(Cuban) Brevario de Cocina Criolla Chilean Because no two pantries are

Because no two pantries are the same

With special emphasis on rice and wine in fish cuisine

like Jasmine Sugar and Lavender Syrup

Most often this leads to jams and jellies

(Cuban) Brevario de Cocina Criolla Chilean Because no two pantries are72 pp. Illus. with one ad in rear. Pictorial wrappers. First Edition. Havana: La Revoltosa, 1961. A fascinating cookbook from Cuba just after Castro's revolution, with 30 suggested menus, and recipes for traditional Creole Cuban dishes such as quimbombo a la criolla, platanos rellenos, papas en albodingas, crema de berros, yuca frita, fufu criolla, etc. Minor creasing, a couple short marginal tears to pages, else very good and bright. (1)