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2 Burnside Cooking and Food- Latin American and Caribbean

This title in other editions

Miami Spice: The New Florida Cuisine

by Steven Raichlen

Miami Spice: The New Florida Cuisine Cover

 

Synopses & Reviews

Publisher Comments:

A Whirling Dervish and a True Virtuoso<P> . . . is how Bon Appetit describes Steven Raichlen, an award-winning food writer who presents the very best of the new Florida cuisine. In over 200 recipes, he captures the bursting tropical flavors and exuberant combinations that arise when Latin and Caribbean cooking meet Florida's native cornucopia-the stone crab, mameys, snapper, blood oranges, and other exotic ingredients. In Miami Spice, there are Conch Fritters and Plantain "Spiders," a Macadamia-Crusted Pompano and Jamaican Jerk Rack of Lamb, Chocolate-Banana Sin Cake and Cuban Coffee Brulee. It's hot! hot! hot!<P> A NEW FOOD VOCABULARY<P> BONIATO: This turnip-shaped or elongated tuber has the dry sweetness of chestnuts. Try it in Boniato Gratin, page 254.<P> CARAMBOLA: This Asian import combines the crispness of a cucumber with the succulence of a grape. A refreshing Carambola Sorbet is on page 324.<P> CHAYOTE: It can be mashed like potatoes, batter-fried like zucchini, or stuffed like an eggplant, page 248.<P> BLACK SAPOTE: A round green fruit with pulp resembling chocolate pudding and tasting like dates or persimmons. Bake it up in a Black Sapote Pie, page 307.<P>

Synopsis:

The new star of the culinary galaxy is South Florida, declares The New York Times. And no wonder. Out of America's tropical melting pot comes an inventive cuisine bursting with flavor--and now Steven Raichlen, an award-winning food writer, shares the best of it in Miami Spice. With 200 recipes and firsthand reports from around the state, Miami Spicecaptures the irresistible convergence of Latin, Caribbean, and Cuban influences with Florida's cornucopia of stone crabs, snapper, plantains, star fruit, and other exotic native ingredients (most of which can be found today in supermarkets around the country).

Main selection of the Book-of-the-Month Club's HomeStyle Books. Winner of a 1993 IACP/Julia Child Cookbook Award.

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About the Author

Steven Raichlen, America's "master griller" (Esquire), is host of PBS's popular series Barbecue University at the Greenbrier.Bon Apptitnamed him Cooking Teacher of the Year (2003). Four of his five Barbecue! Biblebooks are Main Selections of The Good Cook club. In addition, he is author of the award-winning Miami Spice: The New Florida Cuisineand other cookbooks. He lives and grills in Coconut Grove, Florida, and on Martha's Vineyard, Massachusetts.
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Product Details

ISBN:
9781563053467
Author:
Zingone, Robin
Author:
Zingone, Robin
Publisher:
Workman Publishing
Location:
New York :
Subject:
Cookery, american
Subject:
Cookery
Subject:
American - Southern States
Subject:
Cookery, cuban
Subject:
Cookery, caribbean
Subject:
Florida
Subject:
Cookery, latin american
Subject:
Cookery -- Florida -- Miami.
Subject:
Regional & Ethnic - American - Southern States
Subject:
Cooking and Food-US Southern
Copyright:
1993
Edition Description:
paperback
Series Volume:
9477
Publication Date:
19930131
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
348
Dimensions:
8.99x7.19x.91 in. 1.50 lbs.
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Related Aisles

Miami Spice: The New Florida Cuisine Used Trade Paper
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$5.95 In Stock
Product details 348 pages Workman Publishing - English 9781563053467 Reviews:
"Synopsis" by , The new star of the culinary galaxy is South Florida, declares The New York Times. And no wonder. Out of America's tropical melting pot comes an inventive cuisine bursting with flavor--and now Steven Raichlen, an award-winning food writer, shares the best of it in Miami Spice. With 200 recipes and firsthand reports from around the state, Miami Spicecaptures the irresistible convergence of Latin, Caribbean, and Cuban influences with Florida's cornucopia of stone crabs, snapper, plantains, star fruit, and other exotic native ingredients (most of which can be found today in supermarkets around the country).

Main selection of the Book-of-the-Month Club's HomeStyle Books. Winner of a 1993 IACP/Julia Child Cookbook Award.
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