Nuevo Manual del Cocinero Cubano y Espanol by J.P. Legran has resolved the dilemma of the creative Cuban cook who seeks to incorporate the richness of multicultural kitchens while staying true to the traditions of the island. Written in 1864, when Cuban identity was just beginning to come into it's own, Legran's recipes show a rich international heritage of flavors, spices, and fresh ingredients. This historic manual for the kitchen is extensive in its offerings, though a little peculiar as a cookbook for our day with recipes written as prosaic paragraphs and not as detailed lists of...