Comments: This book celebrates its authenticity and the fact that it does not present "light" or "nouvelle" versions of Cuban recipes, but the real full-fat, multi-course, deep-fried, meat-filled dishes that have characterized Cuban cooking for many years. Which is to say, dishes full of flavor – or sabor! There are salads and soups and many things that are not deep fried, but you would probably still call this a retro-Cuban cookbook.

A couple of the dishes, such as Yellow Rice with Vienna Sausages, just look scary – no matter how "traditional" they may be and no matter how pleasing the name looks in Spanish. Most dishes, however, look delicious. A couple of photos are likewise curious, including the one with fried eggs next to the recipe for scrambled eggs with ham and chorizo. And we have never in our lives seen a cookbook that includes more photos of its author. We'd make some joke about the book coming from a vanity press, but it actually comes from an independent publisher.