 mouthwatering recipes from around the world, that celebrates the culinary traditions of strong, empowering immigrant women and the remarkable diversity that is American food. As a child of Italian immigrants, Anna Francese Gass grew up eating her mother’s Calabrian cooking. But when this professional cook realized she had no clue how to make her family’s beloved meatballs—a recipe that existed only in her mother’s memory—Anna embarked on a project to record and preserve her mother’s recipes for generations to come. In addition to her recipes, Anna’s mother shared stories from her time in Italy that her daughter had never heard before, intriguing tales that whetted Anna’s appetite to learn more. Reaching out to her friends whose mothers were also immigrants, Anna began cooking with dozens of women who were eager to share their unique memories and the foods of their homelands. In Heirloom Kitchen, Anna brings together the stories and dishes of forty-five strong, exceptional women, all immigrants to the United States, whose heirloom recipes have helped shape the landscape of American food. Organized by region, the 100 tantalizing recipes include: Magda’s Pork Adobo from the Phillippines Shari’s Fersenjoon, a walnut and pomegranate stew, from Iran Tina’s dumplings from Northern China Anna’s mother’s Calabrian Meatballs from Southern Italy In addition to the dishes, these women share their recollections of coming to America, stories of hardship and happiness that illuminate the power of food—how cooking became a comfort and a respite in a new land for these women, as well as a tether to their native cultural identities. Accented with 175 photographs, including food shots, old family photographs, and ephemera of the cooks’ first years in America—such as Soon Sun’s recipe book pristinely handwritten in Korean or Bea’s cherished silver pitcher, a final gift from her own mother before leaving Serbia—Heirloom Kitchen is a testament to empowerment and strength, perseverance and inclusivity, and a warm and inspiring reminder that the story of immigrant food is, at its core, a story of American food.

Now available in ePub format. The new Rough Guide to Panama is the ultimate travel guide to this vibrant and fascinating country. Discover Panama's highlights with stunning full-color photography and maps and more listings and information than ever before. Inside The Rough Guide to Panama you'll find detailed practical advice on what to see and do--from a boat trip up the Panama Canal to a jungle trek in the Darién, from sightseeing in Panama City to beach-lazing in Guna Yala--as well as up-to-date descriptions of the best hotels, bars, clubs, shops and restaurants, across every price range, that give you clear, balanced reviews and reliable, first-hand opinions. Whether you have time to browse our detailed chapters, or need fast-fix itineraries and hand-picked highlights, The Rough Guide to Panama will help you make the most of your time.

Esperanza Speaks examines a century-long process of socioeconomic change in rural Panama through the experiences of one woman, Esperanza Ruiz, and four generations of her family. The intimate narrative shows how ordinary people, through their choices and actions, are affected by and, in turn, can affect how history unfolds. Readers see Esperanza’s family as both victims and protagonists in their own histories. Born into rural poverty with limited options, they still find small openings to try to improve their lives. Sometimes successful, sometimes not, they survive by drawing on their only abundant resource: each other. Based on twenty field visits over the course of fifty years, Esperanza Speaks is the result of a dedicated anthropologist’s long-term engagement with the individuals of a single community, and a beautiful example of ethnographic storytelling.