- STAFF PICKS
- GIFTS + GIFT CARDS
- SELL BOOKS
- FIND A STORE
This item may be
Check for Availability
Miami Spice: The New Florida Cuisineby Steven Raichlen
Synopses & Reviews
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 Spice captures 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.
Describes the new Florida cuisine that combines Latin and Caribbean cooking, and shares recipes for fritters, soups, salads, breads, sauces, fish, shellfish, poultry, meat, and desserts
Table of Contents
Thirst quenchers — Starters, snacks, and fritters — Sunshine soups — Salad days — Breads, spreads, and sandwiches — Mojos, sauces, and salsas — A fisherman's paradise — From conch to stone crabs — Birds of paradise — The meat of the matter — On the side: An exotic array — Happy endings — Basic recipes.
What Our Readers Are Saying