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CLASSIC CUBAN CUISINE By Andy Gravette (2003) k holidays they will find each otherAfrican, Latin American, North American and European cuisines combine to produce mouth watering and unique recipes in Classic Cuban Cuisine. Evoking the faded grandeur of Havana, it offers more than 120 authentic and delicious recipes, including Rainbow Peanut Soup, Cuban Papaya Cheese, Havana Pickle Sauce, Quiqui Marinas Caldosa Stew, and Zapote Sorbet. The book covers the history and usage of Cuban ingredients, profiles Havanas main restaurants, and