Secrets of Cuban Entertaining: A Menu Cookbook,1981, Rocio Lamadriz, Piedad Robertson and Olga de Zaldo: Cookbook published by Byron Kennedy and Company, Saint Petersburg, Florida and printed in the United States. This book is from the second printing in August 1981. 133 pages, plus blank pages for recipes. (One recipe is written on one page, for Amalia Flan. It’s in Spanish.) Plastic comb binding is in perfect shape. This cookbook has minor staining and shelf wear, especially on the cover. One page, the Casserole of Red Snapper and Shrimp in Creole Sauce page, has a large stain.
The authors of this cookbook take the “Entertaining” and “Menu” parts of their title seriously. The chapters of Secrets of Cuban Entertaining are: Luncheons for 4, for 6, for 8, and for 10; Small Dinners for 6, for 8, for 10 and for 12; and Dinners for a Crowd for 16, for 20, and for 24. There’s also a brief “Basic Recipes” chapter with items like How to Fry Ripe Plantains and How to Caramel-Line a Mold. The menus have literal–and useful–labels, like “An Expensive but Worth Every Bit of It Dinner for 16” or “A Most Typical Cuban Dinner for 10-12.”
This is a rare cookbook. I can find only one other copy on the Internet. It is priced at $2,500.