Nuevo Cubano Cooking

This cookbook printed on semi-gloss paper features the Floridian take on Cuban recipes, using local ingredients and techniques to create a fusion of both countries. Covering everything from appetizers to desserts, most of the recipes are simple to prepare yet exotic in appearance. There's a delicious recipe for "Pink Coleslaw", a slaw containing pink grapefruit sections, lime juice, carrots, and the obligatory shredded cabbage. "Grilled Isla Bonita Pork" depends on the simplicity of spices rubbed into the meat. The white chocolate coconut tart is a show-stopper for dessert. Author Mullen also includes more common recipes such as crab cakes, black bean soup, and crème brulée. The sides, sauces, and appetizers tend to be particularly innovative: mango mustard; pineapple salsa; smoked marlin spread; and shrimp-chorizo fajitas in lettuce. Almost every recipe includes a sharp, colorful, full-page photograph, making this book as fun to browse as it is to cook from. The directions are clear and easy-to-follow; most do not require much experience in cooking technique. The glossary of ingredient in the front provides descriptions of the more unusual ingredients to help cooks unfamiliar with Caribbean flavors. Nuevo Cubano makes a nice addition to a cook's kitchen, especially for those looking for something different.