The Cuban way, finally written down.
Black beans, moros, lechón, mojo, café and flan: every recipe with the exact amounts, the reason behind each step, and what to do when something goes wrong.
How it works
Cuban food was made for real life
My mother fed a family from one pot and whatever there was. This book teaches the same thing: cook once, eat well all week, and never throw away what's still good.
Look inside
Real pages from the real book. Big, clear type, made to read at the stove.
What's inside
13 chapters, 75 recipes. Every one with exact amounts, numbered steps, the why under the steps, and an honest "if it went wrong" box.
La Cocina de Marta: The Cuban Way
Hola, I'm Marta
I learned to cook in Havana, in my mother's and my abuela's kitchens, and came to Miami with my mother when I was eighteen. I've cooked in the same kitchen in Hialeah for twenty-five years, the way my mother and my abuela did.
Every week, somebody asks me for the recipe. So here it is, all of it, with the reasons behind every step. When you understand why, you stop needing the recipe. You start cooking.
Questions, answered honestly
Questions before you buy?
Write to me here and I'll answer. Every message comes straight to me.